Description
Rich, fudgy peppermint brownie cookies with a chewy center and crisp edges, perfect for holiday treats or chocolate lovers.
Ingredients
Units
Scale
- 1/2 cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup crushed peppermint candies or candy canes (optional for topping)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a saucepan, melt butter and chocolate chips together over low heat, stirring until smooth. Let it cool slightly.
- In a large bowl, whisk together granulated sugar, brown sugar, eggs, vanilla extract, and peppermint extract until well combined.
- Stir in the cooled chocolate mixture into the egg mixture.
- In another bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined.
- Drop tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Top each cookie with crushed peppermint candies, if using.
- Bake for 10-12 minutes, until the cookies are set but still soft in the center.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra fudgy texture, avoid overbaking.
- Use high-quality chocolate for best flavor.
- Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 14g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
