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Peppermint Brownie Cookies

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Chewy, chocolatey peppermint brownie cookies that are perfect for the holidays or any time of the year.

Ingredients

Scale
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter (melted)
  • 1 cup granulated sugar
  • ½ cup brown sugar (packed)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • ¾ cup semi-sweet chocolate chips
  • ¼ cup crushed candy canes or peppermint candies

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. In another bowl, mix the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs, vanilla extract, and peppermint extract, and mix well.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips and crushed candy canes.
  5. If desired, chill the dough in the refrigerator for about 30 minutes for thicker cookies.
  6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie. Optionally, sprinkle extra crushed candy canes on top.
  7. Bake for 10-12 minutes, or until the edges look set but the centers are still soft. They will harden as they cool.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.

Nutrition

Find it online: https://voxrecipes.com/peppermint-brownie-cookies/