Chocolate Brownie Peppermint Cookies

10 mins Prep Time

12 mins Cook Time

Written By

Nadia Boachie

It is the holiday season, which is synonymous with the cookie-baking season. These Chocolate Brownie Peppermint Cookies are a definite crowd-pleaser. A hybrid between a brownie and a cookie with a fun holiday twist of white chocolate peppermint on half the cookie. It is quite easy to make and requires no refrigeration time. Honestly, you can have these ready in about an hour from start to finish. They are such a great treat and if you are on a cookie baking rampage and want a new addition, or want to get on board the baking train, this is a good recipe to start with. Check this out if you love cookies and brownies or love to bake and share with friends and family.

Ingredients

200 grams dark chocolate (75%), chopped
125 grams unsalted butter, diced
190 grams granulated sugar
60 grams dark brown sugar
2 large eggs
130 grams all-purpose flour
2 tablespoons cocoa powder (Dutch processed)
1 tablespoon black cocoa
1 teaspoon baking powder
1/4 teaspoon salt

White Chocolate Peppermint Coating

3 ounces good quality white chocolate
1/2 cup crushed candy canes

Directions

Chocolate Brownie Peppermint Cookies

18 Steps

Step 1

Preheat oven to 350°F. Prepare two baking sheets by lining them with parchment paper.
Step 2

Using a double boiler method, add chocolate and butter into a heat proof bowl and place over a small saucepan of simmering water and stir until melted.
Step 3

In a stand mixer with the flat beater attachment, mix together eggs and sugars, on medium-high speed, for 5 minutes.
Step 4

While eggs and sugar are mixing, sieve the dry ingredients, cocoa powders, flour, baking powder add salt to this and set aside. Note: the black cocoa is mainly to give it a deeper richer colour but you can omit and use Dutch processed cocoa instead.
Step 5

Pour in the butter and chocolate mixture and mix for a minute to combine.
Step 6

Add your dry ingredients and mix until just combined.
Step 7

Make sure to scrape the bottom of the bowl to make sure everything is well combined.
Step 8

Using a cookie scoop or 1/3 cup, scoop batter onto prepared baking sheets.
Step 9

Make sure to leave a lot of room between cookies because they spread.
Step 10

Sprinkle each cookie with flaky sea salt if desired and bake in oven for 12 minutes.
Step 11

The cookies will be lightly crinkled. Note: for larger more prominent crinkles, use a whisk attachment in step 3.
Step 12

Let cookies cool completely on wire rack which will take at least 30 minutes. The cookies will collapse and have a fudgy centre.
Step 13

Lay on parchment lined baking tray.
Step 14

Using double boiler method, melt white chocolate. You can also place white chocolate into microwave safe bowl and heat in microwave in increments of 15 seconds until fully melted.
Step 15

Either dip cooled cookies into white chocolate and cover with crushed candy cane, or use a spoon to scoop white chocolate onto half of the cookie before sprinkling on candy cane.
Step 16

Lay chocolate covered cookies on parchment lined baking tray to cool.
Step 17

Let chocolate cool and harden, you can hasten this by placing cookies in fridge.
Step 18

Serve. Store in air tight container at room temperature for up to 3 days.