Description
Rich and fudgy peppermint brownie cookies topped with peppermint bark squares and crushed peppermint are the most delicious holiday cookies! Recipe yields 20 cookies.
Ingredients
Cookies
- 2/3 cup (94 g) all-purpose flour
- 2 Tbsp (12 g) Dutch process unsweetened cocoa, sifted
- 1 tsp (4 g) baking powder
- 1/4 tsp (1.5 g) salt
- 8 ounces (226 g) semisweet chocolate, finely chopped (recommended: 66-70% chocolate)
- 1/4 cup (57 g) unsalted butter, cubed
- 2 large eggs (100 g), at room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (92 g) light brown sugar, firmly packed
- 1 tsp (4 g) vanilla extract
- 1/2 tsp (2 g) pure peppermint extract
- 1/2 cup (85 g) semisweet chocolate chips
Topping
- 6 oz (170 g) peppermint bark, roughly chopped
- 2 to 3 Tbsp crushed peppermint candy, for topping
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Whisk together flour, cocoa, baking powder, and salt in a medium bowl. Place chopped chocolate and butter in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until smooth. Remove from the heat and set aside to cool slightly.
- Combine eggs, sugars, vanilla, and peppermint extract in a large mixer bowl fitted with a whisk attachment. Whisk together on medium speed for 5 minutes. Reduce speed to low and beat in melted chocolate for 1 minute. Add flour mixture and mix on low speed for 20 seconds, just until combined. Fold in chocolate chips (dough will resemble a gooey brownie batter).
- Use a medium cookie scoop coated lightly with nonstick spray to form the cookies – invert the scoop just above the baking sheets, spacing cookies 3 inches apart. Top with pieces of peppermint bark, pressing gently to adhere.
- Bake cookies for 12 to 14 minutes, rotating pans halfway through, until tops are just set and cookies are crackly. Remove from oven and let cookies cool for 8 minutes on baking sheets. Sprinkle with crushed peppermint. Cool for 2 more minutes, then transfer to a wire rack to cool completely.
- Store cookies in a single layer in an airtight container at room temperature for 1-2 days.
Notes
Semisweet chocolate: I use and recommend Ghirardelli semi-sweet baking bars or Guittard semisweet chocolate wafers.
Cookie scoop: Use a medium cookie scoop which holds approximately 1 1/2 tablespoons of cookie dough or batter.
Peppermint bark: I use and recommend Ghirardelli Peppermint Bark Squares.
Crushed peppermint: You can find crushed peppermint candy online. To make your own, place several unwrapped candy canes or peppermint candies in a heavy duty freezer bag. Freeze for 20 minutes (to make the candy more brittle), then crush with a heavy rolling pin or the smooth side of a steel meat tenderizer.