Crispy on the edges and chewy in the center, these brownie cookies are filled with peppermint chips and sprinkled with crushed candy canes. These peppermint brownie cookies are simple to make and absolutely delicious.
Ingredients
4oz semi sweet chocolate bar
¼ cup butter
1 large egg + 1 yolk, beaten
⅓ cup granulated sugar
¼ cup brown sugar
½ teaspoon vanilla extract
1 tablespoon cocoa powder
¼ teaspoon baking powder
⅓ cup + 1 tablespoon all purpose flour
¼ cup peppermint chip
1 peppermint candy cane, crushed
Directions:
First, preheat the oven to 350F. Line a baking sheet with parchment paper, or a silicone baking mat, and set aside for now.
Next, whisk the beaten egg and yolk with cocoa powder, granulated sugar, and brown sugar in a large bowl until the ingredients are combined. The extra yolk will help make the cookies chewier.
Place butter and broken pieces of the semi sweet chocolate bar into a bowl and melt them according to the directions on the package, either by microwave or over the stove. Whisk the chocolate to make sure that the chocolate is evenly melted and smooth.
Pour the melted chocolate into the egg mixture. Add vanilla extract and baking powder, and whisk until the ingredients are evenly incorporated.
Now, add the flour and mix until the ingredients are combined. Fold in the peppermint chips until they are evenly distributed.
For cookies crispy on the edges and chewy in the middle, place the cookie batter on the baking sheet right away. Since the butter isn’t cold, the cookie will spread more and become flatter. For cookies thicker, fudgier, and chewier, refrigerate the batter for about a half hour before baking them. The batter will have hardened, and it will be easier to roll them into balls. These cookies will not spread as much since the butter is now cold.
Divide the batter into about 12 and place the batter onto the parchment paper. Bake the cookies for about 10-13 minutes until the top of the cookies appear crinkly.
Remove the cookies from the oven, sprinkle the crushed candy canes on top, and allow them to cool on the baking sheet. Sprinkle extra crushed candy cane on top.
Serve the cookies warm or cold.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/12/21/peppermint-brownie-cookies/