Description
Chocolate peppermint brownie cookies merge rich chocolate depth with cool mint essence, creating a festive winter treat. Delicate chocolate rounds with peppermint chips promise a delightful experience you’ll savor with each indulgent bite.
Ingredients
Scale
Main Ingredients:
- 1 cup (180 grams / 6.3 ounces) semi-sweet chocolate chips
- ¾ cup (150 grams / 5.3 ounces) white granulated sugar
- 2 large eggs, room temperature
- ¾ cup (98 grams / 3.5 ounces) unbleached all-purpose flour
- ¼ cup (20 grams / 0.7 ounces) Dutched cocoa powder
Liquid and Flavoring Ingredients:
- ⅓ cup (79 milliliters / 2.7 fluid ounces) olive oil
- ½ teaspoon peppermint extract
Finishing Ingredients:
- ⅓ cup (60 grams / 2.1 ounces) semi-sweet chocolate chips
- 1 candy cane, crushed
- 1–2 tablespoons sprinkles (optional)
Dry Seasoning:
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven and prepare a baking sheet lined with parchment paper or a silicone baking mat to prevent cookie sticking.
- In a large mixing bowl, combine dry ingredients like flour, cocoa powder, and salt, whisking thoroughly to eliminate any potential lumps and ensure even distribution.
- Cream together softened butter and sugar in a separate bowl using an electric mixer until the mixture becomes light, fluffy, and pale in color, approximately 3-4 minutes.
- Incorporate eggs one at a time into the butter mixture, mixing completely after each addition to maintain a smooth, consistent texture.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until a rich, chocolatey dough forms without overmixing.
- Scoop uniform rounds of dough onto the prepared baking sheet, spacing them about 2 inches (5 centimeters) apart to allow proper spreading during baking.
- Bake in the preheated oven for 10-12 minutes, watching carefully to ensure cookies remain soft and slightly underbaked for a fudgy consistency.
- Remove cookies from the oven and let them cool completely on the baking sheet for 5 minutes before transferring to a wire rack.
- Melt chocolate chips in a microwave-safe bowl using 15-30 second intervals, stirring between each interval to achieve a smooth, glossy consistency.
- Transfer melted chocolate to a piping bag or resealable plastic bag with a small corner snipped off for precise drizzling.
- Decoratively drizzle melted chocolate across the cooled cookies in thin, elegant streams.
- Immediately sprinkle crushed peppermint candy canes and festive sprinkles over the wet chocolate to ensure they adhere perfectly.
- Allow cookies to rest at room temperature for 20-30 minutes, permitting the chocolate drizzle to set completely.
- Store the finished cookies in an airtight container, placing parchment paper between layers to preserve their pristine appearance and prevent sticking.
Notes
- Carefully cool brownies completely to prevent chocolate from melting unevenly during drizzling.
- Melt chocolate chips gradually in microwave-safe bowl using short 15-30 second intervals, stirring between each to achieve smooth consistency.
- Transfer melted chocolate into piping bag or ziploc bag with snipped corner for precise, controlled drizzling over cookies.
- Sprinkle crushed candy cane and festive decorations immediately after drizzling while chocolate remains wet to guarantee perfect adhesion.
- Allow chocolate drizzle approximately 20-30 minutes to set firmly at room temperature without disturbing cookie placement.
- Store decorated cookies in airtight container with parchment paper layers to protect delicate chocolate design and maintain fresh texture.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: <1 g
- Protein: 1 g
- Cholesterol: <5 mg