Peppermint Brownie Cookies
Published Dec. 8, 2021
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4ounces/113 grams semisweet chocolate, finely chopped (¾ cup)
- ½cup/42 grams unsweetened cocoa powder, preferably Dutch-processed
- ½cup/113 grams unsalted butter
- 2large eggs, at room temperature
- ¾cup/150 grams granulated sugar
- ½packed cup/107 grams dark brown sugar
- 1teaspoon kosher salt (Diamond Crystal)
- 1½teaspoons peppermint extract
- ¾cup/90 grams all-purpose flour
- ¼cup/41 grams crushed peppermint candy
Nutritional analysis per serving (12 servings)
265 calories; 13 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 38 grams carbohydrates; 2 grams dietary fiber; 29 grams sugars; 3 grams protein; 150 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Step 2
Put chocolate and ¼ cup/21 grams cocoa powder in a small heatproof bowl or glass measuring cup. Melt butter in a skillet or saucepan over medium-low heat until bubbly but not browned, and pour over the chocolate. Without stirring, let the mixture sit so the residual heat can melt the chocolate thoroughly while you whip the eggs and sugar.
- Step 3
Put the eggs, both sugars and the salt in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until the mixture is pillowy and the sugars have begun to dissolve, 6 to 8 minutes.
- Step 4
Stir the chocolate mixture until glossy and smooth. If any solid pieces remain, you can microwave the mixture in 10-second bursts until everything is melted.
- Step 5
With the mixer on low speed, add the peppermint extract and then the chocolate mixture. Scrape the sides and bottom of the bowl with a spatula, then add the flour and remaining ¼ cup/21 grams cocoa, and mix on low until a few streaks of flour and cocoa remain. Use the spatula to finish folding in the dry ingredients to avoid overmixing. The dough will be looser than traditional cookie dough but not as thin as brownie batter.
- Step 6
Use a ¼-cup cookie scoop or measuring cup to scoop 12 (2-ounce) balls of batter onto the prepared sheets and bake. After 10 minutes, take the sheets out of the oven and bang them once on the counter to create a craggy surface and dense texture. Sprinkle a bit of crushed peppermint candy in the center of each cookie and return to the oven for another 2 minutes.
- Step 7
Let cool completely on the baking sheets. The cookies will keep for 4 days in an airtight container at room temperature.
Private Notes
Comments
I've just made these today, and made a few small changes based on the existing comments. The resulting cookies taste great, and (mostly) look like the picture in the recipe. My suggestions: 1) After step 5, take the whole mixing bowl and put it in the refrigerator (not freezer) for about 10 minutes. 2) Make 24 rather than 12 cookies (keep cook time the same). 3) Don't break up your peppermint candy too much - you don't want any peppermint powder. 4) Really whack those trays on the counter.
I made the recipe as instructed but also added about a teaspoon of espresso powder to enrich the chocolate flavor. It made 16 cookies for me and they SPREAD when they bake, so space accordingly. Otherwise, this is a great cookie that came together easily and quickly.
Recipe was easy to follow and they turned out delicious. My only complaint is that the 1/4 c scoop made gigantic cookies. Obviously the photo accompanying this recipe used a different sized scoop. NYT food stylist photos are notoriously deceptive. Super annoying.
It’s not the holidays, but was craving chocolate peppermint. Great recipe. I wanted to make 24 smaller ones, but used the wrong scoop. Next time will use the 40. I got 14 cookies with the 30. I used pre-crushed peppermint candy and next time I’ll crush my own in larger pieces because it did start to melt. Forgot to whack the trays but they crackled anyway. Might put these on the holiday cookie list. Thanks for a great recipe.
I cut back the peppermint extract to 1/2 teaspoon, chilled the dough for 1 hour, and formed into 1-inch balls. They were done after 10 minutes at 350. Made about 4 dozen. I didn't sprinkle with crushed peppermint, but next time, I'll either do that or up the peppermint extract to 3/4 tsp. The cookies are chewy and a little crispy on the outside. I will make them again!
You could go lighter with the peppermint extract Refrigerate the batter for 30 mins, helps handle it better Increase the amount of time for baking by a minute and reduce baking post adding candy cane by a minute(if not candy cane could melt) Use smaller scoops for a normal sized cookie Next time try adding espresso powder.
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