Description
Dive into the holiday spirit with these Peppermint Brownie Cookies! Each cookie merges the rich indulgence of brownies with the festive zing of peppermint, offering a chewy treat that’s bursting with flavor.
Ingredients
Scale
- 8 ouncesbittersweet chocolate, chopped
- 6 tablespoonsunsalted butter
- 3/4 cupbrown sugar
- 1/4 cupwhite sugar
- 2eggs, at room temperature
- 1 teaspoonvanilla extract
- 1 teaspoonpeppermint extract
- 3/4 cupall-purpose flour
- 1/4 cupcocoa powder
- 1/4 teaspoonsalt
- 2 teaspoonsespresso powder
Instructions
- Preheat theovento 350°F (175°C) and line baking sheets withparchment paper.
- In asaucepanover low heat, melt the chocolate and butter together, stirring until smooth. Let cool slightly.
- In a large bowl,whisktogether sugars, eggs, vanilla, and peppermint extract until fluffy.
- Combine the melted chocolate mixture with the egg mixture. Stir well.
- Sift together flour, cocoa powder, salt, and espresso powder. Gradually fold into the wet ingredients.
- Fold in crushed candy canes.
- Drop tablespoons of dough onto prepared sheets and bake for 10-12 minutes.
- Let cookies cool on sheets for 5 minutes, then transfer to awire rack.
Notes
Keep an eye on your cookies as they bake to ensure they remain chewy and soft.For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
Nutrition
- Calories: 150
- Sugar: 12
- Fat: 8
- Carbohydrates: 18
- Protein: 2