Decadent Chocolate Peppermint Brownie Cookies: Your Ultimate Holiday Baking Guide
Prepare to fall in love with these incredibly rich, fudgy, and delightfully chewy Chocolate Peppermint Brownie Cookies! More than just a simple cookie, these treats are a true hybrid masterpiece, combining the dense, moist texture of a classic brownie with the convenient, handheld shape of a cookie. Each bite offers a blissful blend of intense chocolate and a refreshing burst of peppermint, crowned with those signature crinkly tops that signal pure indulgence. Drizzled with smooth melted white chocolate and generously sprinkled with festive crushed candy canes, these cookies aren’t just a dessert; they’re an experience, elevating your holiday baking to an extraordinary level and promising to be a standout addition to any Christmas cookie platter or gift box.
How to Make These Irresistible Chocolate Peppermint Brownie Cookies
Crafting these sensational chocolate peppermint brownie cookies is a rewarding process that results in a perfectly balanced, festive treat. Follow these detailed steps to achieve that ideal fudgy texture and striking crinkled top, ensuring every batch is a success. This recipe is designed to be straightforward, guiding you through each stage from melting the chocolate to the final decorative touches.
1) Melt Chocolate and Butter: Begin by carefully melting your chocolate and butter. For the best results, use a heat-proof bowl placed over a simmering pot of water, creating a bain-marie. It’s crucial that the bottom of your bowl does not directly touch the water, as this prevents the chocolate from scorching. Stir the mixture gently and continuously until both the chocolate and butter are completely melted and smooth. Once melted, remove the bowl from the heat and allow the mixture to cool slightly. This step ensures that when added to the eggs, it won’t cook them prematurely, preserving the smooth texture of your batter.
2) Beat Eggs, Sugar, Vanilla, and Peppermint: In the bowl of a stand mixer, combine the large eggs, dark brown sugar, a generous splash of vanilla extract, and the essential peppermint extract. Using a whip attachment, beat these ingredients on high speed for approximately 3-4 minutes. This extended beating time is critical; it incorporates a significant amount of air into the mixture, making it fluffy and causing it to almost triple in volume. This aeration is key to achieving those coveted crinkly tops and a wonderfully chewy texture in your finished brownie cookies.
3) Incorporate Melted Chocolate/Butter: With the mixer on a low speed, gradually add the slightly cooled melted chocolate and butter mixture to the whipped egg and sugar mixture. Mix until everything is thoroughly combined, ensuring no streaks of unincorporated chocolate remain. Be careful not to overmix at this stage; just enough to bring the wet ingredients together into a harmonious, glossy batter.
4) Combine Dry Ingredients: In a separate, medium-sized bowl, whisk together all your dry ingredients: the all-purpose flour (measured correctly, ideally by weight or the spoon-and-level method), baking powder, kosher salt, and both cocoa powders (including the Dutch processed cocoa for that deep, rich color and flavor, and a touch of espresso powder to further enhance the chocolate). Whisk thoroughly until all ingredients are well-combined and no lumps of cocoa powder remain. This ensures even distribution in your final batter.
5) Add Dry Ingredients to Batter: With the stand mixer on a medium-low speed, gradually add the whisked dry ingredients to the wet batter. Mix only until the dry ingredients are *just* combined and the batter appears smooth. Overmixing at this stage can develop too much gluten in the flour, resulting in tougher cookies. The batter will be thick and sticky, much like traditional brownie batter.
6) Scoop onto Baking Sheets: Line your baking sheets with parchment paper for easy removal and to prevent sticking. Using a small cookie scoop, portion out even mounds of the sticky brownie batter onto the prepared sheets, leaving ample space between each cookie for spreading. Since the batter is quite thick and similar to brownie batter, use the back of your cookie scoop, or even slightly damp fingertips, to gently flatten each mound. This helps them spread evenly during baking and contributes to that beautiful crinkled surface.
7) Bake: Preheat your oven to 350°F (175°C). Bake the cookies one sheet at a time, if possible, to ensure consistent heating and baking. Bake for approximately 11-12 minutes. You’ll know they’re done when the edges are set, but the centers still look slightly soft and fudgy. Avoid overbaking, as this will result in a drier, cake-like texture rather than the desired fudgy brownie-like consistency. Once baked, remove the sheets from the oven and allow the cookies to cool completely on the baking sheets. They will continue to set up as they cool, becoming perfectly chewy and firm enough to handle.
Understanding the Magic of Dutch Processed Cocoa
This Chocolate Peppermint Brownie Cookie recipe specifically calls for Dutch processed cocoa, and for good reason! Many bakers often wonder about the difference between cocoa powders. So, what exactly is Dutch processed cocoa powder? It’s a type of cocoa powder that has been treated with an alkalizing agent, typically potassium carbonate, to neutralize its natural acidity. This process raises the pH level of the cocoa powder to around 7, making it neutral or slightly alkaline. By stripping away the acidic properties, Dutch processed cocoa develops a much milder, less astringent, and noticeably smoother chocolate flavor. This nuanced flavor allows the pure essence of chocolate to truly shine through, creating the illusion of a more intensely chocolatey taste – which is precisely what we want for these rich brownie cookies!
However, it’s important to understand that regular natural cocoa powder and Dutch processed cocoa powder are not always interchangeable in recipes. The pH difference is significant, particularly when a recipe relies on baking soda for leavening. Baking soda (sodium bicarbonate) is an alkaline ingredient that requires an acid to activate it, producing carbon dioxide bubbles that make baked goods rise. In many traditional recipes, natural cocoa powder, with its acidic pH of around 5.3, serves as that activating acid. If you were to substitute Dutch processed cocoa (which has a neutral pH) in such a recipe, the baking soda would not be activated, leading to dense, flat baked goods. Fortunately, this particular brownie cookie recipe does NOT rely on an acidic ingredient to activate leavening. Instead, it uses baking powder, which is a complete leavening agent containing both an acid and a base, meaning it doesn’t need an external acid to work. This makes Dutch processed cocoa the perfect choice here, contributing to the deep chocolate flavor without compromising the cookie’s rise or texture.
Finishing Touches: Dipping Your Chocolate Peppermint Brownie Cookies
To truly complete these Chocolate Peppermint Brownie Cookies and make them visually stunning and extra festive, I recommend adding a delicious white chocolate dip and a sprinkle of crushed peppermint candy canes. This simple step elevates their appearance and adds another layer of flavor and texture that perfectly complements the rich chocolate and refreshing mint. To prepare, finely chop a good quality white chocolate and place it into a microwave-safe liquid measuring cup (a 2-cup capacity works well). Microwave the chocolate in 30-second intervals, stirring thoroughly after each interval, until the white chocolate is completely melted and smooth. Be careful not to overheat it, as white chocolate can seize easily. Once melted, simply dip half of each cooled brownie cookie into the luscious white chocolate, allowing any excess to drip off. Immediately after dipping, sprinkle the wet chocolate with your crushed candy canes, ensuring they adhere beautifully. The contrast of the dark brownie, the bright white chocolate, and the vibrant red and white candy cane pieces is simply irresistible!
While the white chocolate and candy cane garnish adds undeniable festive flair and an extra layer of sweetness and crunch, these cookies are still absolutely delicious on their own. If you prefer a less adorned treat, or if you’re short on time, feel free to skip the dipping step. They’ll still be wonderfully fudgy, chewy, and bursting with chocolate peppermint flavor – just a little less “dressed up” for the holidays!
Why These Chocolate Peppermint Brownie Cookies Are a Holiday Must-Have
There’s something truly magical about these Chocolate Peppermint Brownie Cookies that makes them an indispensable part of any holiday celebration. Their unique texture, which perfectly bridges the gap between a dense, moist brownie and a soft, chewy cookie, sets them apart. The deep, dark chocolate flavor, enhanced by Dutch processed cocoa and a hint of espresso, is beautifully complemented by the cool, invigorating rush of peppermint. The visual appeal of their crinkled tops, and especially the optional white chocolate dip with crushed candy canes, screams festive joy. They are robust enough to transport well, making them ideal for gifting, and their rich flavor profile satisfies even the most discerning sweet tooth. These aren’t just cookies; they’re edible expressions of holiday cheer.
Tips for Baking Perfect Fudgy Brownie Cookies
- Accurate Ingredient Measurement: Baking is a science! Especially for flour and cocoa powder, spooning the ingredient into the measuring cup and leveling it off (rather than scooping directly from the bag) is crucial for preventing a dry or dense cookie. Even better, use a kitchen scale for precise results.
- Room Temperature Ingredients: Ensure your eggs and butter are at room temperature. This allows them to emulsify properly, creating a smoother, more uniform batter and contributing to the desired texture.
- Don’t Overmix: Once you add the dry ingredients, mix only until they are just incorporated. Overmixing develops gluten, which can lead to tough, rather than chewy, cookies.
- Avoid Overbaking: This is perhaps the most important tip for fudgy brownie cookies! Bake until the edges are set but the centers still look slightly underdone. They will continue to cook and set as they cool on the baking sheet, ensuring that perfect gooey center.
- Quality Ingredients: Using good quality chocolate and fresh peppermint extract will make a noticeable difference in the flavor of your cookies.
Storage and Gifting Suggestions
These Chocolate Peppermint Brownie Cookies are not only delicious but also store wonderfully, making them perfect for make-ahead holiday baking or thoughtful gifts. Store the cooled cookies in an airtight container at room temperature for up to 3-5 days. If you’ve dipped them in white chocolate and candy canes, layer them with parchment paper to prevent sticking. For longer storage, you can freeze the baked and cooled cookies (with or without the white chocolate dip) in an airtight container for up to 2-3 months. Thaw them at room temperature for a few hours before serving. They make exquisite gifts when packaged in decorative boxes or cellophane bags, tied with a festive ribbon. Imagine the delight on someone’s face receiving a batch of these homemade, holiday-perfect treats!
Get the Recipe:
Chocolate Peppermint Brownie Cookies
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Ingredients
- 7 oz (200g) Semi-sweet Chocolate,, finely chopped
- 1/2 cup (114g) Unsalted Butter,, at room temperature
- 1 1/4 cup (275g) Dark Brown Sugar
- 2 Large Eggs
- 1 tsp Vanilla
- 1 tsp Peppermint Extract
- 1 cup (125g) All Purpose Flour,, measured correctly
- 1 tsp Baking Powder
- 1/2 tsp Kosher Salt
- 1/4 tsp Espresso Powder
- 3 tbsp (16g) Dutch Processed Cocoa Powder,, sifted to remove lumps
- 1 cup (200g) Melted White Chocolate,, for dipping
- 1/4 cup Crushed Candy Canes,, for garnish
Equipment
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Stand mixer
Instructions
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Preheat oven to 350°F and prepare 2 baking sheets with parchment. Add chopped semi-sweet chocolate and butter into a heat-proof bowl and place over top of a simmering pot of water. Ensure bottom of the bowl isn’t touching the water. Heat and stir until all of the chocolate and butter is melted. Allow to cool slightly.
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Add the eggs, brown sugar, vanilla and peppermint extract to a stand mixer fitted with a whip attachment, then beat until the batter looks fluffy and has almost tripled in volume – about 3-4 minutes on high. Add the slightly cooled melted chocolate mixture to the stand mixer, then mix until well combined with the rest of the batter.
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In a separate bowl, add the flour, baking powder, salt, espresso powder and cocoa powder, and whisk until well-combined. Then, add the dry ingredients to the stand mixer then beat on medium-low until just combined and smooth. The batter will similar to brownie batter.
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While working quickly, use a medium cookie scoop to scoop the batter onto the baking sheets (6 per sheet). The batter should look similar to brownie batter (sticky and thick).
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Bake the cookies for 11-12 minutes. Allow the cookies to cool completely.
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Dip half of each cooled cookie into the melted white chocolate, then sprinkle with crushed candy canes.