Double Chocolate Peppermint Brownie Cookies
These Peppermint Brownie Cookies are fudgy and sweet and drizzled with semi-sweet chocolate. Top them off with crushed candy cane and a few festive sprinkles for an extra cute holiday cookie.
Double Chocolate Peppermint Brownie Cookies
It’s nearly Christmas, which means we’re all scrambling to get our last minute holiday stuff done. For me this means adding a few last minute, festive bakes to the blog, including these peppermint brownie cookies! I took my favorite brownie cookie and tweaked the recipe to get these medium-sized, double chocolate brownie cookies, complete with peppermint extract, crushed candy cane, and sprinkles (I can’t resist a good sprinkle moment). They’re a riff off a recipe from 2018 where I turned boxed brownie mix into holiday cookies, but, this time, the cookies are homemade.
These cookies come together just like a homemade brownie batter, but you’ll let the dough sit out at room temperature (uncovered) for 30 minutes prior to scooping the dough balls. This allows the dough to stiffen, so it can easily be rolled into balls. After baking and cooling, the cookies are topped with a simple melted chocolate chip drizzle and a sprinkling of crunchy toppings. Feel free to use your favorite chocolate drizzle (white chocolate would be beautiful) and as much, or as little, crushed candy cane and sprinkles as you’d like.
Why You’ll Love These Cookies
- Ultra fudgy texture and maximum chocolate flavor
- Cool peppermint flavor in the cookie and topping
- Look impressive with little work
- Can be baked a day in advance and remain fudgy
What You’ll Need
- Chocolate chips are melted to create a super fudgy cookie texture AND to create a simple chocolate drizzle. I used dairy-free semi-sweet chocolate chips for my cookies.
- Olive oil adds moisture. This is my go-to baking oil, but avocado oil or vegetable oil will also work. I do not recommend using coconut oil.
- Eggs are whisked with the sugar to create a lovely brownie texture in these cookies. I don’t recommend any egg alternatives.
- White granulated sugar adds sweetness and helps give these cookies that “crackled top” look.
- Peppermint extract adds flavor to the cookie dough.
- Dutched cocoa powder adds chocolate flavor. In a pinch, you can use a natural cocoa powder, but your cookies will be a little lighter in color and flavor.
- All-purpose flour binds these cookies together and helps them keep their shape. I used an unbleached variety but any all-purpose flour will work.
- Baking powder leavens these cookies and creates a perfect spread that results in thick, fudgy cookies.
- Salt enhances flavor.
- Crushed candy cane (or peppermint candy) adds a festive touch and flavor to the tops of the cookies post-chocolate drizzle.
- Sprinkles are totally optional but also add a festive touch.
FAQ
Can I use regular cocoa powder instead of Dutched? Yes, a regular (natural) cocoa powder will work just fine. The cookies will just be less deep in flavor and color.
Does the chocolate drizzle set or stay wet? The chocolate drizzle will begin to set 20-30 minutes after drizzling, so you will be able to store these cookies without the chocolate making a mess.
What can I use in place of eggs? I don’t recommend any egg alternatives in this recipe.
Can I use less sugar? No, for proper cookie spread and texture, you’ll need to make the recipe as-written. Too little sugar will result in cakey (not fudgy) cookies, tall/thick cookies, and cookies without the crackled top.
Can I bake these in advance? You can bake these a day in advance and still store them at room temperature. If you prefer, the chocolate drizzle and toppings can also be done a day ahead of time.
Double Chocolate Peppermint Brownie Cookies
Fudgy and festive Peppermint Brownie Cookies drizzled with melted chocolate and topped with a sprinkling of crushed candy cane and holiday sprinkles.
Ingredients
Cookies
- 1 cup (180g) semi-sweet chocolate chips
- 1/3 cup (79mL) olive oil (see Note 1)
- 2 large eggs, room temperature
- 3/4 cup (150g) white granulated sugar
- 1/2 tsp peppermint extract
- 1/4 cup (20g) Dutched cocoa powder
- 3/4 cup (98g) unbleached all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
Topping
- 1/3 cup (60g) semi-sweet chocolate chips
- 1 candy cane, crushed
- 1-2 Tbsp sprinkles (optional)
Instructions
Make the Cookies
- Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Meanwhile, in a small, microwaveable bowl, add 1 cup of chocolate chips and the oil. Microwave in 15-30 second intervals, stirring between each, until the chips are melted and smooth; set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add the room temperature eggs and sugar. Whisk on medium-high until thick, fluffy, and light in color, about 5 minutes (the mixture shouldn't feel grainy when rubbed between two fingers). Whisk in the peppermint extract.
- Remove the bowl from the stand mixer and add the melted chocolate. Use a large spatula to gently fold the chocolate into the egg/sugar mixture until totally combined.
- Sift in the cocoa powder, flour, baking powder, and salt. Gently mix until a brownie batter forms. Allow the batter to sit at room temperature, uncovered, for 30 minutes to thicken. This allows the batter to stiffen into a dough that can easily be handled.
- Meanwhile, preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
- Once the cookie dough is ready, scoop dough balls (6-8 per baking sheet) 2 Tbsp in size (roughly 41g per dough ball). Roll the dough balls smooth.
- Bake at 350°F for 7-9 minutes. Allow the cookies to rest on the baking sheet for 2 minutes before removing to a cooling rack to cool completely.
Decorate the Cookies
- Once the cookies are totally cool, you can melt the chocolate. In a small, microwaveable bowl, add the 1/3 cup of chocolate chips. Microwave in 15-30 second intervals, stirring between each, until the chips are melted and smooth.
- Add the melted chocolate to a piping bag (fitted with a small round tip, if desired) or ziploc bag. Snip the corner of the bag and drizzle the chocolate over the cookies.
- Immediately top the drizzled cookies with the crushed cane cane and sprinkles. The chocolate will begin to set after about 20-30 minutes, so don't wait to add the toppings.
- Allow the chocolate to set before storing cookies in an airtight container at room temperature. I recommend adding a parchment paper layer between cookie layers to keep the cookies looking their best.
Notes
- Chocolate chip drizzle: feel free to use your favorite chocolate chips for the drizzle (dark, white, etc). Just make sure your chocolate chips are dairy-free if needed.
- Oil: regular vegetable oil or avocado oil will also work in this recipe.
- Cocoa powder: you can replace the Dutched cocoa powder with natural cocoa powder if needed - the cookies will be lighter in color and flavor.
Did you make this recipe? I would love to see!
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