Fudgy Peppermint Brownie Cookies Recipe
Rich, fudgy dark chocolate brownie cookies get a festive peppermint finish with silky chocolate ganache and crushed peppermint candy. Bake the cookies just until set for soft centers, then chill them for an even fudgier texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Brownie Cookies
- ½ cup (1 stick) unsalted butter, softened
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ⅛ teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 2 tablespoons light corn syrup
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup dark cocoa powder
- 1¼ cups all-purpose flour
Peppermint Ganache and Topping
- ¾ cup semi-sweet chocolate chips
- ¼ cup heavy cream
- ¼ teaspoon peppermint extract, preferably oil-based
- Crushed peppermint candy, for topping
Instructions
- Preheat the oven.
Heat the oven to 350°F (175°C). Line a baking sheet with parchment paper if desired.
- Cream the butter and sugars.
In a large bowl, use an electric mixer on medium-high speed to beat the softened butter, brown sugar, and granulated sugar for about 2 minutes, until light and fluffy.
- Add the wet ingredients.
Mix in the egg, ⅛ teaspoon peppermint extract, vanilla extract, and corn syrup on low speed until combined. Scrape down the sides of the bowl.
- Mix in the dry ingredients.
Add the baking soda and salt and mix briefly. Add the cocoa powder and flour, then mix on medium speed just until combined.
- Shape the cookies.
Scoop the dough into ¼-cup portions and roll each portion into a ball. Gently flatten each ball into a disc about ½ inch thick to help the cookies spread as they bake.
- Bake and cool.
Bake at 350°F for 11–12 minutes. The centers may look slightly wet; avoid overbaking, as they will continue to set on the hot baking sheet. Let the cookies cool completely before decorating.
- Make the ganache.
Place the chocolate chips in a heat-safe bowl. Heat the cream in a microwave-safe container for 30–45 seconds, until it begins to bubble, or warm it on the stovetop until steaming. Carefully pour the hot cream over the chocolate chips, press the chips beneath the cream, and let stand for 3 minutes. Stir until smooth, reheating in 10-second increments at 50% power if needed. Stir in ¼ teaspoon peppermint extract.
- Decorate and chill.
Spoon about 1 tablespoon of ganache onto each cooled cookie and sprinkle with crushed peppermint candy. Refrigerate for 30–60 minutes, until the ganache firms up.
Notes
- Do not overbake; the centers can look slightly underdone when the cookies come out of the oven and will firm as they cool.
- Flattening the dough balls into discs helps the cookies spread and keeps them from becoming too puffy.
- Use a microwave-safe container with plenty of room when heating the cream, as it can bubble up and overflow.
- For the best fudgy texture, store the decorated cookies in the refrigerator. They can also be kept at room temperature for up to 2 days.
- Use peppermint extract in the dough and preferably oil-based peppermint extract in the ganache.
