Peppermint Brownie Cookies
These brookies (brownie-cookies) are so delectable, soft and chewy that they are well worth the effort.
Equipment
- Stand mixer* optional
Ingredients
- 1 cup butter
- 2 cups granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 tsp peppermint extract
- 2 cups flour
- 3/4 cups cocoa
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semi-sweet chocolate chips
- 350 g white chocolate (I used Callebaut)
- 1/2 cup crushed candy cane
Instructions
- Preheat oven to 350°F.
- Cream together butter and sugar using stand (or hand mixer).
- Add eggs, vanilla, and peppermint extract to creamed butter and sugar.
- Combine flour, cocoa, baking soda, and salt in a separate, medium-sized bowl.
- Add dry ingredients to wet ingredients in two batches, mixing thoroughly until just combined.
- Add chocolate chips. Stir until combined.
- Roll cookies into balls and place on greased/parchment paper lined cookie trays.
- Bake cookies in preheated oven for 10-12 minutes. I prefer to keep them a little underdone so they stay soft and chewy.
- Once cookies have cooled, melt the white chocolate. I temper it so it dries quickly and with a hard shiny coating.
- Dip the cookie in the white chocolate so half is submerged. Lay on parchment paper and sprinkle desired amount of candy canes on top.