Adapted from a BuzzFeed Tasty recipe, these cookies are our go-to for the holiday season. Soft, chewy and crinkly, peppermint brownie cookies are the best festive dessert.
- 7 oz semi-sweet chocolate chips
- 9 tablespoons unsalted butter
- 1 teaspoon peppermint extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3 tablespoons unsweetened cocoa powder
- 2 large eggs, room temperature
- ¾ cup sugar
- ½ cup dark brown sugar, packed
- 6 mini candy canes (about 1/4 cup when crushed)
- Flaky salt
- 2 cups water, for melting chocolate
- Preheat the oven to 350 degrees and line 2 baking sheets with parchment paper or nonstick baking mats.
- Bring a small pot of water to a simmer. Add the chocolate chips, butter, and peppermint extract to a medium heatproof bowl and place over the simmering water. Melt, stirring often until smooth, about 10 minutes. You can also microwave 30 seconds at a time, stirring in between, until totally melted. Set aside to cool.
- In a medium bowl, whisk together flour, baking powder, salt, cocoa powder.
- Add the eggs to a large bowl and whip on high speed until foamy, about 1 minute. Continue mixing while slowly adding both sugars, until the mixture is pale and falls into ribbons, about 9 minutes
- Add melted chocolate mixture to eggs and sugar, combining on low speed.
- Slowly mix in dry ingredients until just combined. It will look like a thick brownie batter when it's mixed, not a dough.
- Using an ice cream scoop, immediately scoop batter onto prepared baking sheet. Bake for 8 minutes.
- While cookies are in the oven, place candy canes in a plastic bag and seal. Press down on candy canes with the bottom of a pot until they are finely crushed. You can also use a rolling pin or anything else heavy to crush the candy canes.
- Remove cookies from oven after 8 minutes, sprinkling tops wish crushed candy cake and flaky salt. Return to oven to finish baking for 5 minutes, until candy cane is slightly melted, cookies are set and have noticeable cracks.