How festive are these Peppermint Brownie Cookies?! They taste like giant frosted peppermint patties! What could be better and more perfect for the Christmas season?!
I recently made these cookies as part of the 5th Annual Great Food Blogger Cookie Swap. Over 475 people in 6 countries participated in the cookie swap which raised money Cookie’s for Kid’s Cancer. We all were tasked with making three dozen tasty holiday cookies and shipping them around the country to three other food bloggers. I have to admit, there was a little extra pressure when deciding what type of cookies to send. I mean, how intimidating is it to send baked goods to food bloggers?! Baking is their job! So I wanted to make sure my cookies would stand out and were not just a basic run of the mill Christmas cookie that already filled their kitchens.
I came across these absolutely delicious Peppermint Brownie Cookies, adapted from Cooking Classy, and knew I just had to make them! These have quickly become a staple in my household this season and have made appearances at literally every holiday party I have hosted or attended!
These are the perfect treat if you are looking for a little something special to mix up your dessert table or want to surprise your friends and neighbors with some holiday goodies! Enjoy!
- 1/2 cup (4 oz) unsalted butter, diced into 4 pieces
- 1 cup good quality semi-sweet chocolate chips
- 2 oz Baker’s unsweetened baking chocolate, roughly chopped
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2 large eggs
- 1 large egg yolk
- 2/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 16 oz cream cheese, at room temperature
- 1 cup unsalted butter, at room temperature
- 5 ½ cups powdered sugar
- 1 tsp peppermint extract
- 1/2 cup crushed candy canes for sprinkling
- Preheat oven to 350 degrees F.
- In a medium-sized pan on low heat, add chocolate chips, unsweetened chocolate and butter. Stir constantly until chocolate and butter have completely melted and is smooth. Set aside to cool.
- While the chocolate mixture is cooling, whisk together the flour, baking powder and salt in a medium sized bowl. Set aside.
- In the bowl of your stand mixer, whip together the eggs, egg yolk, brown sugar and granulated sugar on medium-high speed until fluffy and pale. This should take around 2-3 minutes. Add the vanilla and peppermint extracts and mix until fully combined. Add the cooled chocolate mixture and mix until incorporated and smooth.
- Using a wooden spoon, add the dry flour mixture into your large mixing bowl with the eggs and chocolate combination. Stir just until combined. Cover the bowl with plastic wrap and chill for 15 minutes.
- Line a baking sheet with parchment paper. Scoop dough out and shape into small balls (usually about 2 tbs worth). Place the cookie dough balls on the parchment paper lined baking sheets with about 2-inches between each cookie.
- Bake for 8 minutes. The cookies should look slightly under baked. Cool on the baking sheet about 5 minutes then transfer them to a wire rack to cool completely.
- Once the cookies are cool, frost with the Peppermint Cream Cheese Frosting and sprinkle with crushed candy canes.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together the cream cheese and butter until pale and fluffy. Add the peppermint extract and powdered sugar slowly. Mix until fully combined.
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