Imagine biting into a cookie that's part brownie, part holiday magic - with a bold peppermint twist that will make your taste buds dance! These Peppermint Mocha Brownie Cookies are not just a dessert; they're an experience that transforms ordinary baking into a spectacular culinary adventure. Rich, chocolatey, and perfectly infused with cool peppermint, these cookies are guaranteed to become your new winter obsession that will have everyone begging for your secret recipe.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon peppermint extract
- 1/2 cup chocolate chips
- 1/4 cup crushed peppermint candies
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large microwave-safe bowl, melt the unsalted butter completely. Use 30-second intervals, stirring between each to ensure even melting.
- Add granulated sugar to the melted butter and whisk thoroughly until the mixture becomes smooth and well combined.
- Crack the large eggs into the butter-sugar mixture one at a time, whisking vigorously after each addition to create a homogeneous batter.
- Stir in the vanilla extract and peppermint extract, mixing until the flavors are evenly distributed.
- In a separate bowl, sift together the all-purpose flour and unsweetened cocoa powder to remove any lumps.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix.
- Fold in the chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle crushed peppermint candies on top of each cookie dough mound for added texture and flavor.
- Bake in the preheated oven for 12-15 minutes, or until the edges are set and the centers look slightly soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, store in an airtight container at room temperature for up to 5 days.
Tips
- Use room temperature eggs for smoother batter integration
- Don't overmix the dough - this keeps cookies fudgy and tender
- For extra indulgence, use high-quality cocoa powder
- Crush peppermint candies just before topping for maximum freshness
- Use a cookie scoop for uniform cookie sizes and even baking
- Let cookies cool completely to allow them to set properly
- Store in an airtight container to maintain moisture and texture
- For a gourmet touch, drizzle melted white chocolate over cooled cookies
- Experiment with dark chocolate chips for deeper chocolate flavor
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 55mg
