Ingredients
- 1½ cups bittersweet chocolate chips
- 1/2 cup unsalted butter
- 2 eggs
- 1 egg yolk
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 cup milk chocolate or white chocolate chips
- 12 to 14 drops peppermint extract
- 1/2 cup peppermints, crushed (roughly 24 peppermints)
Chef notes
Brownies were one of the first recipes I learned how to make as a child so I'm always looking for new ways to spruce them up. Crushed peppermints and a chocolate drizzle make these brownie cookies perfect for the holidays!
Technique Tip: Spray your cookie scoop with nonstick cooking spray if the batter begins to stick to it.
Preparation
1.In a large, microwave-safe bowl, melt bittersweet chocolate chips and butter in the microwave on medium heat at 30-second increments. Set aside.
2.In a large bowl, mix eggs, egg yolk, sugar, vanilla extract, salt and baking powder untilmixture is whipped and creamy, about 3 to 5 minutes.
3.Slowly mix in the melted chocolate and butter.
4.Stir in the flour and cocoa powder just until combined.
5.Cover bowl and chill for 1 hour.
6.Preheat oven to 350ºF. Line a baking sheet with parchment paper.
7.Using a tablespoon, scoop out the batter, roll into a little ball and place 2 inches apart on theprepared baking sheet.
8.Bake for 8 to 10 minutes.
9.Remove from the oven and let cookies sit for 2 minutes before removing to a cooling rack tocool completely.
10.Once cookies have cooled completely, melt the milk chocolate chips and stir in peppermint extract. Then drizzle with melted chocolate and sprinkle with crushed peppermints.
11.Allow chocolate to harden and serve.
12.Store cookies layered between parchment paper in an airtight container.
