Get ready to up your Christmas baking game with these super festive Peppermint Brownie Cookies. Rich and chocolatey, with perfectly crispy edges, they're swirled with the fluffiest peppermint buttercream and sprinkled with crushed candy canes. Seriously, could we be any more festive?
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Christmas in my house is all about dessert. Always has been, always will be. And this year I'm adding these babies to the menu! They're super easy to make and freakin' delicious to eat! Move over shortbread, Santa will be putting his request in for these!
WHy You'll THESE PEPPERMINT BROWNIE COOKIES
They are seriously Christmas in a cookie!
Not just a cookie...it's a brownie and cookie.
Peppermint and chocolate are the ultimate Christmas flavour
The crispy edges and chewy, gooey texture is to die for!
Super quick and easy to make -just 8 minutes in the oven.
No refrigeration required before baking -just let the mixture sit at room temperature for 15 minutes, to thicken up.
INGREDIENTS FOR FESTIVE PEPPERMINT BROWNIE COOKIES
Eggs
Sugars: white, brown and icing
Salt
Canola oil
Vanilla and Peppermint extracts
Chocolate: dark chocolate as well as baking chips (I use couverture callets for both)
Unsalted butter
Plain flour
Baking powder
Dutch coocoa
Cream
Candy canes
EQUIPMENT NEEDED
Stand mixer (there's some real mixing involved!)
Ice cream scoop: I use a 1 tablespoon measure. If you want smaller, try a 2 teaspoon scoop and bake for just 6 minutes. Anything bigger would make the cookies too big.
Double boiler for melting the chocolate and butter. I use a heatproof bowl over a small saucepan of simmering water. You can also melt it carefully in the microwave.
Silicone spatulas for scraping the bowl -that way everything gets mixed in properly. You can also use these for reshaping the cookies after baking. A large round cookie cutter also works well.
Piping bag fitted with a 1M nozzle (large star nozzle). Totally optional, but it looks pretty!
TIPS FOR CREATING PERFECT PEPPERMINT BROWNIE COOKIES
Use the best quality ingredients for the ultimate chocolate indulgence.
Beat the eggs, sugars and salt for the full 8 minutes, to get the mixture lovely and light.
Use an ice cream scoop to easily scoop out the batter -it gives evenly-sized cookies.
As soon as the cookies come out of the oven, use a large round cookie cutter or silicone spatula to ease the cookies back into shape.
Allow the cookies to cool completely before filling.
Make the peppermint frosting and crush the candy canes while the cookies cool.
Use a 1M nozzle to pipe the frosting onto the cookies -it just makes them so much prettier!
If you want the sprinkles to stay crunchy, don't sprinkle them until the day you serve the cookies.
After the year and a half we've had, I'm really looking forward to celebrating the holiday season with everyone I love. And what better way, than with some delicious holiday baking that's made with love!
I hope you enjoy my Peppermint Brownie Cookies. Please help me spread the love, by leaving a comment or rating the recipe below. I'll be sharing lot's more Christmas baking this silly season, but for now, you can check out
4-8Candy canes, crushedapprox 4-8, depending on size.
Instructions
Brownie Cookies
Preheat oven to 180°C/350°F/160°FF and line 4 baking trays with baking paper
In the bowl of a stand mixer, beat the eggs, sugars and salt on medium-high for 8 minutes, making the mixture light and fluffy
While the eggs and sugars are mixing, combine the flour and baking powder in a small bowl and set aside
In a heatproof bowl, melt the dark chocolate and butter over simmering water, stirring to combine
Remove chocolate from the heat and stir through the cocoa until mixture is smooth
Once the eggs, sugars and salt have mixed for 8 minutes, reduce speed of the mixer and add vanilla and canola. Mix to combine
Now add the chocolate mixture and mix on low until just combined
Stop the mixer and add the flour and baking powder. Mix until just combined
Stir through the chocolate chips
Allow the mixture to sit at room temperature for 15 minutes. It will thicken as it cools
Using a 1 tablespoon ice cream scoop, drop lightly heaped scoops of mixture onto lined trays, leaving space for the cookies to spread a little.
Bake cookies for 8-9 minutes, then remove from oven. Reshape with a spatula or large cookie cutter to ease the cookies back into round shapes if needed. Slide baking paper off tray and onto the bench and allow to cool, before placing them on a cooling rack to cool completely
Once completely cool, pipe the peppermint filling onto half of the cookies, sandwiching with another cookie, then sprinkle the edges with crushed candy canes (see notes)
Peppermint Filling
In the bowl of a stand mixer, beat the butter and salt on medium for 1 minute
Reduce the speed and gradually add the icing sugar. It should take another 4-5 minutes of beating to incorporate all of the icing sugar.
Add the peppermint extract and cream, then beat on medium-high for another 1-2 minutes.
Place frosting into a piping bag fitted with a 1M tip and pipe rosettes onto half of the cookies, sandwiching with the remaining halves.
Holding the cookies side on, sprinkle with the crushed candy canes, rotating until you have covered the frosting.
Can be kept at room temperature if cool, or refrigerated in warm temperature for up to 5 days.
Notes
Rather than use an ice cream scoop, you can just use a tablespoon (however, the cookies may be slightly different sizes).
If you want the candy cane sprinkles to remain crunchy, don't sprinkle the cookies until the day you are serving.
Have you made this recipe?Please rate my recipe, or leave a commentTag @applecakeannie on Instagram❤️❤️
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