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?
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!
WHAT I LOVE ABOUT 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
Peach Melva Pavlova for my all-time favourite Christmas dessert.
Peppermint Brownie Cookies
Rich and chocolatey, perfectly crisp edges, swirls of peppermint buttercream and candy cane sprinkles. These are seriously festive cookies!
Ingredients
Brownie Cookies
- 3 Eggs XL at room temp
- 150 g White sugar
- 100 g Brown sugar
- ½ tsp Salt
- 1 tbsp Canola oil
- 1 tsp Vanilla extract
- 100 g Semi sweet chocolate chips
- 225 g Dark chocolate
- 70 g Unsalted butter
- 25 g Cocoa
- 120 g Plain flour
- 1 tsp Baking powder
Peppermint Filling
- 280 g Icing sugar
- 140 g Unsalted butter room temp
- pinch Salt
- ½ tsp Peppermint extract
- 1 tbsp Cream
- 4-8 Candy canes, crushed approx 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 tried this recipe?Click here to tell me how it was!
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