Peppermint Brownie Cookies
Rich and chocolatey, perfectly crisp edges, swirls of peppermint buttercream and candy cane sprinkles. These are seriously festive cookies!
Servings: 18
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.