Chocolate-dipped peppermint brownie cookies are a delightful blend of fudgy brownie and crisp peppermint, making them a perfect treat for the holiday season. This guide will walk you through the process of creating these festive cookies from scratch, ensuring you achieve a perfect balance of flavors and textures every time.
Why These Peppermint Brownie Cookies are Irresistible
No Need for Chilling the Dough
One of the best things about this recipe is that there’s no need to chill the dough. You can get straight to baking without any lengthy waiting periods.
Simple Preparation
You won’t need any fancy kitchen gadgets for this recipe. Everything can be done by hand, making it accessible for all levels of bakers.
Perfect Texture
These cookies offer the ideal combination of fudgy and chewy textures, reminiscent of your favorite brownies, but with the convenience of a cookie.
Festive Appeal
The combination of white chocolate and crushed candy canes makes these cookies not only delicious but also visually stunning, perfect for Christmas and other holiday celebrations.
Ingredients
Brownie Cookies
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8 oz semi-sweet baking chocolate
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1/4 cup salted butter
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1/2 cup all-purpose flour
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2 tbsp cocoa powder
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1/2 tsp baking powder
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1/2 cup brown sugar
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1/4 tsp salt
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1/2 cup white sugar
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2 large eggs (at room temperature)
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1 tsp vanilla extract
Toppings
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1 1/2 cups white chocolate chips
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2 regular-sized candy canes (crushed)
Directions
- Preheat Oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.
- Prepare Dough:
Melt Chocolate and Butter: Chop chocolate and melt with butter in the microwave, stirring every 20 seconds. Set aside.
Mix Dry Ingredients: Whisk together flour, cocoa powder, baking powder, and salt. Set aside.
Mix Sugars and Eggs: In a large bowl, whisk brown sugar, white sugar, and eggs for about 5 minutes until frothy.
Combine Mixtures: Add melted chocolate mixture and vanilla to the sugar mixture. Stir until combined. Gradually add the dry ingredients, mixing until just combined. - Shape and Bake:
Scoop Dough: Portion out 1 1/2 tablespoons of dough onto baking sheets, spacing them 2 inches apart.
Bake: Bake for 9 minutes, until edges are set and tops are crackled. Cool completely on the baking sheets. - Decorate:
Melt White Chocolate: Microwave white chocolate chips in 15-second intervals until melted.
Dip and Sprinkle: Dip each cooled cookie halfway into the melted white chocolate, then sprinkle with crushed candy canes. Let the chocolate set before serving
Frequently Asked Questions
What is Spoon and Level Method for Measuring Flour?
The spoon and level method ensures you get the correct amount of flour without it being compacted. Spoon the flour into your measuring cup and level it off with a knife. This prevents using too much flour, which can affect the texture of your cookies.
Why Should Eggs Be at Room Temperature?
Room temperature eggs mix more easily with other ingredients, resulting in a smoother batter and a fudgier texture in the cookies. If you forgot to take your eggs out in advance, you can warm them up quickly by placing them in a bowl of warm water for a few minutes.
How Should I Store These Cookies?
Store your cookies in an airtight container at room temperature. They will stay fresh for up to four days.
How to Achieve Perfectly Round Cookies?
To get perfectly round cookies, use a round cookie cutter slightly larger than your cookies. As soon as they come out of the oven, place the cutter around each cookie and gently swirl it to shape them. Alternatively, you can use a glass or jar lid.
Can These Cookies Be Frozen?
These cookies do not freeze well. It’s best to enjoy them fresh or within a few days of baking.
