Fudgy Chocolate Peppermint Brownie Christmas Cookies
Soft and fudgy chocolate peppermint cookies that taste like Christmas. Rich cocoa, cool peppermint, and a festive almond bark drizzle with crushed candy canes. Easy to make and perfect for holiday baking.
Ingredients
- 1 cup softened unsalted butter
- ½ cup packed brown sugar
- 1 cup granulated sugar
- 2 eggs room temp
- 1 egg yolk room temp
- 1.5 tsp peppermint extract
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- 1.5 tsp cornstarch
- 1.5 tsp salt
- 1.5 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350.
- Cream the butter and sugars. Add the eggs, the extra yolk, and the peppermint extract.
- In a separate bowl, whisk the flour, cocoa, baking soda, baking powder, cornstarch, and salt. Add the dry ingredients to the wet mixture and stir until the dough comes together. Mix in the chocolate chips quickly, do not over mix.
- Scoop with a three tablespoon scoop and bake for twelve minutes. Let the cookies rest on the pan for one minute, then gently press the tops down.
- For smaller cookies, use a heaped one tablespoon scoop and bake for ten minutes, then press gently.
- Melt 4 ounces of almond bark, drizzle on top, and add crushed peppermint candies.
