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Fudgy Peppermint Brownie Cookies Recipe

Fudgy Peppermint Brownie Cookies Recipe
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★★★★★

4.7 from 27 reviews

These fudgy peppermint brownie cookies offer a perfect combination of dense, chewy texture and a subtle peppermint flavor, making them an irresistible holiday treat. Inspired by cosmic brownies, these cookies deliver a rich chocolate taste with a smooth chocolate ganache topping infused with peppermint and crushed peppermint candy, ideal for festive gatherings or anytime you crave a minty-chocolate delight.

Ingredients

Scale

Cookie Dough

  • ½ cup unsalted butter, softened
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 1 large egg
  • ⅛ teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 2 tablespoons light corn syrup
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup dark cocoa powder (Hershey’s Special Dark preferred)
  • 1¼ cups all-purpose flour

Chocolate Ganache

  • ¾ cup semi-sweet chocolate chips
  • ¼ cup heavy cream
  • ¼ teaspoon peppermint extract (oil-based)
  • Crushed peppermint candy for decorating

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream Butter and Sugars: In a large bowl, use an electric mixer on medium-high speed to cream the softened unsalted butter, light brown sugar, and granulated sugar for about 2 minutes until the mixture is light, fluffy, and well combined.
  3. Add Wet Ingredients: Mix in the egg, peppermint extract, vanilla extract, and light corn syrup on low speed until everything is thoroughly incorporated. Scrape down the sides of the bowl to ensure an even mix.
  4. Add Leavening and Salt: Sprinkle in the baking soda and salt, mixing just long enough (5-10 seconds) to combine without overmixing.
  5. Mix in Cocoa Powder and Flour: Gradually add the dark cocoa powder and all-purpose flour. Mix on medium speed until the dough is combined and thick.
  6. Scoop and Flatten Dough: Using a ¼ cup scoop, portion the dough into balls, then gently flatten each into a ½ inch thick disc to promote spreading during baking.
  7. Bake Cookies: Place the dough discs on the prepared baking sheet and bake at 350°F for 11-12 minutes. The centers should look slightly wet but will firm upon cooling. Avoid overbaking to maintain fudginess.
  8. Cool Cookies: Allow the cookies to cool completely on the baking sheet before decorating.
  9. Prepare Ganache: Place semi-sweet chocolate chips in a medium heat-safe bowl. Heat the heavy cream in a microwave-safe container for 30-45 seconds until it starts to bubble. Pour the hot cream over the chocolate chips without stirring and press down chips with a fork to fully submerge. Let sit for 3 minutes.
  10. Mix Ganache: After 3 minutes, stir the cream and chocolate with a fork until smooth and creamy. If not fully melted, gently microwave in 10-second increments at 50% power, stirring in between. Stir in the peppermint extract.
  11. Decorate Cookies: Spoon about 1 tablespoon of the prepared ganache on top of each cooled cookie and sprinkle with crushed peppermint candy.
  12. Chill to Set: Refrigerate the decorated cookies for 30-60 minutes to allow the ganache to harden and enhance the fudgy texture.
  13. Storage Tips: Store refrigerated for the best texture and flavor; cookies keep well at room temperature for up to 2 days or freeze baked cookies (without ganache) for up to 1 month.

Notes

  • For smaller cookies, use a 1-tablespoon scoop and bake for 8-9 minutes, or a 2-tablespoon scoop and bake for 9-10 minutes.
  • Using Hershey’s Special Dark cocoa powder intensifies the chocolate flavor and fudgy texture; substituting with regular cocoa powder results in a puffier cookie.
  • Light corn syrup is essential for the chewy, dense texture and should not be omitted; honey or light molasses can be used as alternatives.
  • Heavy cream must be used for the ganache to harden properly—avoid lighter creams.
  • Crush candy canes finely to avoid large hard bits when decorating.
  • To make gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend such as Bob’s Red Mill Gluten Free Flour.
  • Refrigerating cookies improves flavor and texture for the best experience.
  • If ganache is leftover, freeze in a bag and use later in hot cocoa.

Nutrition

Keywords: peppermint brownie cookies, fudgy cookies, chocolate peppermint cookies, holiday cookies, chewy brownie cookies

Find it online: https://cheframiflavor.com/fudgy-peppermint-brownie-cookies-recipe/