Description
Double Chocolate Peppermint Brownie Cookies blend rich chocolate with festive candy cane crunch for an irresistible holiday treat. Fudgy chocolate cookies studded with peppermint pieces promise a delightful winter indulgence you’ll crave all season long.
Ingredients
Scale
Main Ingredients:
- 1 cup (180g/6.3 ounces) semi-sweet chocolate chips
- ¾ cup (150g/5.3 ounces) white granulated sugar
- ¾ cup (98g/3.5 ounces) unbleached all-purpose flour
- 2 large eggs, room temperature
- ¼ cup (20g/0.7 ounces) Dutched cocoa powder
Liquids and Extracts:
- ⅓ cup (79 milliliters/2.7 fluid ounces) olive oil
- ½ teaspoon peppermint extract
Leavening and Seasoning:
- ½ teaspoon baking powder
- ½ teaspoon salt
Toppings and Garnish:
- ⅓ cup (60g/2.1 ounces) semi-sweet chocolate chips
- 1 candy cane, crushed
- 1–2 tablespoons sprinkles (optional)
Instructions
- Meticulously allow the freshly baked chocolate peppermint cookies to reach complete room temperature before initiating the chocolate decoration process.
- Select a compact microwave-safe container and add precisely of high-quality chocolate chips.
- Apply gentle microwave heating in brief 15-30 second intervals, carefully stirring the chocolate after each cycle to guarantee smooth, uniform melting without scorching.
- Expertly transfer the glossy melted chocolate into a piping bag or resealable plastic bag, selecting a narrow round tip for precise chocolate drizzling techniques.
- Strategically snip the bag’s corner to create a controlled opening for chocolate application, then gracefully drizzle the molten chocolate across each cookie’s surface.
- While the chocolate remains warm and receptive, swiftly scatter crushed peppermint candy cane fragments and decorative sprinkles, ensuring maximum adhesion and visual appeal.
- Allocate approximately 20-30 minutes for the chocolate coating to solidify completely at ambient room temperature.
- Upon complete setting, carefully layer the decorated cookies within an airtight storage container, inserting parchment paper between each row to maintain their pristine presentation and prevent unwanted adhesion.
Notes
- Cool cookies completely before starting the chocolate drizzling process to prevent melting.
- Melt chocolate chips gradually in microwave, stirring between 15-30 second intervals for smooth consistency.
- Transfer melted chocolate into piping or ziploc bag, cutting a small corner for precise drizzling technique.
- Generously drizzle warm chocolate over each cookie, creating elegant decorative patterns.
- Quickly sprinkle crushed candy canes and festive sprinkles while chocolate remains warm to guarantee perfect adhesion.
- Let chocolate set for 20-30 minutes before carefully storing in airtight container with parchment paper between layers to maintain pristine appearance.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: <1 g
- Protein: <1 g
- Cholesterol: <5 mg