Peppermint Brownie Cookies

Name: Peppermint Brownie Cookies
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 30
Cuisine: American
Ingredients: 0 teaspoons baking soda; 118 milliliters candy canes or mints for garnish, finely crushed (optional); 177 milliliters dark brown sugar, firmly packed; 1 large egg; 237 milliliters all-purpose flour; 1 teaspoons peppermint extract; 0 teaspoons salt; 227 grams semi-sweet chocolate chips; 59 milliliters sugar; 10 Tbsps unsalted butter, softened; 118 milliliters unsweetened cocoa powder; 1 teaspoon vanilla extract; 2 Tbsps whole milk

The recipe Peppermint Brownie Cookies could satisfy your American craving in roughly 3 hours and 30 minutes. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe makes 30 servings with 141 calories, 1g of protein, and 7g of fat each. It can be enjoyed any time, but it is especially good for Christmas. It works well as a very reasonably priced dessert. A mixture of baking soda, peppermint extract, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Move oven rack to the center position and preheat oven to 350°F. Line two large baking sheets with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

In a medium bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.

Ingredients you will need

Cocoa Powder

Baking Soda

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

In a large bowl or the bowl of a stand mixer, combine butter and sugars, beating on medium speed, about 3 minutes. Beat in egg until just combined.

Ingredients you will need

Butter

Egg

Equipment you will use

Stand Mixer

Bowl

Mix in flour mixture, beating until combined then add milk, vanilla, and peppermint extract, beating until thoroughly combined. Stir in chocolate chips.

Ingredients you will need

Peppermint Extract

Chocolate Chips

Vanilla

All Purpose Flour

Milk

Lay out a large sheet of waxed paper or plastic wrap. Spoon cookie dough out to form a long log approximately 12-inches long and 2-inches in diameter, like the commercially available slice and bake cookie dough. Repeat with remaining dough. Wrap and refrigerate to harden, about 2 hours or up to overnight.

Ingredients you will need

Cookie Dough

Dough

Wrap

Equipment you will use

Plastic Wrap

Oven

Slice a log of dough into cookies about 1/3-inch thick. The dough is thick and fudgy, so it it crumbles slightly just gently press it together to form a flat circle.

Ingredients you will need

Dough

Lay the cookies on the prepared cookie sheets and use the bottom of a drinking glass to press to flatten them slightly.

Ingredients you will need

Equipment you will use

Baking Sheet

Sprinkle with crushed peppermints, if desired.

Ingredients you will need

Hard Mints

Bake for 10-12 minutes or until edges are set. Cool on the pan for 2 minutes then transfer to a wire rack to cool completely. These fudgy, cookies are at their best warm. Store leftovers in an airtight container for up to 2 days.

Ingredients you will need

Equipment you will use

Wire Rack