Frosted Peppermint Brownie Cookies {From Scratch}
These festive peppermint brownie cookies combine a fudgy chocolate base with a cool peppermint cream cheese frosting, perfect for holiday gatherings.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ½ cup unsalted butter diced into 4 pieces
- 1 cup semi-sweet chocolate chips good quality
- 2 oz unsweetened baking chocolate roughly chopped
- 1 ¼ cups all-purpose flour scoop and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 large egg yolk
- ⅔ cup light brown sugar packed
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 4 oz cream cheese softened
- 4 tablespoons unsalted butter softened
- ½ teaspoon peppermint extract for frosting
- 2 cups powdered sugar
- Crushed peppermint candy canes for topping
Instructions
Instructions
- Preheat oven to 350°F and line sheet pans with parchment paper.
- Melt butter, semi-sweet chips, and baking chocolate in a heatproof bowl over simmering water until smooth. Set aside to cool.
- Whisk together flour, baking powder and salt in a bowl and set aside.
- Beat eggs, egg yolk, brown sugar, and granulated sugar until light and fluffy.
- Slowly beat in the warm chocolate mixture to the eggs. Mix gently.
- Fold in the dry ingredients until just combined, then chill the dough for 45 minutes.
- Scoop dough into balls spaced apart on baking sheets. Bake for 8–10 minutes.
- Cool cookies for 5 minutes on the pan then transfer to wire rack and cool completely.
- Frost with peppermint cream cheese frosting and sprinkle with crushed candy canes.
Notes
Store cookies in airtight container at room temp for 3 days or freeze for longer shelf life.