Description
Rich fudgy brownie cookies laced with white chocolate peppermint bark for a chocolate mint lovers delight.
Ingredients
Scale
- 1 stick butter (113 g)
- 1/2 cup chocolate chips (112 g)
- 1/3 cup powdered sugar (40 g)
- 1/3 cup granulated sugar (66 g)
- 2 large eggs
- 1 tsp or vanilla extract
- ¼ tsp peppermint extract (optional, see note)
- 1/2 cup cocoa powder
- 3/4 cup all-purpose flour (98 g)
- 1/2 tsp baking powder
- 3/4 tsp salt
- 4 oz white chocolate peppermint bark, chopped
- 3 Crushed mini candy canes (optional)
Instructions
- Preheat the oven to 350 F (180 C).
- Line 3 sheet trays with parchment paper. You can also use two, though you’ll need to cool down the pans completely to make the last batch.
- Melt the butter over low heat in a small pan.
- Pour the chocolate chips into the butter, making sure they’re submerged in the warm butter. Stir it occasionally as the chocolate melts.
- Once the chocolate is melted, add the cocoa to this mixture and stir thoroughly into a smooth paste, working out all of the lumps in the cocoa.
- Fill the bottom of a double boiler with about 1″ of water, then bring it to a boil.
- Use a whisk to mix the powdered sugar, granulated sugar, baking powder, salt, and eggs in the top of a double boiler.
- Lower the water to simmer, then set the top pot over the water, stirring constantly for about 4 minutes. After 4 minutes, the sugar will be completely dissolved and the mixture will be very light in color.
- Scrape out the egg/sugar mixture into the mixing bowl as well as the chocolate mixture, peppermint extract, and vanilla paste. Whisk to mix into the butter. Set this aside to cool for 5-10 minutes.
- Measure the flour and ½ cup of the peppermint bark into the mixing bowl. Fold everything together with a spatula just until combined.
- Drop scoops of batter onto one of the prepared sheets, 6 cookies to a sheet.
- Press down on each cookie to flatten it slightly, then scatter the rest of the bark over the top of the cookies. If you’d like, you can sprinkle crushed candy canes over the tops of the cookies as well for a little more peppermint flavor and for looks.
- Bake the cookies for 10 minutes, rotating the sheet trays 180 degrees and switching them from top to bottom halfway through baking for even baking.
- Cool the cookies for 3-4 minutes on the hot sheet tray before attempting to move them.
- Store the cookies at room temp in an airtight container for up to 3 days. These cookies can also be frozen in Ziplocs for up to 3 months.
Notes
Less minty?: Feel free to omit the peppermint extract if it’s too strong of a flavor for you. If you LOVE peppermint extract, you can also increase the amount to 1/2 teaspoon.