Whoa – It is t-minus 10 days before Christmas and you’ve had to stop yourself from crushing candy canes into your corn flakes. Twice.
You can’t resist peppermint stripes and be honest – You looked at an elf with desire. Like I wanna eat you desire.
You’ve stopped wearing those cute peppermint patterned fleece lined leggings ’cause… Well… You were gonna eat them.
It’s cool. I totally understand.
The second December 1st hits you start to release peppermint endorphin. It’s a scientifical thing. Look it up.
You wanna get pepperminty widdit.
Allow me to say this: I support you, boo.
I’m jumping on the peppermint bandwagon. Hell, I’m tossing off the conductor and driving the thang, thang.
Peppermint Brownie Cookies.
Allow that to sink in for a second.
I melted chocolate with butter. Then I mixed in some peppermint oil. OIL, PEOPLE – None of that extract thing. Go hard or go home. Sorry. I didn’t mean to go all hard thug on you. I’m just serious about my peppermint situation.
Milk chocolate chips are folded into that pepperminty cookie dough for that double chocolate action. I’m just as serious about chocolate as I am about peppermint.
Then you bake them until the tops crackle. These cookies are, as are all my cookie, left slightly underbaked for that max gooeyness with that fresh your breath to death peppermint.
It will calm your vein tapping. At least until the next cookie.
Ya’ll know what I’m talkin’ about. What are you waiting for?
Stop crushing peppermint candy canes into your sandwiches and get to making these.
They’re better. TRUST.
- ½ cup 1 stick unsalted butter, cut into 1 inch pieces
- 2 1/2 cups semi-sweet chocolate chips
- 1/2 - 3/4 teaspoon peppermint oil or extract
- ¾ cup flour spooned then leveled
- ½ teaspoon salt
- ½ teaspoon baking powder
- 3 large eggs
- 1 cup granulated sugar
- 2 tablespoons light brown sugar packed
- 2 tablespoons dutch processed cocoa powder
- 2 teaspoons vanilla extract
- 1 cup milk chocolate chips preferably couverture chips
- Preheat oven to 350 degrees Fahrenheit and place rack in the middle section of the oven. Line 2 baking sheets with parchment paper and set aside. In a medium bowl combine the flour, salt, and baking powder. Set aside. Place a small pot of water on the stove over low heat. Bring it to a simmer. Over the pot of simmering water, place a stainless steel bowl. Add the chocolate chips and butter, stirring occasionally until completely melted, smooth, and looks like pudding. Set aside to cool slightly. Once the chocolate/butter mixture melts, add the peppermint oil (or extract), stir to combine, and set aside. In a bowl of an electric mixer fitted with a whisk attachment combine eggs, sugars, and cocoa powder. Mix on high until the mixture has doubled in volume and is very very thick, about 4-5 minutes. Reduce the speed to medium and add the melted chocolate/peppermint mixture to the eggs/sugar mixture and mix until combined. Add in the vanilla extract. Reduce the speed to low and add flour mixture all at once. Mix until just combined. It's ok to see some dried flour bits at this point. Fold in the milk chocolate chips. With a cookie scoop (or a teaspoon), drop spoonfuls of dough onto prepared baking sheets. Bake for 8 minutes, rotating the pan halfway through for even baking. Tops of cookies should appear crackled, but the interior will be soft and under-baked.