Best 6 Peppermint Fudge Brownie Cookies Recipes

PEPPERMINT-FUDGE BROWNIES

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
• In medium microwavable bowl, microwave butter and bittersweet chocolate chips uncovered on High 1 to 2 minutes, stirring once, until chips are softened and can be stirred smooth. Stir in sugar, vanilla and peppermint extract with whisk. Add eggs, one at a time, beating well with whisk after each addition. Stir in flour, baking powder and salt until combined. Pour batter into pan.
• Bake 28 minutes or until toothpick inserted in center comes out with a few moist crumbs. Cool completely in pan on cooling rack, about 1 hour.
• In medium microwavable bowl, microwave semisweet chocolate chips and whipping cream uncovered on High 1 to 2 minutes, stirring once, until chips are softened and can be stirred smooth. Pour mixture evenly over brownies. Sprinkle with peppermint candies. Refrigerate 30 minutes or until set.
• Use foil to lift brownies from pan. Cut into 6 rows by 4 rows.

PEPPERMINT FUDGE BROWNIE COOKIES

Steps:

• Heat oven to 350° F. Line large cookie sheets with cooking parchment paper.
• In large bowl, mix brownie mix, melted butter, egg and water until well blended. Stir in chips. Let stand 15 minutes.
• Shape dough into 25 (1 1/2-inch) balls. Place 2 inches apart on cookie sheets; press each ball slightly to flatten.
• Bake 9 to 11 minutes or until edges are set and center appears slightly wet. Remove parchment and cookies to cooling rack; cool 5 minutes. Remove cookies from parchment to cooling racks. Cool completely, about 30 minutes.
• Squeeze icing on cookies to decorate. Immediately sprinkle with additional baking chips, if desired. Store in airtight container.

PEPPERMINT-FUDGE BROWNIE MIX

Steps:

• In a 1-qt. glass jar, layer flour, cocoa, sugar, chocolate chips and peppermint candies, pressing down to fit if needed. Cover and store in a cool, dry place for up to 6 months. Yield: 1 batch (about 4 cups mix)., To prepare brownies: Preheat oven to 325°. In a large bowl, beat butter until creamy. Add eggs, one at a time, until blended. Gradually add brownie mix, mixing well. If desired, stir in walnuts. Spread into a greased 13x9-in. baking pan., Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool completely in pan on a wire rack.

PEPPERMINT BROWNIE COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180˚C). Line 2 large baking sheets with parchment paper or nonstick baking mats.
• Bring a small pot of water to a simmer. Add the chocolate chips, butter, and peppermint extract to a medium heatproof bowl and place over the simmering water. Melt, stirring often until smooth, about 10 minutes. Remove the bowl from the heat and set aside.
• In a large bowl, sift together the flour, baking powder, salt, Dutch-process cocoa powder, and black cocoa powder. Whisk to combine.
• Add the eggs to the bowl of a stand mixer fitted with the whisk attachment or a large bowl with an electric hand mixer and whip on high speed until foamy, about 1 minute. Continue mixing while slowly adding the granulated and brown sugar until the mixture is pale and falls into ribbons, about 9 minutes.
• Add the melted chocolate mixture to the whipped eggs and mix on low speed until just combined.
• Add the dry ingredients and mix again until smooth.
• Using an ice cream scoop, immediately scoop the cookies onto the prepared baking sheets and smooth the tops with your finger.
• Bake for 8 minutes, then remove the cookies from the oven and sprinkle the tops with crushed candy canes. Return the cookies to the oven and bake for another 4 minutes, until the tops are cracked and shiny. Remove from the oven and immediately smack the baking sheets against the countertop, then let the cookies cool completely on the pans.
• Note: If black cocoa powder is not available in your grocery store, cookies can be made using 3 tablespoons of Dutch-process cocoa powder; simply swapping the black cocoa for the Dutch-process.
• Enjoy!

PEPPERMINT BROWNIE COOKIES

Steps:

• Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Put chocolate and ¼ cup/21 grams cocoa powder in a small heatproof bowl or glass measuring cup. Melt butter in a skillet or saucepan over medium-low heat until bubbly but not browned, and pour over the chocolate. Without stirring, let the mixture sit so the residual heat can melt the chocolate thoroughly while you whip the eggs and sugar.
• Put the eggs, both sugars and the salt in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high speed until the mixture is pillowy and the sugars have begun to dissolve, 6 to 8 minutes.
• Stir the chocolate mixture until glossy and smooth. If any solid pieces remain, you can microwave the mixture in 10-second bursts until everything is melted.
• With the mixer on low speed, add the peppermint extract and then the chocolate mixture. Scrape the sides and bottom of the bowl with a spatula, then add the flour and remaining ¼ cup/21 grams cocoa, and mix on low until a few streaks of flour and cocoa remain. Use the spatula to finish folding in the dry ingredients to avoid overmixing. The dough will be looser than traditional cookie dough but not as thin as brownie batter.
• Use a ¼-cup cookie scoop or measuring cup to scoop 12 (2-ounce) balls of batter onto the prepared sheets and bake. After 10 minutes, take the sheets out of the oven and bang them once on the counter to create a craggy surface and dense texture. Sprinkle a bit of crushed peppermint candy in the center of each cookie and return to the oven for another 2 minutes.
• Let cool completely on the baking sheets. The cookies will keep for 4 days in an airtight container at room temperature.

PEPPERMINT FUDGE BROWNIE COOKIES

Steps:

• Heat oven to 350, line large cookie sheets with cooking parchment paper
• In large bowl, stir brownie mix, melted butter and eggs until well blended. Stir in chips.
• Drop dough by tablespoonfuls 2 inches apart on cookie sheets.
• Bake 8 to 10 minutes or until set around edges but still soft in middle. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• Squeeze icing on cookies. Sprinkle with additional baking chips, if desired. Store in airtight container.