Fudgy Peppermint Cookies

Fudgy Peppermint Cookies are big, delicious brownie-like cookies topped with crunchy peppermint candies. Some people love peppermint, and then some don’t. I am firmly in the first category. I love peppermint almost anything. I sip peppermint tea when I want something warm at night, Junior Mints are my favorite candy to eat at the movies, (Besides if you are on a date, you end up with nice minty breath!). Also, I’m one of those that like to lick a candy cane. So, this recipe for Fudgy Peppermint Cookies was a no-brainer for me to make.

I found the original recipe on New York Times website. But I found the cookie not quite fudgy enough for my taste, so I used dark cocoa to give it a deeper flavor. I also tweaked the directions to add a chill time, so the cookies don’t spread as much. They ended up being a fantastic cookie that I will add to my must makes each holiday. And they look incredibly festive for very little effort, too! The peppermint candies can be either candy canes or the traditional round candies we see all year. Smashing them in a bag with a rolling pin is the easiest way. If you have never seen the Minnesota Mom (@thatmidwesternmom)who smashes things for her salads on TikTok you’re missing out. Her videos are very funny.

I used black cocoa for this recipe which adds a deeper chocolate flavor. It is what they use in Oreos to give them the familiar dark flavor we all love. Come on, admit it, you like a good Oreo now and then! If you cannot find black cocoa in your grocery store, you can find it on Amazon here. (I get a small commission at no cost to you from Amazon. If you use any link on this page, please consider helping fund my food journey.) I use it in my Dark Chocolate Brownies, too and it is fantastic in both recipes. Of course, if you can’t find it, you could substitute regular cocoa powder in a pinch.

The holidays are upon us, and hopefully, you can spread some joy and love to your friends and family, maybe even with a warm tray of these Fudgy Peppermint Cookies! Please think of others in your choices. We all need to get through these times together. That’s all for this week. I hope you all are staying safe and healthy.

5 from 2 votes

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Fudgy Peppermint Cookies

Prep Time

30 mins

Cook Time

12 mins

 

Fudgy Peppermint Cookies are delicious brownie-like cookies topped with crunchy peppermint candies. These easy cookies are fun to make and great to eat.

Course: Baking, cookies, Holiday

Cuisine: American

Keyword: brownie cookies, chocolate cookies, peppermint cookies

Servings: 12 cookies

Ingredients

• 4 ounces semisweet chocolate finely chopped, or ¾ cup semisweet chips
• ½ cup unsweetened dark cocoa powder divided
• ½ cup unsalted butter 1 stick
• 2 large eggs at room temperature
• ¾ cup granulated sugar
• ½ packed cup dark brown sugar
• ½ teaspoon salt
• 1 ½ teaspoons peppermint extract
• ¾ cup all-purpose flour
• ¼ cup crushed peppermint candy

Instructions

1. Line 2 baking sheets with parchment paper.
2. Put chocolate and ¼ cup cocoa powder in a small heatproof bowl or glass measuring cup.
3. Melt butter in a skillet or saucepan over medium-low heat until bubbly but not browned, or in the microwave for 1 minute.
4. Pour the melted butter over the chocolate. Let the mixture sit while you whip the eggs and sugar to let the chocolate melt without stirring.
5. Cream the sugar, brown sugar, and salt with eggs using a mixer or hand mixer. Continue to beat for 6-8 minutes until the sugar is very light and fluffy. (The air whipped into the sugar is the only leavening in this cookie, so don’t skip this step.)
6. Stir the chocolate mixture until glossy and smooth. If any solid pieces remain, you can microwave the mixture in 10-seconds at a time until the mixture is perfectly smooth.
7. With the mixer on low speed, add the peppermint extract and the melted chocolate to the beaten sugar mixture.
8. Scrape the bowl well with a spatula.
9. Add the flour and remaining ¼ cup of the 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.
10. Let the mixture sit in the fridge for 20 minutes to firm up slightly.
11. While the dough is chilling, preheat the oven to 350°

12. Use a ¼-cup cookie scoop or measuring cup to scoop 12 (2-ounce) balls of batter onto the prepared sheets, 6 on each sheet, and bake for 10 minutes.

13. After 10 minutes, take the sheets out of the oven and bang them once or twice on the counter to create a craggy surface and dense texture.
14. Immediately sprinkle a bit of crushed peppermint candy in the center of each cookie and return to the oven for another 2 minutes.
15. Let cool completely on the baking sheets.
16. The cookies will keep for 4 days in an airtight container at room temperature.