Slightly sweet, chewy Peppermint Brownie Cookies are bursting with candy cane chunks. These gluten free sweets are perfect for the holidays!
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Today is a double whammy cookie day. Not only are we continuing with Christmas Cookie Week… but we’ve got a fabulous Comfort in 1 feature, too.
This month’s ingredient was cocoa, so how could I not include it in Christmas Cookie Week?
Answer: I couldn’t.
These cookies were born when I was thinking about brownies and how I really, really wanted a pan of them. Naturally. But since it was Christmas Cookie Week, I needed a cookie.
I also knew I wanted to make a gluten free treat for this week since several friends have cut gluten out of their diets recently, and I wanted to have a festive holiday treat to give them, too.
Enter these Peppermint Brownie Cookies.
They’re not anything fancy, but boy, do they taste good.
Bonus points: You don’t have to chill the dough, and you can bake these immediately. You can also eat them immediately, though I’d advise against that for fear you burn the roof of your mouth on a molten candy cane. Because that happened to me, and it was unpleasant.
Erin’s Recommended Tools/Products for Peppermint Brownie Cookies
- Must-haves: Sheet pan. Nonstick baking mat. Cookie scooper.
- Get the look: Crisa Impressions Drinking Cup. Maple cutting board. (Similar from John Boos.)
Sound good?
GOOD!
Here’s how you can make ’em:
Peppermint Brownie Cookies
Slightly sweet, chewy brownie cookies bursting with candy cane chunks are the perfect gluten free dessert for the holidays!
Ingredients
- 3 cups powdered sugar
- ¾ cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 2 egg whites
- 1 egg
- 1 cup candy canes, crushed (plus an additional 4 candy canes to be crushed and sprinkled on top of the cookies)
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the powdered sugar, cocoa powder and salt.
- Add the egg and egg whites to the dry ingredients, blending together slowly with a hand mixer.
- Add the candy canes and mix into the batter by hand.
- Using a 1" cookie scoop, dollop the cookies onto the prepared baking sheets. Top with crushed candy canes.
- Bake for 14-16 minutes, or until the cookies have firmed up.
- Let cool on a cooling rack, then enjoy with a glass of milk!
Notes
Adapted from Bon Appetit's Chocolate Brownie Cookies recipe.
Check your candy canes and powdered sugar's ingredients lists to ensure both are made without gluten and in a factory where gluten is not present.
Nutrition Information:
Yield:
24 cookiesServing Size:
1Amount Per Serving: Calories: 105Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 8mgSodium: 100mgCarbohydrates: 25gFiber: 1gSugar: 19gProtein: 1g
Nutrition facts are an estimate and not guaranteed to be accurate.
Are you a fan of the chocolate and peppermint combination?
Want to join in on this sugar, butter and baked goodness celebration? Head over to the intro post to Christmas Cookie Week 2014, and I’ll see y’all back here tomorrow for another gorgeous holiday-themed sweet recipe!
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lisa says
This is awesome sounding; have everything at home; will be making them tonight for live nativity event for our church.
Ivette @ All About Bham says
YUM!! These look amazing and I love how there’s not a ton of ingredients needed!
Chelsea says
These cookies are adorable. How much fun would it be to let kids crush the candy canes? I’m sure they taste as good as they look!
FabEllis says
These look tasty! My husband loves any and everything mint. I know he would love these.
aimee fauci says
Flourless cookies! This is very interesting. I am curious to make these.
Anne says
Oh, yum! I love how simple this sounds (you know, for those days you want to bake something and you realize, doh, I’m out of flour), and who doesn’t love a brownie-like cookie? I think this is going on my list of baked goods to bring along on our Christmas visits – thanks for sharing!
Kim says
Those peppermint brownie cookies look absolutely delectable. Will have to try it out.
Eileen says
You have to love chocolate and peppermint — they’re clearly meant to be together forever! This guys sound like the essence of the holidays. 🙂
Lara says
These look awesome! I just made a brownie recipe using Andes Mint. I will have to try your recipe next!
Jayne | Tenacious Tinkering says
I live for mint + choc things. Ice cream, M&Ms, Hershey’s, cookies, cake, chocolate bars… If you have mint + choc in the label, believe me I’ll grab at it. I’m kinda afraid of this recipe cos it’s so easy to whip up. Then I’ll find myself with 25 cookies all to myself. Dangerous.
Jennifer Sikora says
That looks super festive and delicious. I am a cookie/brownie lover anyway.
Lisa says
I tried; but because of the runnyness of the egg; these were more like miniature muffin tin capacity. And the peppermint is very easy to burn.