This post is sponsored by Imperial Sugar, Dixie Crystals and Bob’s Red Mill. I received free product as a part of The Sweetest Season Cookie Exchange. As always, all opinions, thoughts and recipes are my own.
Chocoholic? Peppermint lover? These Peppermint Brownie Drop Cookies are for you! The rich brownie cookies are crisp on the outside and gooey on the inside, and the peppermint icing adds a sweet mint flavor to finish these cookies.
These Peppermint Brownie Drop Cookies combine all those aforementioned things into one delectable cookie.
My daughter’s nanny helped whip up these beauties when Lady Baby was napping (and I was working on the Cranberry Crumb Bar filling), and they’re quite the success!
The brownie cookie is crisp on the outside and soft on the inside. The cookies themselves taste divine on their own… but when you drizzle the peppermint icing over them, they’re taken to another level.
A Christmas level, if you will.
And then you sprinkle crushed candy canes on top of them for that extra peppermint goodness and sparkle. Because we all like sparkle on our cookies.
This cookie dough is another easy one. It doesn’t require refrigeration, and you can bake the cookies once the dough has been made, though you could absolutely stick it in the fridge overnight if you needed to.
The only part that takes any significant amount of time is waiting for the cookies to bake… then waiting for them to cool enough so you can drizzle on that peppermint icing.
I may or may not have gotten a little too enthusiastic and dolloped the icing on them too soon, resulting in the messy look.
Hopefully, you have more patience than me. But if you don’t, I’m here to tell you they still taste fantastic! And I’m sure Santa won’t mind a messy-looking cookie as long as it’s scrumptious.
Here’s how you can make them at home:
Chocaholic? Peppermint lover? These Peppermint Brownie Drop Cookies are for you! The rich brownie cookies are crisp on the outside and gooey on the inside, and the peppermint icing adds a sweet mint flavor to finish these cookies.
Brownie Drop Cookies
- 6 oz. dark chocolate chips
- 4 tablespoons unsalted butter
- 2 eggs, at room temperature
- ¾ cup granulated sugar
- 1 tablespoon candy cane vodka
- ½ teaspoon kosher salt
- 1 ½ cups unbleached all-purpose flour
- 1 ¼ cup powdered sugar
- 1 teaspoon candy cane vodka
- 2 tablespoons water
- ½ cup crushed candy canes
- Preheat oven to 350°F. Line a baking sheet with parchment paper, and set aside.
- In a large glass bowl, microwave the chocolate and butter in 10 second intervals, stirring the mixture after every round until they have melted together. Let cool.
- In another glass bowl, Bea the eggs, sugar, candy cane vodka and salt together until well combined.
- Pour in the melted chocolate, and whisk gently by hand.
- Add the flour, stirring until just combined.
- Using a 1" cookie scoop, dollop the brownie cookie batter onto the prepared baking sheet. (Leave 1" between each cookie, as they will spread just slightly.)
- Bake the cookies for 15-18 minutes, or until they are slightly crisp on the outside (but soft on the inside!)
- Let the cookies cool.
- In a glass bowl, whisk together the powdered sugar, candy cane vodka and water until smooth.
- Drizzle the icing over the cooled cookies, then sprinkle with the crushed candy canes.
- Enjoy immediately!
Adapted from my Lindt Classic Chocolate Brownies recipe.
Serving Size:1 cookie
Amount Per Serving: Calories: 166Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 54mgCarbohydrates: 28gFiber: 1gSugar: 19gProtein: 2g
Nutrition facts are an estimate and not guaranteed to be accurate.
Are you a peppermint and chocolate lover?
Want to join in on this celebration of butter, sugar, flour and holiday ingredients? We’ll be baking and sharing our new cookie recipes until Saturday! Head on over to The Sweetest Season landing page to get the details, and I’ll see y’all back here tomorrow for another new cookie!