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Decadent Fudgy Peppermint Swirl Brownie Cookies

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Get ready to indulge in these Fudgy Peppermint Swirl Brownie Cookies that combine the rich, dense fudginess of brownies with the delightful texture of cookies. The refreshing peppermint swirl adds a festive touch that makes them perfect for any occasion.

Ingredients

Scale
  • 1 cup Unsalted Butter
  • 1 cup Granulated Sugar
  • 4 Large Eggs
  • 2 teaspoons Vanilla Extract
  • 1 cup Unsweetened Cocoa Powder
  • 1 cup All-Purpose Flour
  • 1/2 teaspoon Salt
  • 8 ounces Semi-Sweet or Dark Chocolate, chopped
  • 1 cup White Chocolate Chips
  • 1/4 cup Heavy Cream
  • 1 teaspoon Peppermint Extract
  • Red Food Coloring, to taste
  • Crushed Candy Canes (Optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
  2. In a medium microwave-safe bowl or a saucepan over low heat, combine the unsalted butter and granulated sugar. Heat gently, stirring occasionally, until the butter is fully melted and the sugar has largely dissolved.
  3. Add the semi-sweet or dark chocolate to the hot butter-sugar mixture. Let it sit for a minute or two to start melting, then stir until the chocolate is completely smooth and glossy. Let this mixture cool slightly for about 5 minutes.
  4. Once the chocolate mixture has cooled a bit, whisk in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
  5. In a separate small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and salt.
  6. Gently fold the dry ingredient mixture into the wet chocolate mixture until just combined. Be careful not to overmix.
  7. For easier scooping and to prevent the cookies from spreading too much, chill the dough for at least 30 minutes in the refrigerator.
  8. While the dough chills, prepare the peppermint swirl by combining the white chocolate chips and heavy cream in a small microwave-safe bowl. Microwave on 50% power in 30-second intervals, stirring well after each, until the white chocolate is completely melted and smooth. Stir in the peppermint extract and a tiny drop of red food coloring.
  9. Use a cookie scoop to drop mounds of the brownie cookie dough onto the prepared baking sheets, spacing them about 2 inches apart. Pipe a small dollop or swirl pattern of the peppermint mixture on top of each cookie dough ball and gently swirl it into the brownie dough.
  10. Bake the cookies for 10-12 minutes, or until the edges are set but the centers still look slightly soft and fudgy.
  11. Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. If adding crushed candy canes, sprinkle them on top while the cookies are still warm.

Nutrition

Keywords: Don't overbake for ultimate fudginess. Use good quality chocolate for the best flavor. Chill your dough for better texture and handling.

Find it online: https://homebitesia.com/decadent-fudgy-peppermint-swirl-brownie-cookies/