Peppermint Fudge Brownie Cookies

These peppermint fudge brownie cookies taste exactly like brownies in cookie form! The cookie itself is lightly flavored with peppermint, and is topped off with a simple peppermint icing and crushed candy canes; making these cookies a simple but perfect holiday treat!

Preparation: 1 hr. (includes chilling)
Bake time: 11 min.
Yield: 10 cookies

Peppermint Fudge Brownie Cookies
120g all purpose flour (1 c.)
27g cocoa (1/3 c.)
1/2 tsp. baking soda 
1/2 tsp. salt
115g unsalted butter, room temperature (1/2 c.)
100g granulated sugar (1/2 c.)
50g light brown sugar (1/4 c.)
1 egg, room temperature 
1/2 tsp. peppermint extract 
100g chocolate chips of choice (1/2 c.)

Peppermint Icing
110g powdered sugar (1/2 c.)
1/4 tsp. peppermint extract
1 1/2 tbsp. milk of choice

2 candy canes, crushed


Peppermint Fudge Brownie Cookies
In a small bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter, granulated sugar and brown sugar until light and fluffy, approximately 3 minutes. Scrape down the sides of the bowl with a rubber spatula and add in the egg and peppermint extract. Mix together on medium speed until combined. Scrape down the sides of the bowl and add in the flour mixture and chocolate chips. Mix until just combined, being careful to not over-mix.

Use a medium-sized cookie scoop (~3 tbsp.) to scoop out the cookies onto a parchment-lined plate. Cover loosely with plastic wrap and leave in the fridge to chill for at least 30 minutes, up to overnight.

Preheat the oven to 350F/180C. Line a baking sheet with parchment paper. After the cookies have chilled for at least 30 minutes, place them on the baking sheet spread at least 2 inches apart from each other. Bake for 10-11 minutes, until the edges are crispy and the middles are almost set. Leave the cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool. Cool the cookies completely before icing.

Peppermint Icing
In a small bowl, whisk together the powdered sugar, peppermint extract, and milk until the mixture is smooth. If the mixture seems to thick, add a small amount of milk until it thins out to the desired consistency. If the mixture is too thin, add more powdered sugar. Transfer the icing to a piping bag and drizzle over 1/2 of each cookie.

For topping: sprinkle crushed candy canes over the icing before the icing sets. Serve and enjoy!

These cookies will be best enjoyed on the day that they are baked, but will last in an airtight container at room temperature for up to 3 days. Enjoy!

If you make these peppermint fudge brownie cookies, I would love to see them and know what you think! Tag me on instagram @doughlights and use #doughlights. Thanks for stopping by!

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