Peppermint Brownie Cookies

If you love chocolate and peppermint together, these Peppermint Brownie Cookies are a dream come true! Rich brownie cookies have the perfect crispness and are gooey inside. Homemade peppermint icing adds sweet mint flavor to finish these easy chocolate drop cookies.

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 166kcal

Ingredients

Brownie Drop Cookies

¾ cup bittersweet chocolate chips 6 oz.
4 tablespoons unsalted butter
2 eggs at room temperature
¾ cup granulated sugar
1 teaspoon pure peppermint extract or 1 tablespoon peppermint vodka
½ teaspoon kosher salt
1 ½ cups all-purpose flour

Peppermint Icing

1 ¼ cup powdered sugar
½ teaspoon pure peppermint extract or 1 teaspoon peppermint vodka
2 tablespoons water
½ cup crushed candy canes

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper, and set aside.
Microwave the chocolate and butter in 20-second increments in a large bowl. Stir the mixture after every round until they have melted together. Let cool.
In another glass bowl, beat the eggs, sugar, peppermint extract and salt with a hand mixer 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, peppermint extract and water until smooth.
Drizzle the icing over the cooled cookies, then sprinkle with the crushed candy canes.
Enjoy immediately!

Notes

Adapted from my Lindt Classic Chocolate Brownies recipe.

How to store: Store in a cookie tin at room temperature for up to a week.

Switch up the flavors: You can use dark or semisweet chocolate in these cookies if you prefer those flavors. Use the same amount.

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