Ingredients
Method
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Melt the butter and semi-sweet chocolate together in a microwave-safe bowl, stirring until smooth. Allow the mixture to cool slightly.
- In a large mixing bowl, beat the eggs and sugar until light and slightly thickened. Mix in the vanilla extract.
- Slowly add the melted chocolate mixture to the egg mixture and stir until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Fold the dry ingredients into the chocolate mixture until a soft brownie batter forms.
- Melt the white chocolate chips and stir in the peppermint extract. Add food coloring if desired.
- Scoop tablespoon-sized portions of brownie dough onto the prepared baking sheets, leaving space between each cookie.
- Place a small spoonful of the mint mixture on top of each cookie and use a toothpick to gently swirl it into the dough.
- Bake for 10-12 minutes, or until the tops are shiny and crackled.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
* Use peppermint extract sparingly, as it can quickly overpower the chocolate flavor.
* For a richer cookie, use dark chocolate instead of semi-sweet chocolate.
* The dough is soft, which helps create the fudgy brownie texture.
* Store cookies in an airtight container at room temperature for up to 4 days.
* These cookies freeze well for up to 2 months.
* Add mini chocolate chips to the batter for extra chocolate flavor.
* For a richer cookie, use dark chocolate instead of semi-sweet chocolate.
* The dough is soft, which helps create the fudgy brownie texture.
* Store cookies in an airtight container at room temperature for up to 4 days.
* These cookies freeze well for up to 2 months.
* Add mini chocolate chips to the batter for extra chocolate flavor.