FUDGY Peppermint Brownie Cookies Recipe | How To

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate bars

Dark chocolate chips have less sugar and can be healthier.

peppermint extract

🥗Healthier: vanilla extract

💰Cheaper: mint leaves

Mint leaves can provide a fresh flavor at a lower cost.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar is typically cheaper.

Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper.

Melt 1 cup (226 g) butter in a large bowl until fully liquid.

Add 1 cup (200 g) sugar and 1 cup (220 g) brown sugar to the melted butter and mix until combined.

Incorporate 2 large eggs one at a time, mixing well after each addition.

Stir in 2 teaspoons vanilla extract and 1 teaspoon peppermint extract until evenly distributed.

Sift together 1 ½ cups (190 g) all-purpose flour, ½ cup (50 g) cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt in a separate bowl.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in 1 cup (175 g) chocolate chips and ½ cup (60 g) crushed peppermint candies.

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them evenly.

Bake for 10-12 minutes or until edges are set but centers are still soft.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Dust with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens