Decadent Peppermint Bark Brownie Cookies
Indulge in these Decadent Peppermint Bark Brownie Cookies, which perfectly blend a crunchy exterior with a gooey, brownie-like center. Each bite is a chocolate lover's dream, enhanced by the cooling essence of peppermint and the creamy sweetness of white chocolate. Inspired by numerous variations, this recipe captures the essence of holiday spirit and flavor, providing a delightful contrast of textures and a burst of minty freshness that is simply irresistible. Perfect for holiday gatherings or cozy nights in, these cookies will fill your home with warmth and joy while satisfying your sweet tooth like never before. Top with extra crushed peppermint for an even more festive touch!
18
Servings
N/A
Calories
15
Ingredients
Ingredients
brown rice flour
1/4 cup (measured)
rice flour
1/4 cup (measured)
xanthan gum
1/8 teaspoon (measured)
salt
1/4 teaspoon (measured)
baking powder
1/2 teaspoon (measured)
bittersweet chocolate, chopped
4 ounces (chopped)
semi-sweet chocolate chips
2 ounces (about 1/3 cup)
unsweetened baker's chocolate
2 ounces (chopped)
unsalted butter
2 tablespoons (cubed)
eggs
2 (large)
granulated sugar
1/2 cup (measured)
vanilla extract
1 teaspoon (measured)
peppermint extract
1/4 teaspoon (measured)
white chocolate chips
6 ounces (about 1 cup)
candy canes, crushed
6 (crushed (1/2 cup set aside))
Instructions
1
Preheat the oven to 350°F (175°C) and line two baking sheets with Silpat mats or parchment paper.
2
Crush the candy canes using a food processor or by placing them in a zip-top bag and hammering them with a rolling pin until finely crushed; set aside.
3
In a medium bowl, whisk together brown rice flour, rice flour, xanthan gum, baking powder, and salt. Set aside.
4
In a microwave-safe bowl or double boiler, melt the bittersweet chocolate, semisweet chocolate chips, unsweetened chocolate, and unsalted butter together. If microwaving, do so in short intervals of 15-20 seconds, stirring after each interval until smooth. Allow the mixture to cool slightly while still retaining its fluidity.
5
In a separate large mixing bowl, beat together the eggs, granulated sugar, and vanilla extract on high speed until the mixture becomes light and frothy, about 5 minutes.
6
Reduce the mixer speed to low and gradually add the cooled chocolate mixture to the egg mixture, mixing until well combined.
7
Carefully fold in the flour mixture until just incorporated. The mixture should be shiny and slightly thick but still fluid.
8
Gently stir in the 1/2 cup of crushed peppermint, peppermint extract, and white chocolate chips until evenly distributed.
9
Using a cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle with additional crushed peppermint, reserving some for garnishing after baking.
10
If you're using one baking sheet, pre-scoop the rest of the dough to save time. The dough will harden as it sits due to the chocolate content but is still manageable.
11
Bake for 10 minutes, rotating the pans halfway through the bake time. Look for the glossy and cracked tops of the cookies as a sign they are done.
12
After baking, feel free to sprinkle fresh crushed peppermint on top for enhanced presentation. Allow cookies to cool on the baking sheet for at least 5 minutes before transferring them to a cooling rack to cool completely for an additional 20-30 minutes.
13
Enjoy the cookies warm or at room temperature. Store leftovers in an airtight container, where they will remain delicious for several days.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Peppermint Bark Brownie Cookies?
They are a rich dessert that blends a crunchy exterior with a gooey brownie-like center, featuring chocolate, peppermint, and white chocolate.
How many cookies does this recipe yield?
This recipe produces approximately 18 servings.
What temperature should I set my oven to?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
What is the best way to crush the candy canes?
You can use a food processor or place them in a zip-top bag and hammer them with a rolling pin until finely crushed.
Is this cookie recipe gluten-free?
Yes, it uses brown rice flour and rice flour along with xanthan gum instead of traditional wheat flour.
What types of chocolate are used in the base dough?
The base uses a combination of bittersweet chocolate, semi-sweet chocolate chips, and unsweetened baker's chocolate.
How long should I beat the eggs and sugar?
Beat the eggs, granulated sugar, and vanilla extract on high speed for about 5 minutes until the mixture is light and frothy.
How should I melt the chocolate and butter?
Melt them together in a microwave-safe bowl in 15-20 second intervals or use a double boiler until smooth.
When do I add the flour mixture?
Fold the flour mixture in carefully after the melted chocolate has been combined with the beaten egg mixture.
What ingredients are in the flour mixture?
The flour mixture consists of brown rice flour, rice flour, xanthan gum, baking powder, and salt.
What role does xanthan gum play in this recipe?
Xanthan gum acts as a binding agent to help provide structure since this is a gluten-free recipe.
How much peppermint extract is needed?
The recipe requires 1/4 teaspoon of peppermint extract.
Can I use white chocolate chips?
Yes, the recipe calls for 6 ounces or about 1 cup of white chocolate chips to be stirred into the dough.
How far apart should I space the cookies on the pan?
Space the dough drops about 2 inches apart to allow for spreading.
How long do the cookies need to bake?
The cookies should bake for 10 minutes in total.
Should I rotate the baking sheets?
Yes, rotate the pans halfway through the 10-minute baking time for even cooking.
How can I tell when the cookies are done?
The cookies are finished when the tops look glossy and have developed small cracks.
What should I use to line my baking sheets?
Line your sheets with either Silpat silicone mats or parchment paper.
Can I add extra peppermint on top?
Yes, sprinkle additional crushed peppermint over the dough before baking and more after they come out of the oven for presentation.
How long should the cookies cool on the sheet?
Allow the cookies to rest on the baking sheet for at least 5 minutes before moving them.
What is the total cooling time?
After the initial 5 minutes on the pan, let them cool on a wire rack for an additional 20-30 minutes.
How should I store leftovers?
Store any leftover cookies in an airtight container to keep them fresh for several days.
What happens if the dough sits out too long?
The dough will harden as it sits due to the high chocolate content, though it remains manageable for scooping.
How much butter is used?
The recipe uses 2 tablespoons of unsalted butter.
What size eggs should I use?
The recipe calls for 2 large eggs.
Is there vanilla extract in these cookies?
Yes, include 1 teaspoon of vanilla extract when beating the eggs and sugar.
How many candy canes do I need?
You will need 6 candy canes to get the required amount of crushed peppermint.
What is the texture of these cookies?
They have a delightful contrast of a crunchy outside and a soft, brownie-like inside.
Can I eat these cookies warm?
Yes, they can be enjoyed warm or at room temperature.
Why is the egg mixture beaten for 5 minutes?
Beating for this duration ensures the mixture is light and frothy, which contributes to the cookie's signature crackled top.