Peppermint Mocha Brownie Cookies #ChristmasWeek

The recipe Peppermint Mocha Brownie Cookies #ChristmasWeek could satisfy your American craving in about 45 minutes. This hor d'oeuvre has 115 calories, 1g of protein, and 6g of fat per serving. For 35 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 18. 1945 people have made this recipe and would make it again. If you have semisweet chocolate, dutch processed cocoa powder, bittersweet chocolate, and a few other ingredients on hand, you can make it. It is perfect for Christmas. It is brought to you by Chocolate Moosey. Overall, this recipe earns a not so excellent spoonacular score of 11%. Try Peppermint Hot Chocolate #ChristmasWeek, Peppermint Marshmallows for Day 2 of #ChristmasWeek, and Peppermint Mocha Cookies for similar recipes.

Servings: 18

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350F. Line two baking sheets with parchment paper.In a small bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.In a heatproof bowl over a saucepan of simmering water, melt the bittersweet chocolate and butter. Remove from the heat.In a large mixing bowl, beat together the egg, sugar, and peppermint extract until pale and creamy, about 5-8 minutes. Add the melted chocolate then gradually add the flour mixture.Drop the batter by the tablespoonful onto the baking sheets two inches apart. The batter will be somewhat loose and will thicken the longer it sits. Bake 7-8 minutes or until the edges are set and the tops are cracked. They puff a little but will deflate as they cool. Remove from the oven and cool on the sheet 4 minutes before removing the cookies to a wire rack. Cool completely.In another heatproof bowl over a saucepan of simmering water, melt the semisweet chocolate. Remove from the heat. Dip one half of each cookie into the chocolate then cover with crushed candy canes or sprinkles. Let the chocolate harden before serving.

 

Step by step:

1. Preheat oven to 350F. Line two baking sheets with parchment paper.In a small bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.In a heatproof bowl over a saucepan of simmering water, melt the bittersweet chocolate and butter.

2. Remove from the heat.In a large mixing bowl, beat together the egg, sugar, and peppermint extract until pale and creamy, about 5-8 minutes.

3. Add the melted chocolate then gradually add the flour mixture.Drop the batter by the tablespoonful onto the baking sheets two inches apart. The batter will be somewhat loose and will thicken the longer it sits.

4. Bake 7-8 minutes or until the edges are set and the tops are cracked. They puff a little but will deflate as they cool.

5. Remove from the oven and cool on the sheet 4 minutes before removing the cookies to a wire rack. Cool completely.In another heatproof bowl over a saucepan of simmering water, melt the semisweet chocolate.

6. Remove from the heat. Dip one half of each cookie into the chocolate then cover with crushed candy canes or sprinkles.

7. Let the chocolate harden before serving.

Nutrition Information:

covered percent of daily need