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:

1/4 cup all purpose flour

1/8 teaspoon baking powder

4 ounces bittersweet chocolate, chopped

Crushed candy canes or sprinkles

1 tablespoon Dutch-processed cocoa powder

1 egg

1 tablespoon espresso powder

6 tablespoons granulated sugar

1/4 teaspoon peppermint extract

1/8 teaspoon salt

4 ounces semisweet chocolate, chopped

2 tablespoons unsalted butter

Equipment:

baking paper

baking sheet

sauce pan

whisk

bowl

oven

mixing bowl

wire rack

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:

Quickview
115k Calories
1g Protein
6g Total Fat
13g Carbs
0% Health Score
Limit These
Calories
115k
6%

Fat
6g
10%

  Saturated Fat
3g
23%

Carbohydrates
13g
4%

  Sugar
9g
10%

Cholesterol
13mg
4%

Sodium
21mg
1%

Caffeine
20mg
7%

Get Enough Of These
Protein
1g
3%

Manganese
0.2mg
10%

Copper
0.17mg
9%

Magnesium
25mg
6%

Iron
0.98mg
5%

Fiber
1g
5%

Phosphorus
44mg
4%

Selenium
2µg
4%

Potassium
94mg
3%

Zinc
0.4mg
3%

Vitamin B2
0.03mg
2%

Vitamin B3
0.3mg
1%

Vitamin B1
0.02mg
1%

Calcium
11mg
1%

Vitamin A
58IU
1%

Folate
4µg
1%

covered percent of daily need
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Food Trivia

Pumpkin flowers are edible.

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