Let’s Make Peppermint Patty Brownie Cookies!
Melt 113g butter and 113g unsweetened chocolate over a double boiler (or in bursts in the microwave, stirring frequently).
1
Remove from heat and whisk in 215g brown sugar.
2
Whisk in 2 large eggs, one at a time, then whisk in 1 tsp peppermint extract followed by 1/2 tsp baking soda and 1/2 tsp kosher salt.
3
Sift 120g flour and 50g unsweetened cocoa powder over the mixture, pressing out any lumps.
4
Mix just until the dough barely comes together but still has a few visible dry spots of flour and cocoa powder.
5
Add mint chips and stir until evenly distributed.
6
Cover and chill dough for 30 minutes.
7
Portion out 1 TBSP scoops of cookie dough and roll into balls.
8
Smoosh two of the balls flat and sandwich a peppermint patty between them. Pinch the edges shut and squeeze gently in your hands to smooth it out.
9
Bake at 350F for 11-12 minutes. Give them room to expand as they bake. (Optional: While still warm, use a round cutter to scoot cookies into circles.)
10
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1 TBSP Cookie Scoop
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Andes Mint Baking Chips
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Peppermint Patties
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113g (4oz)
Unsweetened Baking Chocolate
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