If you’re thinking “ummm what’s a Brookie?” then we can’t be friends. Ha! JK, yes we can, but let me enlighten you first. If a cookie and a brownie had a baby, it’d be a brookie. And they are gooooood. And since it’s holiday cookie SZN, I had to make a peppermint mocha brookie to celebrate.
Peppermint mochas are easily my favorite holiday drink, but since I can’t afford a $17 dollar coffee every day until March, Peppermint Mocha Brookies it is! Ok let’s get right to it.
How to Make Peppermint Mocha Brookies
These cookies are so easy to make. Like beyond easy. A few simple ingredients, no bringing things to room temp, no chilling dough. Easy! Time is of the essence when you make these though, so I recommend measuring out all of your ingredients before you get started and have everything ready to go. That includes preparing your sheet trays with parchment and preheating the oven to 350.
Once the batter is made, you want to scoop them out and get them into the oven right away. If you let the batter sit on the counter, the texture will completely change, and you won’t get that crinkly top. This recipe makes 24 cookies, so line 2 cookie sheets with parchment paper, and bake all of the cookies at the same time. Check out the photo below – the bottom cookie was baked right away, and the top one sat out on the counter for about 30 minutes before going in. Same batter, same oven temp, same bake time.
Okay, so you’ve got everything prepped and ready, now let’s make the batter. In a double boiler (or a glass bowl over a saucepan with 2-3 inches of water) melt together the chocolate and butter. Once it’s melty and no lumps remain, take it off the heat and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, whisk the sugars and eggs for 5 minutes. Do not skimp on this time. Whisking for 5 minutes will allow air to be incorporated into the batter and that’s what get’s you that paper thin crackly top that we’re looking for.
While the eggs and sugar are going, combine the flour, cocoa powder, salt, espresso powder, and baking powder in a small bowl. Whisk to combine. After 5 minutes, with the mixer on low, slowly pour in the melted chocolate and butter and whisk for about 1 minute to combine. Add in the dry ingredients and whisk until almost combined, but a few flour streaks remain. Finish combining with a rubber spatula, making sure to scrape the bottom of the bowl so that everything is evenly incorporated.
Baking the Brookies
Use a standard cookie scoop to scoop the batter onto your prepared baking sheets. I baked 12 cookies per sheet, but make sure to leave some room between the brookies because they will spread as they bake. Bake at 350 for 12 minutes. Let cool on the baking sheet for 15 minutes, then transfer to a cooling rack to cool completely. When the cookies come out of the oven, they will be domed up a little in the middle, but they will flatten out as they cool.
Decorating and Adding the Peppermint Flavor
Ok, so now we’ve got the Mocha flavor happening with the chocolate and espresso in the brookie, but we need to add some peppermint. (However, if peppermint isn’t your thing, add a pinch of sea salt to the top of these and they’re good just as they are.)
I used Ghirardelli’s Peppermint Chunks for this recipe. (Not an add, just a fan!) Melt 1 C of peppermint chunks in the microwave in 20-30 second intervals until it’s smooth. Dunk each cookie half way into the melted peppermint chunks, then place on a parchment lined baking sheet, sprinkle with crushed candy canes, and allow to set up for about 10-15 minutes.
These peppermint mocha brookies are so yummy, so easy to make, and so pretty! Like hello, just go ahead and make your way into my holiday cookie gift boxes. Oh, and dunking them in the melted peppermint chunks is such a fun activity to do with the kiddos! Messy maybe, but so fun.
Peppermint Mocha Brookies
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: 24 Cookies 1x
Description
Fudgy and chewy mocha brownie cookies dunked in melted peppermint white chocolate and sprinkled with crushed candy canes. Perfect holiday cookies!
Ingredients
- 1 1/4 C Bittersweet Chocolate, chopped (60-65% cacao)
- 10 TBSP Unsalted Butter, diced
- 3/4 C Granulated Sugar
- 1/2 C Light Brown Sugar
- 2 Lg Eggs
- 3/4 C All Purpose Flour
- 3 TBSP Dark Cocoa Powder
- 1 tsp Baking Powder
- 1 TBSP Espresso Powder
- 1/2 tsp Salt
- 1 C Peppermint Chunks
- Crushed Candy Canes
Instructions
- Preheat the oven to 350 and line 2 cookie sheets with parchment paper
- Measure all ingredients before starting
- Melt the chocolate and butter in a double boiler (or glass bowl over a saucepan with a couple inches of water) Set aside.
- In a stand mixer with whisk attachment, whisk the sugars and eggs for 5 minutes.
- Meanwhile, whisk together the flour, cocoa powder, salt, baking powder, and espresso powder in a medium bowl.
- After 5 minutes, turn the mixer to low and slowly pour in the melted chocolate and butter. Mix for 1 minute, until combined.
- Add in the dry ingredients, mix briefly, until a few flour streaks remain.
- Finish combining with a rubber spatula, making sure to scrape the bottom of the bowl so that everything gets combined.
- Using a cookie scoop, scoop out the dough, 12 cookies per sheet.
- Bake all cookies at once. Letting the batter sit on the counter will result in a completely different texture.
- Bake at 350 for 12 minutes. Let cool on cookie sheet for 10-15 minutes, then transfer to wire rack.
- Melt the peppermint chunks in 20-30 second intervals in the microwave.
- Dunk half of each cookie into the melted peppermint chunks, then sprinkle with crushed candy canes.
I hope you love these cookies! And since it’s Cookie SZN and all, here’s some more of my favorite cookie recipes! Best Ever Chocolate Chip Cookies, Peanut Butter Nutella Chocolate Chip Cookies, & Toffee Chocolate Chunk Blondie Bars
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