Blossom cookies are a holiday classic and peppermint brownies are a holiday classic and combining the two into one cookie was genuinely one of my better ideas this December. These peppermint brownie blossoms are exactly what they sound like — a rich, fudgy brownie cookie with a shiny crinkled top and a soft chewy center, finished with a peppermint chocolate pressed right into the middle while it is still warm and melting slightly into the cookie. The kind of thing that makes people stop mid-conversation when they see them on a cookie tray.
What makes these taste so deeply chocolatey is that the base starts with melted chocolate chips and butter instead of just cocoa powder. You get that glossy, fudgy brownie batter consistency that bakes into a cookie with the most incredible shiny crackled top and a center that stays soft long after they cool. The eggs and sugar get whisked until thick and pale before the chocolate goes in which is what creates that beautiful crinkle finish. It is the brownie technique in cookie form and it works exactly as well as you would hope.
The peppermint chocolate on top is the finishing moment and the timing is everything. Press it into the center of each cookie the second they come out of the oven while the cookie is still warm enough to hold it in place and let the chocolate start to melt just slightly at the edges. Dove peppermint bark squares or Ghirardelli peppermint squares both work beautifully and both look stunning pressed into that crinkled brownie top. Do not overbake these — ten to twelve minutes and pull them when the centers still look soft. They will continue to set on the pan and that slightly underdone center is what makes them so good.
These peppermint brownie blossoms make the most gorgeous addition to a holiday cookie tray, a cookie exchange box, or a plate you bring to any December gathering. They look like you spent way more time on them than you did and they taste like the best chocolate peppermint combination of the entire season. Make them once and they will be on the list every single December from here on out.
Peppermint Brownie Blossoms
Ingredients
- 1 cup 170g semi-sweet chocolate chips
- 2 tbsp 28g unsalted butter
- â…” cup 133g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup 30g all-purpose flour
- 2 tbsp 15g unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup 85g additional chocolate chips or chunks (for mixing in)
- 12-16 chocolate or peppermint candies Dove or Ghirardelli work great!
Instructions
- Preheat oven: to 350°F (175°C). Line a baking sheet with parchment paper.
- In a microwave-safe bowl, melt the 1 cup chocolate chips with butter in 20–30 second bursts, stirring between each until smooth. Let it cool slightly.
Whisk wet ingredients:
- In a separate bowl, whisk together the sugar, eggs, and vanilla until thick, pale, and glossy (about 1 minute by hand or 30 seconds with a hand mixer)
- Pour the melted chocolate mixture into the egg mixture and stir until smooth and shiny.
Add dry ingredients:
- Sift in flour, cocoa powder, baking powder, and salt. Stir until just combined (the batter will be thick and glossy, like brownie batter). Fold in extra chocolate chips.
Scoop and Bake:
- Use a cookie scoop or tablespoon to drop 2-tablespoon portions onto your baking sheet, spaced about 2 inches apart.
- Bake for 10–12 minutes, until the tops are shiny and cracked but the centers still look soft. (They’ll firm up as they cool — don’t overbake!)
- Unwrap your peppermint chocolates and press one into the center of each cookie while they are still warm.
Cool and Enjoy:
- Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Enjoy!
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