Peppermint Brownie Blossoms
Rich and fudgy peppermint brownie blossom cookies with a shiny crinkled top, soft chewy center, and a peppermint chocolate pressed into the middle straight from the oven. Made with melted chocolate chips and butter for that deep brownie flavor in cookie form. Ready in about 25 minutes and the most festive and impressive addition to any holiday cookie tray.
Ingredients
- 1 cup 170g semi-sweet chocolate chips
- 2 tbsp 28g unsalted butter
- ⅔ 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!