Double Chocolate Peppermint Brownie Cookies
Double Chocolate Peppermint Brownie Cookies These cookies are a festive flavor explosion!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rosemaryfarm.com.
Cooking tools:
- Stand mixer
- Whisk
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Microwave
- Spatula
- Cookie scoop
- Cooling rack
- Measuring cup
- Chef's knife
- Cutting board
- Airtight container
Ingredients
- 1 ¼ C (200 g) Dark Chocolate Chips (70-72%)
- 10 TBSP (140 g) Salted Butter, cut into 1 TBSP slices
- ¾ C (150 g) Granulated Sugar
- ½ C (100 g) Light Brown Sugar
- 2 Large Rosemary Farm Eggs, at room temperature
- ¾ C (95 g) All Purpose Flour
- 3 TBSP Dutch Process Cocoa Powder
- Espresso Powder (optional)
- ¼ tsp Salt
- ¼ C Crushed Peppermint
- 4 oz Bar Semi Sweet Chocolate, chopped
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