These fudgy, cakey cookies are perfect for those of us who love brownies but perhaps don't trust ourselves around a full unguarded pan. My favorite thing about making my own homemade "bake and slice" logs is that it allows you to enjoy these cookies at their peak, ie fresh and warm from the oven, as you need them. Bake off a couple cookies for a midnight snack or the entire batch for your holiday party and don't forget the milk!
About the author: Alexandra Penfold is mild-mannered literary agent by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie, a Midtown Lunch contributor, and co-author of New York à la Cart: Recipes and Stories from the Big Apple's Best Food Trucks. You can follow her on Twitter at @BlondieBrownie.
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Peppermint Brownie Cookies
About This Recipe
|Yield:||Makes about 2 1/2 dozen|
|Active time:||45 minutes|
|Total time:||3 hours and 30 minutes|
|Special equipment:||electric hand mixer or stand mixer, baking sheets, parchment paper|
|This recipe appears in:||American Classics: Peppermint Brownie Cookies|
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, softened
- 3/4 cup dark brown sugar, firmly packed
- 1/4 cup sugar
- 1 large egg
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 8 ounces semi-sweet chocolate chips
- 1/2 cup candy canes or mints for garnish, finely crushed (optional)
Move oven rack to the center position and preheat oven to 350°F. Line two large baking sheets with parchment paper.
In a medium bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.
In a large bowl or the bowl of a stand mixer, combine butter and sugars, beating on medium speed, about 3 minutes. Beat in egg until just combined. Mix in flour mixture, beating until combined then add milk, vanilla, and peppermint extract, beating until thoroughly combined. Stir in chocolate chips.
Lay out a large sheet of waxed paper or plastic wrap. Spoon cookie dough out to form a long log approximately 12-inches long and 2-inches in diameter, like the commercially available slice and bake cookie dough. Repeat with remaining dough. Wrap and refrigerate to harden, about 2 hours or up to overnight.
Slice a log of dough into cookies about 1/3-inch thick. The dough is thick and fudgy, so it it crumbles slightly just gently press it together to form a flat circle. Lay the cookies on the prepared cookie sheets and use the bottom of a drinking glass to press to flatten them slightly. Sprinkle with crushed peppermints, if desired.
Bake for 10-12 minutes or until edges are set. Cool on the pan for 2 minutes then transfer to a wire rack to cool completely. These fudgy, cookies are at their best warm. Store leftovers in an airtight container for up to 2 days.