Peppermint Bark Brownie Cookies
Fudgy Chocolate Cookies topped with a Peppermint Bark heart
Equipment
- small heart shaped cookie cutter, about 1 -2 inches wide
Ingredients
White Chocolate Peppermint Bark Hearts
- 100 grams white chocolate
- 8 mini candy canes or 4 full size candy canes
Cookies
- 225 grams bittersweet chocolate, coarsely chopped
- 85 grams unsalted butter
- 2 large eggs, room temperature
- 50 grams granulated sugar
- 160 grams brown sugar
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon peppermint extract
- 105 grams all-purpose flour
- 21 grams dutch process cocoa powder
- 1/2 teaspoon Diamond Crystal Kosher salt, or 1/4 teaspoon Morton's Kosher salt
Instructions
White Chocolate Peppermint Bark
- Place candy canes in a zip loc bag and seal well. Using a rolling pin, bottom of a heavy saucepan or the flat side of a meat tenderizer, coarsely crush candy. Set candy aside.
- Line a small baking sheet with parchment paper and set aside. Place a heatproof glass or stainless steel bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. The bowl should sit snugly on top of the pot without sinking in. Add the chopped white chocolate to the bowl. Stir occasionally until smooth and melted.
- Pour melted chocolate onto prepared baking sheet. Spread it into a rectangle, about 8x10 inches in size. Sprinkle crushed candy canes over the top. Chill in fridge for about 15 minutes, until firm.
- Using a small heart shaped cookie cutter, about 1-2 inches wide, cut out hearts from the chilled peppermint bark. Store hearts in the fridge until ready to top the baked cookies.
Cookies
- Place racks in upper and lower thirds of oven and preheat to 350°F. Line 2 baking sheets with parchment paper and set aside.
- Melt bittersweet chocolate and butter. Place a heatproof glass or stainless steel bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. The bowl should sit snugly on top of the pot without sinking in. Add the chopped bittersweet chocolate and butter to the bowl, stirring occasionally until smooth and melted.
- Place eggs, granulated sugar, brown sugar, vanilla bean paste and mint extract in bowl of stand mixer, fitted with whisk attachment. Beat on medium high speed for 3-4 minutes until mixture is very thick and pale. You can also use an electric hand mixer but I would not recommend trying to whisk by hand.
- Once the eggs and sugar are light and pale, turn mixer down to low speed Slowly pour melted chocolate mixture into the bowl with the sugar and egg mixture. Mix until completely incorporated.
- Sift flour, cocoa powder and salt. Add dry ingredients to mixer, and whisk on low speed until thoroughly combined.
- Using a 2 Tablespoon cookie scooper, scoop dough and place on prepared baking sheets, 6 cookies per sheet. You can also use an 1/8 cup measuring cup to portion the dough. Just roll it between your palms to form a round ball before placing on baking sheet. Flatten each cookie slightly with your palm before baking.
- Bake cookies, rotating pans top to bottom and front to back after 4 minutes of baking. Bake for a further 4-5 minutes, until the tops are crackled and edges are set. They will still be gooey in the center. Set cookie sheets on wire racks to cool.
- Let cool for about 15 minutes. Place one peppermint bark heart in the center of each cookie, while cookies are still warm, but not hot. The warmth of the cookie will melt the bottom of the heart and help the heart to stick. Allow to cool completely before removing from baking sheet.
Notes
Cookies can be baked 3 days ahead and stored in an airtight container at room temperature. They can also be frozen for 2 months. Let thaw before serving, unless you are a member of my family and adore frozen cookies!
Nutrition
Calories: 321kcalCarbohydrates: 40gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 49mgSodium: 123mgPotassium: 197mgFiber: 2gSugar: 29gVitamin A: 234IUVitamin C: 0.04mgCalcium: 49mgIron: 2mg
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