Peppermint Hot Chocolate Brownie Cookies
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Serves: 36 cookies
 
Chewy, rich Holiday cookies with the delicious flavors of peppermint and hot chocolate. These have the texture of a brownie in cookie dough form, come together simply, and are so delicious!
Ingredients
  • ⅔ cup shortening
  • 1½ cups light brown sugar, packed
  • 1 tablespoon water
  • 1 teaspoon vanilla
  • 2 eggs
  • 1½ cups all purpose flour
  • ⅓ cup dark cocoa powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 cup peppermint crunch baking chips *See Note*
  • 1 cup semi sweet or dark chocolate chips
Instructions
  1. Preheat the oven to 375°F.
  2. In a large bowl cream the shortening and brown sugar. Mix in the water and vanilla. Then add the eggs. Mix until combined.
  3. In another bowl whisk together the flour, cocoa powder, salt, and baking soda. Gradually add it to the sugar/egg mixture.
  4. Stir in the peppermint crunch baking chips and the semi-sweet chocolate chips.
  5. Drop by rounded tablespoons onto an ungreased baking sheet, about 2 inches apart.
  6. Bake for 7 - 9 minutes (8 was exactly perfect for me). Let the cookies cool slightly before removing them to a wire rack to cool completely.
Notes
1. Sometimes the Peppermint Crunch Baking Chips can be elusive! Sometimes it's easier to find the Peppermint Crunch candies and chop them into bits yourself. I love the red and white in my holiday cookies but if you can't find them the regular Andes mint baking chips will work well. too. Also -- when in doubt, check Big Lots.
2. I've found that it's important to keep this cookie dough cool. If the dough gets too warm (like if your kitchen gets too warm while you're baking) the cookies spread out and are more crisp than chewy. I like to refrigerate the dough either in the bowl or portioned out onto the cookie sheet until ready to bake.
Recipe by Sugar Dish Me at https://www.sugardishme.com/peppermint-hot-chocolate-brownie-cookies/