Hot Chocolate Peppermint Fudge Cookies
Fudgy brownie cookies that taste like a peppermint mocha!
Ingredients
Servings: 10-12
- 1 ¼ cup All Purpose Flour
- 1 tsp. Baking Powder
- ½ tsp. Fine Sea Salt
- 1 tsp. Espresso Powder (Optional)
- 2 cups Tony Chocolonely Candy Cane Dark Chocolate, roughly chopped
- 3 tbsp. Unsalted Butter
- 2 tsp. Vanilla Extract
- 1 tsp. Peppermint Extract
- ¼ cup Granulated Cane Sugar
- ½ cup Light Brown Sugar, packed
- 2 large Eggs
- 1/3 cup Crushed Peppermint
Instructions
- In a large bowl, mix the flour, baking powder, salt, and espresso powder. Set aside.
- In a small saucepan, combine 1 cup chopped chocolate and butter. Melt over LOW heat, about 2 minutes.
- Add the melted chocolate-butter mix to a separate large bowl. Whisk the vanilla and peppermint extract.
- Add the sugars and mix well.
- Whisk in the eggs one at a time.
- Chill the dough in the freezer for 20 minutes, or the fridge for 1-2 hours.
- Preheat oven to 350F. Line 1-2 large, rimmed baking pans with parchment paper.
- Using 2-3 tablespoons dough per cookie, roll in between the palms of your hands. Place on the pan at least 2” apart.
- Bake for 8-12 minutes, just until set in the center. After baking, tap the pan on the counter after baking to help create the crinkle effect.
- While still warm, press the remaining chunks of chopped chocolate into the tops of the cookies. Garnish with the crushed peppermint, as well.
- Let cool on the pan 8 minutes, then transfer to a baking wire rack to cool completely. Enjoy!