Warm, ooey-gooey rich chocolate goodness with sweet peppermint candy crunch. Could a cookie be any more festive? Trick question.

Servings: 12

Prep Time: 20 min

Cook Time: 10 min

Total Time: 30 min

Ingredients:

For the Brownie Cookies

• 2 cups All Purpose Flour
• 1 tsp. Fine Sea Salt
• ¾ tsp. Baking Soda
• 1 cup Brown Sugar
• 1 180g Tony Chocolonely Dark Chocolate Candy Cane Bar, melted
• 10 tbsp. Unsalted Butter, softened
• 1 large Egg
• 1 Egg Yolk

For the Peppermint Buttercream

• 12 tbsp. Unsalted Butter, softened
• 3-4 cups Powdered Sugar
• 1 tbsp. Milk
• 1 ¼ tsp. Peppermint Extract
• 1 tsp. Vanilla Extract
• ¼ cup Crushed Peppermint + more for decorating

1. In the bowl of a stand mixer, combine the butter and brown sugar. Beat for 2 minutes, until smooth.
2. Add the egg, egg yolk, and melted chocolate.
3. In a separate bowl, mix the flour, salt, and baking soda together. Add into the chocolate bowl and mix just until combined.
4. Cover the cookie dough with saran wrap. Chill in the fridge for at least 30 minutes.
5. Preheat oven to 375F. Line 1-2 large baking pans with parchment paper.
6. Using 2 ½ - 3 tablespoon cookie dough each, place the cookie dough balls on the prepared pans leaving 2” space in between.
7. Bake for 6-8 minutes, gently slam the cookie tray down on the stovetop to create that crinkle top. If the cookies are not set in the center, bake an additional 1-2 minutes.
8. Let the cookies cool on the pan for 5 minutes before transferring to wire rack to cool completely.
9. To make the buttercream: Add the softened butter in the bowl of a stand mixer. Beat for 1 minutes, until smooth. Add remaining ingredients and beat for 5-6 minutes, until light and fluffy.
10. Transfer the peppermint buttercream to a piping bag to pipe onto half of the cookies. Top with another cookie and roll the edges in crushed peppermint to decorate. Enjoy!

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