Peppermint Patty Brownie Cookies are rich, fudgy cookies, topped when they’re warm with a peppermint patty that melts right in and then spread with silky chocolate ganache!
I made Peppermint Patty Sandwich Cookies a few years ago, so make sure to check those out too!
Peppermint Patty Brownie Cookies Combine Fudgy Chocolate With Cool, Creamy Peppermint!
Chocolate and Peppermint is such a winning flavor combo. I love the cool mint paired with rich dark chocolate, and this easy cookie recipe is all the things I love and more!
You have a rich, fudgy brownie cookie recipe that is topped with a small peppermint patty as soon as they come out of the oven while they’re still warm. The Peppermint Patty melts into the cookie like a dream. And if that wasn’t enough, you top the whole thing with a silky chocolate ganache.
These cookies are over the top in the best way possible!
How To Make Brownie Cookies
Brownie cookies are the best of both worlds. You have the flavor and texture of a fudgy brownie in cookie form. You could absolutely eat these plain, or add some chocolate chips to make them even more chocolaty!
The batter is simple to put together with no stand mixer necessary…just a bowl and a wooden spoon!
Why Do You Add Melted Chocolate To This Cookie Recipe?
Just like my Perfect Brownie Recipe, I believe that adding melted chocolate into a brownie batter instead of just cocoa powder will give you the chewiest, fudgiest brownies. The same rule applies here to these cookies! The melted chocolate makes the cookie/brownie moister and well as a little denser, like a brownie should be!
Creamy Chocolate Ganache Tops These Fudgy Cookies
You could certainly skip adding the ganache, but why would you?
Ganache is a combination of chocolate and heavy cream, so it’s silky, rich and really sets these cookies apart.
How Do You Make Ganache?
Ganache is simple to make. And what’s great about it, is you can can make it as thick or as thin as you would like. Make it extra thick and when it’s cooled you can form it into balls and coat it in melted chocolate to make truffles. Make it thinner and use it on top of a drippy cake.
All you do is heat some cream until it’s steaming and then pour it on top of chopped chocolate. Stir until the chocolate is melted and the ganache is smooth. Let it cool!
The more cream you add the thinner it will be, the less cream, the thicker! It’s that easy!
Looking For More Peppermint Desserts? Try These:
These thick brownie cookies are topped with a cool peppermint patty and a silky layer of chocolate ganache
- 8 ounces semi-sweet chocolate, coarsely chopped
- 1/3 cup butter, room temperature
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/3 cup unsweetened cocoa powder
- 1 cup all purpose flour
- 24 small peppermint patties, unwrapped
- 6 ounces semi-sweet chocolate, finely chopped
- 1/4 cup heavy cream
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Place the 8 ounces of chocolate into a heat-safe bowl. Fill a small saucepan with about 1 inch of water and bring to a simmer. Place the bowl over the simmering water, stirring consistently until melted. Alternately you can do this step in the microwave in 30 second increments, stirring until smooth. Set melted chocolate aside to cool slightly.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, brown sugar, and granulated sugar for 1 minute on medium speed until combined. Add in the eggs, vanilla, baking powder, and cocoa powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary. Turn mixer to low and add in the melted chocolate, mixing until evenly incorporated.
- With the mixer still on low add in the flour and mix until just combined.
- Allow the dough to sit at room temperature for 20 minutes, to reach room temperature. Dough will thicken as the melted chocolate cools making it a very thick cookie dough.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Using a medium (2- tablespoon) cookie scoop, portion out the dough and place on prepared baking sheet 2- inches apart. If your cookie scoop isn’t strong enough for the dough portion it out using a spoon and roll the dough into a loose ball and place on the baking sheet.
- Bake for 9-11 minutes, until the edges are set. The tops might seem slightly soft, this is fine.
- As soon as the cookies come out of the oven, press a peppermint patty into the top.
- Transfer to a wire rack to cool.
- Prepare Ganache: Place the chopped chocolate in a medium bowl. Heat the cream in the microwave or on the stove top until it’s steaming but not boiling. Pour the hot cream over top of the chocolate and stir until melted and smooth.
- Allow the ganache to cool for 20 minutes, or until it’s spreadable consistency.
- Spread about 2 teaspoons of the ganache on top of each peppermint patty.
- Allow the ganache to set up.
Store airtight at room temperature for up to 3 days.
Keywords:: cookies and cups, cookie recipe, mint cookie, brownie cookie, peppermint patty, peppermint patty cookie
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