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!