Every December my girlfriend throws the most incredible cookie swap. The first year I heard a few attendees remark that they had never heard of such an event, but where I grew up it was certainly a thing. Here’s the idea – everyone brings their favorite cookie or bar, places them on a table to nibble on during the party with a glass of vino, and at the end, everyone fills their reusable tin or box to take home. It’s my kind of party and the only time of the year my kids actually kick me out of the house and pray for my return, goodies in hand!
If you create your own cookies swap you have to make these Peppermint Brookies. What is a brookie? If a cookie and brownie had a love child this would be it. Soft and chewy inside like a brownie, a golden outer coating and in the shape of a cookie. It’s one of the greatest marriages of all time. They’re outrageously chocolatey throughout with a big punch of peppermint in each bite.
You can use any of your favorite holiday candies as well. I had dye-free m&m’s, candy canes, and chocolate nonpareils. I just chop them up and mix them in, but you could totally leave them out as well. My son who’s not a big chocolate fan said these were his favorite cookie I’ve ever made which says a lot!
- 1 tbsp unsalted butter
- 1 tbsp canola or coconut oil
- 2 cups semisweet chocolate chunks
- 2 large eggs
- 1 tsp peppermint extract
- 3/4 cup light or dark brown sugar
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup candy canes, peppermint hard candies and/or m&m’s, chopped
- Preheat the oven to 350F degrees.
- Place the butter, oil, and 1 cup of chocolate chips in a microwave-safe bowl (or in a metal bowl over a double boiler) and heat in 1-minute intervals until chocolate is melted. Allow to cool.
- In another bowl whisk the eggs, peppermint extract, and brown sugar until combined. Stir into the chocolate mixture.
- In another bowl whisk the flour, baking powder and salt to combine. Add the flour mixture into the chocolate/egg mixture and stir to combine.
- Fold in the remaining cup of chocolate chips and chopped candies.
- Freeze the mixture for 10 minutes to firm up slightly.
- Using a 1 tablespoon ice cream scooper or spoon, place the cookies on a parchment or silat lined baking sheet.
- Bake for 12 minutes or until the tops look dry and cracked.
- Cool completely. They will be soft and chewy.