New York Times Peppermint Brownies

As the holiday season approaches, our taste buds are in for a real treat with these fudgy peppermint brownie cookies that perfectly capture the essence of Christmas. With their dense, brownie-like texture and the perfect balance of rich chocolate and refreshing mint, it's no wonder why they're quickly becoming a favorite among cookie enthusiasts.

When it comes to making these decadent treats, quality ingredients are essential. Start by using all-purpose flour or Bob's Redmill 1:1 Gluten Free Flour for a gluten-free option. For the chocolate, opt for unsweetened bittersweet or dark chocolate to avoid an overly sweet flavor. Rodelle's cocoa powder is a great choice, but any high-quality, Dutch-processed cocoa powder will do.

Of course, no chocolate dessert would be complete without cocoa powder. You'll need a little more dry ingredients and less wet, but you'll still achieve that signature fudgy brownie texture. To make your shopping list, simply gather all the same ingredients you'd need to make homemade brownies with a few exceptions - like crushed up candy canes for an added minty splash.

These peppermint brownie cookies may look fancy, but they're surprisingly easy to make. Simply add the dry and wet ingredients together, stir in the chocolate and cocoa powder, and scoop out balls of dough onto a baking sheet. Top with crushed candy canes and bake until golden brown.

The result is a cookie that's truly out of this world good - dense, fudgy, and packed with flavor. It's no wonder why we're kicking off our holiday cookie week with these peppermint brownie cookies. With their perfect balance of chocolate and mint, they're the perfect treat to get you in the holiday spirit.

So grab a glass of cold milk and indulge in these festive treats - your taste buds will thank you! And don't forget to check back for more holiday cookie recipes throughout the week.

Nyt peppermint brownies