As someone who enjoys baking, I’ve always been drawn to cookies that capture the essence of the holidays. Brown Butter Chocolate Peppermint Cookies stand out for their rich, nutty flavor and festive touch. The process of making them is just as rewarding as the taste itself. If you’re curious about how to create these delicious treats and impress your friends and family this season, let’s explore the recipe and all its delightful components.
What kind of recipe is it?
Brown Butter Chocolate Peppermint Cookies blend the rich, nutty flavor of brown butter with creamy chocolate and a refreshing hint of peppermint, making them a deliciously unique treat.
These cookies stand out with their chewy texture and festive aroma, perfect for holiday gatherings or cozy winter nights.
Ideal for chocolate lovers and anyone looking to infuse a little seasonal cheer into their baking, this recipe not only satisfies sweet cravings but also impresses guests with its indulgent flavors and delightful presentation.
Preparation Time
| Aspect | Details |
|---|---|
| Difficulty | Moderate |
| Preparation Time | 15 minutes |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 1/4 cups |
| Unsweetened cocoa powder | 1/2 cup |
| Baking soda | 1 tsp |
| Sea salt | 1/2 tsp |
| Unsalted butter | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Brown sugar | 1 cup packed |
| Large eggs | 2 |
| Pure vanilla extract | 2 tsp |
| Semi-sweet chocolate chips | 1 cup |
| Crushed peppermint candies | 1/2 cup |
| Additional crushed peppermint candies (for garnish) | Optional, to taste |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (large and medium) | Used for combining dry and wet ingredients. A larger bowl is necessary for the dough, while a medium bowl is useful for mixing smaller quantities. | Any large, deep container such as a pot or sturdy mixing tub. |
| Measuring Cups (dry and liquid) | Essential for accurately measuring ingredients such as flour, sugar, and liquids to ensure proper proportions in the cookie dough. | Use a food scale if available for more precise measurements. |
| Measuring Spoons | Required for accurate measurements of smaller quantities, such as baking soda and vanilla extract. | To improvise, use a standard tablespoon or teaspoon from your utensils for approximate measures. |
| Stand Mixer or Hand Mixer | Makes it easier to cream butter and sugars, as well as mix in other ingredients uniformly. | A whisk and a strong arm can also do the job, though it might require more effort. |
| Rubber Spatula | Ideal for scraping down the sides of bowls and ensuring all ingredients are well-combined. | A wooden spoon or a silicone spoon can work as an alternative for mixing. |
| Wooden Spoon | Useful for stirring ingredients together and incorporating chocolate chips and crushed peppermint candies into the dough. | Any sturdy spoon can suffice, such as a metal or plastic mixing spoon. |
| Baking Sheets (2-3) | Provides a surface for placing cookie dough before baking. Having multiple sheets allows for batch baking. | Use the back of an oven-safe tray or any flat oven-safe container. |
| Parchment Paper or Silicone Mats | Prevents cookies from sticking to the baking sheets, ensuring easy removal and cleanup. | Greasing the baking sheets with butter or oil can work as an alternative. |
| Cookie Scoop or Spoon | Helps portion cookie dough for consistent cookie sizes, ensuring even baking and appearance. | A regular tablespoon can be used to drop dough onto the baking sheet, but sizes may vary. |
| Cooling Rack | Allows cookies to cool properly after baking, preventing sogginess. | If unavailable, a plate or counter space can be used to let cookies cool, but airflow will be limited. |
| Oven Thermometer | Ensures the oven temperature is accurate, which is crucial for baking cookies evenly. | If not available, preheat the oven for longer to ensure it’s hot enough, but this may vary in effectiveness. |
Cooking Steps
1. Begin with mise en place by measuring 240 g (2 cups) all-purpose flour, 5 g (1 teaspoon) baking soda, and 1 g (1/4 teaspoon) salt into a medium mixing bowl. Set aside.
2. In a medium saucepan, melt 170 g (3/4 cup) unsalted butter over medium heat (about 175–190 °C / 350–375 °F) while continuously stirring. Cook until the butter turns a deep golden brown and develops a nutty aroma (approximately 5–7 minutes).
Remove from heat and let cool slightly.
3. In a large mixing bowl, combine the browned butter with 200 g (1 cup) granulated sugar and 100 g (1/2 cup) packed light brown sugar. Using a stand mixer with the paddle attachment or a hand mixer, cream the mixture on medium speed until light and fluffy (about 2–3 minutes).
4. Add in 5 ml (1 teaspoon) pure vanilla extract and 1 large egg. Mix on medium speed until fully incorporated (approximately 30 seconds).
5. Gradually incorporate the flour mixture into the wet ingredients on low speed until just combined and no dry streaks remain (do not overmix).
6. Gently fold in 150 g (1 cup) semi-sweet chocolate chips and 60 g (1/2 cup) crushed peppermint candies using a rubber spatula or wooden spoon until evenly distributed throughout the dough.
7. Preheat your oven to 180 °C (350 °F) and position the oven rack in the center. Line two baking sheets with parchment paper or silicone mats to prevent sticking.
8. Using a cookie scoop or spoon, portion out the dough into 30 g (2 tablespoons) balls and place them about 5 cm (2 inches) apart on the prepared baking sheets.
9. Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers appear slightly underbaked (they will firm up as they cool).
10. Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a cooling rack to cool completely.
11. If desired, sprinkle a pinch of sea salt on top of the warm cookies for added flavor. Allow cookies to cool for at least 15 minutes before serving to reach the perfect chewy texture.
Variations
- Nutty Hazelnut: Substitute 100 g (1 cup) chopped hazelnuts for half of the chocolate chips for a rich, nutty flavor.
- Gluten-Free Delight: Replace all-purpose flour with a quality gluten-free flour blend in a 1:1 ratio to make these cookies gluten-free.
- Vegan Treats: Use 170 g (3/4 cup) coconut oil instead of butter and substitute the egg with 60 ml (1/4 cup) applesauce or a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water).
- Dairy-Free Indulgence: Swap out the butter for 170 g (3/4 cup) vegan butter and use dairy-free chocolate chips to keep it dairy-free.
- Spiced Winter Cookies: Add 5 g (1 teaspoon) ground cinnamon and a pinch of nutmeg to the flour mixture for a warm, spicy twist perfect for winter holidays.
- Peppermint Mocha: Mix 1 tablespoon of instant coffee granules into the wet ingredients for a coffee-flavored boost along with the peppermint essence.
- Cranberry Bliss: Substitute 60 g (1/2 cup) of crushed peppermint with dried cranberries for a fruity alternative that adds a chewiness.
- Air Fryer Version: Preheat your air fryer to 160 °C (320 °F) and bake the cookies in batches for 8-10 minutes or until lightly golden, for a quicker baking method.
Tips on plating and presentation
After exploring different variations for these delightful cookies, let’s focus on how to present them beautifully.
I love using simple plating techniques like stacking two cookies and adding a sprinkle of crushed peppermint on top for visual contrast.
A colorful plate enhances the cookies’ warm tones, making them pop.
Finally, don’t forget to drizzle melted chocolate for an extra touch!
What other dishes can I pair it with?
While I love enjoying Brown Butter Chocolate Peppermint Cookies on their own, they really shine when paired with certain dishes.
For delightful cookie pairings, consider serving them alongside creamy vanilla ice cream or rich hot fudge.
You can also explore fun dessert ideas like festive peppermint brownies or chocolate mousse.
These combinations elevate the flavors and create a memorable sweet experience!
What drinks can I pair it with?
What’s better than enjoying a Brown Butter Chocolate Peppermint Cookie with a delicious drink?
I love pairing it with a rich, creamy hot chocolate that enhances the cookie’s flavors.
Alternatively, peppermint tea adds a refreshing contrast to the cookie’s sweetness, making for a cozy experience.
Either drink complements the cookie perfectly, creating a delightful indulgence for any occasion.
Enjoy!
Frequently Asked Questions
Can I Make These Cookies Gluten-Free?
Absolutely, you can make these cookies gluten-free! I recommend using a blend of gluten-free flours for the best cookie texture. Just keep an eye on moisture levels, and you’ll end up with delicious results!
How Do I Store Leftover Cookies?
I store leftover cookies in airtight containers. This keeps them fresh longer and prevents them from drying out. I usually enjoy them within a few days, but they can last up to a week stored properly.
Can I Freeze the Cookie Dough?
Yes, I can freeze the cookie dough! I wrap it tightly in plastic or use an airtight container for dough storage. For best results, try using proper freezing methods to maintain its quality. Enjoy baking later!
What Is the Shelf Life of These Cookies?
These cookies last about a week at room temperature in an airtight container. For nut storage, I recommend placing them in the fridge to maintain cookie freshness beyond that, ensuring they stay delicious for longer!
Are There Any Nut-Free Substitutes for the Recipe?
Absolutely! I love using oat flour or sunflower seed butter as nut-free alternatives. They add great texture, and I often throw in flavor enhancements like vanilla extract or a pinch of sea salt for extra depth.