Heathers Home Bakery

  • Home
  • Recipes
  • Travel
  • Subscribe
  • Contact
menu icon
go to homepage
  • Home
  • Recipes
  • Travel
  • Subscribe
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Travel
    • Subscribe
    • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home

    Browned Butter Double Chocolate Peppermint Cookies

    Published: Feb 22, 2021 | Modified: Nov 2, 2021 by Heather Templeton

    • Share
    Browned Butter Double Chocolate Peppermint Cookies

    Browned Butter. It basically makes everything better. The aroma is intoxicating, and the flavor takes baked goods to another level. These Browned Butter Double Chocolate Peppermint Cookies combine browned butter and peppermint extract to create the best flavor combination in one super satisfying, dark and delicious recipe.

    Plate of Double Chocolate Chip Peppermint Cookies

    What you’ll need to make these Browned Butter Double Chocolate Peppermint Cookies:

    Salted Butter

    Granulated Sugar

    A Large Egg

    Baking Powder

    Salt

    Pure Vanilla Extract

    Pure Peppermint Extract

    All Purpose Flour

    Dutch Processed Unsweetened Cocoa Powder

    Chocolate Chips

    Browned Butter Double Chocolate Peppermint Cookies Dough

    Browning the Butter

    This is fairly simply, and only takes a few extra minutes. Start by melting ¾ cup of salted butter in a small saucepan on medium. Butter reduces as it melts, so you’ll need a bit more initially for the ½ cup of browned butter to be achieved. It will start to darken in color, and that’s when you know it is ready. It will be bubbly and hot, so be cautious of any splatter. Remove from the heat and allow it to cool for about 5-10 minutes before beginning the cookies.

    Holding a Double Chocolate Peppermint Cookie

    Chilling the Dough

    Because we started with melted butter, it is necessary to chill this dough so it doesn’t spread in the baking process. You’ll want to chill it for about an hour for perfectly thick cookies, and I promise that this step is quite necessary. If you do not have time to chill the dough, just be aware that they could come out quite flat, but will still taste amazing.

    Setting up the Dough for Chocolate Peppermint Cookies

    Freezing the Dough

    Did you know that cookie dough freezes exceptionally well? This is great news for us cookie lovers who really want cookies whenever the craving strikes (and it strikes OFTEN). Simply wrap the remaining dough in parchment and then tinfoil, or you can pre-roll cookie dough balls and wrap those to freeze as well. It is not necessary to allow the dough to thaw, simple add a minute or two extra to the bake time and wah-lah, fresh cookie anytime you want them.

    Chocolate Cookie cut in half

    Substitutions

    You can absolutely use dairy free butter that browns up (Miyokos makes the best plant based butter in brick for that is absolutely incredible), and gluten free 1:1 baking flour (such as the Bob’s Red Mill one I recommend often) is perfectly acceptable as a sub for all purpose flour. If you aren’t a fan of peppermint but want to try these cookies, simply omit the peppermint and double the vanilla. They will be incredible in flavor with or without the peppermint.

    I hope you love these amazing cookies! They are one of my favorite flavor combinations, and I can’t wait for you to try them. Happy Baking, and tag me if you make them! -> #HHBBAKES

    XO,

    Heather

    Other Favorite Cookie Recipes

    Dark Chocolate Espresso Chip Cookies

    The Best Soft Chocolate Chip Cookies

    Dark Chocolate Chip Peppermint Sandwich Cookies with Chocolate Ganache

    Print Recipe

    Browned Butter Double Chocolate Peppermint Cookies

    These Browned Butter Double Chocolate Peppermint Cookies combine browned butter and peppermint to create the best flavor in one recipe.
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time1 hour hr 10 minutes mins
    Course: Uncategorized
    Servings: 7 servings
    Calories: 300kcal

    Ingredients

    • ½ cup browned butter
    • ¾ cup granulated sugar
    • 1 large egg
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon pure peppermint extract
    • 1 ¼ cup all purpose flour
    • ¼ cup unsweetened Dutch processed cocoa powder
    • 1 cup chocolate chips of choice

    Instructions

    • To brown the butter:  Melt ¾ cup butter in a small saucepan over medium heat until butter starts to darken in color. It will be bubbly and hot, so be careful of any splatter! Remove from heat and pour into a cold bowl, allowing to cool for 5-10 minutes. 
    • Combine ½ cup browned butter, sugar, and egg. Mix for about 15 seconds.
    • Add remainder of ingredients except for chips, and mix well. Fold chips in. 
    • Drop by 2 tablespoon cookie scoops onto a baking sheet, and refrigerate for one hour.
    • Preheat the oven to 375°. Bake cookies for 10-12 minutes.  Allow cookies to cool for five minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to four days at room temperature.  Makes about 14 cookies. Enjoy! 

    Notes

  • See blog for ingredient substitutions and how-to’s.
  • « Quadruple Chocolate Mini Cheesecakes
    No Churn Snickers Ice Cream with a Caramel Ripple »

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    I’m Heather, the creator, baker, and photographer behind Heather’s Home Bakery. I enjoy developing and sharing delicious recipes for you and your family...

    More about me →

    Popular

    • Carrot Cake Tiramisu
    • Chocolate Nutella Layer Cake
    • Caramel Cheesecake Carrot Cake
    • Sour Cream Almond Cheesecake

    Cookie Favorites

    • Chewy Browned Butter Chocolate Chip Cookies
    • Peppermint Brownie Candy Kiss Cookies
    • Roasted Peanut M&M Cookies
    • Oreo Brookie Bars