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.
What you’ll need to make these Browned Butter Double Chocolate Peppermint Cookies:
Salted Butter
Granulated Sugar
A Large Egg
Baking Powder
Salt
All Purpose Flour
Dutch Processed Unsweetened Cocoa Powder
Chocolate Chips
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.
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.
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.
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
Browned Butter Double Chocolate Peppermint Cookies
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!
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