YOU GUYS, I think I created one of my favorite cookie recipes yet! Introducing the double chocolate peppermint brownie cookies for our 4th day of cookie week!
These are definitely for the chocolate lovers out there. They have crispy bottoms, fudgy brownie centers, pools of chocolate chips and the perfect hint of peppermint! Plus they’re flourless and dairy-free, but you wouldn’t even know!
As much as I love a classic chocolate chip cookies, double chocolate cookies always had my heart. I would choose them over regular cookies any day of the week, which is why i’m so excited to finally have my own version of them.
I based this recipe off of my beloved Almond Butter Brownies, which are the second most popular recipe on my blog!
They’re crispy, chewy, and perfectly chocolatey.
You guys know I like to keep my recipes basic. I try to use ingredients that are easy to get your hands on, and try to keep the number of ingredients minimal.
This recipe is no different. You’ll only need 8 ingredients for these cookies!
Here’s what you’ll need to make these double chocolate peppermint brownie cookies:
- Creamy almond butter– using a creamy almond butter is key for this recipe. You want to get one that’s made with roasted almonds, but has no added oils or sugars- like this one
- Coconut sugar
- Eggs
- Cocoa powder– make sure its unsweetened!
- Dairy-free chocolate chips
- Peppermint extract
- Baking soda
- Salt
Seriously, they’re that simple.
Can I use a different nut butter?
I highly suggest sticking to almond butter, since it has a subtle taste when you bake with it. You can use peanut butter, but note that they will have a strong peanut butter flavor.
For a nut-free version, you can try using sunflower seed butter instead!
Do I need to use peppermint extract?
Nope! If you’re not a fan of peppermint, you can replace it with vanilla extract so make these classic brownie cookies.
I can’t wait for you guys to try these cookies! They’re definitely a new favorite around here.
Check out some of these other recipes from cookie week:
Gluten-free Sugar Cookies
White Chocolate Macadamia Cookies
Peanut Butter Blossoms
Double Chocolate Peppermint Brownie Cookies
Ingredients
- 1 cup creamy almond butter, made from roasted almonds with no added oil or sugar
- 3/4 cup coconut sugar
- 1/4 cup unsweetened cocoa powder
- 2 eggs
- 1 tsp baking soda
- 1 tsp peppermint extract
- Pinch of salt
- 1/2 cup dairy-free chocolate chips
Directions
- Preheat your oven to 350 F
- In a medium sized bowl, whisk together the almond butter, coconut sugar, eggs and peppermint extract, making sure to break up all of the lumps from the almond butter.
- Add in your cocoa powder, baking soda and salt and stir until its fully incorporated.
- Fold in your chocolate chips and mix well.
- Line a baking sheet with parchment paper. Scoop out 2 tbsp worth of dough onto the baking sheet, placing them about 1″ apart from one another. I use a 2 tbsp cookie scooper.
- Bake the cookies for 10 minutes. Remover from oven and give the pan 2 taps on the counter to flatten. Let the cookies cool for at least 10 minutes.
- Keep stored in a ziplock bag, or air-tight container for up to 1 week.
This just became the new family favorite! Delicious!
Ahh yay! so glad you enjoyed them 🙂
This is the second time I’ve done these cookies and they are sooo good! Really good recipe that’s become a house favorite.
Yay! 🙂
I made these with vanilla extract, as I didn’t have peppermint but they are INSANELY DELICIOUS! I literally could not stop eating them. I made these and another batch of a different kind (snickerdoodle but not SN because your recipe wasn’t available yet) and after my 3 year old had one of these, he literally wanted nothing to do with any other “treat” available that day, other than this cookie. Thank you so much for my new “go to” chocolate cookie recipe!
Hi Dianna! That makes me so happy. These are one of my favorite cookies too! 🙂