Christmas Brownie Cookies
Fudgy brownie-style cookies studded with chocolate chips and festive sprinkles—perfect holiday treats for chocolate lovers.
Ingredients
- 1 cup unsalted butter melted and cooled
- 1.5 cups granulated sugar
- 0.75 cup brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract pure
- 0.5 teaspoon peppermint extract optional
- 0.5 cup unsweetened cocoa powder sifted
- 1.5 cups all-purpose flour or gluten-free blend
- 1 teaspoon baking powder
- 0.5 teaspoon sea salt
- 1 cup chocolate chips semi-sweet or M&Ms
- 0.5 cup red & green sprinkles optional
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk melted butter with granulated and brown sugar until smooth and slightly lightened.
- Beat in eggs, vanilla extract, and peppermint extract (if using) until the mixture is glossy.
- In another bowl, whisk cocoa powder, flour, baking powder, and salt; then pour into wet ingredients and stir until just combined.
- Gently fold in chocolate chips and optional sprinkles, taking care not to overmix the dough.
- Scoop dough onto a tray and chill in the fridge for 15–20 minutes to prevent excessive spreading.
- Bake chilled dough for 10–12 minutes—edges should be set while centers remain soft.
- Let cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.