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Chocolate Peppermint (Brookie) Cookies

December 23, 2014 By Jessica

In case you have a little more baking muscle in you and not quite tired of sugar just yet (me? never) I have a chocolate peppermint cookie, more like a brookie recipe for it’s brownie like center, that I had to share with you before Christmas.

I have always admired chocolate peppermint bark at Williams Sonoma from afar, which pushed me to create my peppermint bark marshmallows, but that wasn’t enough. It never is, is it? I had to create something chocolate/peppermint in a cookie form.

Now I know there are many chocolate peppermint cookies out there but these have the fudge-like center and crackly top that you will find irresistible and wonder how this can be gluten and dairy free. These taste pretty outrageous right out of the oven or chilled. I still haven’t decided which is better. Proudly, I did manage to hide these and share most as holiday gifts.

There is such a rich chocolate flavor to these cookies, which I contribute to not only all the chocolate in here, but also the espresso powder. It really deepens the chocolate flavor without leaving a coffee flavor behind. 

That said, one cookie is never enough. Consider that fair warning. And you may want to tell Santa that too 🙂

A very Merry Christmas to all who celebrate!!

Yields 35-40 cookies
You will need a mini ice cream scooper

Ingredients:

1 tablespoon sunflower or vegetable oil
2 teaspoons non dairy soy free buttery spread
2 cups semisweet chocolate chips, divided
2 large eggs
1 teaspoon instant espresso powder (Medaglia D’Oro)
3/4 cup light brown sugar
1/2 teaspoon pure vanilla extract
1/4 teaspoon peppermint extract
1/4 cup tapioca starch (flour)
1/8 cup sorghum flour
1/8 cup brown rice flour
1/4 teaspoon aluminum free baking powder
1/4 teaspoon kosher salt

Crushed candy cane for garnish (I used Kencraft all natural peppermint chips found at Sprouts Market)

 

Preparation:

Preheat oven to 350 degrees F.

Melt the oil, buttery spread, and 1 cup of semisweet chips in a glass bowl set over a saucepan with 1/3 full of simmering water, making sure the water does not touch the bowl. Turn off when melted, set aside.

chocolate peppermint brookies cookies gluten free dairy free soy free

In another bowl, whisk eggs, espresso powder, light brown sugar, vanilla extract, peppermint extract. Fold melted chocolate into the egg mixture.

chocolate peppermint brookies cookies gluten free dairy free soy free

In another small bowl, combine flours, baking powder, and salt. Add to the chocolate mixture, stir to combine well. Fold in the remaining 1 cup of chocolate chips. The batter will be very thick and difficult to stir. Freeze for 5-10 minutes, until batter hardens slightly.

chocolate peppermint brookies cookies gluten free dairy free soy free

chocolate peppermint brookies cookies gluten free dairy free soy free

chocolate peppermint brookies cookies gluten free dairy free soy free

chocolate peppermint brookies cookies gluten free dairy free soy free

Line 2-3 baking sheets with parchment paper. Using a mini ice cream scooper, scoop onto baking sheets about 2 inches apart. Gently press down just a bit and generously sprinkle on crushed candy cane.

Bake for 11-12 minutes. Cool for 20 minutes before transferring to cooling racks. They will stick a bit to the parchment paper, hence it’s fudge like center, so just gently twist to remove. Cool completely on cooling racks before storing in airtight containers.

chocolate peppermint brookies cookies gluten free dairy free soy free

 

Brookie cookies will stay fresh in an airtight container for a few days (if they last that long.)

The cookies also freeze very well, good for a month sealed in an airtight freezer safe container with parchment paper between each row of cookies.

For gift giving: I froze the cookies (to maintain their shape and freshness) then put each cookie into a plastic cookie bag (found at Michael’s craft store) and then put them into holiday tins (while still frozen). They ship very well in USPS 2 day priority boxes.

Some other other variations: Omit the peppermint extract and add walnuts for a walnut brookie, or toasted hazelnuts with hazelnut extract instead of peppermint for a “Nutella” inspired brookie cookie.

chocolate peppermint brookies cookies gluten free dairy free soy free

This may hinder any self control. Trust me.

chocolate peppermint brookies cookies gluten free dairy free soy free

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Filed Under: chocolate, cookies, dessert, holiday Tagged With: cookies, dairy-free, dessert, gluten-free, holiday, soy-free

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Comments

  1. Claire says

    December 23, 2014 at 10:50 pm

    Jessica! That bite OMG. Wish I got some of those cookies, guess I have to bake them myself!
    Reply
  2. Jenn says

    December 24, 2014 at 9:12 am

    These look uh-mazing! No mixer needed? Not sure if I read that right.
    Reply
    • Jessica says

      December 24, 2014 at 12:21 pm

      Jenn, no mixer needed (this time) :)
      Reply
  3. Megan says

    December 24, 2014 at 9:35 am

    How did your son who can't eat eggs resist these cookies!? Any egg free substitutes you can suggest? Would love to try these :)
    Reply
    • Jessica says

      December 24, 2014 at 12:27 pm

      Megan, he was out of town! I made these to give away as gifts so there weren't many left behind. My three younger boys managed to do a good job polishing them off :) I haven't made these egg free (yet), my first inclination would be to combine ground chia seeds and oil with arrowroot but haven't come up with a "formula" just yet. I will update the post when I do, hopefully soon!
      Reply
  4. Viv says

    December 24, 2014 at 9:42 am

    Nice take on peppermint bark. Yum!!
    Reply
  5. Amy says

    December 24, 2014 at 9:52 am

    Jessica, this may be a silly question but was wondering what brand of chocolate chips do you suggest?
    Reply
    • Jessica says

      December 24, 2014 at 12:29 pm

      Oops, I usually add that in. I used Enjoy Life dark chocolate chips because they are also soy free in case my twin boys sneak one. If you can tolerate soy, Guittard makes gluten/dairy free semisweet chips with soy lecithin.
      Reply
  6. Diane says

    December 24, 2014 at 9:57 am

    I don't think I can share these with Santa! ;) My daughter, who is home from college, just went out to get some remaining ingredients to bake these this morning. Thank you for posting this before Christmas Jessica, I can't wait to bite into a cookie!
    Reply
  7. Gina says

    December 24, 2014 at 10:01 am

    No cookies for your oldest son? Oh no. I bet you are working on an egg free version huh? These look marvelous and my kind of peppermint bark (I would crave them from afar too!). Making these today!!
    Reply
    • Jessica says

      December 24, 2014 at 12:32 pm

      Gina, he was out of town! I am, I used to send these to him while he was in college (before his egg intolerance discovery) and he has put in his egg free request.
      Reply
  8. Wendy says

    December 24, 2014 at 10:29 am

    The brownie like texture on top looks scrumptious. I have never used espresso powder in a cookie recipe before, hmm interesting.
    Reply
    • Jessica says

      December 24, 2014 at 12:33 pm

      Wendy, it really brings out the chocolate flavor. Give it a try :)
      Reply
  9. Lisa says

    December 24, 2014 at 12:53 pm

    That chocolate gooey bite is calling me into the kitchen. Great idea on turning a peppermint bark crush into a cookie love affair. Now MY love affair! ;) YUM.
    Reply
  10. Anne says

    December 24, 2014 at 3:07 pm

    I have to bake these before starting my diet. Can't resist chocolate peppermint cookies :)
    Reply
  11. Fhoebe says

    December 24, 2014 at 4:23 pm

    Merry Christmas Jessica!!
    Reply
  12. Angelica Everett says

    December 25, 2014 at 4:01 pm

    Merry Xmas!! Just saw these and will have to make them next week! Not too late right? Cheers!!!
    Reply
  13. Stephanie says

    December 28, 2014 at 9:36 am

    Gave this recipe a try because the photos tempted me so and it looked pretty simple. I have to say the mildly peppermint flavored fudge center in these cookies are incredible. Amazing. Now I need to try the peppermint bark marshmallows next.
    Reply
  14. Sharon says

    December 29, 2014 at 2:00 pm

    love the coffee addition! not everyone does that this sounds wonderful (and addicting)!!
    Reply
  15. Sheeryn says

    January 11, 2015 at 12:27 am

    wow heavenly! I bet they were rich and anazing. Will print out and make these this month!!! Thx :)
    Reply
  16. Nicole says

    February 26, 2017 at 4:38 pm

    Had to comment how wonderful the brookie cookies are! Not overly sweet and wow, taste the chocolate. YUMMM.
    Reply
    • Jessica says

      March 3, 2017 at 2:36 pm

      So happy to hear you loved the cookies! Thanks for sharing Nicole!
      Reply
  17. Serita says

    December 2, 2019 at 7:44 am

    Like I see author has ground knowledge it that the subject as well as some practical expertise. Such type of information is more valuable than copypasted blog posts ideas.
    Reply

Trackbacks

  1. Chicken pot pie with Chanukah flair – From Jessica's Kitchen says:
    December 4, 2015 at 6:37 pm
    […] stuffing – also cranberry pear and pumpkin pies. If that wasn’t enough, also made peppermint brookies, for the weekend to go with hot cocoa. I dug into my plate full speed and stuffed myself so quickly […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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