Brown Butter Peppermint Chip Cookies

These mocha peppermint muffins are a delightful blend of rich chocolate, robust coffee, and refreshing peppermint, making them the perfect treat for the holiday season or any time you crave a cozy dessert. They’re soft, moist, and packed with chocolate chips and Andes mints, providing bursts of flavor in every bite. Enjoy them for breakfast, as a snack, or as a festive dessert!

Ingredients

For the cookies:

• 2¼ cups all-purpose flour

• 1 tablespoon cornstarch

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup unsalted butter (softened)

• 1 cup brown sugar

• ¾ cup granulated sugar

• 1 egg, at room temperature

• 1 egg yolk, at room temperature

• 1 tablespoon heavy cream

• 2½ teaspoons vanilla extract

• 1 cup chocolate chips

• 1 semi-sweet chocolate bar, chopped

• 2/3 cup Andes peppermint baking chips

For the peppermint bark (optional):

• 1/2 cup white chocolate chips

• 1/4 teaspoon peppermint extract

• 1-2 drops of mint food coloring

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.

2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Set aside.

3. Cream the Wet Ingredients: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy. Add the egg and egg yolk, mixing until fully incorporated.

4. Pour in the heavy cream and vanilla extract, and continue to beat until smooth.

5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Try not to overmix.

6. Optional: Peppermint Bark: In a microwave safe bowl, melt 1/2 cup white chocolate chips. Once melted, stir in mint green food coloring and 1/4 tsp peppermint extract.

7. Fold in the chocolate chips, chopped semi-sweet chocolate bar, and Andes peppermint baking chips with a spatula or wooden spoon.

8. Scoop and Shape: Use a cookie scoop or spoon to drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.

9. Bake: Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers are set but still soft.

10. Cool: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.

11. Serve and Enjoy: Serve the cookies warm or at room temperature for a deliciously festive treat with hints of chocolate and peppermint.

Notes:

1. Peppermint Extract: Adjust the amount of peppermint extract based on your taste preference. If you prefer a more subtle peppermint flavor, start with ½ teaspoon and increase gradually to taste.

2. Chocolate Variations: Feel free to use different types of chocolate chips or mints according to your preference. Dark chocolate chips or even milk chocolate can be substituted for a different flavor profile.

3. Storage: These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them. To freeze, wrap individual muffins tightly in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature when ready to enjoy.

Prep Time: 10 minutes Cook Time: 12 minutes Total Time: 22 minutes
Yields: 20-24 medium/small cookies