These fudgy, cakey cookies are perfect for sharing with family and friends. You can make a big batch and then divide into pretty tins for holiday gifts or you can bring the whole lot along to a party. Everyone will ask for your recipe- and they’ll never know you made them healthier by cutting out some of the sugar with Monk Fruit.
Makes 2 1/2 dozen cookies, servings size is 2 cookies
1 Cup All-purpose flour
1/2 Cup Unsweetened cocoa powder
1/4 Tsp. Baking soda
1/4 Tsp. Salt
10 Tbs. Unsalted butter, softened
1/2 Cup Light Brown Sugar
1 Large egg
1/2 Cup Monk Fruit in the Raw
2 Tbs. Whole milk
1 Tsp. Vanilla extract
1/2 Tsp. Peppermint extract
8 Oz. dark chocolate chips
1/2 Cup Candy canes or mints, finely crushed for garnish (optional)
In medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set dry ingredients aside.
In the bowl of a stand mixer, or using large mixing bowl and hand-held mixer, beat butter with brown sugar on medium speed until butter is pale and fluffy; mixture will be grainy. Beat in egg and Monk Fruit In The Raw just until combined. Add dry ingredients and mix until completely combined; dough will be dense and dry. Add milk, vanilla, peppermint extract and mix until dough is moist and sticky. Mix in chocolate chips by hand.
Place half the dough on a large piece of plastic wrap and shape into a log, about 5 inches long. Wrap in the plastic then in tin foil. This will prevent the dough from forming a straight edge while sitting in the fridge. Repeat with the remaining dough. Place the logs in the refrigerate until dough is firm enough to handle, 1-2 hours. Dough can be refrigerated up to 24 hours and set at room temperature to soften slightly.
When ready to bake, set oven rack in center of oven and remove the dough from the fridge. Preheat oven to 350-degrees F. Line 2 large baking sheets with baking parchment or a silpat, set aside.
Unwrap the dough and slice crosswise into 1/4-inch-thick rounds, turning the dough a quarter turn after each slice to help keep the cookies round. Place 1/2 inch apart on the prepared baking sheet. If your cookies aren’t as round as you want them to be, shape the dough with your fingers.
Bake cookies, one sheet at a time, for 10-12 minutes, until edges are firm. If garnishing, immediately sprinkle tops of soft cookies with crushed peppermint candy, pressing gently. Cool cookies for 2 minutes on the pan, then transfer to wire rack. Repeat with the second pan of cookies.
Peppermint Brownie Cookies are best served warm. Leftovers can be stored in airtight container for up to 24 hours.
Saturated Fat: 8g