HOMEMADE FLOURLESS CHOCOLATE BROWNIE PEPPERMINT CRINKLE COOKIE
Some days call for a treat that feels extra special — the kind that stops you mid-bite and makes you slow down just a little. Tis the season of all things cookies and with FLIK’s Flourless Chocolate Brownie Peppermint Crinkle Cookie, you’re sure to have a new seasonal favorite.
These rich, decadent desserts deliver everything you love about a brownie and a cookie in one irresistible bite. Flourless, ooey-gooey, chocolate peppermint cookies are the perfect match for a tall glass of milk.
Homemade Flourless Chocolate Brownie Peppermint Crinkle Cookie
Servings
28 Servings
Cooking Time
1 hour 30 minutes
Calories
95 cal each
Ingredients
- 1/4 cup peppermint candy
- 1-3/4 cups powdered sugar
- 6 tbsp cocoa powder
- 3/4 tsp. kosher salt
- 1/2 cup semi sweet chocolate chips
- 1/2 tsp. baking powder
- 1 large egg
- 2 oz egg whites (or 2 large egg whites or 1/4 cup liquid egg whites)
- 1/4 cup powdered sugar
- cooking spray
Instructions
- Preheat oven to 350°F.
- Crush peppermint candy in a Ziploc bag.
- In a bowl, mix peppermint candy pieces, 1 ¾ cups powdered sugar, cocoa powder, salt, chocolate chips, and baking powder. Add 2 oz egg whites and one whole egg; continue mixing until a batter is formed — Refrigerate mixture for 1 hour.
- Place 1/4 cup of powdered sugar in a bowl and spray a parchment-lined sheet tray with cooking spray.
- Scoop 1 oz (2 TBSP) portions of dough, form into balls, and roll in powdered sugar until completely covered.
- Place cookies on prepared baking sheet, leaving about 2 inches between each cookie. Refrigerate sheet trays with scooped cookies for 15 minutes. Dough must be cold before placing it into the oven.
- Bake cookies for about 8-10 minutes, until cookies crack on the top and start to spread. Allow to cool before serving. Cookies should be crisp on the outside and slightly gooey in the center.