It’s here!! It’s here!! HER DAILY BREAD is finally out in the wild, available for your immediate consumption all over the United States. As of today, I am officially a published author, and if you find me with little red marks all over my arms, it’s probably because I’ve been pinching myself ever since I woke up this morning. In a lot of ways, I’m kinda in shock; I’ve waited for this day for a few years now, and even long before that, I was endlessly dreaming of it. I’ve heard people say that writing a book is a lot like having a baby, and I’ll let you in on a little secret: they’re not wrong.

From the bottom of my big, wide-open (and slightly anxious!) heart, I want to thank you for your support here on this site. Wood & Spoon Blog was one of the first leaps of faith I ever dared to take, and there’s been very few days since that I haven’t been fully grateful for being given the chance to do so. This book, HER DAILY BREAD, is the culmination of all the recipes, social media posts, email blasts, and burned batches of cookies. All that work, the support from this community, and a whole lot of favor has opened more doors than I probably would have dared to dream of a few years ago, and I am just so incredibly grateful. Thank you for showing up here. Thank you for your encouragement. Thank you for sharing your stories with me and for welcoming me into your kitchens. My hope is if you buy HER DAILY BREAD (and I hope you will!), that it feeds your heart in special ways. I hope you’re encouraged, filled up with love, and inspired to connect with the people around you in meaningful ways.

These peppermint brownie cookies are a recipe from my book. Anything peppermint + chocolate is always a win in our family, and these chewy baked treats are no exception. Here, melted chocolate and cocoa powder lend rich flavor and texture, and peppermint extract adds a subtle pop of flavor that makes these cookies undeniably holiday-ish. I love these cookies for Christmas parties, after-dinner treats, and cookie exchanges, and if you happen to be one of those people who can’t choose between brownies and cookies, these will knock your socks off. Promise.

Enjoy this brand new recipe for peppermint brownie cookies, and don’t forget to check out HER DAILY BREAD. It would make a terrific holiday gift for the special ladies in your life, and there’s still plenty of time to get it before Christmas! Learn more about the book here, and, again, THANK YOU, thank you, thank you. Happy baking and happy reading!

If you like these peppermint brownie cookies, you should try:

White Chocolate Peppermint Cookies
Chocolate Peppermint Olive Oil Cookies
Peppermint Brookies
Peppermint Mocha Macarons

Peppermint Brownie Cookies & HER DAILY BREAD!

Print Recipe

These peppermint brownie cookies are chewy, chocolate and peppermint scented cookies with crackly brownie tops and flakes of sea salt!

• Author: Kate Wood
• Prep Time: 10
• Cook Time: 10
• Total Time: 20 minutes
• Yield: 24

Ingredients

• ½ cup unsalted butter, chopped
• 1 cup semisweet chocolate chips
• 3 large eggs
• ½ cup sugar
• ½ cup light brown sugar
• 1 teaspoon vanilla
• 1 teaspoon peppermint extract
• 1 cup all-purpose flour
• 3 tablespoons Dutch-processed cocoa powder
• 1 teaspoon baking powder
• Pinch of salt
• Fleur de Sel, optional

Instructions

1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
2. Add a cup of water to the bottom of a small saucepan, and place a medium heat-safe glass bowl, one large enough to sit on top of the saucepan, on top. Add the butter and chocolate chips to the bowl and heat the pan over medium heat, stirring the butter and chocolate regularly to melt gently. Once melted, remove from heat and allow to cool slightly while you start on the eggs.
3. In a large mixing bowl or bowl of a stand mixer, whip the eggs, sugar, and brown sugar on medium speed until pale and thickened slightly, about 2-3 minutes. Stir in the extracts and the carefully drizzle in about a ¼ cup of the warm chocolate mixture, mixing in right away to prevent the eggs from cooking. Add the remaining chocolate mixture and stir just until combined. Add the flour, cocoa powder, baking powder, and pinch of salt and use a rubber spatula to fold the dry ingredients into the batter. Once uniform throughout, use a medium cookie scoop or a spoon to scoop out 1-1/2 tablespoon sized rounds of batter on the prepared cookie sheets. The batter is very loose, so be sure to space out the cookies, at least 3 inches apart. Bake the pans one at a time in the preheated oven for 12 minutes or until the cookie tops are cracked and the crack lines no longer appear extremely wet. Remove from oven and sprinkle lightly with fleur de sel. Repeat this process with the remaining dough until it has all been used. Enjoy once cooled!