Hazelnut Peppermint Brownie Cookies
Delicious for the holidays: Hazelnut Peppermint Brownie Cookies. Make ahead and store in a Tupperware or sealed container. Wrap and give away!
Friends, are you doing a lot of holiday baking? These Hazelnut Peppermint Brownie Cookies are amazing, and so festive for the holidays!
Hazelnut Peppermint Brownie Cookies
These cookies are a hybrid of meringue cookies, but have a bit more fat, which creates a fudgey texture (while still having crispy, chewy edges, like a corner piece brownie).
I love the corner-piece of a brownie! And sprinkled with crunchy peppermint? The perfect bite.
Or, you may want to try this Flourless Chocolate Cake with Peppermint Whipped Cream for holiday entertaining!
How to make Brownie Cookies
- Mix together sugar, cocoa powder, cornstarch, and a pinch of salt.
- Beat egg whites, vanilla, one pinch of salt, and cream of tartar until soft peaks emerge. Add remaining sugar and mix until meringue is thick and glossy.
- Next, beat in cocoa powder mixture. Mix until glossy and smooth, then add in 1/2 cup of chocolate chips and 3/4 cup hazelnuts.
- Scoop batter onto the prepared sheets and bake!
Sundays a day of rest
This past Sunday was day of rest. We are working so hard on our fixer upper, we told ourselves that we were not going to go over to it on Sunday. And we didn’t.
Sundays are a good day to reflect, be still, listen, learn. So we went to church, ate good food, took a nap. And then I went on a glorious walk. I’m always amazed that our bodies work the way they do, that our hearts keep beating, our lungs keep breathing, and we wake up refreshed and renewed. It’s amazing how it all works together.
Don’t forget about gratitude during Christmas
Gratitude is so important, too, even during the holidays. You may say, what? But it’s true, we get so busy during the holidays, it’s easy to let gratitude slip a little. Our schedules get busy and it affects our thoughts. At least it happens to me!
So I’m reminding myself to keep my gratitude list simple, but going, during the month of December.
What I’m grateful for right now
- Quiet mornings before the sun comes up, always with my favorite coffee.
- Relationships that continue because of technology — as I write this, I’m texting my son in China. I so easily forget how amazing this is.
- Our family is mostly very healthy, and that is a huge, merciful thing. It’s far too easy to take health for granted.
- We are all strong and able to work on our fixer upper. A family affair, even with sore muscles.
- I love my work. Yes, it’s a lot, and I’m so thankful for my RE community, both here on the blog and on my social media accounts. Your support mean the world to me!
- Our family will be together. I truly am grateful that our family will be together this Christmas. We’ve been talking a lot about experiences and just being together, instead of elaborate gifts. We’ve always done very small gifts. I don’t see that changing anytime soon. :)
- We have beds to fall into at night, enough food for the day, warm clothes, easy transportation. We have more than we need.
- New mercies I see. Back to the morning. Every single morning. Amazing that this keeps on happening, day after day, and then we get to enjoy the sun setting in the evening. WOW.
I’m truly grateful for my amazing husband, hugs from my kids (middle son, later this month), and I feel like I am the wealthiest person in the world when it comes to relationships. So much family and so many wonderful friends. It’s the most wonderful season of all.
And I did absolutely nothing to deserve it. What a gift.
Cookies as a homemade gift
These cookies make a delicious gift. Make ahead and store in a Tupperware or sealed container.
Wrap and give away!
Or, try these Peppermint Bark Chocolate Chips Cookies or this Frozen Peppermint Ice Cream Dessert!
Get the Recipe:
Hazelnut Peppermint Brownie Cookies
Ingredients
- Nonstick spray
- 1/2 cup cocoa powder
- 1 1/4 cups powdered sugar
- 2 1/2 tsp cornstarch
- 1 Tbsp avocado or grape seed oil
- 2 large egg whites, room temperature
- 1/4 tsp vanilla extract
- 1/4 tsp peppermint extract
- 3/4 cup chopped hazelnuts
- Crushed peppermint candies
- 1/8 tsp cream of tartar
- 2 pinches kosher salt
Instructions
- Place a rack in the center of the oven and preheat to 350°F.
- Line 2 large, rimmed baking sheets with parchment and nonstick spray.
- Mix together 1/4 cup sugar, cocoa powder, cornstarch, and a pinch of salt. Set aside.
- Using electric beaters or a stand mixer, beat egg whites, vanilla, one pinch of salt, and cream of tartar until soft peaks emerge. Add remaining 1 cup sugar about 1/3 cup at a time, and continue to mix until meringue is thick and glossy—2-3 minutes.
- Next, beat in cocoa powder mixture. Mix until glossy and smooth, then add in 1/2 cup of chocolate chips and 3/4 cup hazelnuts. Mix until combined.
- Scoop batter in 1 heaping tablespoon portions onto the prepared sheets, spacing 2-3 inches apart. Bake for 7 minutes, then turn the sheet 180 degrees and bake for 5 minutes more.
- Cool cookies on the sheet for at least 7 minutes before transferring to cooling racks.
