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 wide-open (and slightly anxious!) heart, I want to thank you for your support. Wood & Spoon was one of the first leaps of faith I ever dared to take, and it was scary! Since then, there’s been very few days that I haven’t been glad I did. 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. Thanks for your encouragement. Thank you for sharing your stories with me and for welcoming me into your kitchens. My hope is if you buy the book (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.
Peppermint Brownie Cookies
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 Mocha Macarons
Peppermint Brownie Cookies & HER DAILY BREAD!
These peppermint brownie cookies are chewy, chocolate and peppermint scented cookies with crackly brownie tops and flakes of sea salt!
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 24
- 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
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
- 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.
- 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!
3 thoughts on “Peppermint Brownie Cookies & HER DAILY BREAD!”
Its very amazing and delicious . The cookie should not be too flat; it should be rounder in the middle, snap when crisp, and bend and break when mushy.If it contains nuts, there should be enough for each bite to contain a piece.The cookies should be large enough to get a decent flavour, but not so large that they become a whole meal.
I am so excited about your book! Are you going to do any book signings? Karen Jackson
I’m so excited for HDB! I preordered the book on Amazon and it’s supposed to be delivered today!! So proud of you and excited for you. Supporting you always!
p.s. I am definitely one of those people who can’t choose between brownies and cookies and yes, I’m making these for a cookie exchange tomorrow!