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1
Set oven rack in center of oven. Preheat oven to 350-degrees F. Line 2 large baking sheets with baking parchment, set aside.
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2
In medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set dry ingredients aside.
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3
In the bowl of a stand mixer, or using large mixing bowl and hand-held mixer, beat butter with Sugar In The Raw 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.
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4
Place 30-inch piece of wax paper on work surface. Turn dough out onto paper and shape it into 10-inch disk. Wrap and refrigerate until dough is firm enough to handle, 1-2 hours. Dough may be refrigerated up to 24 hours and set at room temperature to soften slightly.
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5
To shape cookies, break off walnut-size piece of dough and roll between your hands into a 1 1/2-inch ball. Repeat with remaining dough, setting balls on prepared cookie sheets, 2 inches apart. With your fingers, flatten balls into 2-inch rounds. If desired, for shiny finish, moisten your fingers slightly with water and smooth cookie tops and sides.
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6
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.
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7
Peppermint Brownie Cookies are best served warm. Leftovers can be stored in airtight container for up to 24 hours.
