Peppermint Brownie Cookies

What’s better than a fudgy brownie or a chewy chocolate cookie? Combining them with a refreshing peppermint twist! These Peppermint Brownie Cookies are soft, chocolatey, and perfectly festive—ideal for holiday baking, winter treats, or anytime you want that cozy, chocolaty peppermint flavor. Topped with crushed candy canes, they’re as visually appealing as they are delicious, making them perfect for gift-giving, cookie exchanges, or a sweet treat at home.

Why You’ll Love This Recipe

• Soft, fudgy centers with slightly crisp edges
• Chocolatey goodness enhanced with festive peppermint
• Quick to mix and easy to bake in one batch
• Perfect for holiday gatherings or gifting
• Keeps well at room temperature or can be frozen for later

Ingredients

• All-purpose flour – Provides structure while keeping cookies tender
• Unsweetened cocoa powder – Adds rich chocolate flavor
• Baking powder – Gives a light lift for a soft, chewy texture
• Salt – Balances sweetness and enhances chocolate flavor
• Unsalted butter, melted – Adds richness and smooth texture
• Granulated sugar – Sweetens and helps cookies lightly crisp on edges
• Brown sugar, packed – Adds moisture and chewiness
• Eggs – Bind the dough and create a fudgy texture
• Vanilla extract – Enhances overall flavor
• Peppermint extract – Adds a bright, festive minty flavor
• Semi-sweet chocolate chips – Provide melty chocolate pockets
• Crushed candy canes or peppermint candies – Decorative, festive, and add a slight crunch

How to Make Peppermint Brownie Cookies

Prep & Preheat

Preheat oven to 350°F (175°C) and position a rack in the center. Line a baking sheet with parchment paper or a silicone mat. Set aside a tray or plate if chilling dough.

Mix Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until fully combined. Pro tip: sift cocoa powder if lumpy for smoother batter.

Mix Wet Ingredients

In a large bowl, let melted butter cool 1–2 minutes. Add granulated sugar and brown sugar, stirring or beating for 60 seconds until glossy. Beat in eggs one at a time, followed by vanilla and peppermint extract. Taste cautiously—the peppermint extract is strong, a little goes a long way.

Combine Wet & Dry

Add dry mixture to wet ingredients in two additions, folding gently until no streaks remain. Fold in chocolate chips. Avoid overmixing to maintain fudgy texture.

Optional Chilling

For thicker, fudgier cookies, cover dough and chill 20–30 minutes. This firms butter and prevents excessive spreading.

Portion & Decorate

Use a 2-tablespoon cookie scoop (or rounded tablespoon) to place dough 2 inches apart on prepared baking sheet. Press extra chocolate chips on top and sprinkle with crushed candy canes so they stick.

Bake

Bake 10–12 minutes:

• 10 minutes: soft, fudgy centers
• 12 minutes: slightly more set, lightly cakier
  Remove when centers are slightly soft; cookies finish setting on the hot sheet.

Cool & Store

Cool on baking sheet 5 minutes, then transfer to wire rack. Store cooled cookies in an airtight container at room temperature for up to 4 days. For freezing: flash-freeze baked or scooped raw dough, then store in freezer bag for up to 3 months.

Tips for Success

• Don’t overmix once dry ingredients are added to keep cookies fudgy.
• Use room-temperature eggs for smoother batter.
• Sprinkle candy canes immediately before baking to ensure they stick.
• Bake slightly underdone for the best chewy texture.

Equipment Needed

• Mixing bowls
• Electric hand mixer or whisk
• Measuring cups and spoons
• Rubber spatula
• Baking sheet
• Cookie scoop
• Wire cooling rack

Recipe Variations

• Chocolate Peppermint Swirl: Swirl in white chocolate chips with semi-sweet for contrast.
• Nutty Peppermint: Fold in chopped pecans or walnuts.
• Double Mint: Add a drizzle of melted white chocolate mixed with a few drops of peppermint extract on top.
• Mini Peppermint Brownie Cookies: Use smaller cookie scoop for bite-sized treats.

Serving Suggestions

Serve warm with a mug of hot cocoa or coffee. Perfect for holiday platters, gift tins, or a cozy winter dessert tray.

FAQs

Can I skip the peppermint extract?
Yes, but it’s the key flavor that makes these cookies festive. You can use vanilla alone for a classic chocolate cookie.

Do I need to chill the dough?
Chilling is optional but helps create thicker, fudgier cookies.

How long do these cookies keep?
Store in an airtight container at room temperature for up to 4 days. Freeze for up to 3 months.

Can I use milk chocolate chips instead of semi-sweet?
Yes, though the cookies will taste slightly sweeter and less rich.

What’s the best way to crush candy canes?
Place in a zip-top bag and gently crush with a rolling pin or mallet.

Print

Final Thoughts

Peppermint Brownie Cookies are the perfect holiday treat, combining chocolatey richness with a refreshing minty twist. Soft, fudgy, and adorned with festive candy canes, they’re sure to impress family and friends. Bake a batch, enjoy a warm bite, and savor the cozy flavors of the season!