Description
These Peppermint Brownie Cookies combine rich fudgy brownies with holiday peppermint flavor for a festive treat.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ¾ cup semi-sweet chocolate chips
- ¼ cup crushed candy canes or peppermint candies
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper or silicone mat.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large bowl, combine melted butter with granulated and brown sugar; stir until glossy.
- Add eggs one at a time, then stir in vanilla and peppermint extract.
- Add dry ingredients to wet mixture in two additions; fold until just combined.
- Fold in chocolate chips.
- Optional: Chill dough for 20–30 minutes for thicker, fudgier cookies.
- Portion dough with a 2-tablespoon scoop, spacing 2 inches apart. Top with extra chocolate chips and crushed candy canes.
- Bake 10–12 minutes until edges are set but centers are slightly soft. Cool on sheet 5 minutes, then transfer to wire rack.
Notes
- Do not overmix to maintain fudgy texture.
- Cookies can be stored in an airtight container up to 4 days or frozen up to 3 months.
- Adjust peppermint extract to taste; a little goes a long way.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American