Introduction

Peppermint Brownie Cookies combine the fudgy richness of brownies with the festive crunch of peppermint. These cookies offer a perfect balance of chocolate and refreshing mint, ideal for holiday treats or any time you crave something sweet with a twist.

A tray filled with thick, dark chocolate cookies topped with chunks of white and red crushed peppermint candies and scattered dark chocolate chips; the cookies have a slightly shiny, moist texture and are stacked in a white rectangular tray with speckled brown edges. One cookie near the top left has a bite taken out, showing a dense, fudgy inside with bits of peppermint. Around the tray, there are scattered pieces of crushed peppermint and chocolate chips, along with a wooden bowl filled with more crushed peppermint on a white marbled surface, with a red and white striped candy cane positioned near the bottom right. A soft beige cloth lies partially beneath the tray photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 350°F (175°C) and position a rack in the center. Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until no streaks remain. Sift the cocoa powder first if it’s lumpy for a smoother batter.
Step 3: In a large bowl, let the melted butter cool for 1–2 minutes. Add the granulated and brown sugars, stirring or beating for about 60 seconds until glossy.
Step 4: Add the eggs one at a time, mixing well after each. Stir in the vanilla and peppermint extracts. Taste a small amount of batter to check the mint level, as peppermint extract is strong.
Step 5: Add the dry ingredients to the wet in two additions. Fold gently with a spatula until just combined to avoid overmixing and keep the cookies fudgy.
Step 6: Fold in the chocolate chips evenly throughout the dough.
Step 7: For thicker and fudgier cookies, cover and chill the dough for 20–30 minutes. This step is optional but helps prevent spreading.
Step 8: Scoop dough using a 2-tablespoon scoop (or a rounded tablespoon for smaller cookies) onto the prepared baking sheet, spacing them about 2 inches apart.
Step 9: Press extra chocolate chips on top of each dough mound, then sprinkle with crushed candy canes so they stick while baking.
Step 10: Bake for 10–12 minutes. At 10 minutes, cookies are soft and fudgy; at 12 minutes, they’re more set and slightly cakier. Look for cracked tops and set edges with slightly soft centers.
Step 11: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.

Tips & Variations

Use a hand mixer on low speed when mixing butter and sugars for a silkier texture, or whisk vigorously by hand.
If you prefer an extra minty flavor, increase peppermint extract slightly, but do so carefully as it can overpower the chocolate.
For a nutty twist, add ½ cup chopped walnuts or pecans with the chocolate chips.
To save time, skip chilling the dough; the cookies will spread more but remain delicious.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. Layer with parchment paper to prevent sticking. To freeze, flash-freeze baked cookies on a tray, then transfer to a freezer bag for up to 3 months. You can also freeze scooped raw dough; flash-freeze, bag, and bake from frozen by adding 1–2 minutes to the baking time.

How to Serve

A white plate holds a stack of dark brown chocolate cookies with a cracked texture on top. Each cookie is studded with glossy chocolate chips and sprinkled with crushed red and white peppermint pieces. One cookie is partially eaten, showing a moist and rich inside layer. A small candy cane with red and white stripes lies in front on the white marbled surface, along with a few scattered chocolate chips. The background is softly blurred with neutral colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQS

Can I use chocolate chips other than semi-sweet?

Yes, you can substitute with dark, milk, or white chocolate chips depending on your preference. Each will give the cookies a slightly different flavor profile.

What if I don’t have peppermint extract?

If you don’t have peppermint extract, you can omit it or substitute with a few drops of peppermint oil, but use sparingly as it is very concentrated. Alternatively, add extra crushed candy canes for peppermint flavor without the extract.