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Peppermint Brownie Cookies Recipe

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★★★★★

4.8 from 135 reviews

Delightfully fudgy peppermint brownie cookies combine rich cocoa, semi-sweet chocolate chips, and a refreshing hint of peppermint extract, topped with crushed candy canes for a festive touch. These cookies balance a chewy, brownie-like texture with bright holiday flavors, perfect for gifting or enjoying with a warm drink.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 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

Mix-ins and Toppings

  • ¾ cup semi-sweet chocolate chips
  • ¼ cup crushed candy canes or peppermint candies

Instructions

  1. Prep — heat the oven and get set: Preheat your oven to 350°F (175°C) and place a rack in the center. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. If chilling dough, have a plate or tray ready for the dough balls.
  2. Mix the dry ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until fully combined and smooth. Sift the cocoa powder if lumpy to avoid clumps in the batter.
  3. Mix the wet ingredients: In a large bowl, pour the melted butter and allow it to cool slightly for 1–2 minutes. Add granulated sugar and brown sugar, then stir or beat for about 60 seconds until the mixture becomes glossy and the sugar begins to dissolve. Add eggs one at a time, mixing well after each addition until the batter is smooth. Stir in vanilla and peppermint extracts, tasting a small amount to balance the peppermint flavor.
  4. Combine wet and dry ingredients: Add the dry mixture to the wet in two parts, folding gently with a spatula until just combined to avoid overmixing. Fold in the semi-sweet chocolate chips evenly throughout the dough for bursts of melty chocolate.
  5. Optional chill for fudgier cookies: For thicker, fudgier results, cover the dough and chill it for 20–30 minutes. This firms the butter and reduces spreading during baking. If short on time, you can skip this step, but expect slightly thinner cookies.
  6. Portion and decorate: Use a 2-tablespoon cookie scoop to drop dollops of dough about 2 inches apart on the prepared baking sheet. Press a few extra chocolate chips on top of each dough ball and sprinkle with crushed candy canes so they adhere while baking.
  7. Bake for desired texture: Place the tray on the center oven rack and bake for 10–12 minutes. Baking 10 minutes yields soft, fudgy centers, while 12 minutes provides slightly firmer cookies with a cakier edge. Look for cracked tops and set edges; the middle should look just a bit underbaked.
  8. Cool and store: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. Store at room temperature in an airtight container layered with parchment paper for up to 4 days. For longer storage, flash-freeze baked cookies on a tray before transferring to a freezer bag for up to 3 months. Raw dough can also be frozen and baked later with an additional 1–2 minutes of bake time.

Notes

  • Sifting the cocoa powder helps remove lumps and creates a smoother dough.
  • Use a hand mixer at low speed during the butter and sugar step for a silkier texture.
  • Don’t overmix once adding dry ingredients to keep cookies chewy and fudgy rather than cakey.
  • Chilling the dough is optional but recommended for thicker, fudgier cookies.
  • Remove from oven when centers are still soft; cookies will finish setting as they cool.
  • Store cookies with parchment paper between layers to prevent sticking.
  • For festive variation, substitute crushed candy canes with white chocolate chips or peppermint bark.

Keywords: peppermint brownie cookies, holiday cookies, chocolate peppermint dessert, fudgy cookies, easy Christmas cookies

Find it online: https://delishfamilyrecipe.com/peppermint-brownie-cookies-recipe/