Introduction

Peppermint Brownie Cookies bring together the rich, fudgy texture of brownies with the festive freshness of peppermint. These delightful treats are perfect for holiday gatherings or anytime you crave a chocolatey, minty indulgence.

The image shows a close-up of rich, dark chocolate cookies with a fudgy texture and shiny, cracked tops. Each cookie has a few thick, glossy chocolate chips on top and is sprinkled with small white and red peppermint candy pieces. One cookie in the center has a bite taken out, revealing a moist, dense inside. The cookies are placed closely together on a white plate with a white marbled surface beneath it. A red and white striped candy cane is positioned near the bottom of the plate. 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 your 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. If chilling dough, set aside a small plate or tray for the dough balls.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined. Sift the cocoa powder beforehand if it’s lumpy to ensure a smooth batter.
Step 3: In a large bowl, pour in the melted butter and let it cool slightly for 1–2 minutes. Add the granulated and brown sugars, then stir or beat for about 60 seconds until the mixture is glossy and most sugar dissolves.
Step 4: Add the eggs one at a time, mixing thoroughly after each addition until smooth. Stir in the vanilla and peppermint extracts, tasting a small amount to check the peppermint strength.
Step 5: Add the dry ingredients to the wet mixture in two parts. Fold with a spatula gently until just combined, then fold in the chocolate chips evenly. Avoid overmixing to keep the cookies fudgy.
Step 6: Optional: Cover and chill the dough for 20–30 minutes for thicker, fudgier cookies. If short on time, you can skip this step, but expect slightly more spread cookies.
Step 7: Use a 2-tablespoon scoop (or a rounded tablespoon for smaller cookies) to portion the dough onto the prepared baking sheet about 2 inches apart. Press a few extra chocolate chips on top of each and sprinkle with crushed candy canes.
Step 8: Bake for 10–12 minutes. At 10 minutes, cookies will be soft and fudgy; at 12 minutes, they’ll be a bit cakier. Look for cracked tops and set edges while the centers remain slightly underbaked.
Step 9: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.

Tips & Variations

For a silkier texture, use a hand mixer on low speed during the sugar and butter step.
If you prefer a stronger peppermint flavor, add up to ¾ teaspoon peppermint extract, but add carefully as it is quite potent.
Substitute crushed peppermint candies with white chocolate chips for a sweeter twist.
To make these cookies gluten-free, try using a gluten-free all-purpose flour blend instead of regular flour.

Storage

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

How to Serve

A tray filled with soft, dark chocolate cookies stacked in a slightly uneven pile, each cookie topped with small dark chocolate chips and scattered crushed peppermint candy pieces in white and red. The cookies have a textured surface with a few cracks, and one cookie near the top shows a bite taken out, revealing a moist interior. The tray is white with a speckled edge and sits on a white marbled surface around which broken peppermint pieces, whole candy canes, and a small wooden bowl filled with crushed peppermint sit scattered. A beige cloth is draped casually near the tray. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mint extract instead of peppermint extract?

Yes, but peppermint extract has a sharper, more refreshing flavor that complements chocolate well. Regular mint extract may be milder and sweeter.

Do I have to chill the dough before baking?

No, chilling is optional. It helps create thicker, fudgier cookies by preventing spreading, but unchilled dough will still produce delicious cookies.