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Peppermint Brownie Cookies Recipe

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4.5 from 102 reviews

Delight in the holiday spirit with these Peppermint Brownie Cookies, combining the rich fudginess of classic brownies with the festive crunch of peppermint candies. These moist, chocolaty cookies offer a perfect balance of soft centers and slightly crisp edges, finished with festive peppermint pieces and melty chocolate chips for a truly indulgent treat.

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

Add-ins & Toppings

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

Instructions

  1. Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C) and position the oven rack in the center. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder (sift first if lumpy), baking powder, and salt until well combined and smooth, ensuring no streaks remain.
  3. Combine wet ingredients: In a large bowl, pour the melted unsalted butter and let it cool for 1–2 minutes. Stir in granulated sugar and brown sugar, mixing vigorously for about 60 seconds until glossy. Add eggs one at a time, beating well after each addition until smooth. Stir in vanilla extract and peppermint extract; taste a small bit to ensure peppermint flavor is balanced.
  4. Make the dough: Gradually add the dry ingredient mixture to the wet ingredients in two additions, folding gently with a spatula until just combined to avoid overmixing. Fold in the semi-sweet chocolate chips evenly.
  5. Optional chilling: For thicker, fudgier cookies, cover the dough and chill for 20–30 minutes. If short on time, proceed without chilling, knowing cookies will spread slightly more.
  6. Portion dough: Use a 2-tablespoon cookie scoop or rounded tablespoon to drop dough balls about 2 inches apart on the prepared baking sheet. Press a few extra chocolate chips on top and sprinkle with crushed candy canes to adhere during baking.
  7. Bake the cookies: Bake on the center oven rack for 10–12 minutes. At 10 minutes, cookies have soft, fudgy centers; at 12 minutes, they become slightly more set and cakier. Remove when edges are set but centers remain slightly underbaked and soft, allowing them to firm while cooling.
  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 cooled cookies in an airtight container at room temperature for up to 4 days, layering with parchment sheets to prevent sticking. For longer storage, freeze baked cookies after flash-freezing on a tray or freeze raw scooped dough similarly and bake from frozen, adding 1–2 minutes to bake time.

Notes

  • For smoother batter, sift cocoa powder before mixing with dry ingredients.
  • Do not overmix after combining wet and dry ingredients to maintain fudgy cookie texture.
  • Chilling dough yields thicker, chewier cookies; skipping this step produces thinner cookies that spread more.
  • Remove cookies from oven when centers are slightly soft for best fudgy texture.
  • Store cookies layered with parchment paper to prevent sticking.
  • Cookies freeze well both baked and raw—adjust baking time if baking from frozen dough.

Keywords: peppermint brownie cookies, holiday cookies, chocolate peppermint cookies, fudgy cookies, peppermint chocolate chip cookies

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