Introduction

These Peppermint Brownie Cookies combine the rich, fudgy texture of brownies with the refreshing zing of peppermint. Perfect for the holidays or anytime you want a deliciously chewy treat with a festive twist.

A close-up view of five dark chocolate cookies arranged on a white plate that sits on a white marbled surface. Each cookie has a rough, crinkly texture and is topped with melted chocolate chips and crushed red and white peppermint pieces, adding a speckled color contrast. One cookie in the center is partially eaten, showing a moist, dense, and rich chocolate inside. Scattered around the cookies are whole chocolate chips and a small peppermint candy cane at the front edge of the plate, enhancing the festive look. The background is softly blurred with a hint of a milk bottle and candy canes, emphasizing the cookies in focus. 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 packed brown sugar
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 evenly combined. Sift the cocoa powder first if lumpy to avoid lumps.
Step 3: In a large bowl, pour the melted butter and let it cool for 1–2 minutes. Stir in granulated sugar and brown sugar until the mixture is glossy and the sugar begins to dissolve.
Step 4: Add the eggs one at a time, mixing well after each addition to create a smooth batter.
Step 5: Stir in the vanilla and peppermint extracts. Taste a small amount to ensure the peppermint flavor is to your liking, as it is quite strong.
Step 6: Add the dry ingredients to the wet ingredients in two additions, folding gently with a spatula until just combined. Avoid overmixing to keep the cookies fudgy.
Step 7: Fold in the semi-sweet chocolate chips evenly throughout the dough.
Step 8: (Optional) Cover and chill the dough for 20–30 minutes if you want thicker, fudgier cookies that spread less.
Step 9: Using a 2-tablespoon scoop or a rounded tablespoon, drop dough balls onto the prepared sheet about 2 inches apart. Press extra chocolate chips on top and sprinkle with crushed candy canes to help them stick during baking.
Step 10: Bake for 10–12 minutes until edges are set and tops show slight cracks. For softer, fudgier centers, aim for 10 minutes; for a bit cakier texture, bake closer to 12 minutes.
Step 11: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Sift cocoa powder before mixing to avoid lumps and achieve a smoother dough.
Use a hand mixer on low speed when combining butter and sugars for silkier texture.
Chilling the dough helps prevent spreading but don’t exceed 30 minutes to avoid overly soft dough.
For extra peppermint flavor, add a small amount of crushed peppermint candies inside the dough as well as on top.
To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.

Storage

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

How to Serve

The image shows a close-up of five dark brown chocolate cookies with a rough texture, placed closely together on a white plate. Each cookie has shiny melted chocolate chips on top, with small pieces of white and red crushed candy scattered over them. One cookie in the center is missing a bite, showing a dense, moist, dark chocolate inside. A small white and red striped candy cane is placed on the plate near the cookies. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why did my cookies spread so much even after chilling the dough?

This recipe uses melted butter, which naturally leads to more spreading than creamed butter recipes. Chilling helps but isn’t a complete fix. Make sure to measure ingredients accurately and avoid over-softening the butter. You can also try chilling the dough slightly longer or using slightly less melted butter for less spreading.

Can I make these cookies without peppermint extract?

Yes, you can omit the peppermint extract if you prefer a classic chocolate brownie cookie. You might also try substituting with vanilla extract only or adding orange zest for a different festive twist.