Print

Peppermint Brownie Cookies Recipe

Print Recipe

★★★★★

4.9 from 50 reviews

These Peppermint Brownie Cookies combine rich, fudgy brownie-like texture with festive peppermint flavor, perfect for holiday celebrations. Infused with peppermint extract and studded with chocolate chips and crushed candy canes, they offer a delightful balance of chocolatey depth and refreshing minty crunch.

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 packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract

Add-ins

  • 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. If chilling the dough, set aside a plate or tray for the formed dough balls.
  2. Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder (sift if lumpy), baking powder, and salt until evenly combined with no streaks.
  3. Mix the wet ingredients: In a large bowl, pour melted butter and let it cool for 1–2 minutes. Add granulated sugar and brown sugar, stirring or beating for about 60 seconds until the mixture becomes glossy and sugar begins to dissolve. Add eggs one at a time, mixing well after each addition until smooth. Stir in vanilla and peppermint extracts. Optionally, use a hand mixer on low speed for silkier texture.
  4. Combine wet and dry — make the dough: Add the dry mixture in two batches to the wet ingredients, folding gently with a spatula until just combined, avoiding overmixing. Fold in the chocolate chips evenly.
  5. Optional chill for thicker cookies: Cover the bowl and chill dough for 20–30 minutes if you want tighter, fudgier cookies. Skipping this will result in slightly more spreading.
  6. Portioning and decorating: Use a 2-tablespoon cookie scoop or rounded tablespoon to drop dough onto the prepared baking sheet about 2 inches apart. Press a few extra chocolate chips and sprinkle crushed candy canes on top so they stick during baking.
  7. Bake — timing for texture: Bake 10–12 minutes on the center rack. For soft, fudgy centers bake about 10 minutes; for slightly cakier texture bake up to 12 minutes. Look for cracked tops and set edges with soft centers.
  8. Cooling and storing: Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container at room temperature up to 4 days, layering with parchment paper to prevent sticking. For freezing, flash-freeze baked cookies on a tray then transfer to a freezer bag for up to 3 months, or freeze scooped raw dough to bake later with an added 1–2 minutes bake time.

Notes

  • Use sifted cocoa powder to avoid lumps and create a smoother dough.
  • Do not overmix the dough after adding dry ingredients to keep cookies fudgy and not cakey.
  • Chilling dough for 20–30 minutes helps prevent spreading and creates thicker cookies but is optional.
  • Cookies will look slightly underbaked in the center immediately out of the oven; they firm up as they cool.
  • Store cookies with parchment paper between layers to prevent sticking.
  • For high altitude baking, increase oven temperature by 15–25°F, add 1–2 teaspoons of liquid, and watch bake times carefully.
  • Using melted butter encourages spreading; chilling alone may not fully prevent it.

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

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