Introduction

These Peppermint Brownie Cookies combine the rich, fudgy texture of brownies with the refreshing zing of peppermint. Perfect for the holidays or any time you want a festive twist on a classic treat.

The image shows a close-up view of several round chocolate cookies arranged on a white marbled surface. Each cookie is thick with a cracked top and dark chocolate chips inside. The cookies are topped with a glossy dark chocolate layer, sprinkled with crushed white and red peppermint candy pieces. Next to the cookies are small white candy canes with orange stripes. One cookie has a bite taken out of it, showing the soft inside texture. The scene looks cozy and festive with soft, natural lighting. 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 combined with no visible streaks. For a smoother batter, sift the cocoa powder if lumpy before whisking.
Step 3: In a large bowl, pour the melted butter and let it cool for 1–2 minutes. Stir in the granulated sugar and brown sugar, mixing for about 60 seconds until glossy and most sugar dissolves.
Step 4: Add the eggs one at a time, beating well after each addition until the batter is smooth. Stir in vanilla and peppermint extracts. Taste a bit of batter to check peppermint strength if desired.
Step 5: Add the dry ingredients to the wet in two parts, folding gently with a spatula until just combined. Fold in the chocolate chips evenly. Avoid overmixing to keep the cookies fudgy.
Step 6: Optional: Chill the dough covered for 20–30 minutes for thicker, fudgier cookies. If short on time, skip this step; cookies will spread more but still taste great.
Step 7: Use a 2-tablespoon scoop to portion dough onto the prepared baking sheet, spacing them about 2 inches apart. Press extra chocolate chips on top and sprinkle with crushed candy canes so they stick while baking.
Step 8: Bake on the center rack for 10–12 minutes. For soft, fudgy centers, bake 10 minutes; for slightly cakier edges, bake 12 minutes. Look for cracked tops and set edges with centers still 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 before storing.

Tips & Variations

Sift cocoa powder before mixing to avoid lumps and achieve a smoother batter.
Use a hand mixer on low speed when combining butter and sugars for a silkier texture.
For a stronger peppermint flavor, carefully increase peppermint extract, but taste first as it is potent.
Try swapping crushed peppermint candies for chopped Andes mints for a creamy mint twist.
For a gluten-free version, substitute the all-purpose flour with a gluten-free blend designed for baking.

Storage

Store completely 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 then transfer to freezer bags for up to 3 months. You can also freeze scooped raw dough; freeze on a tray then bag and bake from frozen, adding 1–2 minutes to baking time.

How to Serve

A group of round chocolate cookies with a cracked top texture is arranged on parchment paper on a round wire rack. Each cookie features chunks of dark chocolate embedded in the center, melting slightly to create a glossy effect. The cookies are sprinkled generously with crushed white and red peppermint candy pieces, giving a festive look. Several whole red and white striped candy canes are placed among the cookies, adding pops of color and a holiday feel. The background is a white marbled surface with a white ribbon featuring red stripes partially visible in the corner. 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?

Yes, regular mint extract can be used, but it has a slightly different flavor profile. Peppermint extract tends to be sharper and more cooling, so the taste may be milder with regular mint.

Why should I avoid overmixing the dough?

Overmixing develops gluten, which leads to cakier, less fudgy cookies. Gentle folding just until combined helps maintain a rich, chewy brownie-like texture.