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Peppermint Brownie Cookies Recipe

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★★★★★

4.8 from 90 reviews

These Peppermint Brownie Cookies combine the fudgy richness of brownies with the festive crunch of crushed candy canes and a refreshing hint of peppermint. Soft and chewy with a slightly cracked top, these cookies are perfect for holiday treats or anytime you crave a chocolate-mint delight.

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 and Toppings

  • 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 for easy cleanup. If you plan to chill the dough, have a small plate or tray ready to hold the dough balls.
  2. Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined and free of lumps. For a smoother batter, sift the cocoa powder first to avoid lumps.
  3. Mix the wet ingredients: In a large bowl, pour in the melted unsalted butter and let it cool for 1–2 minutes to avoid scrambling the eggs. Stir in granulated sugar and brown sugar, beating or stirring vigorously for about 60 seconds until the mixture turns glossy. Add the eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter. Then stir in the vanilla extract and peppermint extract. Taste a small amount to adjust peppermint flavor if desired.
  4. Combine wet and dry ingredients to make the dough: Add the dry mixture to the wet mixture in two parts, folding gently with a spatula until just combined. Be careful not to overmix to maintain a fudgy texture. Fold in the semi-sweet chocolate chips evenly throughout the dough.
  5. Optional chilling for firmer cookies: For thicker, fudgier cookies, cover the bowl and chill the dough for 20–30 minutes to firm up the butter and prevent spreading. If short on time, you can skip this step; cookies will spread more but remain delicious.
  6. Portion and decorate: Use a 2-tablespoon cookie scoop or rounded tablespoon to drop dough mounds onto the prepared baking sheet about 2 inches apart. Press a few extra chocolate chips on top and sprinkle crushed candy canes to help them stick during baking.
  7. Bake for texture preference: Bake in the center rack for 10–12 minutes. At 10 minutes, cookies will be soft and fudgy; at 12 minutes, they will be slightly more set and cakey. Look for slightly cracked tops and set edges with centers still a little underbaked.
  8. Cooling and storing: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days, layering with parchment paper to prevent sticking. For longer storage, flash-freeze cookies on a tray before transferring to freezer bags for up to 3 months. Raw scooped dough can also be flash-frozen and baked from frozen with an extra 1–2 minutes baking time.

Notes

  • For a smoother batter, sift the cocoa powder before mixing to avoid lumps.
  • Be careful not to overmix the dough to keep the cookies fudgy rather than cakey.
  • Chilling the dough is optional but recommended for thicker, fudgier cookies.
  • Remove cookies from oven while centers are still soft; they will continue to set as they cool, preventing dryness.
  • Use crushed candy canes for a festive peppermint crunch and decorative topping.
  • Cookies can be stored at room temperature for up to 4 days, or frozen for up to 3 months.

Keywords: peppermint cookies, brownie cookies, holiday cookies, chocolate peppermint, fudge cookies, crushed candy canes

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