Introduction

These Peppermint Brownie Cookies combine the rich fudgy texture of brownies with the festive, refreshing flavor of peppermint. Perfect for holiday gatherings or a cozy treat anytime, they’re easy to make and wonderfully indulgent.

The image shows several rich, dark chocolate cookies stacked closely together on a white plate, each cookie having a cracked texture on the surface with shiny chocolate chips embedded on top. The cookies are topped with small, uneven crushed peppermint pieces, adding white, red, and green specks over the dark brown base. One cookie in the center is bitten, revealing a moist, dense chocolate inside layer contrasting with the slightly crisp outer layer. A red and white striped candy cane lies near the edge of the plate on a white marbled surface. 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 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.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until fully combined and smooth. If the cocoa is lumpy, sift it first.
Step 3: In a large bowl, pour the melted butter and let it cool slightly for 1–2 minutes. Add the granulated and brown sugars, then stir or beat for about a minute until glossy.
Step 4: Add the eggs one at a time, mixing well after each addition to create a smooth batter. Stir in the vanilla and peppermint extracts, tasting cautiously as peppermint is strong.
Step 5: Add the dry ingredients to the wet in two parts, folding gently with a spatula just until no flour streaks remain.
Step 6: Fold in the chocolate chips evenly, being careful not to overmix to keep the cookies fudgy rather than cakey.
Step 7: For thicker, fudgier cookies, chill the dough covered for 20–30 minutes. This step is optional but recommended.
Step 8: Using a 2-tablespoon scoop or rounded tablespoon, drop dough balls 2 inches apart onto the prepared baking sheet. Press a few chocolate chips on top and sprinkle with crushed candy canes.
Step 9: Bake for 10–12 minutes. At 10 minutes, centers will be soft and fudgy; at 12 minutes, a bit more set and cakier. Look for cracked tops and set edges.
Step 10: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before storing or serving.

Tips & Variations

Chilling the dough helps prevent spreading and yields a thicker, chewier cookie.
Gently folding ingredients avoids overworking the dough, which keeps cookies fudgy and brownie-like.
Try using white chocolate chips instead of semi-sweet for a sweeter peppermint contrast.
Adjust peppermint extract carefully; it’s potent, so start with less if unsure.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. Layer with parchment paper to prevent sticking. To freeze, flash-freeze baked cookies on a tray, then transfer to a freezer bag for up to 3 months. You can also freeze raw dough balls and bake from frozen, adding 1–2 minutes to the baking time.

How to Serve

The image shows a white rectangular tray filled with dark brown chocolate cookies. Each cookie is round, thick, and soft-looking, topped with dark chocolate chips and small pieces of white and red crushed peppermint candy, giving a speckled red and white pattern on top. One cookie near the front has a bite taken out, revealing a moist, dense interior. The tray rests on a white marbled surface scattered with crushed peppermint bits and a few chocolate chips. To the right of the tray, there is a small white bowl filled with crushed peppermint, and a red and white striped candy cane lies on the surface below the tray. A beige textured cloth is partly visible on the left side of the tray. The scene is bright and clean with a cozy holiday vibe. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use peppermint oil instead of extract?

Peppermint oil is much more concentrated than extract, so use it sparingly—start with a drop or two diluted in a teaspoon of vanilla or butter to avoid overpowering the cookies.

How do I make these cookies dairy-free?

Substitute the unsalted butter with an equal amount of dairy-free margarine or coconut oil. Make sure your chocolate chips are dairy-free as well.