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Peppermint Brownie Cookies Recipe

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★★★★★

4.5 from 69 reviews

Delightfully fudgy Peppermint Brownie Cookies combine the rich, chocolatey depth of brownies with the refreshing zing of peppermint. These chewy, soft-centered cookies are studded with semi-sweet chocolate chips and topped with crushed candy canes for a festive, flavorful treat perfect for holiday baking or any time you crave a minty chocolate indulgence.

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 position the rack in the center. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. If chilling dough, prepare a small plate or tray for placing dough balls.
  2. Mix the dry ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined and smooth, sifting cocoa powder beforehand if needed to remove lumps.
  3. Mix the wet ingredients: In a large bowl, pour in the melted butter and let it cool for 1–2 minutes to prevent scrambling the eggs. Add granulated sugar and brown sugar, stirring or beating for about 60 seconds until the mixture is glossy and sugar dissolves. Add eggs one at a time, mixing well after each addition for a smooth batter. Stir in vanilla and peppermint extracts, tasting carefully because peppermint extract can be strong.
  4. Combine wet and dry ingredients to make the dough: Add the dry mixture into the wet mixture in two increments. Fold gently with a spatula until just combined, avoiding overmixing to keep the cookies fudgy. Fold in semi-sweet chocolate chips evenly.
  5. Optional chill for tighter, fudgier cookies: Cover and chill dough for 20–30 minutes if you want thicker cookies that spread less. This step is optional; skipping it will yield cookies that spread a bit more but still taste great.
  6. Portioning and decorating: Use a 2-tablespoon cookie scoop or a rounded tablespoon to portion dough onto the prepared baking sheet, spacing about 2 inches apart. Gently press extra chocolate chips on top of each dough mound and sprinkle crushed candy canes on top so they adhere during baking.
  7. Bake for texture: Bake on the center rack for 10–12 minutes. For soft, fudgy centers, bake 10 minutes; for slightly cakier cookies, bake 12 minutes. Look for cracked tops and set edges with centers still a little underbaked. Remove promptly to avoid dryness.
  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 with parchment layers to prevent sticking. To freeze, flash-freeze baked cookies on a tray before bagging for up to 3 months. Raw dough can also be frozen and baked from frozen with an extra 1–2 minutes baking time.

Notes

  • For smoother batter, sift cocoa powder before mixing.
  • Use a hand mixer on low speed for mixing sugars and butter for a silkier texture.
  • Do not overmix the dough once dry ingredients are added to prevent cakey cookies.
  • Chilling the dough helps make the cookies thicker and fudgier but is optional.
  • Remove cookies while centers are still soft for gooey texture that sets as they cool.
  • Store cookies with parchment between layers to prevent sticking.
  • Freezing dough or baked cookies is easy and extends freshness.

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

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