Name: Peppermint Brownie Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
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 (plus extra for topping); ¼ cup crushed candy canes or peppermint candies

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 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 all-purpose flour, unsweetened cocoa powder (sift if needed), baking powder, and salt until evenly combined without lumps.

Step 3: In a large bowl, pour the melted butter and let it cool for 1–2 minutes. Add granulated sugar and brown sugar, then stir or beat for about 60 seconds until glossy and the sugar begins to dissolve.

Step 4: Add the eggs one at a time, mixing well after each addition to achieve a smooth batter. Stir in vanilla and peppermint extracts, adjusting peppermint to taste carefully as it’s strong.

Step 5: Add the dry ingredients to the wet ingredients in two additions. Fold with a spatula just until no flour streaks remain—avoid overmixing to keep the fudge-like texture.

Step 6: Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.

Step 7: Optional: Cover and chill the dough for 20–30 minutes if you prefer thicker, fudgier cookies. This firms the butter and reduces spreading.

Step 8: Using a 2-tablespoon scoop or rounded tablespoon, drop dough onto the prepared baking sheet about 2 inches apart. Press a few chocolate chips and sprinkle crushed candy canes on top so they stick during baking.

Step 9: Bake for 10–12 minutes. For soft, fudgy centers, aim for about 10 minutes; for slightly more set and cakier cookies, bake closer to 12 minutes. Look for cracked tops and set edges but slightly underbaked centers.

Step 10: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving or storing.

Tips & Variations

Sift the cocoa powder before mixing to avoid lumps and achieve a smoother batter.

For a silkier batter, use a hand mixer on low speed during the sugar and butter step.

Try swapping peppermint extract for a teaspoon of orange or almond extract for a different festive twist.

Press extra crushed candy canes on top right before baking for a more pronounced peppermint crunch.

Storage

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

FAQs

Can I use regular chocolate instead of semi-sweet chocolate chips?

Yes, you can substitute with milk or dark chocolate chips depending on your preference. Just be aware that milk chocolate will make the cookies sweeter and less intense in chocolate flavor.

What if I don’t have peppermint extract?

If you don’t have peppermint extract, you can omit it or replace it with vanilla extract for a classic chocolate cookie. Alternatively, try adding a small amount of crushed peppermint candies for a subtle mint flavor.