Description

These Peppermint Brownie Cookies combine the fudgy richness of a brownie with the crisp, minty flavor of peppermint candy. Chocolate lovers will enjoy the dense, chewy texture enhanced by semi-sweet chocolate chips and festive crushed candy canes. Perfect for holiday treats or anytime you crave a peppermint-infused chocolate 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 & Toppings

¾ cup semi-sweet chocolate chips (plus extra for topping)
¼ cup crushed candy canes or peppermint candies

Instructions

Prep — heat the oven and get set: 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 the dough, have a tray or plate ready for dough balls.
Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder (sift if lumpy), baking powder, and salt until evenly combined with no streaks.
Mix the wet ingredients: In a large bowl, pour melted unsalted butter and let it cool for 1–2 minutes to avoid scrambling eggs. Stir in granulated and brown sugars until glossy and mostly dissolved. Add eggs one at a time, mixing well after each until smooth. Stir in vanilla and peppermint extracts, tasting carefully as peppermint is strong.
Combine wet and dry mixtures to make dough: Add the dry ingredients to the wet in two parts, folding gently with a spatula until just combined—avoid overmixing. Fold in ¾ cup semi-sweet chocolate chips evenly.
Optional chilling for thicker, fudgier cookies: Cover and chill dough for 20–30 minutes to firm butter and reduce spreading. This step is optional but recommended for tighter cookies.
Portion and decorate: Use a 2-tablespoon cookie scoop to place dough mounds about 2 inches apart on prepared baking sheet. Press extra chocolate chips onto tops and sprinkle with crushed candy canes to stick while baking.
Bake and time for texture: Bake on center rack for 10–12 minutes. At 10 minutes, cookies will be soft and fudgy; by 12 minutes, they’ll be slightly more set and cakier. Look for cracked tops and set edges with a slightly underbaked center. Remove while center is still soft.
Cool and store: Let cookies cool on baking sheet for 5 minutes to firm, then transfer to a wire rack to cool completely. Store in airtight container at room temperature for up to 4 days, layering with parchment to prevent sticking. To freeze, flash-freeze baked or raw dough on a tray, then store in freezer bags for up to 3 months. Bake frozen dough with an additional 1–2 minutes baking time.

Notes

Sifting cocoa powder ensures a smoother batter by preventing lumps.
Using a hand mixer on low speed when mixing butter and sugars yields a silkier texture but vigorous whisking also works.
Do not overmix once flour is added; overworking the dough leads to cakier cookies instead of chewy, brownie-like texture.
Chilling dough is optional but recommended for thicker, fudgier cookies and to prevent spread.
Cookies should be removed from oven when centers are still soft to keep them gooey.
Extra chocolate chips and crushed candy canes on top add festive decoration and flavor bursts.
Cookies can be stored at room temperature or frozen, either baked or as raw dough.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Peppermint Brownie Cookies, Chocolate Peppermint Cookies, Fudgy Cookies, Holiday Cookies, Peppermint Extract Cookies