Introduction

These Peppermint Brownie Cookies combine the rich, fudgy texture of brownies with a refreshing hint of peppermint. Perfect for the holiday season or any time you want a festive treat, they offer a delightful balance of chocolate and mint in every bite.

The image shows a close-up of several thick, dark brown chocolate cookies with a cracked texture on top, arranged on a white marbled surface. Each cookie is topped with scattered red and white crushed peppermint candy pieces and a few glossy dark chocolate chips, adding detail and contrast. One cookie in the center has a bite taken out of it, revealing a moist, rich, and fudgy inside with a dense, almost gooey texture. In the foreground, there is a whole red and white striped candy cane resting on the surface. The scene gives a cozy, festive feel. 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 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 position a rack in the center. Line a baking sheet with parchment paper or a silicone baking mat. If chilling the dough, set aside a plate or tray for dough balls.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined. Sift the cocoa powder beforehand if it is lumpy.
Step 3: In a large bowl, pour the melted butter and let it cool for 1–2 minutes to avoid cooking the eggs. Add granulated sugar and brown sugar, then stir or beat for about 60 seconds until glossy and mostly dissolved.
Step 4: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition until smooth.
Step 5: Stir in the vanilla extract and peppermint extract. You can taste a small amount of batter to check the peppermint strength, but use the extract sparingly as it is strong.
Step 6: Gradually add the dry ingredients to the wet ingredients and fold gently until just combined.
Step 7: Fold in the chocolate chips and crushed candy canes or peppermint candies evenly throughout the dough.
Step 8: Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Optionally chill dough balls before baking for thicker cookies.
Step 9: Bake for 10–12 minutes, until edges are set but centers are still soft. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips & Variations

For a silkier texture, use a hand mixer on low speed when mixing the sugars and butter.
Substitute crushed peppermint candies with white chocolate chips for a sweeter twist.
Chilling the dough for 30 minutes before baking helps prevent spreading and yields thicker cookies.
Use high-quality peppermint extract to avoid an overpowering taste.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To refresh, warm them slightly in a microwave for 10–15 seconds. You can also freeze the baked cookies for up to 2 months; thaw at room temperature before serving.

How to Serve

A tray filled with about ten dark brown chocolate cookies, each topped with small dark chocolate chips and white and red crushed peppermint pieces. One cookie near the bottom left shows a bite taken out, revealing a soft, moist inside texture that matches the dark brown outer layer. The cookies have a slightly rough surface and seem thick and chewy. The tray is light beige with a speckled texture and square edges. Around the tray are scattered crushed peppermint bits and small dark chocolate chips, with a whole red and white striped candy cane on the white marbled surface beside the tray. A beige cloth is draped on the upper left corner near the tray, and a small white bowl filled with crushed peppermint is placed in the top right corner of the scene. 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 peppermint extract?

Yes, but peppermint oil is much more concentrated. Use a very small amount—start with a drop—to avoid overpowering the cookies.

What if I don’t have candy canes or peppermint candies for topping?

You can omit them or replace with crushed nuts, additional chocolate chips, or leave the cookies as is for a classic peppermint brownie flavor.

Peppermint Brownie Cookies Recipe

Print Recipe

★★★★★

5 from 157 reviews

Delight in the festive flavor of Peppermint Brownie Cookies, combining rich cocoa, smooth chocolate chips, and refreshing peppermint crushed candies in a chewy, chocolaty cookie. Perfect for holiday celebrations or a cozy treat any time.

Author: Ella
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 20 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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

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 planning to chill the dough, prepare a small plate or tray to hold the dough balls.
Mix the dry ingredients: In a medium bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisk together thoroughly until well blended and no streaks remain. For a smoother batter, sift the cocoa powder beforehand and keep whisking to break up any lumps.
Mix the wet ingredients: In a large bowl, pour in the melted unsalted butter and allow it to cool slightly for 1–2 minutes to avoid scrambling the eggs. Add the granulated sugar and brown sugar, then stir or beat vigorously for about 60 seconds until the mixture becomes glossy and most of the sugar has dissolved.
Add eggs and extracts: Incorporate the eggs one at a time, mixing well after each addition until the batter is smooth. Stir in the vanilla extract and peppermint extract. Optionally, taste a tiny bit of the batter to check and adjust the peppermint strength, keeping in mind peppermint extract is potent.
Combine dry and wet mixtures: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain a tender texture.
Fold in chocolate chips and candy canes: Gently stir in the semi-sweet chocolate chips and crushed candy canes or peppermint candies ensuring an even distribution throughout the dough.
Scoop and shape: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Optionally chill the dough for 15-30 minutes to prevent spreading if desired.
Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft. Avoid overbaking to keep the cookies chewy.
Cool: Remove from oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

You can sift the cocoa powder before mixing to ensure a smooth batter.
Allow melted butter to cool slightly before adding to prevent cooking the eggs.
For softer cookies, slightly underbake and let them finish setting while cooling.
Chilling dough before baking helps control spreading and improves texture.
Adjust peppermint extract to your liking, as it is quite strong.
Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: peppermint brownie cookies, chocolate peppermint cookies, holiday cookies, festive cookies, peppermint chocolate dessert