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Peppermint Brownie Cookies Recipe

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★★★★★

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.

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 planning to chill the dough, prepare a small plate or tray to hold the dough balls.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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

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