Introduction

Peppermint Brownie Cookies combine the rich, fudgy texture of brownies with the festive flavor of peppermint. These cookies are perfect for the holiday season or any time you want a sweet treat with a minty twist. Loaded with chocolate chips and crushed candy canes, they’re irresistible and easy to make.

A close-up view of several thick, dark chocolate cookies with a cracked, glossy surface, each topped with glossy dark chocolate chips and small pieces of crushed red and white peppermint candies, arranged on a white plate. One cookie is in the center with a bite taken out, showing a rich, moist, and dense chocolate interior. Scattered around the plate are extra crushed peppermint pieces and a small red and white striped candy cane, all set against a white marbled texture. 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 the 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 flour, cocoa powder, baking powder, and salt until evenly combined, ensuring no lumps remain.

Step 3: In a large bowl, pour in the melted butter and let it cool slightly for 1–2 minutes.

Step 4: Add the granulated sugar and brown sugar to the butter. Stir or beat for about 60 seconds until glossy and most sugar is dissolved.

Step 5: Add the eggs one at a time, mixing well after each addition until the batter is smooth.

Step 6: Stir in the vanilla and peppermint extracts. Taste a small amount to check the peppermint flavor, as the extract is strong.

Step 7: Add the dry ingredients to the wet in two parts, folding gently with a spatula until just combined—avoid overmixing.

Step 8: Fold in the chocolate chips evenly throughout the dough.

Step 9: For thicker, fudgier cookies, cover and chill the dough for 20–30 minutes. This step is optional.

Step 10: Using a 2-tablespoon cookie scoop or rounded tablespoon, drop dough balls onto the prepared baking sheet about 2 inches apart.

Step 11: Press a few chocolate chips onto the top of each dough ball and sprinkle with crushed candy canes so they adhere during baking.

Step 12: Bake on the center rack for 10–12 minutes. Ten minutes yields soft, fudgy centers; 12 minutes yields slightly more set, cakier cookies.

Step 13: Remove cookies when edges are set but centers still look slightly underbaked. They will firm up while cooling.

Step 14: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Sift the cocoa powder before mixing it with dry ingredients to avoid lumps and ensure a smooth batter.

Use a hand mixer at low speed when mixing sugars and butter for a smoother texture.

If peppermint extract is too strong, reduce to ¼ teaspoon or adjust to taste.

Freeze baked cookies by flash freezing on a tray, then transfer to a freezer bag for up to 3 months. You can also freeze raw dough balls and bake from frozen, adding 1–2 minutes to baking time.

FAQs

Can I use peppermint flavoring instead of peppermint extract?

Yes, peppermint flavoring can be used as a substitute; however, peppermint extract is more concentrated, so adjust the amount accordingly to avoid overpowering the dough.

What if I don’t have crushed candy canes for topping?

You can substitute with finely chopped peppermint candies or skip the topping altogether. The cookies will still have a lovely peppermint taste from the extract.