Description
Peppermint Brownie Cookies combine the rich, fudgy texture of brownies with the festive flavor of peppermint. These chewy, chocolatey cookies are studded with semi-sweet chocolate chips and topped with crushed candy canes for a delightful holiday treat that’s perfect for sharing or gifting.
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 and Toppings
- 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 a rack in the center. Line a baking sheet with parchment paper or a silicone baking mat. If you plan to chill the dough, set aside a small plate or tray for dough balls.
- Mix the dry ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined and no streaks remain. If cocoa powder is lumpy, sift it first for a smoother batter.
- Mix the wet ingredients: In a large bowl, pour in the melted butter and let it cool slightly for 1–2 minutes to avoid scrambling eggs. Stir in granulated and brown sugar and beat for about 60 seconds until glossy and most sugar dissolves. Add eggs one at a time, mixing after each addition to create a smooth batter. Stir in vanilla and peppermint extracts. Peppermint extract is strong, so taste cautiously.
- Combine wet and dry ingredients — make the dough: Add dry mix to the wet mix in two additions, folding gently with a spatula until just combined. Avoid overmixing to maintain fudgy texture. Fold in semi-sweet chocolate chips evenly.
- Optional chilling: For thicker and fudgier cookies, cover and chill dough for 20–30 minutes to firm butter and prevent spreading. Skipping this step results in a slightly thinner cookie but still delicious.
- Portioning & decorating: Use a 2-tablespoon cookie scoop (or rounded tablespoon for smaller cookies) to place dough mounds 2 inches apart on baking sheet. Press a few extra chocolate chips on top and sprinkle each with crushed candy canes for festive decoration.
- Bake — timing for texture: Bake on the center rack for 10–12 minutes. 10 minutes yields soft, fudgy centers, while 12 minutes gives a slightly more set, cakier texture. Look for cracked tops with set edges; centers should remain slightly underbaked. Remove while centers still feel soft to finish setting on the hot sheet, keeping them gooey.
- Cooling & storing: Let cookies cool on baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool fully. Store in an airtight container at room temperature up to 4 days, layering with parchment to prevent sticking. For freezing, flash-freeze baked cookies on a tray before transferring to a freezer bag for up to 3 months. Raw dough can also be flash-frozen and baked from frozen with an extra 1–2 minutes bake time.
Notes
- For smoother batter, sift cocoa powder if clumpy before mixing.
- Use a hand mixer on low speed to combine butter and sugars for silkier texture.
- Do not overmix once dry ingredients are added to avoid cakey cookies; aim for fudgy, chewy brownies texture.
- Chilling dough is optional but helps control spread and improves fudginess.
- Remove cookies from oven when centers are still soft to avoid drying out.
- Store cookies layered with parchment to prevent sticking.
- Cookies can be frozen baked or as dough for later convenience.
- Prep Time: 15 minutes
- Cook Time: 10 to 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peppermint brownie cookies, chocolate peppermint cookies, holiday cookies, fudgy cookies, peppermint extract cookies, chocolate chip cookies, Christmas cookies
