Description
Delight in the festive flavors of Peppermint Brownie Cookies, featuring a fudgy, chocolatey base accented with refreshing peppermint extract and crunchy crushed candy canes. These cookies perfectly blend the richness of brownies with the joy of holiday peppermint, finished with melty semi-sweet chocolate chips for an irresistible treat.
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
Mix-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 place the rack in the center. Line a baking sheet with parchment paper or a silicone baking mat to ensure easy cookie removal.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until fully combined and no streaks remain. For a smoother batter, sift the cocoa powder if lumpy before whisking.
- 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 prevent scrambling the eggs. Add granulated and brown sugars, then stir or beat for about a minute until the mix is glossy and most sugar has dissolved. Add eggs one at a time, mixing well after each to create a smooth batter. Stir in vanilla and peppermint extracts, tasting cautiously to avoid overpowering peppermint flavor.
- Combine wet and dry ingredients: Add the dry mixture to the wet in two additions, folding gently with a spatula until just combined; stop as soon as the flour streaks disappear to avoid overmixing. Fold in the semi-sweet chocolate chips evenly.
- Optional chilling: For thicker, fudgier cookies, cover and chill the dough for 20–30 minutes to firm the butter and reduce spreading. Chilling is optional; skipping it results in slightly thinner but still delicious cookies.
- Portion and decorate: Use a 2-tablespoon cookie scoop or a rounded tablespoon to drop dough mounds 2 inches apart on your prepared baking sheet. Press a few additional chocolate chips atop each and sprinkle with crushed candy canes so they adhere during baking.
- Bake: Place the baking sheet on the middle rack and bake for 10–12 minutes. Bake for 10 minutes if you prefer soft, fudgy centers, or up to 12 minutes for slightly more set, cakier cookies. Look for cracked tops and set edges while centers remain slightly underbaked.
- Cool and store: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days, separating layers with parchment paper to prevent sticking.
- Freeze if desired: You can flash-freeze baked cookies on a tray before transferring to freezer bags, storing for up to 3 months. Raw scooped dough can also be flash-frozen and baked from frozen with 1–2 extra minutes added to baking time.
Notes
- Use peppermint extract sparingly; it is potent and can easily overpower the other flavors.
- Chilling the dough is optional but recommended for thicker, fudgier cookies that spread less during baking.
- Don’t overmix the dough to maintain the desired fudgy, brownie-like texture.
- For best results, remove cookies from the oven while centers are still slightly soft to avoid dryness.
- Layer cookies with parchment paper when storing to prevent sticking.
- Both baked cookies and raw dough balls can be frozen for convenient future baking.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peppermint cookies, brownie cookies, holiday treats, chocolate peppermint, festive cookies, chocolate chip peppermint, peppermint extract
