Description
These Peppermint Brownie Cookies combine the rich, fudgy texture of brownies with the festive, refreshing flavor of peppermint. Loaded with semi-sweet chocolate chips and topped with crushed candy canes, they’re perfect for holiday celebrations or anytime you crave a chewy, chocolatey treat with a hint of mint.
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 & 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 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 until evenly combined with no visible streaks. For smoother batter, sift the cocoa powder if it’s lumpy and whisk continuously to prevent lumps.
- Mix the wet ingredients: In a large bowl, pour the melted unsalted butter and let it cool slightly for 1–2 minutes to avoid scrambling the eggs. Add granulated sugar and brown sugar, stirring or beating for about 60 seconds until the mixture is glossy and the sugar is mostly dissolved. Add the eggs one at a time, mixing well after each addition until the batter is smooth. Stir in the vanilla extract and peppermint extract. Taste a tiny bit for peppermint intensity – it’s strong, so use sparingly.
- Combine wet and dry mixtures to form dough: Add the dry ingredients to the wet mixture in two additions, gently folding with a spatula until just combined. Stop when no streaks of flour remain. Fold in the semi-sweet chocolate chips until evenly distributed. Be careful not to overmix to keep the cookies fudgy rather than cakey.
- Optional chill for tighter, fudgier cookies: Cover the dough and chill for 20–30 minutes if you prefer thicker, fudgier cookies. Chilling firms the butter and limits spreading. If short on time, you can skip chilling; cookies will spread more but remain delicious.
- Portion and decorate: Use a 2-tablespoon cookie scoop (or rounded tablespoon for smaller cookies) to portion dough onto the prepared baking sheet about 2 inches apart. Gently press additional chocolate chips on top of each dough mound and sprinkle crushed candy canes to adhere during baking.
- Bake for desired texture: Bake on the center rack for 10–12 minutes. At 10 minutes, cookies will be soft and fudgy in the center (recommended). At 12 minutes, they will be more set and slightly cakier. Look for slightly cracked tops and set edges; centers should still appear slightly underbaked. Remove cookies while centers are still soft—they will finish setting on the hot baking sheet for a gooey texture.
- 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 cooled cookies in an airtight container at room temperature for up to 4 days, layering with parchment paper to avoid sticking. To freeze, flash-freeze baked cookies on a tray, then transfer to a freezer bag for up to 3 months. Raw dough can also be flash-frozen in scoops and baked from frozen, adding 1–2 minutes to bake time.
Notes
- Use a hand mixer on low speed for the sugar and butter step for a silkier texture, or whisk vigorously by hand if preferred.
- Sifting cocoa powder helps avoid lumps and creates a smoother batter.
- Don’t overmix after adding dry ingredients to maintain fudgy texture.
- Chilling dough is optional but recommended for thicker, less spread-out cookies.
- Remove cookies from oven slightly underbaked to keep them gooey and soft inside.
- Store cookies layered with parchment paper to prevent sticking.
- Cookies freeze well both baked and raw for convenient future baking or snacking.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peppermint Brownie Cookies, Chocolate Peppermint Cookies, Holiday Cookies, Fudgy Cookies, Peppermint Chocolate Chip Cookies
