What these Peppermint Brownie Cookies are like
These cookies blend rich, fudgy brownie flavor with a bright peppermint kick. They have a soft, slightly chewy center and chocolate chips for texture. They are quick to mix and work great for holiday baking or a weeknight treat. If you like dense chocolate cookies, you might also enjoy brownie cookies with a similar texture.
Why you’ll want to bake them
- Fast to make with common pantry ingredients.
- Dense, fudgy texture that feels like a brownie in cookie form.
- Peppermint adds a fresh, festive twist.
- Easy to share at parties or pack in lunchboxes.
Step-by-step: Making Peppermint Brownie Cookies
Ingredients you’ll need
- 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
Directions — clear baking steps
- Prep — heat the oven and get set: Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- Mix the dry ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Mix the wet ingredients: In a larger bowl mix melted butter with granulated and brown sugars until smooth. Whisk in eggs, vanilla, and peppermint extract until combined.
- Combine wet + dry — make the dough: Fold the dry mix into the wet mix until just combined. Stir in ¾ cup chocolate chips and most of the crushed candy canes, saving a little for topping.
- Optional chill for tighter, fudgier cookies: Cover and chill 20–30 minutes. Chilling helps the cookies spread less and become fudgier.
- Portioning & decorating: Use a tablespoon or cookie scoop to portion dough onto the prepared sheet, spacing about 2 inches apart. Press a few extra chips and candy pieces on top for looks.
- Bake — timing for texture: Bake 9–11 minutes for a fudgy center, or 12–14 minutes if you prefer them more set. Edges should look set while centers may still be soft.
- Cooling & storing: Let cookies cool on the pan 5 minutes, then move to a rack to cool fully. Store cooled cookies in an airtight container.
Best ways to serve these cookies
Serve warm with a glass of milk or a scoop of vanilla ice cream for an easy dessert. They also work well on a cookie platter or as part of a holiday box. For a creative pairing, try them alongside a peppermint-flavored cheesecake like this brownie peppermint cheesecake for a two-dessert spread.
How to keep them fresh
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep up to 1 week in an airtight container. Bring to room temp or warm slightly before serving.
- Freezing: Freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature.
Simple tips for best results
- Measure flour with the scoop-and-level method; too much flour makes cookies dry.
- Use good cocoa powder for deep chocolate flavor.
- If you want extra fudginess, chill the dough before baking.
- Don’t overbake — pull them when centers are still a bit soft.
- For more tips on making very soft, fudgy cookies, see this Meltaway Brownie Cookies guide.
Quick variations you can try
- Frosted: Top with a thin white chocolate or buttercream frosting and extra crushed peppermint.
- White chocolate & peppermint: Swap semi-sweet chips for white chocolate chips.
- Nutty: Add ½ cup chopped pecans or walnuts for crunch.
- Mini cookie: Make smaller 1-inch drops for bite-sized treats.
Approximate nutritional information (per cookie)
These are estimates for one cookie if the batch makes about 24 cookies:
- Calories: ~190 kcal
- Fat: ~9 g
- Carbohydrates: ~24 g
- Protein: ~2 g
Note: Values vary with exact sizes and ingredients.
Family-friendly serving ideas
- Pack one or two in lunchboxes as a special treat.
- Serve warm with hot chocolate during family movie night.
- Make ice cream sandwiches using two cookies and a small scoop of vanilla ice cream between them.
- Bring to group events or school parties — they are easy to share.
What pairs well with these cookies
- Drinks: cold milk, hot chocolate, coffee, or peppermint tea.
- Desserts: scoop of vanilla or peppermint ice cream, chocolate sauce drizzle.
- Savory contrast: pair with lightly salted nuts or a cheese board for adults.
Frequently Asked Questions
Q: Can I skip the peppermint extract?
A: Yes. Replace it with more vanilla for a plain brownie cookie, or use ¼ teaspoon if you want a milder mint note.
Q: How do I make cookies chewier or cakier?
A: For chewier, use slightly less flour and take them out a minute or two earlier. For cakier, add a little more flour and bake a bit longer.
Q: Can I use vegetable oil instead of butter?
A: You can, but butter gives better flavor and slightly firmer texture. If you use oil, the cookies may be softer and flatter.
Q: Can I freeze the dough before baking?
A: Yes. Scoop dough onto a tray, freeze until firm, then store in a bag. Bake from frozen, adding 1–2 minutes to bake time.
Conclusion
If you want a guided video version, try Peppermint Brownie Cookies Recipe (with Video). For a frosted option with full instructions, see Frosted Peppermint Brownie Cookies {From Scratch} – Cooking Classy. For a very fudgy take with strong chocolate notes, check Fudgy Peppermint Brownie Cookies – Broma Bakery.
Peppermint Brownie Cookies
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder Use good quality cocoa for deep flavor.
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (melted) Melt before mixing.
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract Can be replaced with more vanilla for a plain flavor.
Add-ins
- ¾ cup semi-sweet chocolate chips Extra for topping, if desired.
- ¼ cup crushed candy canes or peppermint candies Save some for topping.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
Mixing Ingredients
- In a bowl, whisk together dry ingredients: flour, cocoa powder, baking powder, and salt.
- In a larger bowl, mix melted butter with granulated and brown sugars until smooth. Whisk in eggs, vanilla, and peppermint extract until combined.
- Fold the dry mix into the wet mix until just combined. Stir in chocolate chips and most of the crushed candy canes.
Chilling and Baking
- Optionally, cover and chill the dough for 20–30 minutes for a tighter, fudgier cookie.
- Use a tablespoon or cookie scoop to portion dough onto the prepared sheet, spacing about 2 inches apart. Press extra chips and candy on top.
- Bake for 9–11 minutes for a fudgy center, or 12–14 minutes for a more set cookie. Edges should look set while centers may still be soft.
- Let cookies cool on the pan for 5 minutes, then move to a rack to cool fully.
