Meet your new festive favorite: Peppermint Brownie Cookies
These Peppermint Brownie Cookies are fudgy, chocolatey, and bright with a hint of mint. They bake up soft in the middle with slightly crisp edges and a sprinkle of crushed candy cane on top. They are easy to make and great for holidays or any time you want a chocolate-peppermint treat. If you like other brownie-style cookies, you might also enjoy this take on classic brownie cookies.
What makes these cookies special
These cookies combine two favorite things: rich brownie texture and cool peppermint flavor. They use melted butter and extra chocolate chips to keep the cookie dense and fudgy, while the peppermint extract and crushed candy cane add a fresh, bright finish. They work well for cookie swaps, gift boxes, or serving after a winter meal.
Step-by-step: How to make Peppermint Brownie Cookies
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
Directions:
- Prep — heat the oven and get set: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or use a nonstick mat. Have a cookie scoop or spoon ready.
- Mix the dry ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well blended.
- Mix the wet ingredients: In a larger bowl, beat the melted butter with the granulated and brown sugars until smooth. Add the eggs one at a time, then stir in the vanilla and peppermint extracts.
- Combine wet + dry — make the dough: Pour the dry mix into the wet mix and fold until just combined. Stir in the chocolate chips.
- Optional chill for tighter, fudgier cookies: If you want thicker, fudgier cookies, cover the dough and chill for 30–60 minutes. Chilling helps control spread.
- Portioning & decorating: Scoop dough by rounded tablespoons or using a cookie scoop and place on the prepared sheets, leaving space between. Press a few extra chocolate chips on top and sprinkle crushed candy cane over each.
- Bake — timing for texture: Bake 9–12 minutes. For soft and chewy centers, bake on the shorter side; for firmer, slightly crisper cookies, bake a minute or two more.
- Cooling & storing: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely before storing.
Simple ways to serve these peppermint brownie cookies
Serve them slightly warm with a glass of cold milk or with hot coffee. They also work well on a cookie platter or tucked into holiday gift boxes. For a dessert plate, add a scoop of vanilla ice cream and a drizzle of chocolate sauce.
Storing and keeping them fresh
Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, add a slice of bread to the container — it helps retain moisture. For longer storage, freeze baked cookies in a single layer on a tray until firm, then pack in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
Handy tips to get perfect results
- Measure flour carefully: spoon and level for best texture.
- Use room-temperature eggs so they mix evenly.
- Don’t overmix once you add the dry ingredients; mix until just combined.
- If you want extra mint intensity, add another 1/4 teaspoon peppermint extract, but add carefully — peppermint can overpower quickly.
- For a different texture idea and related inspiration, check this take on meltaway brownie cookies.
Quick variations you can try
- Double Chocolate Peppermint: Add 2 tablespoons cocoa nibs or extra chocolate chips.
- Mint Frosted: After cooling, spread a thin mint buttercream and top with crushed candy cane.
- Nutty Twist: Mix in 1/2 cup chopped toasted pecans or almonds for crunch.
- Less mint: Omit the peppermint extract and just use crushed candy cane for a milder flavor.
Estimated nutrition (per cookie; approximate)
- Calories: 170
- Fat: 9 g
- Carbohydrates: 21 g
- Protein: 2 g
- Fiber: 1.5 g
(Values vary by exact ingredients and cookie size.)
Family-friendly serving ideas
- Pack a few in lunchboxes for a special treat.
- Serve on a holiday dessert table with assorted cookies and candies.
- Make a cookie and milk station for kids — warm cookies, small milk bottles, and toppings to add.
- Turn one into an ice cream sandwich for family dessert night.
What to pair with peppermint brownie cookies
- Drinks: Hot chocolate, black coffee, or peppermint tea balance the sweetness.
- Desserts: Vanilla ice cream or a simple chocolate mousse.
- Savory: A mild cheese plate can be an unexpected, nice contrast for adults.
Frequently Asked Questions
Q: Can I use baking chocolate or cocoa powder interchangeably?
A: This recipe uses cocoa powder. If you want to use melted baking chocolate, reduce the fat slightly and adjust sugar to taste. Stick to cocoa for best fudgy texture.
Q: Can I skip the peppermint extract and just use crushed candy cane?
A: Yes. The extract gives stronger mint flavor, but crushed candy cane still adds minty crunch and sweetness.
Q: How do I stop my cookies from spreading too much?
A: Chill the dough for 30–60 minutes before baking, and avoid using overly warm baking sheets. Use a cookie scoop to keep even sizes.
Q: Can I make these gluten-free?
A: Yes. Substitute a 1:1 gluten-free flour blend and check the blend’s xanthan gum content. Baking times may vary slightly.
Q: Can I freeze the dough?
A: Yes. Scoop dough onto a tray, freeze until firm, then transfer to a bag. Bake from frozen, adding 1–2 extra minutes to the bake time.
Conclusion
If you want a tested recipe with a video walkthrough, see this Peppermint Brownie Cookies Recipe (with Video) from the New York Times: Peppermint Brownie Cookies Recipe (with Video). For another fudgy version and serving ideas, check this Fudgy Peppermint Brownie Cookies article: Fudgy Peppermint Brownie Cookies – Broma Bakery. If you’re curious about a frosted approach, here’s a detailed Frosted Peppermint Brownie Cookies recipe: Frosted Peppermint Brownie Cookies {From Scratch} – Cooking Classy.
Peppermint Brownie Cookies
Ingredients
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 room-temperature
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
Mix-ins
- ¾ cup semi-sweet chocolate chips plus a few extra for topping
- ¼ cup crushed candy canes or peppermint candies for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or use a nonstick mat.
- Have a cookie scoop or spoon ready.
Mix Dry Ingredients
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt until well blended.
Mix Wet Ingredients
- In a larger bowl, beat the melted butter with the granulated and brown sugars until smooth.
- Add the eggs one at a time, then stir in the vanilla and peppermint extracts.
Combine Wet and Dry
- Pour the dry mix into the wet mix and fold until just combined.
- Stir in the chocolate chips.
Chill (Optional)
- If desired, cover the dough and chill for 30–60 minutes for thicker, fudgier cookies.
Portion and Bake
- Scoop dough by rounded tablespoons onto the prepared sheets, leaving space between each.
- Press a few extra chocolate chips on top and sprinkle crushed candy cane over each.
- Bake for 9–12 minutes, adjusting time for desired texture.
Cooling
- Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
