Peppermint Brownie Cookies
These cookies blend rich, fudgy brownie flavor with a bright peppermint kick, making them perfect for holiday baking or a weeknight treat.
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.
Notes
Store cooled cookies in an airtight container. They can be frozen for up to 3 months. To keep fresh, store at room temperature for up to 3 days, or refrigerate for up to 1 week.