Peppermint Brownie Cookies
These Peppermint Brownie Cookies are rich, fudgy, and infused with a cool peppermint flavor, making them a delightful treat for the holidays and special occasions.
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.
Notes
To keep cookies soft, add a slice of bread to the container where they're stored. They can be frozen for up to 2 months.