Introduction

These Peppermint Brownie Cookies combine the fudgy richness of brownies with the festive crunch of crushed candy canes. Perfect for holiday gatherings or any time you crave a chocolatey treat with a refreshing mint twist.

A white rectangular baking dish filled with about ten dark brown chocolate cookies, each topped with small chocolate chips and white crushed peppermint candy with red stripes, scattered unevenly on top. One cookie at the upper left has a noticeable bite taken out of it, showing a moist texture inside. The dish sits on a white marbled surface with some crushed peppermint candy and chocolate chips scattered around, along with a candy cane on the lower right and a beige cloth on the upper left. In the upper right corner, there is a small wooden bowl filled with more crushed peppermint candy. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: 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 mat.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined. Sift the cocoa powder if lumpy for a smoother batter.
Step 3: In a large bowl, pour the melted butter and let it cool for 1–2 minutes. Add the granulated and brown sugars, stirring or beating until glossy and mostly dissolved.
Step 4: Add the eggs one at a time, mixing well after each to create a smooth batter. Stir in vanilla and peppermint extracts, tasting a little to check peppermint strength.
Step 5: Fold the dry ingredients into the wet mixture in two additions, just until no flour streaks remain. Then fold in the chocolate chips gently to avoid overmixing.
Step 6: For thicker, fudgier cookies, cover and chill the dough for 20–30 minutes. This step is optional but helps prevent spreading.
Step 7: Using a 2-tablespoon scoop (or a rounded tablespoon), portion dough onto the baking sheet about 2 inches apart. Press a few extra chocolate chips and sprinkle crushed candy canes on top.
Step 8: Bake for 10–12 minutes. For soft and fudgy centers, aim for 10 minutes. For slightly cakier cookies, bake for 12 minutes. Remove when edges are set and centers are still a bit soft.
Step 9: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Sift cocoa powder beforehand to avoid lumps and create a smoother texture.
Use a hand mixer on low speed when combining butter and sugars for a silkier batter.
Chill dough for thicker cookies that spread less during baking.
Swap peppermint extract for a hint of orange extract for a different festive flavor.
Use crushed chocolate peppermint candies instead of candy canes for a different texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days, layering with parchment paper to prevent sticking. For longer storage, freeze baked cookies by flash-freezing on a tray, then transferring to a freezer bag for up to 3 months. You can also freeze scooped raw dough and bake from frozen—just add 1–2 minutes to the baking time.

How to Serve

The image shows a close-up view of several dark brown, soft chocolate cookies arranged closely together on a white plate. Each cookie has a slightly cracked surface with glossy, melty chocolate chips on top, and they are sprinkled with small pieces of crushed red and white peppermint candy. One cookie in the center has a bite taken out, revealing a dense and moist chocolate inside. A red and white striped candy cane lies beside the cookies on the plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular mint extract instead of peppermint extract?

Yes, regular mint extract can be used, but peppermint extract has a crisper, cooler flavor that pairs especially well with chocolate. Adjust the amount to taste, as extracts vary in strength.

How do I make these cookies dairy-free?

Replace the unsalted butter with an equal amount of dairy-free margarine or coconut oil. Make sure to use dairy-free chocolate chips to keep the recipe fully vegan and dairy-free.