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Peppermint Brownie Cookies Recipe

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★★★★★

4.5 from 145 reviews

These Peppermint Brownie Cookies combine the rich, fudgy texture of a classic brownie with the festive flavor of peppermint and a delightful crunch from crushed candy canes. Perfect for holiday gatherings or any time you crave a chewy, chocolatey treat with a refreshing mint twist.

Ingredients

Scale

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
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract

Mix-ins

  • ¾ cup semi-sweet chocolate chips
  • ¼ cup crushed candy canes or peppermint candies

Instructions

  1. Prep — heat the oven and get set: 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 baking mat. If you plan to chill the dough, set aside a small plate or tray for the dough balls.
  2. Mix the dry ingredients: In a medium bowl, measure and add the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisk together thoroughly until evenly combined and there are no visible streaks. For a smoother batter, sift the cocoa powder if it’s lumpy, then continue whisking.
  3. Mix the wet ingredients: In a large bowl, pour in the melted unsalted butter and let it cool slightly for 1–2 minutes to prevent scrambling the eggs. Add granulated sugar and brown sugar, then stir or beat for about 60 seconds until the mixture is glossy and most of the sugar has dissolved. Add the eggs one at a time, mixing well after each addition to create a smooth batter. Stir in the vanilla extract and peppermint extract carefully, tasting a tiny bit of batter to check the peppermint flavor strength.
  4. Combine wet and dry — make the dough: Add the dry mixture to the wet mixture in two additions. Fold gently with a spatula until just combined, stopping as soon as there are no visible flour streaks. Fold in the semi-sweet chocolate chips evenly. Avoid overmixing to maintain a fudgy, brownie-like texture.
  5. Optional chill for tighter, fudgier cookies: For thicker, fudgier cookies, cover the dough bowl and chill for 20–30 minutes to firm the butter and reduce spreading. If short on time, skip this step; cookies will spread more but remain delicious.
  6. Portioning and decorating: Use a 2-tablespoon cookie scoop or a rounded tablespoon for smaller cookies to portion dough onto the prepared baking sheet, spacing about 2 inches apart. Gently press extra chocolate chips on top and sprinkle crushed candy canes to help them adhere during baking.
  7. Bake — timing for texture: Bake on the center rack for 10–12 minutes. Baking for 10 minutes yields soft and fudgy centers, while 12 minutes creates slightly more set, cakier cookies. Look for slightly cracked tops and set edges; cookie centers should still appear slightly underbaked. Remove cookies while centers are soft to allow residual heat to finish setting, preserving a gooey texture.
  8. Cooling and storing: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to 4 days, layering with parchment paper to prevent sticking. To freeze, flash-freeze baked cookies on a tray, then store in a freezer bag for up to 3 months. Raw scooped dough can also be flash-frozen and baked from frozen, adding an extra 1–2 minutes to the baking time.

Notes

  • Sifting cocoa powder ensures a smooth batter, preventing lumps in your cookie dough.
  • Use peppermint extract sparingly—it’s potent and can overpower the other flavors.
  • Chilling dough before baking helps cookies keep their shape and become fudgier.
  • Don’t overmix the dough; overworked gluten makes cookies cakier, not chewy.
  • Remove cookies from the oven when centers are still soft to keep them gooey after cooling.
  • Store cookies with parchment layers to prevent sticking.
  • Both baked cookies and raw dough can be frozen for convenience later.

Keywords: peppermint brownie cookies, chocolate peppermint cookies, holiday cookies, fudgy cookies, peppermint extract cookies, chocolate chip cookies, festive cookies

Find it online: https://todayquickmeals.com/peppermint-brownie-cookies-recipe/