Peppermint Brownie Cookies

why make this recipe

Peppermint Brownie Cookies combine the best of brownies and cookies: fudgy, chocolatey centers with a crisp edge and a bright peppermint pop. They’re festive, simple to make, and work well for holiday cookie exchanges or an indulgent weeknight treat.

introduction

These cookies come together quickly from pantry staples and deliver rich chocolate flavor with a cool peppermint finish. The texture lands between a gooey brownie and a chewy cookie — ideal if you like dense, fudgy bites rather than cakey cookies. If you enjoy other peppermint-chocolate treats, you might also like this take on chocolate thumbprints with peppermint accents: chocolate peppermint thumbprint cookies.

how to make Peppermint Brownie Cookies

A straightforward method yields deep chocolate flavor and a bright minty finish. Follow the Ingredients and Directions below for consistent results.

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 the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats and have a cookie scoop or tablespoon ready.

Mix the dry ingredients
Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. Break up any cocoa clumps so the mixture is uniform.

Mix the wet ingredients
In a large bowl, whisk the melted butter with the granulated and brown sugars until shiny. Add the eggs one at a time, mixing until smooth, then stir in vanilla and peppermint extracts.

Combine wet + dry — make the dough
Fold the dry ingredients into the wet mixture until just combined. Stir in the chocolate chips. The dough will be thick and slightly tacky — not stiff like drop-cookie dough but dense like brownie batter.

Optional chill for tighter, fudgier cookies
For a thicker, fudgier cookie, chill the dough for 20–30 minutes. Chilling helps the cookies spread less and gives a chewier interior.

Portioning & decorating
Scoop dough by rounded tablespoons or a small cookie scoop (about 1 to 1 ½ tablespoons). Roll lightly if needed and place 2 inches apart on prepared sheets. Press a few extra chocolate chips on top if desired. Sprinkle crushed candy canes over the tops for a festive look and crunchy peppermint burst.

Bake — timing for texture
Bake for 9–12 minutes depending on your oven and desired texture. For very fudgy centers, aim for 9–10 minutes; for slightly firmer but still chewy cookies, bake 11–12 minutes. Edges should be set and centers slightly soft.

Cooling & storing
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days, separating layers with parchment. For longer storage, freeze in a single layer then transfer to a freezer-safe bag for up to 3 months.

how to serve Peppermint Brownie Cookies

Serve warm with a glass of cold milk or a mug of hot chocolate for a double-chocolate experience. They’re also lovely plated alongside vanilla ice cream or a scoop of peppermint bark gelato for a dessert sampler.

how to store Peppermint Brownie Cookies

Room temperature: Store in an airtight container for up to 4 days.
Refrigerator: Keep for up to 10 days, but bring to room temperature before serving to restore tenderness.
Freezer: Freeze baked cookies for up to 3 months; thaw at room temperature or warm briefly in a low oven.

tips to make Peppermint Brownie Cookies

• Measure flour properly — spoon into the cup and level off to avoid dry, cakey cookies.
• Use good-quality cocoa and chocolate chips for the best chocolate depth.
• Don’t overmix once the dry ingredients are added; overworking can create a tougher texture.
• Adjust peppermint extract cautiously — ½ teaspoon is bright; reduce to 1/4 teaspoon for a subtler mint note.
• For evenly sized cookies, chill the dough briefly and use a scoop.

variation (if any)

• Dark chocolate lovers: Swap semi-sweet chips for chopped dark chocolate.
• Double peppermint: Add finely chopped Andes mints into the dough for pockets of creamy mint.
• Nutty twist: Fold in ½ cup chopped toasted pecans or walnuts for crunch.
• Gluten-free: Substitute a 1:1 gluten-free flour blend for the all-purpose flour.

FAQ

Q: Can I make the dough ahead?
A: Yes — refrigerate the dough for up to 48 hours or freeze scooped dough balls for up to 3 months. Bake from frozen, adding a minute or two to the bake time.

Q: Why are my cookies cakey instead of fudgy?
A: Likely too much flour or overbaking. Measure flour carefully and remove cookies when centers are just set.

Q: Can I skip the candy cane topping?
A: Absolutely; the cookies are delicious plain or with extra chocolate on top.

Conclusion

If you want the original inspiration and a tested recipe with a video to follow, check the New York Times version for a polished reference: Peppermint Brownie Cookies Recipe (with Video).