Peppermint Brownie Cookies – Chewy, Chocolaty, and Perfectly Festive
Peppermint brownie cookies bring the best parts of two favorites into one irresistible bite. Think rich, fudgy centers with crisp edges, a deep cocoa flavor, and bright pops of cool peppermint. They’re easy enough for a weeknight bake but special enough for a holiday dessert tray.
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You don’t need fancy tools or techniques—just a bowl, a whisk, and a baking sheet. If you love the brownie crackle top and the fresh zing of peppermint, these will be your new go-to cookie.
Ingredients
Method
- Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy release and cleanup.
- Melt the chocolate and butter: In a heatproof bowl, melt 1/2 cup unsalted butter with 1 cup semisweet chocolate. Use a microwave in 20-second bursts or a double boiler. Stir until smooth and glossy, then let it cool 5 minutes.
- Whisk the sugars and eggs: In a large bowl, whisk 2/3 cup granulated sugar and 1/3 cup packed brown sugar with 2 large eggs until thickened and slightly pale, about 1 minute. Add 1 teaspoon vanilla and 1/2 teaspoon peppermint extract. Stir to combine.
- Combine with melted chocolate: Pour the cooled chocolate mixture into the egg mixture. Whisk until fully blended and shiny.
- Dry ingredients: In a separate bowl, whisk 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt. This prevents cocoa clumps.
- Make the dough: Fold the dry ingredients into the chocolate mixture with a spatula. Stop mixing as soon as you no longer see streaks of flour. The batter will be thick and glossy—somewhere between brownie batter and cookie dough.
- Add mix-ins: Fold in 1/2 cup mini chocolate chips or chunks if using. This boosts the fudgy bite without altering the texture.
- Scoop: Use a 1.5-tablespoon cookie scoop or heaping tablespoon to portion dough onto prepared sheets, spacing 2 inches apart. If the dough seems too loose, let it sit 5–10 minutes to thicken slightly.
- Bake: Bake 9–11 minutes, rotating pans once. Look for set edges, glossy centers with light cracks, and a soft middle. Do not overbake; they’ll firm up as they cool.
- Top and cool: Right out of the oven, sprinkle cookies with crushed candy canes or peppermint chips. Gently press to help them stick. Cool on the sheet for 5 minutes, then move to a rack.
What Makes This Recipe So Good
- Brownie texture in cookie form: Crisp edges, soft middles, and that classic shiny, crackly top.
- Balanced peppermint flavor: Cool and refreshing without overpowering the chocolate.
- Quick to make: No chilling required if your kitchen is cool, and the dough comes together fast.
- Holiday-ready: Crushed candy canes or peppermint chips add a festive finish with minimal effort.
- Reliable results: Simple steps and everyday ingredients keep things stress-free.
Shopping List
- Unsalted butter
- Semisweet chocolate chips or chopped semisweet chocolate
- Granulated sugar
- Brown sugar (light or dark)
- Large eggs
- Vanilla extract
- Peppermint extract
- All-purpose flour
- Unsweetened cocoa powder (natural or Dutch-process)
- Baking powder
- Kosher salt
- Mini chocolate chips or chunks (optional but great)
- Crushed candy canes or peppermint baking chips (for topping)
Instructions
- Preheat and prep: Heat your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy release and cleanup.
- Melt the chocolate and butter: In a heatproof bowl, melt 1/2 cup unsalted butter with 1 cup semisweet chocolate.
Use a microwave in 20-second bursts or a double boiler. Stir until smooth and glossy, then let it cool 5 minutes.
- Whisk the sugars and eggs: In a large bowl, whisk 2/3 cup granulated sugar and 1/3 cup packed brown sugar with 2 large eggs until thickened and slightly pale, about 1 minute. Add 1 teaspoon vanilla and 1/2 teaspoon peppermint extract.
Stir to combine.
- Combine with melted chocolate: Pour the cooled chocolate mixture into the egg mixture. Whisk until fully blended and shiny.
- Dry ingredients: In a separate bowl, whisk 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon kosher salt. This prevents cocoa clumps.
- Make the dough: Fold the dry ingredients into the chocolate mixture with a spatula.
Stop mixing as soon as you no longer see streaks of flour. The batter will be thick and glossy—somewhere between brownie batter and cookie dough.
- Add mix-ins: Fold in 1/2 cup mini chocolate chips or chunks if using. This boosts the fudgy bite without altering the texture.
- Scoop: Use a 1.5-tablespoon cookie scoop or heaping tablespoon to portion dough onto prepared sheets, spacing 2 inches apart.
If the dough seems too loose, let it sit 5–10 minutes to thicken slightly.
- Bake: Bake 9–11 minutes, rotating pans once. Look for set edges, glossy centers with light cracks, and a soft middle. Do not overbake; they’ll firm up as they cool.
- Top and cool: Right out of the oven, sprinkle cookies with crushed candy canes or peppermint chips.
Gently press to help them stick. Cool on the sheet for 5 minutes, then move to a rack.
Keeping It Fresh
Let cookies cool completely before storing. Moisture trapped while warm softens the edges.
Store in an airtight container at room temperature for 3–4 days. To keep the peppermint topping crisp, layer parchment between cookies.
For longer storage, freeze baked cookies in a zip-top bag for up to 2 months. Thaw at room temperature.
You can also freeze scooped dough balls; bake from frozen at 350°F, adding 1–2 minutes to the bake time.
If you want ultra-fudgy centers day two, tuck a slice of bread or a marshmallow into the container. It keeps them from drying out without making them soggy.
Health Benefits
These are treats, but there are a few small perks. Cocoa contains flavanols, which support circulation and may benefit heart health. Peppermint can offer a gentle, cooling sensation and may help freshen breath and soothe mild digestive discomfort for some people.
To make them a bit lighter, you can reduce sugar slightly or use darker chocolate for less sweetness and more cocoa solids. Swapping in a small portion of whole wheat pastry flour adds fiber while keeping the texture tender.
What Not to Do
- Don’t overbake: The cookies should look slightly underdone in the center when you pull them.
Overbaking leads to dry, cakey results.
- Don’t add too much peppermint extract: It’s potent. More than 1/2 teaspoon can turn medicinal fast.
- Don’t skip cooling the chocolate: Hot chocolate can cook the eggs and create a grainy batter.
- Don’t pack the flour: Spoon and level it. Extra flour wrecks the fudgy texture.
- Don’t top too early or too late: Add crushed candy right after baking so it adheres, but not before baking or it can melt and bleed.
Alternatives
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum.
Let the batter rest 10 minutes before scooping to hydrate.
- Dairy-free: Swap butter for a dairy-free baking stick and use dairy-free chocolate. Texture remains close to the original.
- Double chocolate mint: Add white chocolate chips along with semisweet for a creamier contrast.
- Mocha mint: Add 1 teaspoon instant espresso powder to the dry ingredients to deepen the chocolate and balance the mint.
- Thin and crinkly: Reduce flour to 2/3 cup for a shinier, thinner cookie with more dramatic cracks. Watch the bake time closely.
- No candy cane topping: Use crushed peppermint candies, peppermint baking chips, or a drizzle of melted white chocolate with a sprinkle of cocoa nibs.
FAQ
Can I make the dough ahead of time?
Yes.
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Chill the dough up to 24 hours. Let it sit at room temperature 15–20 minutes until scoopable. Chilled dough often yields taller cookies with chewier centers.
Why didn’t I get a crackly top?
Crackle comes from dissolving sugar properly and baking at the right temperature.
Whisk the eggs and sugars until thick and slightly pale, and make sure your oven is fully preheated. A slightly wetter batter also helps—avoid excess flour.
Can I use candy canes in the dough?
You can, but keep pieces small. Larger chunks melt into sticky pockets.
It’s usually better to sprinkle on top after baking for clean texture and color.
What chocolate works best?
Semisweet (about 55–60% cacao) balances sweetness and depth. If you love intense chocolate, use bittersweet (70%), but you may want to keep the full sugar amount to avoid a dry or overly bitter cookie.
Do I need to chill the dough?
Not always. If your batter is warm or very loose, a brief 10-minute rest helps it thicken.
In hot kitchens, a short chill keeps cookies from spreading too much.
How do I prevent sticking?
Use parchment or a silicone baking mat. Let cookies sit on the sheet for 5 minutes before moving them. That short rest sets the bottoms so they lift cleanly.
Can I reduce the peppermint?
Absolutely.
Use 1/4 teaspoon for a very subtle hint or skip it and rely on the topping only. Adjust to taste after your first batch.
What if I only have natural cocoa?
Natural cocoa works fine. If you prefer a smoother, darker flavor, Dutch-process is great, but you don’t need to change the leavening in this recipe.
Why did my cookies turn cakey?
Too much flour, overbaking, or overmixing can make them cakey.
Measure flour carefully, pull them while centers are still soft, and fold the batter just until combined.
Can I make them larger?
Yes. Use a 2-tablespoon scoop and bake 11–13 minutes. Expect fewer cookies and slightly thicker centers.
Final Thoughts
Peppermint brownie cookies deliver everything you crave in a holiday treat: deep chocolate flavor, cool mint, and a chewy, fudgy bite.
They’re simple to bake, easy to customize, and consistently crowd-pleasing. Keep a stash in the freezer for last-minute gatherings or weeknight cravings. With a few thoughtful steps and the right balance of chocolate and peppermint, you’ll have a cookie that feels special any time of year.
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