Peppermint Brownie Cookies

Why This Recipe Works

Peppermint brownie cookies bring together the rich flavor of chocolate with a refreshing hint of mint. This combination makes for a perfect treat, especially during the holiday season. By using both unsweetened cocoa powder and semi-sweet chocolate chips, the cookies remain rich without being overly sweet. The addition of crushed candy canes not only adds a festive touch but also a delightful crunch that contrasts perfectly with the soft and chewy texture of the cookie.

Why You Should Try This Recipe

These peppermint brownie cookies are fun to make and share. They are chewy, chocolatey, and bursting with peppermint flavor, making them a delightful holiday treat or a year-round favorite for chocolate lovers. Plus, the recipe is straightforward and does not require any special techniques, making it accessible for bakers of all levels.

How to Make Peppermint Brownie Cookies

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

Equipment Needed

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Baking sheet
• Parchment paper (optional)
• Cooling rack

Step-by-Step Instructions:

Prep Heat the Oven and Get Set

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper for easier cleanup.

Mix the Dry Ingredients

In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set it aside.

Mix the Wet Ingredients

In another bowl, mix the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs, vanilla extract, and peppermint extract, and mix well.

Combine Wet + Dry Make the Dough

Gradually add the dry ingredients to the wet mixture. Stir until just combined. Then, fold in the chocolate chips and crushed candy canes.

Optional Chill for Tighter, Fudgier Cookies

For thicker cookies, consider chilling the dough in the refrigerator for about 30 minutes.

Portioning & Decorating

Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Leave some space between each cookie as they will spread while baking. Optionally, sprinkle a few extra crushed candy canes on top for decoration.

Bake Timing for Texture

Bake the cookies for 10-12 minutes, or until the edges look set but the centers still look soft. They will harden as they cool.

Cooling & Storing

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

How to Serve Peppermint Brownie Cookies

These cookies can be enjoyed warm or at room temperature. Pair them with a glass of milk, hot chocolate, or coffee for a sweet treat any time of day. They also make a great addition to holiday cookie platters!

How to Store Peppermint Brownie Cookies

Store your cookies in an airtight container at room temperature for up to one week. If you want to keep them longer, they can be frozen for up to three months. Make sure to separate layers with parchment paper to prevent sticking.

Tips & Tricks

• Use high-quality chocolate chips for the best flavor.
• Adjust the amount of peppermint extract to suit your preference.
• For a festive touch, drizzle melted white chocolate over the cooled cookies.

Variations & Substitutions

• Swap out semisweet chocolate chips for dark chocolate chips for a richer flavor.
• Use white chocolate chips or chunks for a different taste and appearance.
• Replace crushed candy canes with other minty candies for a unique twist.

FAQs

Can I make these cookies gluten-free?
Yes! You can use a gluten-free all-purpose flour blend instead of regular flour.

Can I use fresh mint instead of peppermint extract?
Fresh mint can be used, but it’s less concentrated. You may need to adjust the amount to get the desired flavor.

How can I ensure my cookies stay chewy?
Be careful not to overbake the cookies. They should look slightly underbaked when you take them out of the oven. They’ll continue to cook on the baking sheet after you remove them.

Print