Introduction

These Peppermint Brownie Cookies combine the rich, fudgy texture of brownies with the festive crunch of peppermint candies. Perfect for the holiday season or any time you crave a chocolaty minty treat, they’re easy to make and delightfully addictive.

The image shows several rich, dark brown chocolate cookies with a slightly cracked surface and a soft, gooey center visible in the cookie with a bite taken out of it. Each cookie is topped with small chunks of crushed red and white peppermint candy and a glossy, melted chocolate chip nestled into the top. The cookies are placed closely on a white marbled surface, with a small red and white striped candy cane lying nearby. The texture of the cookies looks moist and dense, with a shiny top layer from the melted chocolate. 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 the 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.
Step 2: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined. Sift the cocoa powder beforehand if it’s lumpy to ensure a smooth batter.
Step 3: In a large bowl, pour in the melted unsalted butter and let it cool for 1–2 minutes. Add the granulated sugar and brown sugar, then stir or beat for about 60 seconds until the mixture is glossy and most sugar is dissolved.
Step 4: 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, tasting a tiny bit to check the peppermint flavor.
Step 5: Add the dry ingredients to the wet ingredients in two additions. Fold with a spatula just until no flour streaks remain to avoid overmixing, which keeps the cookies fudgy instead of cakey.
Step 6: Fold in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
Step 7 (Optional): For thicker, fudgier cookies, cover and chill the dough for 20–30 minutes to firm up the butter and reduce spreading.
Step 8: Use a 2-tablespoon cookie scoop or a rounded tablespoon to portion dough onto the prepared baking sheet, spacing them about 2 inches apart. Press extra chocolate chips on top and sprinkle with crushed candy canes so they stick during baking.
Step 9: Bake for 10–12 minutes on the center rack. For soft, fudgy centers, bake about 10 minutes. For slightly cakier cookies, bake closer to 12 minutes. Remove when edges are set and tops are slightly cracked but centers still look a bit underbaked.
Step 10: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely.

Tips & Variations

For a silkier texture, use a hand mixer on low speed when creaming the butter and sugars.
Adjust the peppermint extract amount to taste, as it is quite strong—a little goes a long way.
Try substituting crushed peppermint candies with chopped Andes mints for a different minty twist.
If you skip chilling the dough, expect a slightly thinner cookie but still delicious.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. Layer with parchment paper to prevent sticking. To freeze, flash-freeze baked cookies on a tray, then transfer to a freezer bag for up to 3 months. You can also freeze scooped raw dough—flash-freeze, bag, and bake from frozen, adding 1–2 minutes to the bake time.

How to Serve

A white rectangular tray filled with dark brown chocolate cookies stacked unevenly. Each cookie is topped with small dark chocolate chips and white and red crushed peppermint pieces scattered on the surface. One cookie on the left side has a bite taken out, showing a soft inside. Around the tray, there are small pieces of crushed peppermint and a whole red-and-white striped candy cane on a white marbled surface. A beige cloth is partially visible on the top left side, and a small white bowl filled with crushed peppermint is in the top right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peppermint extract instead of peppermint candies?

Yes, peppermint extract provides a strong mint flavor throughout the cookie, while crushed candies add crunch and bursts of peppermint. Using both creates a nice balance of texture and flavor.

What if I don’t have unsweetened cocoa powder?

It’s best to use unsweetened cocoa powder for a rich chocolate flavor without added sweetness. Substituting with sweetened cocoa can make the cookies too sweet and alter the texture.