Description
Peppermint Brownie Cookies combine the rich, fudgy texture of brownies with the festive flavor of peppermint, creating a decadent holiday treat. These chewy, chocolatey cookies are studded with semi-sweet chocolate chips and topped with crushed candy canes for a refreshing minty crunch. Perfect for festive gatherings or cozying up with a warm drink, these cookies offer a delightful blend of chocolate and peppermint that satisfies any sweet tooth.
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
Add-ins and Topping
- ¾ cup semi-sweet chocolate chips
- ¼ cup crushed candy canes or peppermint candies
Instructions
- Prep — heat the oven and get set: Preheat your oven to 350°F (175°C) and position the rack in the center of the oven. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. If you plan to chill the dough, set aside a small plate or tray to place the dough balls on.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder (sift if lumpy), baking powder, and salt until well combined and free of streaks or lumps.
- Mix the wet ingredients: In a large bowl, pour in the melted unsalted butter and let it cool for 1–2 minutes to avoid scrambling the eggs. Add the granulated sugar and brown sugar, then stir or beat vigorously for about 60 seconds until the mixture becomes glossy and sugar starts dissolving. 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, as peppermint extract is potent—taste a tiny bit to adjust if desired.
- Combine wet and dry mixtures: Add the dry ingredients to the wet ingredients in two portions, folding gently with a spatula just until no flour streaks remain. Then fold in the semi-sweet chocolate chips evenly, taking care not to overmix to avoid cakey cookies. The goal is a fudgy, brownie-like chew.
- Optional chilling for firmer cookies: For thicker and fudgier cookies, cover and chill the dough for 20–30 minutes. Chilling firms the butter, which helps prevent spreading during baking. If short on time, you may skip this step; cookies will spread more but remain delicious.
- Portion and decorate: Use a 2-tablespoon cookie scoop or a rounded tablespoon to portion dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently press a few extra chocolate chips on top of each dough mound and sprinkle crushed candy canes so they stick during baking.
- Bake the cookies: Place the baking sheet on the center rack and bake for 10–12 minutes. Baking for 10 minutes yields soft, fudgy centers, while 12 minutes produces a slightly more set and cakey texture. Look for slightly cracked tops and set edges, with centers still appearing slightly underbaked.
- Cool and store: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Store fully cooled cookies in an airtight container at room temperature for up to 4 days, layering with parchment paper to prevent sticking. For longer storage, freeze baked cookies by flash-freezing on a tray, then transferring them to a freezer bag for up to 3 months. You can also freeze scooped raw dough (flash-freeze then bag) and bake from frozen by adding 1–2 extra minutes to bake time.
Notes
- Sift cocoa powder before mixing if it contains lumps to ensure smooth batter.
- Using a hand mixer on low speed for the butter and sugar step can create a silkier texture but vigorous whisking works as well.
- Do not overmix the dough after combining wet and dry ingredients to maintain a fudgy texture instead of cakey.
- Chilling dough helps create thicker, fudgier cookies by preventing excessive spreading during baking.
- Remove cookies from oven while centers appear slightly soft to keep them gooey and moist as they finish setting during cooling.
- Store cookies layered with parchment to avoid sticking, and consider freezing for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peppermint brownie cookies, chocolate peppermint cookies, fudgy peppermint cookies, holiday cookies, peppermint chocolate treats
