Description
Delight in these Peppermint Brownie Cookies that combine the rich, fudgy texture of brownies with the festive crunch and flavor of peppermint. Featuring a tender cocoa dough loaded with semi-sweet chocolate chips and crushed candy canes, these cookies offer a perfect balance of chewy and soft with a refreshing minty kick, ideal for holiday celebrations or any time you crave a decadent treat.
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
- 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 mat to prevent sticking. If chilling the dough, set aside a plate or tray to hold the dough balls.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined and free of lumps. Sifting the cocoa powder is recommended if it’s clumpy for a smoother batter.
- Mix the wet ingredients: In a large bowl, pour in the melted unsalted butter and let it cool for 1-2 minutes to avoid cooking the eggs. Add the granulated sugar and brown sugar and mix or beat for about 60 seconds until glossy and mostly dissolved. Add the eggs one at a time, mixing thoroughly after each. Stir in the vanilla and peppermint extracts, tasting a small amount to check the peppermint intensity.
- Combine wet and dry ingredients to make the dough: Add the dry mixture to the wet in two additions. Fold gently with a spatula until just combined without overmixing, then fold in the semi-sweet chocolate chips evenly. Avoid overmixing to preserve the fudgy, chewy texture.
- Optional chilling for fudgier cookies: Cover the bowl and chill the dough for 20–30 minutes if you want thicker, fudgier cookies. Chilling firms the butter and reduces spreading during baking. If short on time, you can skip this step, but expect slightly thinner cookies.
- Portion and decorate: Use a 2-tablespoon cookie scoop or a rounded tablespoon to drop dough onto the prepared baking sheet about 2 inches apart. Press a few extra chocolate chips on top, then sprinkle with crushed candy canes to stick while baking.
- Bake the cookies: Bake on the center rack for 10 to 12 minutes. Baking for 10 minutes results in soft, fudgy centers, while 12 minutes yields slightly more set and cakier cookies. Look for cracked tops with set edges and centers that are still a touch underbaked.
- Cool and store: Let cookies cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to 4 days, layering with parchment paper to prevent sticking. For freezing, flash-freeze baked cookies or scooped dough on trays before transferring to freezer bags; baked cookies keep up to 3 months, dough can be baked from frozen with an additional 1–2 minutes baking time.
Notes
- Sifting cocoa powder helps eliminate lumps and creates a smoother batter.
- Using a hand mixer on the butter and sugar step yields a silkier texture but is optional.
- Folding the dough gently prevents gluten development for a fudgy texture, not cakey.
- Chilling dough is optional but recommended for thicker, fudgier cookies.
- Removing cookies when centers are still soft keeps them gooey and prevents drying out.
- Extra chocolate chips and crushed candy canes on top add visual appeal and extra flavor.
- You can freeze baked cookies or raw dough for convenience.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Keywords: peppermint brownie cookies, chocolate peppermint cookies, holiday cookies, fudgy brownie cookies, peppermint chocolate chip cookies
