Why You’ll Love This Peppermint Brownie Cookies
These Peppermint Brownie Cookies mix brownie richness with bright peppermint. They are fudgy, chocolatey, and have a cool mint pop from crushed candy. The cookies hold a soft center and slightly crisp edges when you bake them right. They work for holiday parties, a simple dessert after dinner, or a sweet gift wrapped in a jar.
Why Make This Recipe
This recipe is easy and uses common pantry items. You do not need special equipment. The dough comes together fast, and the cookie shape stays thick and chewy. If you like brownies and mint together, these cookies give both in one bite. They are a good change from plain chocolate cookies and more special than a plain brownie.
This introduction tells what the cookie is and why it fits many occasions. You will find the steps clear and the result satisfying. If you like simple chocolate treats, you might also enjoy a different chewy bar like the one-bowl white chocolate brownies I tried recently for a quick bake. Here is a link you can read for a similar easy bar idea: one-bowl white chocolate brownies.
What You Need for Peppermint Brownie Cookies
You need small tools and a few baking basics:
- A mixing bowl
- Measuring cups and spoons
- A whisk or spoon for mixing
- A baking sheet
- Parchment paper or a silicone mat
- An oven thermometer helps for steady bake
- A cookie scoop or tablespoon for portioning
How to Make Peppermint Brownie Cookies
This section guides you through the full method. Read the directions once before you start so you know the flow. The dough is soft and a little fudgy; that is normal. If you want tighter, fudgier cookies, chilling helps. Bake until the edges look set but the center stays soft. Cool the cookies on the baking sheet for a few minutes, then move to a rack so the center finishes setting without overbaking.
Directions:
- Prep — heat the oven and get set
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or a mat. Let the melted butter cool a bit so it does not cook the eggs when mixed.
- Mix the dry ingredients
- In a bowl, whisk together 1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt. Make sure the cocoa has no lumps.
- Mix the wet ingredients
- In a second bowl, combine ½ cup melted unsalted butter, 1 cup granulated sugar, and ½ cup packed brown sugar. Stir until smooth. Add 2 large eggs one at a time, then add 1 teaspoon vanilla extract and ½ teaspoon peppermint extract. Mix until combined.
- Combine wet + dry — make the dough
- Add the dry mix to the wet mix and stir until just combined. Fold in ¾ cup semi-sweet chocolate chips and ¼ cup crushed candy canes or peppermint candies. The dough will be thick and slightly sticky.
- Optional chill for tighter, fudgier cookies
- You can chill the dough for 30–60 minutes. This firms the dough and makes a denser, chewier cookie. If you skip chilling, the cookies will spread a little more and be slightly more cake-like.
- Portioning & decorating
- Use a cookie scoop or tablespoon to portion dough into even balls. Place them about 2 inches apart on the prepared pan. Press a few extra chocolate chips or peppermint bits on top for a pretty finish.
- Bake — timing for texture
- Bake for 10–12 minutes. For softer centers, take them out at the lower time. For a bit more set center, leave them a minute or two longer. The tops should look cracked and the edges set.
- Cooling & storing
- Let cookies cool on the pan for 5 minutes, then move to a wire rack. Store fully cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze.
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
Best Ways to Serve Peppermint Brownie Cookies
Serve these cookies slightly warm for the best texture. A warm cookie has soft center and slightly melty chips. Try them with:
- A glass of cold milk for a classic pairing.
- Hot chocolate or coffee to balance the mint.
- Vanilla ice cream sandwiched between two cookies for a cool treat.
- On a dessert plate with extra crushed peppermint on top for guests.
These cookies also work well on a cookie tray for holidays. They look festive with crushed candies on top and can be mixed with other cookie flavors for variety.
How to Store Peppermint Brownie Cookies
- Room temperature: Store in an airtight container for up to 4 days. Add a slice of bread in the container to help keep them soft.
- Refrigerate: You can refrigerate the cookies for up to a week, but they may dry slightly.
- Freeze: Freeze baked cookies in a single layer on a tray, then move to a freezer bag. They keep well for up to 3 months. Thaw at room temperature before serving.
- Dough: You can freeze cookie dough balls on a tray, then transfer to a bag. Bake from frozen, adding a minute or two to the bake time.
Easy Tips to Make Peppermint Brownie Cookies
- Measure flour correctly. Spoon into the cup and level off to avoid dry, dense cookies.
- Use good quality cocoa for rich chocolate flavor.
- Let melted butter cool slightly so it does not scramble the eggs.
- Don’t overmix once you add flour. Mix until just combined.
- If you want stronger peppermint, add a touch more peppermint extract, but go slow—it is strong.
- Press extra chocolate chips on top right after scooping to make cookies look good after baking.
- For a chewier result, chill the dough. For a softer, more spread cookie, skip chilling.
Here is another easy cookie idea for when you want a nutty change: almond butter chocolate chip cookies.
Try These Variations of Peppermint Brownie Cookies
- Double chocolate: Use dark chocolate chips and an extra tablespoon of cocoa for a deeper chocolate flavor.
- White chocolate peppermint: Swap semi-sweet chips for white chocolate chips and add a touch more peppermint.
- Nutty twist: Fold in chopped toasted almonds for crunch.
- Spicy mint: Add a pinch of cinnamon for warm spice with mint.
- Mini cookie bars: Press dough into a small baking pan and bake for 18–22 minutes. Cut into squares for brownie-like bars.
Common Questions About Peppermint Brownie Cookies
Common Questions About Peppermint Brownie Cookies
Q: Can I use peppermint oil instead of peppermint extract?
A: Peppermint oil is stronger. If you use oil, use far less—start with a drop and add carefully. Stick to peppermint extract for easy, safe flavor.
Q: What if my dough is too sticky to shape?
A: Chill the dough 20–60 minutes. You can also wet your hands lightly or use a scoop dipped in water to portion.
Q: Can I make these gluten-free?
A: Yes. Replace the all-purpose flour with a 1-to-1 gluten-free flour blend and check the mix for the right texture. You may need a touch more or less flour.
Q: How do I keep cookies soft for several days?
A: Store in an airtight container with a slice of bread or a small piece of apple. Replace the bread or apple every day or two.
Q: Can I skip the candy cane topping?
A: Yes. The cookies still taste great without crushed candy. The candy adds texture and a festive look.
Final Thoughts
These Peppermint Brownie Cookies are simple to make and give you a mix of brownie texture and minty brightness. The recipe works for holiday baking or a special treat any time you want chocolate with a cool peppermint note. Use the tips here to get the texture you like—softer, chewier, or a bit crisper at the edges.
Ready to Give It a Try?
Gather the ingredients, preheat the oven, and start mixing. The steps are easy and the results are worth the small effort. You can make the dough ahead and chill, or bake the same day for warm, fresh cookies.
Conclusion
If you want a tested version with clear steps and a short video to watch while you bake, try this trusted guide for the same cookie idea on the New York Times site: Peppermint Brownie Cookies Recipe (with Video).
Print
Peppermint Brownie Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Peppermint Brownie Cookies combine brownie richness and bright peppermint, resulting in fudgy, chocolatey cookies with a cool mint flavor from crushed candy canes.
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 packed brown sugar
- 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
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In a second bowl, mix the melted butter, granulated sugar, and brown sugar until smooth. Add the eggs one at a time, then stir in the vanilla and peppermint extracts.
- Combine the dry ingredients with the wet ingredients and mix until just combined. Fold in the chocolate chips and crushed candy canes.
- Optionally, chill the dough for 30–60 minutes.
- Use a cookie scoop or tablespoon to portion the dough into balls and place them on the baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes, watching for the tops to look cracked and the edges to be set.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For a chewier texture, chill the dough; for a softer, more spread-out cookie, skip this step.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg