Peppermint Brownie Cookies: Unwrap Fudgy Holiday Bliss

A simple, clear guide for making Peppermint Brownie Cookies is below.

introduction

These peppermint brownie cookies mix the rich taste of brownies with a soft cookie feel and a cool peppermint bite. They work well for holidays, gifts, and quick treats. You will get fudgy centers, crackly tops, chocolate chips, and crunchy peppermint pieces. If you like easy chocolate recipes, you may also enjoy a similar one like one-bowl white chocolate brownies that use a quick mix and bake method.

This introduction shows what to expect from the full recipe. Read the whole page to learn why this cookie is special, what tools you need, the full ingredient list, step-by-step directions, serving ideas, storage tips, small tricks to get great results, fun variations, and common questions answered in plain words.

Why You’ll Love This Peppermint Brownie Cookies

You will love these cookies because they give two classic treats in one: brownie flavor and cookie ease. Each bite is soft and fudgy inside and slightly crisp on the outside. The peppermint adds a fresh, cool note that balances the rich chocolate. The cookies are great for holiday trays, cookie swaps, or a quick after-dinner dessert.

They are easy to make with common pantry items. You can change a few ingredients to fit diets, like using coconut oil for dairy-free or a gluten-free flour blend. The recipe lets you control sugar and peppermint level so you can make them mild or bold.

Why Make This Recipe

Make this recipe when you want a dessert that looks and tastes special without long work. The dough mixes in one bowl, so cleanup is quick. The cookies travel well and hold their shape in a tin or box. They also freeze well, so you can bake ahead.

This recipe works for bakers of all levels. If you are new to baking, the steps are clear and forgiving. If you bake often, you can try the variations to make new flavors. The peppermint-chocolate match is a crowd-pleaser, and kids usually love the bright candy pieces on top.

What You Need for Peppermint Brownie Cookies

You need a few basic tools and a simple oven. Here is what helps:

• Mixing bowl (large)
• Electric mixer or strong whisk
• Measuring cups and spoons
• Rubber spatula or wooden spoon
• Baking sheet or cookie sheet
• Parchment paper or a silicone mat
• Cooling rack
• Small bowl for crushed peppermint

If you want more holiday dessert ideas or simple sweets for a party, check a list of easy treats at holiday desserts. The link shows different recipes that pair well with these cookies.

How to Make Peppermint Brownie Cookies

This is a clear step plan before you follow the full directions below. The dough is mixed, then scooped and baked until the edges set and the center stays soft. Chill the dough briefly if you want thicker cookies. Add the crushed peppermint on top for a festive look.

Ingredients:

1 cup Unsalted Butter (softened, substitute with coconut oil for dairy-free)
1 cup Granulated Sugar (adjust to taste)
1/2 cup Brown Sugar (dark brown sugar recommended for richer taste)
2 large Eggs (can use flax eggs for a vegan option)
1 teaspoon Vanilla Extract (can substitute with almond extract)
1/2 teaspoon Peppermint Extract (adjust to taste)
1 1/2 cups All-Purpose Flour (or gluten-free blend)
1/3 cup Unsweetened Cocoa Powder (Dutch-processed yields milder taste)
1 teaspoon Baking Soda (essential for cookie rise)
1 pinch Salt (omit for low-sodium diet)
1 cup Semi-Sweet Chocolate Chips (dark chocolate chunks can be used)
1/2 cup Crushed Peppermint Candies or Candy Canes (chocolate-coated mints are a sweet alternative)

Directions:

How to Make Peppermint Brownie Cookies

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone mat.
2. In a large bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1/2 cup brown sugar until smooth and slightly fluffy. Use an electric mixer or whisk.
3. Add 2 large eggs one at a time, beating well after each. Stir in 1 teaspoon vanilla extract and 1/2 teaspoon peppermint extract. Mix until even.
4. In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1/3 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1 pinch salt.
5. Gradually add the dry mix to the wet mix. Stir until just combined. Do not overmix.
6. Fold in 1 cup semi-sweet chocolate chips. If the dough seems too soft, chill 15–30 minutes to make scooping easier.
7. Scoop cookie dough by tablespoon or use a small cookie scoop. Place dough balls 2 inches apart on the baking sheet. Press each ball gently to flatten slightly.
8. Sprinkle a small pinch of the 1/2 cup crushed peppermint candies on top of each dough ball. The candies will stick when the cookies bake.
9. Bake 9–12 minutes until the edges set and the tops look dry but the center is soft. Do not overbake to keep a fudgy center.
10. Let cookies cool on the sheet 5 minutes before moving to a cooling rack. Cool fully for best texture.

Best Ways to Serve Peppermint Brownie Cookies

Serve warm with a glass of milk for a classic treat. The warm cookie has a soft center that tastes like a brownie. For a holiday platter, arrange cookies on a tray with plain chocolate cookies and shortbread for contrast. You can also serve small cookies with coffee or hot chocolate; the peppermint pairs well with both.

For a dessert plate, add a scoop of vanilla ice cream between two cookies to make an ice cream sandwich. Drizzle a little warm chocolate or a small spoon of hot fudge on top for a richer treat. For parties, place cookies in paper cups so guests can grab one easily.

How to Store Peppermint Brownie Cookies

Store cooled cookies in an airtight container at room temperature for up to 4 days. Place a piece of parchment or a paper towel in the container to absorb any extra moisture and keep the cookies from sticking. If you want them softer, add a slice of bread to the container for a day; it will help keep them moist.

To freeze, place baked cookies on a tray and freeze until firm, then move to a freezer bag or airtight box. They will keep up to 3 months. Thaw at room temperature or warm in a 300°F oven for a few minutes to refresh the texture. You can also freeze unbaked dough balls on a tray, then store them in a bag and bake from frozen, adding a minute or two to the bake time.

Easy Tips to Make Peppermint Brownie Cookies

• Use room temperature butter and eggs so the dough mixes smooth.
• Don’t overmix once you add the dry ingredients. Overmixing makes cookies tough.
• Chilling the dough 15–30 minutes helps the cookies hold shape and makes them thicker.
• Watch the oven closely. Pull the cookies when edges set and centers still look soft. They firm up while cooling.
• Adjust peppermint extract slowly. Half a teaspoon can be strong; start with less and add more if you want a brighter mint taste.
• Crush candy canes in a small bag with a rolling pin. Keep some larger bits for crunch and small bits for color.

Try These Variations of Peppermint Brownie Cookies

• Double Chocolate Peppermint: Use dark chocolate chips and add 2 tablespoons cocoa for a deeper chocolate taste.
• Peppermint Swirl: Melt a few peppermint candies and swirl into the top of warm cookies for a shiny finish.
• White Chocolate Mint: Swap semi-sweet chips for white chocolate chips and use less peppermint extract for a milder mint.
• Vegan Version: Use coconut oil instead of butter and flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg). Use dairy-free chocolate chips.
• Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour. Add a little xanthan gum if your blend lacks binding agents.

Common Questions About Peppermint Brownie Cookies

Q: Can I make the dough ahead?
A: Yes. You can chill the dough in the fridge for up to 48 hours in a covered container. Let it sit 10 minutes before scooping. You can also freeze dough balls for up to 3 months.

Q: Can I skip the peppermint extract?
A: Yes. If you skip it, you will have chocolate brownie cookies without mint. You can add a small amount of vanilla or almond extract instead.

Q: Why are my cookies flat?
A: Flat cookies can come from too-soft butter, too-warm dough, or too much sugar. Chill the dough and use room temperature, not melted, butter. Also check your baking soda—old leavening may not work.

Q: How do I make extra fudgy centers?
A: Take the cookies out when centers look soft and set the edges only. Cooling on the sheet for 5 minutes helps them finish baking without drying out.

Q: Can I use candy-coated mints?
A: Yes. Chocolate-coated mints add extra flavor and melt into the cookie. Be aware they may make the top look less bright than plain peppermint.

Final Thoughts

Peppermint brownie cookies bring a warm chocolate taste and a cool mint finish. They are simple to make and work for many occasions. The recipe is flexible so you can change ingredients for dietary needs or taste. With a few small steps like chilling the dough and watching the bake time, you can make cookies that feel like a fresh batch of brownies.

Ready to Give It a Try?

Gather the ingredients, preheat the oven, and enjoy a baking session that is quick and rewarding. These cookies offer a festive look and a cozy bite. Share them with friends, pack them as gifts, or keep them for a sweet snack at home.

Conclusion

If you want another peppermint and chocolate idea to try later, see this take on peppermint patty brownies at Easy Peppermint Patty Brownies.

Peppermint Brownie Cookies

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• Author: nobakedessertsrecipes_admin
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Delicious peppermint brownie cookies that combine the fudgy texture of brownies with the ease of cookies, perfect for holidays and gifts.

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Ingredients

Scale 1x2x3x

• 1 cup Unsalted Butter (softened, substitute with coconut oil for dairy-free)
• 1 cup Granulated Sugar (adjust to taste)
• 1/2 cup Brown Sugar (dark brown sugar recommended for richer taste)
• 2 large Eggs (can use flax eggs for a vegan option)
• 1 teaspoon Vanilla Extract (can substitute with almond extract)
• 1/2 teaspoon Peppermint Extract (adjust to taste)
• 1 1/2 cups All-Purpose Flour (or gluten-free blend)
• 1/3 cup Unsweetened Cocoa Powder (Dutch-processed yields milder taste)
• 1 teaspoon Baking Soda (essential for cookie rise)
• 1 pinch Salt (omit for low-sodium diet)
• 1 cup Semi-Sweet Chocolate Chips (dark chocolate chunks can be used)
• 1/2 cup Crushed Peppermint Candies or Candy Canes (chocolate-coated mints are a sweet alternative)

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Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone mat.
2. In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until smooth and slightly fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and peppermint extract.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry mix to the wet mix, stirring until just combined. Do not overmix.
6. Fold in chocolate chips. Chill dough for 15–30 minutes if it seems too soft.
7. Scoop cookie dough by tablespoon onto the baking sheet. Press each ball gently to flatten slightly.
8. Sprinkle crushed peppermint on top of each dough ball.
9. Bake for 9–12 minutes until the edges set and the center is soft.
10. Let cookies cool on the sheet for 5 minutes before transferring to a cooling rack.

Notes

Chill the dough for thicker cookies and watch the bake time to prevent overbaking.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 12g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 40mg