By: Bethany Day
With the holidays now here, it can be exceedingly difficult to think of new Christmas treats to make at holiday events. However, we are here to help. Bring these Peppermint Brownie Cookies, where you can enjoy the savory chocolate and still have your amazing cookies!
Ingredient List
For the Cookies:
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
1. Prep — heat the oven and get set
Preheat 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.
If you plan to chill the dough, set aside a small plate or tray for the dough balls.
2. Mix the dry ingredients
In a medium bowl, measure and add all-purpose flour, unsweetened cocoa powder, baking powder, and salt.
Whisk the dry ingredients together until evenly combined and there are no visible streaks.
Pro tip: Sift the cocoa powder if it’s lumpy, then whisk continuously to prevent lumps — it makes the batter much smoother.
3. Mix the wet ingredients
In a large bowl, pour in the melted unsalted butter. Let it sit 1–2 minutes so it cools slightly (you don’t want to scramble the eggs).
Add granulated sugar and brown sugar to the butter. Stir or beat for about 60 seconds until the mixture is glossy and most of the sugar is dissolved.
Add the eggs one at a time, mixing well after each addition so the batter becomes smooth.
Stir in the vanilla extract and the ½ teaspoon peppermint extract. Taste a tiny bit of the batter (optional) to check peppermint level — peppermint extract is strong, so a little goes a long way.
Pro tip: Use a hand mixer on low for the sugar + butter step if you want a silkier texture; otherwise, vigorous whisking works fine.
4. Combine wet + dry — make the dough
Add the dry mixture to the wet mixture in two additions. Fold with a spatula until just combined — stop as soon as you don’t see streaks of flour.
Fold in the semi-sweet chocolate chips until evenly distributed.
Pro tip: Don’t overmix here. Overworking the dough develops gluten and will make the cookies cakier instead of fudgy—this recipe aims for a brownie-like chew.
5. Optional chill for tighter, fudgier cookies
If you prefer thicker, fudgier cookies, cover the bowl and chill the dough for 20–30 minutes. Chilling firms the butter and prevents spreading.
If you’re short on time, you can skip chilling — the cookies will spread a little more and still taste delicious
6. Portioning & decorating
Use a 2-tablespoon cookie scoop (or a rounded tablespoon for slightly smaller cookies) to portion dough. Drop scoops onto the prepared baking sheet about 2 inches apart.
Gently press a few extra chocolate chips on top of each dough mound and sprinkle with the crushed candy canes so they stick while baking.
7. Bake — timing for texture
Bake on the center rack for 10–12 minutes:
10 minutes — center will be soft and fudgy (my personal favorite).Stir in the vanilla extract and the ½ teaspoon peppermint extract. Taste a tiny bit of the batter (optional) to check peppermint level — peppermint extract is strong, so a little goes a long way.
Pro tip: Use a hand mixer on low for the sugars + butter step if you want a silkier texture; otherwise vigorous whisking works fine.
4. Combine wet + dry — make the dough
Add the dry mixture to the wet mixture in two additions. Fold with a spatula until just combined — stop as soon as you don’t see streaks of flour.
12 minutes — slightly more set and a bit cakier.
Look for slightly cracked tops and set edges; the centers should still look a touch underbaked.
