Peppermint Brownie Cookies

Peppermint brownie cookies are the ultimate holiday treat that brings together fudgy chocolate brownie texture with refreshing peppermint flavor in every bite. I’ve been making these festive cookies every December since my kids were little, and they still request them over any other Christmas dessert.

There’s something magical about the first batch of peppermint brownie cookies coming out of the oven during the holiday season. The rich chocolate aroma mixed with cool peppermint fills my kitchen and instantly puts everyone in a festive mood. These cookies combine the best parts of brownies with the fun of decorating Christmas cookies, making them perfect for holiday baking with kids or gifting to neighbors. The crushed candy canes on top add a beautiful sparkle and satisfying crunch that makes these peppermint brownie cookies look bakery-worthy without any complicated techniques.

What You’ll Need for These Festive Cookies

I always use Dutch-process cocoa powder when I want extra rich chocolate flavor, but regular unsweetened cocoa works beautifully too. Here’s a tip I learned the hard way: measure your cocoa by spooning it into the measuring cup and leveling it off instead of scooping directly from the container, which can pack it down and throw off your measurements.

• 1 cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, melted and slightly cooled
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract (measure carefully as it’s very strong)
• ¾ cup semi-sweet chocolate chips, plus extra for topping
• ¼ cup crushed candy canes or peppermint candies

Use high-quality peppermint extract rather than mint extract for authentic candy cane flavor. For crushing candy canes, place them in a sealed plastic bag on top of a kitchen towel (to protect your counter), and gently tap with a rolling pin until you get small pieces, not powder.

How to Make Perfect Peppermint Brownie Cookies

Let your melted butter cool for a couple minutes before adding the sugars. This prevents the eggs from cooking when you add them later, which is key to getting that smooth, fudgy texture.

Step 1: Preheat your oven to 350°F and position the rack in the center position. Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking.

Step 2: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until the mixture is evenly combined with no cocoa streaks. Set this aside.

Step 3: Pour the melted unsalted butter into a large mixing bowl and let it cool slightly for 1 to 2 minutes. You want it warm but not hot to the touch.

Step 4: Add both the granulated sugar and packed brown sugar to the butter. Stir or beat with a hand mixer for about 60 seconds until the mixture becomes glossy and smooth. This helps dissolve the sugar slightly.

Step 5: Add the eggs one at a time, mixing well after each addition. The batter should become thick and smooth. Then stir in the vanilla extract and peppermint extract until fully combined.

Step 6: Add the dry flour mixture to the wet ingredients in two additions. Use a rubber spatula to fold gently until just combined. Don’t overmix or your peppermint brownie cookies will turn out cakey instead of fudgy.

Step 7: Fold in the semi-sweet chocolate chips until they’re evenly distributed throughout the dough. Save a handful to press on top before baking for a prettier presentation.

Step 8: For thicker, fudgier cookies, cover the bowl and chill the dough for 20 to 30 minutes (this adds time to your prep but is worth it for texture). This step is optional but highly recommended if you have time.

Step 9: Use a 2-tablespoon cookie scoop to portion the dough onto your prepared baking sheet, spacing them about 2 inches apart. You should fit about 12 cookies per standard baking sheet. The cookies will spread to about 3 inches in diameter during baking.

Step 10: Gently press a few extra chocolate chips on top of each dough mound and sprinkle generously with crushed candy canes. The candy canes will sparkle beautifully after baking.

Step 11: Bake on the center rack for 10 to 12 minutes. Bake for 10 minutes if you want fudgy centers that stay soft, or 12 minutes for slightly more set cookies. The tops should look set but the centers will appear slightly underdone, which is perfect.

Step 12: Let the peppermint brownie cookies cool on the baking sheet for 5 minutes. This cooling time helps them set up without breaking. Then carefully transfer them to a wire rack to cool completely.

Perfect Pairings for Your Holiday Treats

These chocolate peppermint cookies pair beautifully with warm beverages and cold desserts alike.

Peppermint Hot Chocolate: The double peppermint flavor creates a cohesive holiday experience that tastes like Christmas in a cup.

Vanilla Ice Cream: Serve a warm cookie with cold vanilla ice cream for the perfect temperature and texture contrast that highlights the fudgy brownie texture.

Warm Latte or Coffee: The bitter coffee cuts through the sweetness while complementing the rich chocolate in these festive cookies.

Christmas Dessert Platter: Arrange these alongside sugar cookies and gingerbread for the best sides for Christmas cookie exchanges with variety in flavor and texture.

Cold Milk: A classic pairing that never disappoints, especially when you want something simple that lets the peppermint brownie cookies shine.

More Festive Desserts for Your Holiday Celebrations

These peppermint brownie cookies are perfect alongside other holiday desserts that bring festive flavors to the table. For an elegant sweet spread, pair them with rich Red Velvet Cinnamon Rolls for a stunning red and white Christmas breakfast display, or serve with creamy High Protein Mini Biscoff Cheesecakes for a dessert table that offers variety in texture and flavor.

When planning a complete holiday menu, these cookies make a wonderful ending to festive meals featuring comfort food favorites. Start with hearty dishes like Cranberry Turkey Stuffing Balls or warming Crock Pot Chicken Parmesan Soup, then finish with these chocolate peppermint treats. For casual holiday gatherings, round out the cookie platter with Marshmallow Crispy Cookies to offer guests different festive flavors and textures.

Keeping Your Cookies Fresh and Delicious

Store cooled peppermint brownie cookies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers to prevent them from sticking together and to protect the candy cane topping.

For reheating, microwave a cookie for 10 to 12 seconds to bring back that fresh-from-the-oven softness and make the chocolate chips melty again. Add a slice of bread to your storage container to help maintain moisture and keep the cookies fudgy longer.

These cookies freeze beautifully for up to 3 months. Freeze baked cookies in a single layer on a baking sheet until solid, then transfer to a freezer bag. You can also freeze the dough balls before baking, then bake them straight from frozen by adding 1 to 2 extra minutes to the baking time.

Your Peppermint Brownie Cookie Questions Answered

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