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Peppermint Brownie Cookies

Peppermint brownie cookies with chocolate chips and crushed candy canes on cooling rack
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These fudgy peppermint brownie cookies combine rich chocolate brownie texture with refreshing peppermint flavor. Perfect for Christmas cookie swaps and holiday gifting.

Ingredients

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  • 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. 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.
  2. In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until evenly combined.
  3. In a large bowl, pour in the melted unsalted butter and let it cool slightly for 1-2 minutes.
  4. Add granulated sugar and brown sugar to the butter. Stir or beat for about 60 seconds until the mixture is glossy.
  5. Add the eggs one at a time, mixing well after each addition until the batter becomes smooth.
  6. Stir in the vanilla extract and ½ teaspoon peppermint extract.
  7. Add the dry mixture to the wet mixture in two additions. Fold with a spatula until just combined.
  8. Fold in the semi-sweet chocolate chips until evenly distributed.
  9. Optional: Cover the bowl and chill the dough for 20-30 minutes for thicker, fudgier cookies.
  10. Use a 2-tablespoon cookie scoop to portion dough. Drop scoops onto the prepared baking sheet about 2 inches apart.
  11. Gently press a few extra chocolate chips on top of each dough mound and sprinkle with crushed candy canes.
  12. Bake on the center rack for 10-12 minutes (10 minutes for fudgy centers, 12 minutes for slightly more set).
  13. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Measure cocoa powder and flour carefully by spooning and leveling.
  • Use room-temperature eggs for better blending.
  • Don’t overbake – cookies should look slightly underdone in center.
  • Crush candy canes finely for even distribution.
  • Peppermint extract is strong – measure carefully.
  • Cookies spread to about 3 inches in diameter during baking.

Nutrition

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