There’s nothing like the smell of chocolate and peppermint swirling through your kitchen. These Peppermint Brownie Cookies bring that nostalgic holiday warmth in every chewy bite.
Each cookie blends deep cocoa richness with a cool peppermint crunch that melts on your tongue—comfort and joy wrapped into one sweet treat.
Table of Contents
Why You’ll Love These Peppermint Brownie Cookies
These cookies hit the perfect balance between chewy, chocolatey, and minty.
They’re festive, easy to make, and guaranteed to impress anyone who takes a bite.
- Fudgy centers with crisp edges for that perfect texture.
- Simple ingredients, no chilling needed.
- Peppermint candies add a beautiful sparkle and crunch.
- Great for gifting or holiday cookie swaps.
- Make-ahead friendly and freezer-safe.
- They’ll fill your home with that classic holiday aroma.
When I first made these for a neighbor’s cookie exchange, I wasn’t sure if peppermint would win over the crowd. Turns out, folks were fighting over the last one. Growing up in my mom’s food truck, we’d test recipes by who came back for seconds—and with these, everyone did.
Ingredients You’ll Need
This recipe uses pantry staples plus a few festive twists. The cocoa and peppermint bring deep flavor, while the sugars keep the texture soft and rich.
Main Ingredients
- 1 cup all-purpose flour – the foundation for structure.
- ½ cup unsweetened cocoa powder – gives that deep brownie flavor.
- ½ teaspoon baking powder – adds a slight lift for chewy texture.
- ¼ teaspoon salt – balances the sweetness.
- ½ cup unsalted butter, melted – keeps cookies moist and rich.
- 1 cup granulated sugar – sweetness with a light crisp finish.
- ½ cup brown sugar, packed – adds depth and chew.
- 2 large eggs – for structure and shine.
- 1 teaspoon vanilla extract – enhances all the chocolate notes.
- ½ teaspoon peppermint extract – the cool festive flavor.
- ¾ cup semi-sweet chocolate chips – melts into every bite.
- ¼ cup crushed candy canes or peppermint candies – adds crunch and sparkle.
Optional Add-Ons or Substitutes
- Use dark chocolate chips for a bolder flavor.
- Swap peppermint candies for crushed white chocolate if you prefer mild mint.
- Add a pinch of espresso powder to deepen chocolate notes.
- Use gluten-free flour blend for a wheat-free version.
- Sprinkle coarse sea salt on top before baking for contrast.
- Fold in mini marshmallows for a fun hot-cocoa twist.
Step-by-Step Instructions
These cookies come together quickly with just a bowl and whisk—no fancy tools, just real baking joy.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. (Starting with a hot oven helps cookies spread perfectly.)
- Combine dry ingredients: Whisk flour, cocoa, baking powder, and salt in a bowl. (Even mixing ensures no cocoa clumps.)
- Mix wet ingredients: In another bowl, whisk melted butter, sugars, eggs, vanilla, and peppermint extract until glossy. (The sheen tells you it’s well-blended.)
- Combine wet and dry: Gradually stir the dry mix into the wet mixture until just combined. Don’t overmix. (This keeps them chewy, not tough.)
- Fold in chocolate chips and candy canes. (The crushed peppermint melts into sweet ribbons.)
- Scoop dough into 1.5-inch balls and space them 2 inches apart on your baking sheet.
- Bake for 9–11 minutes, until edges set but centers look slightly soft. (They’ll firm up as they cool.)
- Cool on the pan for 5 minutes before transferring to a rack.
Quick Reminders:
- Don’t overbake—fudgy texture depends on timing.
- Use fresh candy canes for best flavor.
- Rotate pans halfway for even baking.
- Let cool completely before storing.
Expert Tips for Success
This recipe is all about the right texture and temperature. Here’s how to make them bakery-perfect:
- Melt butter fully before whisking with sugars.
- Chill dough briefly (10 minutes) for thicker cookies.
- Use parchment instead of greasing for even bottoms.
- Weigh ingredients for consistent results.
- Crush candy canes gently—too fine and they’ll melt away.
- Store dough balls in the freezer for quick-bake batches.
- Add a drizzle of melted chocolate for a festive touch.
Once you make these a few times, you’ll know the perfect point between shiny and set—that’s the sweet spot for chewy peppermint brownie magic.
Serving Suggestions
These cookies shine on dessert platters or paired with cozy drinks.
- Serve warm with a mug of hot cocoa.
- Crumble over peppermint ice cream.
- Stack with parchment and ribbon for edible gifts.
- Pair with Easy Candy Cane Cookie Trifle for a themed dessert spread.
- Enjoy alongside Chocolate Peppermint Crinkle Cookies for a cookie exchange duo.
- Share with kids after baking Grinch Brownies—they’ll love the color combo.
These cookies invite creativity—try different toppings or pack them for holiday parties.
Storing and Reheating
Homemade cookies taste just as good the next day if stored right.
How to Store It
- Keep in an airtight container at room temp up to 5 days.
- Add a slice of bread inside the container to maintain softness.
- Freeze unbaked dough balls up to 2 months.
- Label and date containers for easy tracking.
- Separate layers with parchment to prevent sticking.
How to Reheat It
- Warm in the oven at 300°F for 3–4 minutes.
- Microwave 1 cookie for 8–10 seconds for gooey centers.
- Air fry at 320°F for 2 minutes for a fresh-baked feel.
- Avoid overheating—melts peppermint pieces.
- Let cool briefly before serving.
They’ll stay chewy and flavorful even days later—proof that great cookies age gracefully.
Frequently Asked Questions
Can I make these without peppermint extract?
Yes! Substitute extra vanilla for a pure brownie flavor and skip the candy canes if desired.
How do I keep the cookies from spreading too much?
Chill your dough for 10–15 minutes or add an extra tablespoon of flour.
What’s the best way to crush candy canes?
Seal them in a bag and tap gently with a rolling pin to keep chunks even.
Final Thoughts
Baking these Peppermint Brownie Cookies feels like wrapping up comfort, chocolate, and a touch of winter magic into one bite. Every time I make them, I’m reminded of how simple ingredients can create real joy.
- Keep ingredients simple.
- Don’t rush the bake.
- Always share a few—because good cookies bring people together.
Peppermint Brownie Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In another bowl, whisk melted butter, granulated sugar, brown sugar, eggs, vanilla, and peppermint extract until smooth and glossy.
- Gradually stir dry ingredients into wet mixture until just combined. Do not overmix.
- Fold in chocolate chips and crushed peppermint candies.
- Scoop dough into 1.5-inch balls and place 2 inches apart on baking sheets.
- Bake for 9–11 minutes, until edges are set but centers are soft. Let cool on pan for 5 minutes before transferring to a rack.
Nutrition
Notes
- Chill dough briefly for thicker cookies.
- Use parchment to avoid sticking from melted candy.
- Cookies freeze well, both raw and baked.
- Avoid overbaking to preserve fudgy centers.
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