These Fudgy Peppermint Brownie Cookies are the perfect combination of holiday flavor! Loaded with chocolate goodness with the perfect hint of peppermint. You can’t go wrong adding this to your cookie tray.
Searching for more delicious chocolate cookies for your holiday baking? Be sure to try my Hot Chocolate Marshmallow Cookies, Chocolate Peanut Butter cookies, and Chocolate Whoopie Pies!
Recipe Features
- Holiday Flavor: This cookie has the absolute perfect combination of chocolate and peppermint. Both work together to give you a delicious flavor.
- Freezer Friendly: You can freeze these cookies, making them the perfect make-ahead dessert! Pull one, or ten, out of the freezer whenever your sweet tooth gives you a craving.
- Personal Favorite: We rate these cookies 10/10. It’s one of our new go-to cookies for the holiday season.
These cookies are beyond delicious. Inspired by my salted brownie cookie recipe, but with the added bonus of peppermint! So. Dang. Good. This cookie has all of the richness of a brownie, but in handheld form. It’s rich and fudgy with just a hint of peppermint, thanks to the addition of extract and crushed candy pieces.
Ideal for parties, cookie trays, or a way to add a little holiday spirit to your sweet cravings. You’ll fall in love with this candy cane dessert the second it hits your lips.
Ingredients For Peppermint Brownie Cookies
- Butter: Unsalted butter works best when baking. This gives you more control over the added salt inside the recipe keeping them from being too salty.
- Chocolate Chips: This is one of the only recipes I recommend sticking with a semi sweet chocolate chip. It helps to give that perfect brownie chocolate goodness to the batter.
- Eggs: When baking, you want to stick with a large egg. When you use an egg that is too small your cookies will sink. Too large and it won’t be able to handle the weight of the batter. Large is the perfect balance.
- Sugar: This recipe calls for granulated sugar which can be found in the baking aisle of your grocery store.
- Extract: I have found that imitation vanilla will leave a slight chemical aftertaste to most baked goods, so I recommend sticking with pure vanilla extract. You’ll also need just a touch of peppermint extract, which is optional but a delicious addition.
- Cocoa Powder: This recipe works with regular or Dutch cocoa powder.
- Salt: Just a touch is added to the dry ingredients. Leave this out if you plan on using salted butter.
- Baking Powder: To help give a little rise to your cookies. Be sure to check the expiration date and use fresh baking powder.
- All-Purpose Flour: Classic pantry staple that can be found in the baking aisle of your grocery store.
- Peppermint Candies: Crushed peppermints, or candy canes, sprinkled on top just before they’re done baking gives the perfect finish.
How To Make Candy Cane Brownie Cookies
No box mix here. These easy brownie cookies are baked completely from scratch. However, that doesn’t mean they are complicated. You can have these whipped up and ready for the oven in just 10-15 minutes!
- PREP: Preheat the oven to 350 degrees and line two cookie pans with parchment paper, or a silicone baking mat, and set aside.
- MELT: Combine the chocolate chips with the butter inside a glass, or heat safe, bowl. Microwave for roughly 1 minute, stirring every 30 seconds, until the chocolate has melted. Set aside to slightly cool.
- MIX: Whisk the eggs, sugar, vanilla and peppermint extract in the bowl of a stand mixer fitted with the paddle attachment, or a mixing bowl using a hand mixer, for about 2 minutes, or until fully combined. Scrape the sides of the bowl then slowly mix in the melted chocolate until incorporated into the wet ingredients.
- DRY INGREDIENTS: In a small bowl, or measuring cup, whisk together the cocoa powder, regular table salt, baking powder, and flour. Fold into the batter.
- BAKE: Drop spoonful’s onto the lined baking trays and bake for 10 minutes. Or until the edges slightly curl and the tops have cracks. Sprinkle with crushed cookies immediately and bake an additional 2 minutes.
Helpful Tools
- Baking Trays: I am a big fan of my Nordic Ware pans (affiliate). I have both the half sheet and full pan sizes and they are amazingly easy to clean.
- Silicone Baking Mats: Parchment paper is king in my kitchen, but only when both of my silicone baking mats (affiliate) are dirty. They are SO great for so many things and worth the $13 for a set of 3.
- Cookie Scoop: You can use a measuring spoon. However, a 1 tablespoon cookie scoop (affiliate) is so handy and makes the process extra speedy.
Recipe Notes:
No. If you like a more flat and crispy brownie (sort of like the edges of a brownie) you can skip the chilling process. Chilling gives you a slightly thicker more chewy cookie.
Yep. This recipe was inspired by my classic brownie cookie. You can leave the peppermint out all together and enjoy the cookie as chocolate only. Try a sprinkle of finishing salt on top!
If stored covered and at room temperature these cookies will stay fresh for up to 4 days. Although we normally eat them much quicker.
Yes. These cookies freeze amazingly well. Bake and cool completely. Transfer to a freezer safe bag or container and keep stored in the freezer for 2 to 3 months. When ready to enjoy, remove from the freezer and allow to come to room temperature on the counter.
More Must-Try Christmas Cookies
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Peppermint Brownie Cookies
Ingredients
- 1/2 cup unsalted butter
- 12 oz semi sweet chocolate chips or bars
- 3 large eggs
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 tabelspoons cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup all-purpose flour
- 1/4 cup crushed peppermint candies
Instructions
- Preheat the oven to 350 degrees and line two cookie pans with parchment paper, or a silicone baking mat, and set aside.
- Combine the chocolate chips with the butter inside a glass, or heat safe, bowl. Microwave for roughly 1 minute, stirring every 30 seconds, until the chocolate has melted. Set aside to slightly cool.
- Whisk the eggs, sugar, vanilla and peppermint extract in the bowl of a stand mixer fitted with the paddle attachment, or a mixing bowl using a hand mixer, for about 2 minutes, or until fully combined. Scrape the sides of the bowl then slowly mix in the melted chocolate until incorporated into the wet ingredients.
- In a small bowl, or measuring cup, whisk together the cocoa powder, regular table salt, baking powder, and flour. Fold into the batter.
- Drop spoonfuls onto the lined baking trays, sprinkle with finishing salt, and bake for 10-12 minutes. Or until the edges slightly curl and the tops have cracks.
Nutrition
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