Why Make This Recipe
Peppermint Brownie Cookies are a delightful treat, especially during the holiday season. They combine the rich, fudgy flavor of brownies with the cool, refreshing taste of peppermint. These cookies are perfect for sharing at gatherings, giving as gifts, or simply enjoying at home. Plus, they are easy to make and always a crowd-pleaser!
How to Make Peppermint Brownie Cookies
Ingredients
- 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
Directions
- Prep — Preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- Mix the dry ingredients — In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Mix the wet ingredients — In another bowl, combine the melted butter, granulated sugar, and brown sugar. Beat in the eggs, vanilla extract, and peppermint extract until smooth.
- Combine wet + dry — make the dough — Gradually add the dry mixture to the wet mixture, stirring until fully combined. Fold in the chocolate chips and crushed candy canes.
- Optional chill for tighter, fudgier cookies — For thicker cookies, chill the dough in the refrigerator for about 30 minutes. This step is optional but recommended for a richer texture.
- Portioning & decorating — Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake — timing for texture — Bake the cookies in the preheated oven for about 10–12 minutes. They should be set but still soft in the center for that chewy brownie texture.
- Cooling & storing — Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
How to Serve Peppermint Brownie Cookies
Serve these cookies warm with a glass of milk or hot cocoa. They are also great with a scoop of vanilla ice cream on top. Decorate the cookies with extra crushed candy canes or a drizzle of melted chocolate for a festive touch.
How to Store Peppermint Brownie Cookies
Store any leftover cookies in an airtight container at room temperature for up to five days. If you want to keep them longer, you can freeze the cookies for up to three months. Just make sure to separate them with parchment paper to prevent sticking.
Tips to Make Peppermint Brownie Cookies
- Measure the ingredients carefully for the best results.
- Use high-quality cocoa powder and chocolate chips for a richer flavor.
- Avoid overbaking the cookies to keep them soft and chewy.
- Customize the level of peppermint by adjusting the extract to your taste.
Variation
For a different twist, try adding chopped nuts like walnuts or pecans to the dough. You can also substitute the chocolate chips with white chocolate or peppermint bark for an extra festive flavor.
FAQs
Q: Can I make these cookies gluten-free?
A: Yes, you can substitute all-purpose flour with a gluten-free flour blend.
Q: What can I use if I don’t have peppermint extract?
A: You can use more vanilla extract or leave it out for a chocolate-only cookie.
Q: Can I decorate the cookies after baking?
A: Absolutely! Drizzle melted chocolate over the cooled cookies or sprinkle more crushed candy canes on top for added decoration.
Peppermint Brownie Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In another bowl, combine the melted butter, granulated sugar, and brown sugar. Beat in the eggs, vanilla extract, and peppermint extract until smooth.
- Gradually add the dry mixture to the wet mixture, stirring until fully combined. Fold in the chocolate chips and crushed candy canes.
- For thicker cookies, chill the dough in the refrigerator for about 30 minutes. This step is optional but recommended for a richer texture.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake the cookies in the preheated oven for about 10–12 minutes. They should be set but still soft in the center for that chewy brownie texture.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.