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Peppermint Brownie Cookies

These chewy peppermint brownie cookies combine rich chocolate and a refreshing hint of peppermint, making them a perfect holiday treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour Ensure your flour is spooned and leveled for accuracy.
  • 0.5 cup unsweetened cocoa powder Use high-quality cocoa for a richer flavor.
  • 0.5 teaspoon baking powder This helps your cookies rise slightly.
  • 0.25 teaspoon salt Balances out the sweetness.
Wet Ingredients
  • 0.5 cup unsalted butter (melted) Using unsalted butter allows you to control the saltiness.
  • 1 cup granulated sugar For a sweet base that complements the cocoa.
  • 0.5 cup brown sugar (packed) Adds moisture and a hint of caramel-like flavor.
  • 2 large eggs For binding and creating a fudgy texture.
  • 1 teaspoon vanilla extract Adds a warm, aromatic touch.
  • 0.5 teaspoon peppermint extract Adjust according to your taste.
Mix-ins
  • 0.75 cup semi-sweet chocolate chips Choose your favorite brand.
  • 0.25 cup crushed candy canes or peppermint candies Adds a festive crunch!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the Dry Ingredients
  1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Mix the Wet Ingredients
  1. In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Beat until creamy, about 2-3 minutes. Then add in the eggs, vanilla, and peppermint extract, mixing well.
Combine Wet + Dry
  1. Gradually add the dry ingredients to the wet mixture, stirring until well combined. Fold in the chocolate chips and crushed candy canes.
Chill (Optional)
  1. Chill the dough for about 30 minutes in the refrigerator for denser cookies (optional).
Portion and Bake
  1. Using a scoop or spoon, portion out the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
  2. Bake in your preheated oven for 10-12 minutes, until the edges are set but the center is still soft.
Cooling
  1. Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

For extra festive cookies, sprinkle more crushed candy canes on top before baking. Store cookies in an airtight container for up to a week at room temperature.