Peppermint Brownie Cookies: 7 Easy Steps to Fudgy Perfection
Nothing says the holiday season quite like the smell of chocolate and mint wafting through the kitchen. When you combine the intense, fudgy richness of a brownie with the portable, crispy-edged convenience of a cookie, you get something truly magical. These Peppermint Brownie Cookies are the ultimate crowd-pleaser for cookie swaps, office parties, or cozy nights by the fire.
While the combination of chocolate and mint has roots in 19th-century European confectionery, it became a global sensation in the mid-20th century. Today, this flavor profile is synonymous with winter festivities and high-end treats. These cookies offer the best of both worlds: a decadent, gooey center that rivals the best brownies and a festive peppermint crunch that adds a refreshing finish.
The beauty of this peppermint brownie cookies recipe lies in its efficiency. It is budget-friendly, uses standard pantry staples, and looks far more impressive than the effort required. Whether you are a seasoned baker or a beginner, these treats deliver a professional “bakery-style” result every time.
Let’s dive into how you can create these show-stopping treats in your own kitchen.
Table of Contents
Ingredients for Peppermint Brownie Cookies
To achieve the perfect texture, quality ingredients are key. We have grouped these by their role in the baking process to help you stay organized.
The Chocolate Base
- Unsalted Butter: 1/2 cup (115g), high-quality European style preferred for better fat content.
- Semi-Sweet Chocolate Chips: 1 cup (175g), for melting into the batter.
- Unsweetened Cocoa Powder: 1/4 cup, sifted to remove lumps.
The Sweeteners & Binding
- Large Eggs: 2, at room temperature (essential for the “crackly” top).
- Granulated Sugar: 3/4 cup.
- Light Brown Sugar: 1/4 cup, packed (adds moisture and chewiness).
- Pure Vanilla Extract: 1 teaspoon.
- Peppermint Extract: 1/2 teaspoon (be careful, it’s potent!).
The Dry Ingredients
- All-Purpose Flour: 1 cup (125g), spooned and leveled.
- Baking Powder: 1/2 teaspoon.
- Salt: 1/4 teaspoon, to balance the sweetness.
The Festive Toppings
- White Chocolate Chips: 1/2 cup, melted for drizzling.
- Crushed Candy Canes: 1/4 cup, or peppermint crunch bits.
Substitution Tip: For a gluten-free version, replace the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum. For a dairy-free option, use vegan butter sticks and dairy-free dark chocolate.
Equipment & Tools Needed
You don’t need a professional bakery to make fudgy peppermint brownie cookies, but a few specific tools make the process much smoother:
- Electric Hand Mixer or Stand Mixer: Essential for beating the eggs and sugar to the right consistency.
- Double Boiler or Microwave-Safe Bowl: To melt the chocolate and butter gently.
- Baking Sheets: Two large rimmed cookie sheets.
- Parchment Paper or Silicone Baking Mats: To prevent sticking and ensure even browning.
- Cookie Scoop (1.5 – 2 tbsp): For uniform sizing and even baking times.
- Wire Cooling Rack: To stop the cooking process and prevent soggy bottoms.
Step-by-Step Instructions
Follow these steps to master this easy peppermint brownie cookies guide. Precision is the secret to that iconic crinkle-top look!
Step 1: Prep and Melt
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a microwave-safe bowl, combine the butter and semi-sweet chocolate chips. Heat in 30-second intervals, stirring in between, until completely smooth. Stir in the cocoa powder while the mixture is still warm and set aside to cool slightly.
Step 2: Beat the Eggs and Sugars
In a large mixing bowl, combine the eggs, granulated sugar, and brown sugar. Using your electric mixer, beat on high speed for exactly 5 minutes. You want the mixture to become pale, thick, and nearly double in volume. This step creates the “skin” on top of the cookie.
Step 3: Combine Wet Ingredients
Turn the mixer to low speed. Slowly pour in the slightly cooled chocolate-butter mixture. Add the vanilla and peppermint extracts. Mix only until the streaks of chocolate disappear to avoid deflating the air you just whipped in.
Step 4: Fold in Dry Ingredients
Sift the flour, baking powder, and salt directly into the bowl. Using a rubber spatula, gently fold the dry ingredients into the wet batter by hand. Stop the moment you no longer see white flour streaks. The batter will be thinner than traditional cookie dough more like a thick brownie batter.
Step 5: Scoop and Bake
Use your cookie scoop to drop rounded tablespoons of batter onto the prepared sheets, spacing them 2 inches apart. Bake for 10–12 minutes. The edges should be firm, while the centers remain slightly soft in appearance.
Step 6: The “Tap” and Cool
Remove the sheets from the oven and firmly tap them against the counter once. This helps settle the cracks. Allow the cookies to rest on the baking sheet for about 10 minutes, then transfer them to a wire rack to cool completely.
Step 7: Decorate
Once the cookies have fully cooled, melt the white chocolate. Drizzle it over the cookies using a fork or piping bag, then immediately sprinkle with crushed candy canes so they adhere to the melted chocolate.
Expert Tips & Variations
To ensure you make the best peppermint brownie cookies on your first try, keep these tips in mind:
- Don’t Skip the Whipping: The 5-minute egg-beating rule is non-negotiable if you want that shiny, crackled brownie top.
- Measure Flour Correctly: Never pack your flour into the measuring cup. Spoon it in and level it off with a knife to keep the cookies light.
- Avoid Overbaking: These cookies continue to firm up as they cool. If they look “done” in the oven, they are likely overbaked.
- Use Fresh Peppermint: If your candy canes are sticky or old, they won’t provide that sharp, clean crunch.
- The “Dark Chocolate” Swap: For a more sophisticated flavor, use 70% dark chocolate instead of semi-sweet.
- Add an Extra Kick: Mix 1/2 cup of chocolate chips into the batter at the very end for extra gooey pockets.
Nutritional Information
Per Cookie (Based on 17 servings):
- Calories: 165
- Protein: 2.5g
- Carbohydrates: 22g
- Fat: 8g
- Saturated Fat: 4.5g
- Sugar: 14g
- Fiber: 2g
- Sodium: 70mg
Health Notes
- Cocoa powder is rich in antioxidants.
- Peppermint may aid digestion and provide a refreshing finish.
Disclaimer: Nutritional values are estimates and may vary depending on ingredients used.
Storage & Reheating Instructions
Storage: These Peppermint Brownie Cookies stay fresh in an airtight container at room temperature for up to 4 days. To keep them soft, place a piece of white bread in the container to regulate moisture.
Freezing: You can freeze the baked cookies for up to 3 months. Wrap them individually in plastic wrap and place them in a freezer-safe bag. Thaw at room temperature for 30 minutes before eating.
Reheating: If you love a “fresh out of the oven” experience, microwave a cookie for 8–10 seconds. The chocolate will soften, and the center will become gooey again.
Serving Suggestions
Make these cookies the star of the show with these pairing ideas:
- The Classic Milk Dunk: Serve with a cold glass of whole milk or oat milk.
- Hot Cocoa Companion: Pair with a steaming mug of hot chocolate topped with whipped cream.
- Ice Cream Sandwich: Place a scoop of vanilla or peppermint bark ice cream between two cookies for an epic dessert.
- Charcuterie Style: Add them to a holiday dessert board with dried cranberries, roasted almonds, and orange slices.
- Coffee Pairing: A hot latte or espresso perfectly cuts through the richness of the chocolate.
FAQ Section
Q: Why didn’t my cookies get the shiny crackle top?
A: This usually happens if the eggs and sugar weren’t beaten long enough. You must beat them until the mixture is pale and “ribbon-like” to create that meringue-style crust.
Q: Can I make the dough ahead of time?
A: Unlike standard cookie dough, brownie cookie batter should be baked immediately. The leavening agents and whipped air will lose their power if the batter sits in the fridge too long.
Q: My cookies spread too much. What happened?
A: This can happen if your melted chocolate was too hot when added to the eggs, or if your butter was greasy. Ensure the chocolate-butter mix is just warm to the touch.
Q: How do I crush candy canes without making a mess?
A: Place them in a heavy-duty Ziploc bag and use a rolling pin or the bottom of a heavy skillet to crush them.
Mastering Peppermint Brownie Cookies is a surefire way to become the favorite person at any holiday gathering. By combining the deep, soulful flavor of a brownie with the festive zing of peppermint, you create a treat that satisfies every craving.
The secret lies in the technique beating those eggs to perfection and not over-mixing the flour. Once you nail that fudgy texture and the white chocolate drizzle, you’ll never go back to basic chocolate chips again. These are truly the best peppermint brownie cookies for anyone who loves the intersection of decadent chocolate and refreshing mint.
