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Peppermint Brownie Cookies
Maya

Peppermint Brownie Cookies

These Peppermint Brownie Cookies are rich, fudgy, and loaded with chocolate flavor, finished with festive peppermint and crunchy candy canes—perfect for the holiday season.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 52 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 3/4 cup semi-sweet chocolate chips
  • 1/4 cup crushed candy canes or peppermint candies

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Baking sheet
  • Parchment paper
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk flour, cocoa powder, baking powder, and salt in a medium bowl until combined.
  3. In a large bowl, mix melted butter with granulated sugar and brown sugar until glossy.
  4. Add eggs one at a time, mixing well after each. Stir in vanilla and peppermint extract.
  5. Fold dry ingredients into wet ingredients in two additions until just combined.
  6. Fold in chocolate chips evenly.
  7. Optional: Chill dough for 20–30 minutes for thicker cookies.
  8. Scoop dough onto baking sheet, spacing 2 inches apart. Sprinkle tops with crushed candy canes.
  9. Bake for 10–12 minutes until edges are set and centers are slightly soft.
  10. Cool on baking sheet for 5 minutes, then transfer to a rack to cool completely.

Notes

Chilling the dough creates thicker, fudgier cookies. Peppermint extract is strong—measure carefully. Slightly underbake for gooey centers.