Peppermint Brownie Cookies

I absolutely love how these cookies manage to be both elegant and comforting at the same time. The first time I encountered anything like this was at a holiday baking class years ago, where the instructor made brownie cookies but kept them plain. I thought they were incredible but always felt they needed something more – that's where the peppermint inspiration came in. The texture is what really sets these apart. Unlike regular cookies that can be crispy or crunchy, these have that dense, fudgy brownie texture that melts in your mouth. The edges get slightly crisp while the centers stay gooey, and when you add that burst of cool peppermint from the crushed candies, it's like a party in your mouth. I've experimented with different extracts and toppings over the years, but the peppermint version remains my absolute favorite. There's something magical about that chocolate-mint combination that feels both nostalgic and special. Every time I make these, I'm transported back to childhood memories of chocolate mint ice cream and candy canes on the Christmas tree.

Why I love this recipe

What I love most about this recipe is how it takes something familiar – brownies and cookies – and creates something entirely new and exciting. These cookies are my go-to whenever I need to impress someone or want to bring something special to a gathering. They look absolutely stunning with their crackled tops and festive peppermint topping, but they're surprisingly simple to make. There's no complicated technique, no special equipment needed, just good quality ingredients and a little love. I also appreciate how forgiving this recipe is – even if you slightly overbake them, they're still delicious. The peppermint extract adds this wonderful depth that elevates them beyond just chocolate cookies, and the crushed candy canes give that satisfying crunch against the soft cookie. Plus, they're perfect for making ahead. I've frozen the dough many times and baked them fresh when needed, and they turn out just as amazing. These cookies have become such a tradition in my house that my family requests them year-round, not just during the holidays!

What You Need From Your Kitchen

• Unsalted butter: Melt and let cool slightly before mixing into the batter
• Eggs: Bring to room temperature for better incorporation into the batter
• Cocoa powder: Sift to remove lumps before adding to dry ingredients
• All-purpose flour: Measure correctly using the spoon-and-level method
• Semi-sweet chocolate chips: Use good quality chips or chop a chocolate bar into chunks
• Candy canes: Crush just before using to maintain freshness and crunch
• Peppermint extract: Use pure extract for the best flavor, not imitation

Let's Make These Together

Prepare Your Ingredients First

Before you begin, make sure all your ingredients are at room temperature and measured out. Melt your butter and let it cool for a few minutes so it doesn't cook the eggs when mixed. Crush your candy canes and have them ready in a small bowl. Preheat your oven and line your baking sheets with parchment paper. This preparation makes the actual mixing process quick and smooth.

Create the Base

In your large mixing bowl, whisk together the melted butter and sugar vigorously for about a minute. You want the mixture to be well combined and slightly lighter in color. Add your eggs one at a time, whisking after each addition until the mixture is glossy and smooth. Then stir in both the vanilla and peppermint extracts. The mixture should smell amazing at this point!

Mix the Dry Components

In a separate bowl, sift together your cocoa powder, flour, baking powder, and salt. Sifting is important here because it breaks up any lumps in the cocoa powder and ensures an even distribution of the leavening agent. Once sifted, gently fold these dry ingredients into your wet mixture using a rubber spatula. Use a folding motion rather than stirring to keep the batter tender and prevent overmixing.

Add the Good Stuff

Now comes the fun part – fold in those chocolate chips until they're evenly distributed throughout the thick, fudgy batter. The batter should be thick like brownie batter, not runny like regular cookie dough. Using a cookie scoop, portion out the dough onto your prepared baking sheets, leaving enough space between each cookie for slight spreading.

Bake and Decorate

Bake your cookies until the tops look set with beautiful cracks forming on the surface. They might look slightly underdone in the center, but resist the urge to bake longer – they'll continue cooking on the hot pan. As soon as they come out, dust with powdered sugar and sprinkle with crushed peppermint. The warmth helps everything stick perfectly.

pin it

Switch Things Up

I first made these cookies last December when I was desperately trying to come up with something different for our neighborhood cookie swap. Everyone always brings the same sugar cookies and gingerbread, and I wanted to shake things up. I remembered loving those brownie cookies from bakeries but thought, why not add peppermint? Game changer! I melted the butter instead of creaming it to get that ultra-fudgy texture, and when I pulled them out of the oven with their gorgeous crackled tops, I knew I had a winner. My neighbor actually asked if I'd bought them from a fancy bakery – best compliment ever! Now I make a double batch every year because they disappear so fast. Pro tip: don't overbake them. They might look slightly underdone when you take them out, but they'll finish cooking on the pan and stay perfectly gooey in the center.

Perfect Pairings

These cookies are incredibly versatile when it comes to pairings. Serve them with a tall glass of cold milk for the classic combo, or elevate things with a mug of hot cocoa topped with whipped cream and extra crushed peppermint. For adults, they pair wonderfully with peppermint schnapps or Irish cream coffee. If you're putting together a dessert platter, these look stunning next to vanilla shortbread, white chocolate macadamia cookies, and gingerbread. You can also crumble them over peppermint ice cream for an incredible sundae, or sandwich them with vanilla buttercream for cookie sandwiches that'll blow everyone's mind.

pin it

Frequently Asked Questions

→ Can I make these cookies without peppermint extract?

Absolutely! If you're not a fan of peppermint or want to make these year-round, you can omit the peppermint extract and crushed candy canes. The cookies will still be deliciously fudgy and chocolatey. You could substitute with almond extract, orange extract, or add espresso powder for a mocha version.

→ Why are my cookies spreading too much?

If your cookies spread too much, your butter might have been too warm when you mixed it, or your batter might have been too warm when you scooped it. Make sure the melted butter has cooled to room temperature before mixing, and if your kitchen is very warm, you can refrigerate the batter for 15-20 minutes before baking. Also ensure you're measuring your flour correctly using the spoon-and-level method.

→ How do I know when the cookies are done?

These cookies should look set around the edges with a crackled top, but still appear slightly soft in the center when you take them out. They'll look underdone, but that's what gives them their fudgy texture. If you wait until they look completely done in the oven, they'll be overbaked and cakey rather than fudgy. They firm up as they cool on the pan.

→ Can I freeze the cookie dough?

Yes! You can scoop the dough into balls and freeze them on a baking sheet, then transfer to a freezer bag once frozen solid. They'll keep for up to 3 months. You can bake them straight from frozen – just add 1-2 minutes to the baking time. This is perfect for having fresh cookies whenever you want them without making the whole batch at once.

→ My powdered sugar disappeared into the cookies, why?

Powdered sugar will absorb into warm cookies over time, which is normal. For the best presentation, dust the cookies with powdered sugar just before serving if you want that fresh, snowy look. Alternatively, you can dust them twice – once when warm and again just before serving. Some people prefer the look of the absorbed sugar as it gives those beautiful white cracks.

→ Can I use dark chocolate instead of semi-sweet chips?

Definitely! Dark chocolate chips or chunks work wonderfully in this recipe and will give you a more intense chocolate flavor. You could also use a combination of dark and milk chocolate chips, or add white chocolate chips for a fun twist. Just keep the total amount of chocolate at 1 and 1/2 cups.

Conclusion

These Peppermint Brownie Cookies are the ultimate festive treat that combines everything we love about brownies with the convenience of a cookie. They're rich, fudgy, and packed with that refreshing peppermint flavor that screams holiday season. Whether you're baking for a cookie exchange, holiday party, or just because you're craving something special, these cookies deliver every single time. The best part is how easy they are to make – no chilling required, and they come together in under 30 minutes. Store them in an airtight container and they'll stay soft and chewy for days, though I doubt they'll last that long!