Description
These Peppermint Brownie Cookies combine the fudgy richness of brownies with the chewy texture of cookies, enhanced by refreshing peppermint extract and festive crushed candy canes. Perfectly soft with a slightly crisp edge, these cookies offer a delightful holiday treat featuring semi-sweet chocolate chips for extra chocolatey goodness.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients
- 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
Add-ins
- ¾ cup semi-sweet chocolate chips
- ¼ cup crushed candy canes or peppermint candies
Instructions
- Prep — heat the oven and get set: Preheat your oven to 350°F (175°C) and position the rack in the center. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ease cookie removal. If chilling dough, prepare a plate or tray for the dough balls.
- Mix the dry ingredients: In a medium bowl, combine all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisk thoroughly until evenly mixed and no streaks remain. For best results, sift the cocoa powder if lumpy to ensure a smooth batter.
- Mix the wet ingredients: In a large bowl, add the melted unsalted butter and let it cool for 1-2 minutes to avoid scrambling eggs. Add granulated and brown sugars, stirring or beating for about 60 seconds until the mixture is glossy and sugars start dissolving. Incorporate the eggs one at a time, mixing well after each addition for a smooth batter. Stir in vanilla extract and peppermint extract carefully; peppermint is potent, so adjust to taste.
- Combine wet and dry — make the dough: Add the dry ingredients to the wet mixture in two parts, folding gently with a spatula until just combined. Avoid overmixing to maintain a fudgy texture. Fold in the semi-sweet chocolate chips evenly.
- Optional chill for tighter, fudgier cookies: Cover the dough and refrigerate for 20–30 minutes if you prefer thicker and fudgier cookies. Chilling firms the butter and helps prevent spreading. If short on time, you can skip this step; cookies will spread more but remain delicious.
- Portioning and decorating: Use a 2-tablespoon cookie scoop or a rounded tablespoon to portion dough, placing scoops about 2 inches apart on the prepared baking sheet. Press a few extra chocolate chips on top of each dough mound and sprinkle crushed candy canes to adhere during baking.
- Bake — timing for texture: Bake on the center rack for 10–12 minutes. Baking for 10 minutes yields a soft and fudgy center; 12 minutes produces a slightly cakier texture. Look for slightly cracked tops and set edges with the centers just slightly underbaked. Remove cookies while centers are still soft so they finish setting on the hot sheet and remain gooey.
- Cooling and storing: Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely. Store cooled cookies in an airtight container at room temperature for up to 4 days, layering parchment paper between to prevent sticking. For freezing, flash-freeze baked cookies on a tray, then store in a freezer bag for up to 3 months. Raw scooped dough can also be flash-frozen and baked later with an additional 1–2 minutes added to bake time.
Notes
- Sifting the cocoa powder prevents lumps and creates a smoother batter.
- Chilling the dough is optional but recommended for thicker, fudgier cookies.
- Be careful not to overmix the dough to avoid cakier cookies.
- Remove cookies from the oven while centers are still slightly soft for the best fudgy texture.
- Use crushed candy canes for a festive peppermint crunch and extra flavor.
- Freezing both baked cookies and raw dough is possible for convenience.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Peppermint Brownie Cookies, holiday cookies, chocolate peppermint cookies, fudgy cookies, Christmas cookies, peppermint extract dessert
