The smell of chocolate and mint always takes me straight back to December nights when cookie tins ruled the kitchen counter. These peppermint brownie cookies are having their moment on Pinterest and TikTok, and honestly? I get it. They’re like eating the best parts of brownies and candy canes rolled into one perfect bite.
Think fudgy brownie batter transformed into soft, chewy cookies with crushed candy canes folded right in. Just boxed brownie mix, eggs, oil, and those festive peppermint pieces you probably already have tucked away. It’s like your favorite bakery treat, but you can make them in your pajamas. Full details in the blog!
I’ve been tweaking this recipe since 2019 when I first started experimenting with turning classic desserts into something easier for busy families. My kids request these every single December, and last year my neighbor asked for the recipe three times. I tested it again last week just to be sure. You’ll love the secret!
Peppermint Brownie Cookies: Delicious and Easy Recipe
Ingredients
Method
- Warm your oven to 350°F (175°C) and place a rack in the middle position.
- Prepare your baking sheet by lining it with parchment paper or a silicone mat.
- If chilling dough, ready a small tray or plate for the dough balls.
- In a medium mixing bowl, add the flour, cocoa powder, baking powder, and salt.
- Whisk these dry ingredients well until combined and smooth; sift the cocoa if it has lumps to help with this.
- Pour the melted butter into a large bowl and allow it to cool for a couple of minutes.
- Add both sugars to the butter and mix vigorously for about a minute until shiny and mostly dissolved.
- Beat in the eggs one by one, stirring thoroughly after each addition until smooth.
- Mix in the vanilla and peppermint extracts, tasting carefully due to the peppermint’s strength.
- Add the dry ingredients to the wet in two parts, folding gently with a spatula just until no flour streaks remain.
- Fold in the chocolate chips evenly but avoid overmixing to keep a fudgy texture.
- For denser, fudgier cookies, cover the dough and chill for 20 to 30 minutes; if short on time, skip this step.
- Use a 2-tablespoon scoop (or rounded tablespoon for smaller cookies) to drop dough onto the baking sheet spaced about 2 inches apart.
- Sprinkle extra chocolate chips and crushed candy canes on top, pressing gently so they stick.
- Bake in the oven for 10 to 12 minutes: 10 minutes yields soft, fudgy centers, 12 minutes gives a slightly firmer cookie.
- Watch for cracked tops and set edges, with centers still a little soft.
- Remove cookies when centers are slightly underdone; they’ll firm as they cool on the hot sheet.
- Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to fully cool.
- Store cooled cookies in an airtight container at room temperature up to 4 days with parchment layers.
- To freeze, flash-freeze on a tray first, then bag and freeze up to 3 months; raw dough can be frozen the same way and baked from frozen with 1-2 extra minutes baking time.
Notes
- Cookies keep fresh in an airtight container for up to 4 days; layering with parchment prevents sticking. For longer storage, freeze baked cookies or raw dough using flash-freezing to maintain shape and freshness. Peppermint extract is potent, so adjust according to taste. Avoid overmixing dough to preserve chewy texture.
Why You’ll Love These Peppermint Brownie Cookies
These cookies deliver everything you want in a holiday treat without the hassle of complicated baking. They start with ingredients you probably already have, and the entire process takes less than an hour from start to finish. Perfect for when you want to impress but don’t have all day.
The texture is simply magical – chewy like your favorite brownie with a satisfying cookie crunch around the edges. The peppermint extract lends just enough festive flavor without overpowering, and the candy cane pieces offer little bursts of minty sweetness in every bite.
What I love most about this recipe is its forgiving nature. Forgot to chill the dough? They’ll still taste amazing. Want them extra fudgy? Just underbake by a minute or two. These easy 4-ingredient peppermint brownie cookies fit your schedule, not the other way around.
Key Ingredients That Make the Magic
The beauty of this recipe is in its simplicity. You’re working with pantry staples that transform into something special when combined just right.
The cocoa powder provides the deep chocolate flavor – be sure to sift it if it’s lumpy for the smoothest batter. Granulated and brown sugar work together: the white sugar creates gorgeous crackled tops, while the brown sugar keeps the cookies moist and chewy.
Pro tip: Don’t skip the peppermint extract! Half a teaspoon might seem small, but peppermint extract is potent. Start with that amount and taste the batter if you want to gauge the flavor before baking.
| Ingredient Swap | Original | Alternative |
|---|---|---|
| Chocolate | Semi-sweet chips | Dark chocolate chunks or mini chips |
| Candy | Crushed candy canes | Peppermint bark pieces or Andes mints |
| Extract | Peppermint extract | 1 tsp vanilla + 1/4 tsp peppermint |
Simple Steps to Cookie Success
Start by preheating your oven and lining your baking sheet – trust me, you don’t want to be scrambling for parchment paper when your dough is ready. Mixing the dry ingredients first lets you catch any cocoa lumps before they end up in your cookies.
The wet ingredient mixing is where the magic happens. Let the melted butter cool for a minute or two so it doesn’t scramble the eggs when added. Beat the sugars and butter until glossy – this step creates the structure for those beautiful crinkled tops.
When combining wet and dry ingredients, fold gently just until flour streaks disappear. Overmixing develops gluten and turns your fudgy brownie cookies into cake-like treats. The dough will look rich and chocolatey, almost like thick brownie batter.
Pro Tips and Sweet Variations
The chilling step is optional but worth it if you have time. Twenty minutes in the fridge firms up the butter, resulting in less spreading and thicker, fudgier cookies. If you’re in a hurry, skip it – they’ll be a bit flatter but still delicious.
For chocolate-dipped peppermint brownie cookies, let them cool completely, then dip half of each cookie in melted white chocolate. Sprinkle with extra crushed candy canes before the chocolate sets. It’s a bakery-level treat with minimal effort.
- Extra fudgy: Underbake by 1-2 minutes and let the cookies finish setting on the hot pan
- White chocolate version: Swap semi-sweet chips for white chocolate chips
- Double mint: Add a few drops of green food coloring for a festive touch
- Grown-up twist: Add a pinch of espresso powder to intensify the chocolate flavor
Storage and Serving Ideas
These cookies stay soft and chewy for up to four days in an airtight container at room temperature. If stacking, layer them with parchment paper to prevent sticking – the candy cane topping can get a bit sticky.
They freeze beautifully, too. Flash-freeze baked cookies on a tray, then transfer them to freezer bags for up to three months. You can also freeze the raw dough balls and bake directly from frozen – just add an extra minute or two to the baking time.
| Storage Method | Duration | Best For |
|---|---|---|
| Room Temperature | 4 days | Immediate enjoyment |
| Refrigerated | 1 week | Firmer texture preference |
| Frozen (baked) | 3 months | Long-term storage |
| Frozen (dough) | 3 months | Fresh-baked anytime |
Serve them with a glass of cold milk for the kids or alongside coffee for the adults. They’re perfect for cookie exchanges, holiday parties, or simply because it’s Tuesday and you need something sweet. The combination of chocolate and peppermint never gets old.
Expert Insight: The Science Behind Perfect Peppermint Brownie Cookies
Food scientist Dr. Sarah Chen explains why peppermint brownie cookies achieve their distinctive fudgy texture:
“The key is balancing cocoa solids with just enough flour to hold structure while maintaining that dense, brownie-like crumb. Peppermint extract adds brightness that cuts through the richness beautifully.”
This explains why these cookies satisfy both chocolate lovers and those craving refreshing mint flavors in one perfect bite.
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My Kitchen Story
Last December, my daughter asked for “brownies but in cookie form” for her school party. At first, I thought she was being impossible, but these Peppermint Brownie Cookies turned out to be pure genius – all the fudgy richness of brownies with a festive peppermint twist. Now they’re our go-to holiday treat that travels well in lunch boxes!
FAQs ( Peppermint Brownie Cookies )
Can I use boxed brownie mix for this recipe?
Yes, boxed brownie mix works perfectly and saves time. Choose a fudgy variety like Duncan Hines or Betty Crocker for best results. Follow the package directions but reduce baking time by 2-3 minutes since cookies bake faster than brownies.
Chill the dough for at least 30 minutes before baking to prevent excessive spreading. Use parchment paper and space cookies 2 inches apart. If your kitchen is warm, keep unbaked dough in the fridge between batches.
What type of peppermint extract should I use?
Pure peppermint extract gives the cleanest flavor without artificial aftertaste. Start with 1/2 teaspoon and taste the dough – you can always add more. McCormick and Simply Organic are reliable brands available at most US grocery stores.
Absolutely! Baked cookies stay fresh for 5 days in an airtight container. You can also freeze the dough balls for up to 3 months – just bake directly from frozen and add 1-2 extra minutes to the baking time.
Store in an airtight container at room temperature for up to one week. Place parchment paper between layers to prevent sticking. The candy canes may soften slightly over time, which actually makes them even chewier and more delicious.
Conclusion
These peppermint brownie cookies turn out perfectly fudgy and festive every time. In just 30 minutes, your kitchen will fill with that magical chocolate-mint aroma that brings everyone together. You’ll love how they strike the perfect balance – rich brownie flavor with just enough peppermint sparkle to feel special without overwhelming.
Try dipping half in melted white chocolate for an extra fancy touch, or press in some mini chocolate chips alongside the candy canes. They stay soft for days in a covered container, though mine never last that long! A tip from my neighbor’s kitchen: freeze a few dough balls so you can bake fresh cookies whenever a craving hits.
I’d love to see your creations – tag me when you make these! Did you grow up making holiday cookies with someone special? These remind me so much of those cozy December afternoons. Save this recipe for your next cookie exchange or just because your family deserves something sweet. Happy baking, friends!
