Peppermint Brownie Cookies: A Fudgy Chocolate Cookie with Holiday Magic
Peppermint Brownie Cookies are the ultimate holiday dessert mash-up — the rich, decadent texture of a brownie wrapped into the convenient, shareable form of a cookie, finished with a refreshing peppermint crunch. These cookies are thick, soft in the center, slightly crisp on the edges, and deeply chocolatey, making them a standout treat for Christmas cookie exchanges, winter parties, or cozy nights by the fire.
Unlike cakey chocolate cookies, Peppermint Brownie Cookies deliver that unmistakable brownie bite: dense yet tender, intensely cocoa-forward, and melt-in-your-mouth rich. The addition of peppermint adds brightness and balance, cutting through the sweetness with cool, festive flavor that instantly feels like the holidays.
This recipe is designed for home bakers who want bakery-quality results without complicated steps. No chilling required, no fancy equipment, and no shortcuts that sacrifice flavor. Each bite offers a perfect contrast — warm chocolate depth followed by crisp peppermint sparkle.
Whether you’re baking for gifting, entertaining, or freezing ahead for the season, these cookies are reliable, impressive, and guaranteed to disappear fast.
Why You’ll Love These Peppermint Brownie Cookies
These cookies check every box when it comes to holiday baking. They’re visually stunning with their crackled tops, rich enough to satisfy chocolate lovers, and festive enough to feel special without being overwhelming.
They also:
- Stay soft for days
- Freeze beautifully
- Taste even better the next day
- Pair perfectly with coffee, cocoa, or milk
- Work for cookie swaps and dessert platters
Most importantly, they taste indulgent without being overly sweet — a balance that keeps people reaching for “just one more.”
Ingredients
- Unsalted butter, melted and slightly cooled
- Granulated sugar
- Brown sugar
- Large eggs, room temperature
- Vanilla extract
- Unsweetened cocoa powder
- All-purpose flour
- Baking powder
- Salt
- Semi-sweet chocolate chips or chunks
- Crushed peppermint candies or candy canes
- Optional: peppermint extract (use sparingly)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly combined.
- In a large bowl, whisk melted butter with granulated sugar and brown sugar until glossy and smooth.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla extract.
- Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
- Stir in chocolate chips and crushed peppermint candies, distributing evenly throughout the dough.
- Scoop dough using a cookie scoop and place portions about 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes, until tops are crackled and edges are set but centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Texture Secrets: What Makes These Cookies Truly Brownie-Like
The key to achieving a true brownie cookie texture lies in fat-to-flour ratio and mixing technique. Melted butter creates richness and chew, while minimal flour keeps the crumb dense. Eggs are fully emulsified into the sugar, creating structure without dryness.
Baking just until set ensures a soft center that firms up as the cookies cool — a hallmark of great brownie cookies.
Peppermint Tips for Perfect Flavor Balance
Peppermint is powerful, so restraint is essential. Crushed candy canes add crunch and visual appeal, while optional peppermint extract should be used carefully. If using extract, no more than ¼ teaspoon is needed — otherwise, it can overpower the chocolate.
For a smoother mint profile, finely crush peppermint candies instead of leaving large chunks.
Variations to Try
Double Chocolate Peppermint:
Add white chocolate chips along with semi-sweet chips for extra contrast.
Dark Chocolate Mint:
Use dark cocoa powder and dark chocolate chunks for a deeper flavor.
Peppermint Mocha Cookies:
Add 1 teaspoon instant espresso powder to the dry ingredients.
Gluten-Free Version:
Substitute a 1:1 gluten-free baking flour blend.
Serving Suggestions
Serve Peppermint Brownie Cookies:
- With hot chocolate topped with whipped cream
- Alongside vanilla ice cream
- On holiday dessert boards
- Wrapped individually for gifting
- Crumbled over brownies or ice cream sundaes
They also make a beautiful addition to Christmas cookie tins thanks to their rich color and festive flecks of peppermint.
Storage & Freezing
Store cookies in an airtight container at room temperature for up to 5 days. To freeze, place baked cookies in a single layer, freeze until solid, then transfer to freezer bags for up to 3 months. Thaw at room temperature — no reheating needed.
A Holiday Classic with Modern Appeal
Chocolate and peppermint have long been associated with winter celebrations, from candy canes to cocoa. These Peppermint Brownie Cookies bring that tradition into a modern, bakery-style dessert that feels both nostalgic and elevated.
They’re proof that holiday baking doesn’t need to be complicated to be memorable — just thoughtful, well-balanced, and made with care.
Peppermint Brownie Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk flour, cocoa powder, baking powder, and salt in a bowl.
- Whisk melted butter with sugars until smooth. Add eggs and vanilla.
- Fold dry ingredients into wet mixture until just combined.
- Stir in chocolate chips and crushed peppermint.
- Scoop dough onto baking sheets, spacing evenly.
- Bake 10–12 minutes until crackled and set at edges.
- Cool on rack before serving.
