Description
These Peppermint Brownie Cookies combine the fudgy richness of brownies with the festive crunch of crushed candy canes. Bursting with chocolate and a refreshing peppermint kick, these cookies are perfect for holiday treats or whenever you crave a decadent, chewy dessert.
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 and Toppings
- 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 for easy cleanup and non-stick baking.
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder (sift if lumpy), baking powder, and salt until evenly combined without streaks. This ensures a smooth, lump-free base for your dough.
- Mix the wet ingredients: In a large bowl, pour in the melted unsalted butter and let it cool slightly for 1-2 minutes so it won’t scramble your eggs. Add granulated and brown sugars, stirring or beating for about 60 seconds until glossy and mostly dissolved. Then add eggs one at a time, mixing well after each, followed by vanilla and peppermint extracts. Peppermint extract is strong, so taste cautiously to achieve your preferred minty flavor.
- Combine wet and dry to make the dough: Add the dry mixture in two additions to the wet mixture, folding gently with a spatula until just combined to avoid overmixing. Fold in the semi-sweet chocolate chips evenly throughout the dough to maintain a fudgy texture.
- Optional chilling for thicker cookies: For thicker, fudgier cookies, cover and chill the dough in the refrigerator for 20-30 minutes. This firms up the butter and prevents spreading during baking. If short on time, feel free to skip this step.
- Portion and decorate: Using a 2-tablespoon cookie scoop or a rounded tablespoon, place dough portions onto the prepared baking sheet about 2 inches apart. Press extra chocolate chips on top and sprinkle crushed candy canes to help them adhere and add festive flavor.
- Bake for perfect texture: Bake on the center rack for 10-12 minutes. Baking for 10 minutes yields soft, fudgy centers, while 12 minutes produces a slightly firmer and cakier cookie. Look for slightly cracked tops and edges that are set but with centers still a bit underbaked. Remove early for gooey centers that will firm up while cooling.
- Cool and store: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container at room temperature for up to 4 days, layering with parchment paper to prevent sticking. For longer storage, freeze baked cookies after flash-freezing on a tray or freeze raw dough balls similarly, adding 1-2 extra baking minutes if baking from frozen.
Notes
- For smoother batter, sift cocoa powder before mixing to remove lumps.
- Use a hand mixer at low speed to blend butter and sugars for a silkier texture if desired.
- Avoid overmixing dough after combining dry and wet ingredients to keep cookies fudgy, not cakey.
- Chilling the dough is optional but helps produce thicker, chewier cookies.
- You can substitute crushed candy canes with peppermint candies or leave them out for a less minty crunch.
- Cookies can be frozen baked or as raw dough—just adjust baking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: peppermint brownie cookies, chocolate peppermint cookies, holiday cookies, fudgy chocolate cookies, crushed candy cane cookies
