I can still smell the holidays in my grandmother’s kitchen: the sharp sweetness of crushed candy canes, the warm, fudgy scent from a pan of brownies, and a choir of cousins waiting for the first bite. Those little rituals stirring, tasting, and saving a chip for the top live in every cookie I bake now.
I’m a home cook who learned at my mother’s elbow and from well-thumbed church cookbooks. I cook from memory and from the way a batter should feel, not just from a list of ingredients. I’ve spent decades turning simple pantry staples into recipes that feed family and friends without fuss. My style favors comfort, ease, and familiar flavors that travel well to a potluck or a quiet weeknight at home. I keep things pork-free and family-friendly, and I test recipes in real kitchens where homework and soccer practice interrupt baking plans.
I write with a warm, plainspoken voice that walks you through each step, so you’ll feel confident even if this is your first time making Peppermint Brownie Cookies. If you want a nostalgic treat that’s simple to prepare, forgiving to bake, and ideal for sharing, you’ll find that these cookies combine rich chocolate and bright peppermint into something both festive and easy.
Table of Contents
Table of Contents
Why this recipe works
This recipe works because it balances two comforting textures: the fudgy heart of a brownie and the tender chew of a cookie. The rich cocoa and melted butter create a dense, chocolate-forward base that holds onto pockets of semi-sweet chips and peppermint candy. When you bake Peppermint Brownie Cookies just long enough, the edges set while the centers stay soft and fudgy, so each bite echoes that perfect brownie bite you crave. The method calls for melting butter and mixing sugars in a single step to ensure a glossy, crackly top a classic brownie trait that also makes Peppermint Brownie Cookies look like they came from a bakery.
You’ll appreciate how forgiving this dough is. A brief chill tightens it up for a rounder cookie, while a quick scoop and bake gives you more spread and a thinner, chewier cookie. The peppermint extract and crushed candy canes add a festive crunch and a burst of coolness that cuts through the chocolate, making these cookies feel special without adding complexity. I like to use semi-sweet chocolate chips so the peppermint doesn’t overpower the chocolate; together, they make Peppermint Brownie Cookies taste like a holiday memory that arrived a little early.
If you love other nostalgic sweets, try a related twist like my Pistachio Cranberry Cookies for a different holiday flavor. The basic technique here melted butter, whisked sugars, and careful baking translates well across many cookie recipes, which is why I turn to it when I want reliable, crowd-pleasing Peppermint Brownie Cookies.
How this recipe comes together
Start by measuring and prepping: sift the flour and cocoa to avoid lumps and set aside the crushed candy canes so they stay crisp. In a warm kitchen, melting the butter first helps the sugar dissolve and creates a shinier dough. Mixing the melted butter with the sugars and eggs creates a batter that’s silky and glossy, the secret to that satisfying crackle on top of Peppermint Brownie Cookies. Add vanilla and a careful touch of peppermint extract start with half the recommended amount and taste a tiny bit of batter if you want to adjust. Peppermint extract can be potent; a little goes a long way in balancing the chocolate.
Fold in the dry ingredients just until combined. Overmixing can develop gluten and make the cookies tough, so stop when there are no streaks of flour. Stir in the chocolate chips last so they rest evenly in the dough, and fold in most of the crushed candy canes reserve a few pieces for pressing into the tops before baking. If you want a tighter, fudgier cookie, chill the dough for 20 to 30 minutes. For slightly more spread and a cracklier top, bake straight away. Either approach yields lovely Peppermint Brownie Cookies; the choice depends on the texture you prefer.
When the dough is ready, portion it with a cookie scoop for uniform cookies and leave space on the sheet for spreading. Pressing a few extra chips and peppermint bits on top right before baking makes the cookies look as festive as they taste. The timing matters: bake until the edges set and the centers still look a touch soft. They will firm up as they cool, leaving you with tender, fudgy centers that define Peppermint Brownie Cookies. If you enjoy learning techniques that translate to other treats, check out my Amazing Italian Pistachio Cookies for more simple methods and comforting results.
Ingredients :
1 cup all-purpose flour, ½ cup unsweetened cocoa powder, ½ teaspoon baking powder, ¼ teaspoon salt, 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, ¾ cup semi-sweet chocolate chips, ¼ cup crushed candy canes or peppermint candies
Directions :
Prep heat the oven and get set, Mix the dry ingredients, Mix the wet ingredients, Combine wet + dry make the dough, Optional chill for tighter, fudgier cookies, Portioning & decorating, Bake timing for texture, Cooling & storing
Serving ideas
When you plate Peppermint Brownie Cookies, think simple and cozy. Serve them on a wide platter with a sprinkling of extra crushed candy canes for color. These cookies pair beautifully with a steaming mug of hot cocoa or a glass of milk, letting the peppermint sharpen the chocolate while the milk softens the sweetness. For a more grown-up pairing, offer them alongside a scoop of vanilla or peppermint ice cream; the contrast of warm cookie and cold ice cream makes the chocolate feel even more indulgent. If you want to give these as a gift, stack them in a festive tin separated by parchment paper or arrange them in a cellophane bag tied with ribbon.
Peppermint Brownie Cookies also make a great addition to a holiday cookie tray because their bold flavor stands out next to more subtle cookies. Arrange them with buttery shortbreads and nutty cookies to create contrast. If you serve them at a party, place a small sign noting they’re peppermint-chocolate so guests with flavor preferences can spot them at a glance.
For a casual dessert after weeknight dinner, set out a plate of warm Peppermint Brownie Cookies with napkins and let everyone help themselves; the cookies demand nothing fussy, only good company. To see other cookie ideas that match this easy, nostalgic vibe, take a look at my Almond Crescent Cookies they share that same feel-good simplicity and are perfect alongside Peppermint Brownie Cookies.
Storage tips
Store finished Peppermint Brownie Cookies in an airtight container at room temperature for up to five days. Layer them with parchment paper to keep the peppermint bits from sticking to other cookies and to preserve that crisp candy texture. If you live in a warm climate or your kitchen stays humid, pop the container into the refrigerator; this slows softening and keeps the candy canes from melting into the surface of the cookies. Before serving refrigerated cookies, bring them back to room temperature for the best chew and flavor.
For longer storage, freeze baked cookies in a freezer-safe container with layers separated by parchment. Thaw at room temperature for about an hour or gently warm in a low oven for five to eight minutes to revive that fresh-from-the-oven feeling. You can also freeze the cookie dough portioned on a baking sheet, then transfer to a sealed bag after it firms up bake straight from frozen, adding a minute or two to the bake time. That method gives you fresh-baked Peppermint Brownie Cookies on demand without the fuss of mixing every time. Label containers with the date; properly wrapped cookies or dough can keep in the freezer for up to three months without losing much flavor.
If you plan to transport the cookies, pack them snugly in a box with a layer of bubble wrap beneath to protect the edges and to keep the candy topping intact. These small steps help Peppermint Brownie Cookies travel well to cookie exchanges and holiday gatherings.
Simple tips for success
Keep these simple tips in mind to make dependable Peppermint Brownie Cookies every time. First, measure your flour correctly spoon it into the cup and level it off rather than scooping, so the dough stays fudgy rather than cakey. Second, don’t overbake; the cookies will look slightly underdone in the center when you pull them, and they firm up as they cool. Third, be conservative with peppermint extract. Too much can make the candies taste medicinal; start with half the amount and add more if you want a brighter note. These measures keep the chocolate and peppermint balanced in Peppermint Brownie Cookies.
Use a cookie scoop for even sizes so baking times stay consistent across the sheet. Rotate your pan halfway through the bake if your oven has hot spots. If you want a more rounded cookie, chill the dough briefly; for a more crackled top, bake it straightaway. Press a few extra chips and candy bits on top right after scooping to make the cookies look finished and festive.
If you prefer a chewier texture, swap half the granulated sugar for light brown sugar; the molasses in brown sugar helps keep centers tender. These straightforward adjustments help you tailor Peppermint Brownie Cookies to your taste and kitchen conditions, and they’re the tricks I reach for when I test recipes in a busy home kitchen. For more cookie-making guidance and flavor swaps, see my tips in other posts like Best Easy Italian Almond Cookies (Amaretti)the principles translate across recipes.
Flavor variations
You can twist Peppermint Brownie Cookies in several simple ways while keeping the spirit of the recipe. For a mocha lift, add a teaspoon of instant espresso powder to deepen the chocolate flavor and enhance the chocolate-peppermint contrast. For a mint-chocolate swirl, fold in chopped Andes mints or use natural peppermint baking chips in place of part of the chocolate chips. If you like a nuttier profile, fold in ½ cup chopped toasted almonds, walnuts, or pecans for crunch that complements the soft cookie centers. Each variation transforms the basic Peppermint Brownie Cookies into a new treat without changing the core technique.
For a gluten-light approach, substitute ¾ cup of all-purpose flour plus ¼ cup of almond flour; the almond flour adds moisture and a subtle nutty flavor that pairs with peppermint. If you’re feeling playful, sandwich a scoop of peppermint or vanilla ice cream between two cooled Peppermint Brownie Cookies for an ice cream sandwich that everyone will ask for again. You can also make bite-sized cookies: reduce scoops to tablespoonfuls and shorten the bake time by a few minutes for petite, party-ready bites. These adjustments let you keep the familiar chocolate-and-mint pairing while tailoring texture and presentation to the occasion.
Frequently asked questions
Q: Can I use candy cane pieces that are already soft or melted?
A: Use crisp, dry crushed candy canes for the best texture. If your candy has already softened, it can melt into the cookie surface and lose its crunch. Crush fresh candy canes or use peppermint baking bits for a consistent crunch in Peppermint Brownie Cookies.
Q: How do I make the cookie centers fudgier?
A: For fudgier centers, slightly underbake the cookies. Pull them when the edges look set but the centers still appear soft and glossy. They will set as they cool, leaving a fudgy middle. Chilling the dough also helps create denser, more compact cookies that feel brownie-like in the center of Peppermint Brownie Cookies.
Q: Can I skip the peppermint extract and just use crushed candy canes?
A: Yes, you can rely solely on crushed candy canes for peppermint flavor, but the extract gives a clearer, more aromatic peppermint note throughout the dough. If you omit the extract, consider adding a few extra crushed candies, but remember they can add sweetness and crunch rather than aroma. For a subtler mint, reduce the extract and rely mostly on the candy topping for flavor in Peppermint Brownie Cookies.
Q: What if my cookies spread too much?
A: Chill the dough for 20–30 minutes before baking and make sure your baking soda or powder is fresh. Use a cookie scoop to keep portions consistent and give space on the baking sheet. These steps reduce excess spread and help your Peppermint Brownie Cookies hold a nice round shape.
Conclusion
If you want an extra reference or a video guide to see the technique in action, this Peppermint Brownie Cookies Recipe (with Video) shows a straightforward approach that complements the tips above. For a quick refresher or to compare techniques, try the Peppermint Brownie Cookies Recipe (with Video) and enjoy the process of baking something that tastes like a memory and makes new ones.
Print
Peppermint Brownie Cookies
- Total Time: 30 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
These cookies combine rich chocolate and bright peppermint for a festive and easy treat, perfect for sharing during the holidays.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 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
- ¾ cup semi-sweet chocolate chips
- ¼ cup crushed candy canes
Instructions
- Preheat the oven and prepare your baking sheets.
- In a bowl, mix together the dry ingredients (flour, cocoa powder, baking powder, and salt).
- In a separate bowl, combine melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and peppermint extract.
- Combine the wet and dry ingredients until just mixed.
- Optionally, chill the dough for 20-30 minutes for a tighter, fudgier cookie.
- Portion dough onto baking sheets and decorate with extra chocolate chips and crushed candy canes.
- Bake until the edges are set and the centers are still soft.
- Allow cookies to cool before serving or storing.
Notes
For a fudgier center, slightly underbake the cookies. The dough can be chilled for a few minutes for a more rounded shape.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American