What makes these Peppermint Brownie Cookies extra special is the combination of two holiday favorites: rich, fudgy brownies and refreshing peppermint candy. These cookies deliver the best of both worlds—the dense, chocolatey texture of a brownie with the convenience and portability of a cookie, all enhanced by a cool burst of peppermint and the satisfying crunch of crushed candy canes. Perfect for Christmas cookie exchanges, holiday parties, or cozy winter evenings by the fire, these treats capture the essence of the season in every bite. The semi-sweet chocolate chips create pockets of melted chocolate throughout, while the peppermint extract and candy cane pieces add that festive touch that makes them unmistakably holiday-worthy. Whether you’re an experienced baker or just starting out, these cookies are surprisingly easy to make and guaranteed to impress everyone on your nice list!
Prep Time: 15 min | Cook Time: 10 min | Chilling Time: 30 min | Total Time: 55 min
Equipment Needed
- Mixing bowls (medium and large)
- Electric hand mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Cookie scoop (2-tablespoon size recommended)
- Wire cooling rack
- Parchment paper or silicone baking mat
Key Ingredients
For the Cookie Dough:
- 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
For Mix-Ins and Toppings:
- ¾ cup semi-sweet chocolate chips
- ¼ cup crushed candy canes or peppermint candies
Substitution Notes: Dark chocolate chips can replace semi-sweet for a more intense chocolate flavor. If you don’t have peppermint extract, you can use 1 teaspoon of vanilla extract total, though you’ll lose that minty kick. For a nut-free version, these are already perfect as written!
Step-by-Step Instructions
1. Prep — Heat the Oven and Get Set Preheat your oven to 350°F (175°C) and position a rack in the center for even baking. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking. If you plan to chill the dough (recommended for fudgier cookies), set aside a small plate or tray for the dough balls.
2. Mix the Dry Ingredients In a medium bowl, measure and add the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisk the dry ingredients together until evenly combined with no visible streaks or lumps. If your cocoa powder is lumpy, sift it first, then whisk continuously—this makes the batter much smoother and prevents dry pockets in your cookies.
3. Mix the Wet Ingredients In a large bowl, pour in the melted unsalted butter. Let it sit for 1 to 2 minutes to cool slightly—you don’t want to scramble the eggs when you add them. Add the granulated sugar and brown sugar to the cooled butter. Stir or beat vigorously for about 60 seconds until the mixture becomes glossy and most of the sugar crystals have dissolved. This creates that signature shiny brownie top.
4. Add Eggs and Extracts Add the eggs one at a time, mixing well after each addition so the batter becomes smooth and emulsified. Stir in the vanilla extract and the ½ teaspoon peppermint extract. You can taste a tiny bit of the batter (optional) to check the peppermint level—peppermint extract is very strong, so a little goes a long way. If you want a stronger mint flavor, you can add up to ¼ teaspoon more, but be careful not to overdo it.
5. Combine Wet and Dry — Make the Dough Add the dry mixture to the wet mixture in two additions, folding gently with a rubber spatula after each addition. Stop mixing as soon as you don’t see streaks of flour—overmixing develops gluten and will make the cookies cakier instead of fudgy. This recipe aims for a brownie-like chew, so a light touch is key. Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
6. Optional Chill for Tighter, Fudgier Cookies If you prefer thicker, fudgier cookies with less spread, cover the bowl and chill the dough for 20 to 30 minutes. Chilling firms up the butter and prevents excessive spreading during baking, resulting in cookies with a denser, more brownie-like texture. If you’re short on time, you can skip chilling—the cookies will spread a little more and bake flatter but will still taste delicious.
7. Portioning and Decorating Use a 2-tablespoon cookie scoop (or a rounded tablespoon for slightly smaller cookies) to portion the dough. Drop scoops onto the prepared baking sheet about 2 inches apart to allow for spreading. Gently press a few extra chocolate chips on top of each dough mound for a bakery-style look. Sprinkle each cookie with the crushed candy canes, pressing them lightly so they stick while baking.
8. Bake — Timing for Texture Bake on the center rack for 10 to 12 minutes, watching carefully:
- 10 minutes: Centers will be soft and fudgy (recommended for maximum brownie texture)
- 12 minutes: Slightly more set with a bit cakier texture
Look for slightly cracked tops and set edges while the centers still look a touch underbaked. The cookies will continue to cook on the hot baking sheet after removal, so pulling them early ensures they stay gooey instead of dry.
9. Cooling and Storing Let the cookies cool on the baking sheet for 5 minutes to firm up—they’ll be very delicate when hot. Then transfer to a wire cooling rack to cool completely. The texture will continue to develop as they cool, becoming perfectly chewy with crispy edges.
Serving Suggestions
- Holiday Cookie Platter: Arrange alongside sugar cookies, gingerbread, and other festive treats for a beautiful variety
- Hot Beverage Pairing: Serve with hot chocolate, peppermint mochas, or coffee for the ultimate winter treat
- Ice Cream Sandwich: Use two cookies to sandwich vanilla or peppermint ice cream for a decadent dessert
- Gift Boxes: Package in clear cellophane bags tied with red and white ribbon for homemade holiday gifts
- Cookie Decorating Party: Set out extra crushed candy canes and let guests customize their own before baking
Storage & Make-Ahead Tips
Room Temperature Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. Layer with parchment paper between stacks to prevent sticking and preserve the candy cane topping.
Freezing Baked Cookies: Flash-freeze baked cookies on a tray until solid (about 1 hour), then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature for 30 minutes before serving, or warm briefly in a 300°F oven for 5 minutes to restore that fresh-baked texture.
Freezing Raw Dough: Scoop the dough into balls, flash-freeze on a parchment-lined tray, then transfer to a freezer bag. Freeze for up to 3 months. Bake directly from frozen, adding 1 to 2 extra minutes to the baking time. No thawing required!
Make-Ahead Instructions: Prepare the dough up to 2 days in advance and store covered in the refrigerator. Let it sit at room temperature for 10 to 15 minutes before scooping if it becomes too firm. You can also scoop the dough balls and refrigerate them on a covered baking sheet, then bake as needed for fresh cookies anytime.
Pro Tip: The peppermint flavor intensifies slightly after a day, so these cookies actually taste even better the next day. The candy cane pieces may soften slightly in storage but will still provide nice texture and flavor.
Tips & Tricks
Don’t Overbake: The key to achieving that fudgy brownie texture is pulling the cookies from the oven when they still look slightly underbaked in the center. They’ll firm up as they cool on the baking sheet but remain soft and chewy inside. Overbaking creates dry, cakey cookies instead of the desired dense, fudgy texture.
Chill for Best Results: While optional, chilling the dough for 20 to 30 minutes makes a noticeable difference in texture and appearance. Chilled dough spreads less, creating thicker cookies with more pronounced edges and a denser, brownie-like center.
Peppermint Extract Goes a Long Way: Start with ½ teaspoon and taste the batter before adding more. Peppermint extract is extremely concentrated, and too much can be overwhelming rather than refreshing. You can always add more, but you can’t take it back!
Common Mistakes to Avoid
- Adding eggs to hot butter – Let melted butter cool for 1-2 minutes or the heat will start cooking the eggs, creating a grainy texture
- Overmixing after adding flour – Mix just until combined; overworking develops gluten and creates tough, cakey cookies instead of fudgy ones
- Skipping the cooling time on the pan – These cookies are very soft when hot and need 5 minutes on the baking sheet to set properly
- Using natural cocoa powder instead of Dutch-process – Either works, but Dutch-process creates a darker, richer color and smoother flavor
- Crushing candy canes too finely – Leave some larger pieces for better texture and visual appeal; powder-fine pieces will dissolve
Chef’s Advice
Flavor Variations:
- Add ½ cup white chocolate chips along with the semi-sweet chips for extra sweetness and visual contrast
- Mix in ½ teaspoon espresso powder to the dry ingredients to deepen the chocolate flavor
- Use mint chocolate chips instead of regular chocolate chips for an extra minty punch
- Top with a drizzle of melted white chocolate after cooling for an elegant finish
- Add ½ cup chopped Andes mints instead of candy canes for a different mint flavor
Ingredient Substitutions:
- Coconut oil can replace butter for a dairy-free version (though flavor will change slightly)
- All-purpose gluten-free flour blend (1:1 ratio) works well for gluten-free cookies
- Vegan butter and flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) create a vegan version
- Light brown sugar can replace dark brown sugar with minimal difference
Presentation Ideas:
- Dust cooled cookies with powdered sugar for a snowy effect before serving
- Sandwich two cookies with peppermint buttercream for whoopie pie-style treats
- Arrange on a platter in a circular wreath pattern with fresh mint leaves as garnish
- Serve on red or white plates to emphasize the holiday color scheme
- Stack in clear glass jars with layers of parchment for beautiful gift presentation
Texture Customization: For even fudgier cookies, slightly underbake at 9 minutes and let them finish setting on the pan. For crispier edges with soft centers, bake the full 12 minutes. Everyone has their preference, so experiment to find your perfect texture!
History and Cultural Significance
The marriage of chocolate and peppermint is a relatively modern holiday tradition that gained popularity in mid-20th century America. While peppermint has been used medicinally and in candies for centuries, its association with Christmas became solidified with the popularity of candy canes in the early 1900s. The red and white striped candy cane became a Christmas symbol, and bakers began incorporating peppermint into holiday desserts.
Brownies themselves were invented in America in the late 1890s, with the first known recipe appearing in the 1897 Sears Roebuck Catalog. The concept of “brownie cookies”—cookies with brownie-like texture—emerged much later as home bakers experimented with combining the best qualities of both treats. These hybrid cookies became popular on food blogs in the 2000s and 2010s.
The specific combination of chocolate, peppermint, and brownie texture in cookie form represents the modern American approach to holiday baking: taking beloved classic flavors and reinventing them in new, creative ways. These cookies embody the festive spirit while offering convenience—all the indulgence of a brownie in a portable, shareable form.
Peppermint’s cooling sensation comes from menthol, which activates cold-sensitive receptors in our mouths. This refreshing quality provides a pleasant contrast to rich chocolate, making the combination both indulgent and palate-cleansing. It’s no wonder this pairing has become synonymous with winter holidays.
Final Thoughts
These Peppermint Brownie Cookies are the perfect solution when you can’t decide between making brownies or cookies—they give you the best of both worlds! The fudgy, intensely chocolate interior combined with the cool burst of peppermint and satisfying candy cane crunch creates a cookie that’s truly special. They’re impressive enough to gift to your most discerning friends yet easy enough to whip up on a busy December afternoon.
The beauty of this recipe lies in its flexibility. Want super fudgy cookies? Chill the dough and underbake slightly. Prefer a more traditional cookie texture? Skip the chill and bake the full time. Either way, you’ll end up with a batch of stunning, delicious cookies that capture the magic of the holiday season.
So preheat that oven, grab your peppermint extract, and get ready to fill your kitchen with the irresistible aroma of chocolate and mint. These cookies are about to become your new holiday baking tradition. Trust me—once you taste them, you’ll be making them every December for years to come!
Nutrition Information
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 cookie | 180 | 2g | 25g | 8g | 1g | 18g |
Additional Nutrition Details: Saturated Fat 4g | Cholesterol 30mg | Sodium 60mg
Disclaimer: The nutritional information provided is an estimate only and is intended for general guidance. We cannot guarantee its accuracy and recommend consulting a qualified healthcare professional or registered dietitian for personalized nutrition advice.
Course: Dessert, Snack | Cuisine: American | Yield: 24 cookies | Servings: 24
