If you love peppermint and chocolate, these Peppermint Brownie Cookies are about to become your new favorite holiday treat. They capture everything we adore about brownies—chewy centers, crackly tops, and deep cocoa flavor—and transform it into a bakery-style cookie that feels festive without being fussy. These cookies are my answer to the usual holiday baking rush when you want something impressive but don’t want to spend the whole afternoon in the kitchen. They are simple, quick, and still look like they came from a cookie shop.

One thing I personally love about this recipe is how it leans into the classic peppermint-and-chocolate combo without going overboard. The peppermint flavor is cool and bright, but it doesn’t overpower the rich chocolate base. Each cookie gets a sprinkle of crushed candy canes that melt just slightly in the oven, creating a sweet, minty crunch on top. It’s the kind of small detail that makes a cookie unforgettable.

Because the batter is similar to brownie batter, the cookies bake up soft and fudgy, with shiny, crackled tops (just like your favorite brownies). And since you don’t need any chilling time, they come together fast—perfect for last-minute cookie exchanges, gifting, or enjoying with a warm mug of hot chocolate.

Whether you’re baking for the holidays or simply craving chocolate and mint, these Peppermint Brownie Cookies deliver big flavor with minimal effort.

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What Makes These Peppermint Brownie Cookies Special?

• Fudgy brownie texture in cookie form – You get that rich, chewy center and shiny brownie top without needing a brownie pan.
• Festive peppermint crunch – Crushed candy canes melt slightly, adding extra flavor and a pretty finish.
• No-chill dough – The batter goes straight into the oven, saving time when you’re in a holiday rush.
• Made in one bowl – Fewer dishes mean more time to enjoy cookies.
• Holiday-ready presentation – These look bakery-made thanks to the crackly tops and peppermint pieces.

These cookies use a simple technique: melting the butter with chocolate first. This step deepens the chocolate flavor and keeps the cookies soft and fudgy. It also saves you time and makes the cookie dough smooth and shiny (just like brownie batter). If you want to get ahead, you can even mix the dry ingredients earlier in the day and finish the dough when ready to bake.

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Ingredient Notes

• Unsweetened cocoa powder
Adds deep chocolate flavor. Use natural cocoa powder for the most classic dark brownie taste. Dutch-processed also works for a richer color.

• Butter
Creates a soft, fudgy cookie. Salted or unsalted both work. If using salted, reduce added salt slightly.

• Semi-sweet chocolate chips or chopped chocolate
Melting these with the butter gives the cookies their brownie-like texture. Dark chocolate can be used for less sweetness.

• Granulated sugar
Keeps the cookies chewy and helps create those crackly tops.

• Brown sugar
Adds moisture and boosts richness.

• Eggs
Important for structure and the shiny brownie surface. Room-temperature eggs mix more smoothly.

• Peppermint extract
A little goes a long way. Start with 1/2 teaspoon and add more only if you love strong mint flavor.

• All-purpose flour
Just enough to hold the dough together while staying soft and fudgy.

• Crushed candy canes
These melt slightly for a crunchy-mint topping. Peppermint baking chips or chopped peppermint bark also work.

• Baking powder + salt
Helps the cookies puff slightly while staying soft in the center.

Special equipment:
A baking sheet lined with parchment. A heavy baking sheet helps cookies bake evenly.

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How to Make Peppermint Brownie Cookies

1. Preheat your oven
   Set the oven to 350°F (177°C). Line two baking sheets with parchment paper. This prevents sticking and keeps the bottoms from over-browning.

2. Melt the butter and chocolate
   In a microwave-safe bowl, combine the butter and chocolate. Heat in 20-second intervals, stirring until smooth. The mixture should be glossy and warm but not hot.
   Tip: If the chocolate seems too thick, stir for a full minute—residual heat will finish melting it.

3. Whisk in the sugars
   Add both granulated and brown sugar. Whisk until the mixture looks thick and glossy. This step helps form the signature brownie crust.

4. Add eggs and peppermint extract
   Whisk in the eggs one at a time. The batter should loosen and become shiny. Add the peppermint extract and stir well.
   Look for: A smooth, brownie-like batter with no lumps.

5. Combine dry ingredients
   In a separate bowl, mix flour, cocoa powder, baking powder, and salt. Gently fold into the wet mixture using a spatula. The dough will be thick—similar to warm brownie batter.

6. Scoop the cookies
   Use a medium cookie scoop (1.5 tablespoons). Drop dough onto parchment, leaving 2 inches of space.
   Tip: If dough seems too loose, let it rest 5 minutes to thicken.

7. Top with crushed candy canes
   Sprinkle each scoop with crushed candy or peppermint chips. Don’t press too hard—light pressure works best.

8. Bake
   Bake 9–11 minutes. Remove when the tops are shiny and cracked but the centers look slightly soft.
   Key indicator: The edges should be set but not dry.

9. Cool completely
   Let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack. Cooling helps the candy set.

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Storage Options

• Room temperature
Store in an airtight container for 3–4 days. Add a slice of bread to keep cookies soft.

• Refrigeration
Not required, but you can refrigerate up to 1 week. Bring to room temperature before serving.

• Freezing baked cookies
Freeze up to 3 months. Freeze on a baking sheet first, then move to a freezer bag.

• Freezing cookie dough
Scoop dough portions and freeze. Bake from frozen by adding 1 extra minute.

• Reheating
Warm for 7–8 seconds in the microwave for an extra-fudgy bite.

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Variations and Substitutions

• Double Chocolate Mint Cookies
Stir in 1/2 cup extra chocolate chips for bigger chocolate flavor.

• White Chocolate Peppermint Cookies
Swap semi-sweet chocolate for white chocolate and omit cocoa powder.

• Gluten-Free Version
Use a 1:1 gluten-free flour blend. Add 1 extra tablespoon if dough seems loose.

• Mocha Peppermint Cookies
Add 1 teaspoon espresso powder for a cozy coffee-chocolate combo.

• Holiday Sprinkle Topping
Replace candy canes with red and green sprinkles for kid-friendly flavor.

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Frequently Asked Questions

Why are my cookies spreading too much?
The butter may have been too hot or the batter was too warm. Let the batter rest 5 minutes before scooping.

Can I make these without peppermint extract?
Yes! Simply skip it for classic brownie cookies or replace it with vanilla.

Why didn’t my cookies crack on top?
Make sure the sugar fully dissolves into the warm chocolate mixture. This helps create the crackly brownie surface.

Can I make the dough ahead?
Yes. Store in the fridge up to 24 hours. Let it sit at room temperature 10 minutes before scooping.

Do candy canes melt in the oven?
They melt slightly but hold their shape enough to stay pretty and crunchy.

Can I double the recipe?
Absolutely. This recipe doubles easily with no changes needed.

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Conclusion

These Peppermint Brownie Cookies bring together everything we love about holiday baking—rich chocolate flavor, cool peppermint, and just enough crunch to make every bite feel festive. They’re quick, simple, and always a hit at gatherings. I hope you make a batch and enjoy sharing them as much as I do. If you try them, feel free to share your results—I love seeing your kitchen creations.

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