Peppermint Brownie Cookies Recipe – Chewy, Fudgy, and Festive

If you love the richness of a brownie but want the ease of a cookie, these peppermint brownie cookies are your sweet spot. They bake up with shiny, crackly tops, chewy centers, and just the right hint of mint. They’re festive enough for a holiday cookie tray but simple enough to bake on a cozy weeknight.

Grab some cocoa, chocolate chips, and peppermint extract, and you’ll be set. Warm, chocolaty, and minty—these cookies taste like winter in every bite.

What Makes This Recipe So Good

• Brownie texture in cookie form: Crackly tops, fudgy centers, and soft edges. You get that classic brownie feel without slicing a pan.
• Balanced peppermint flavor: A small amount of peppermint extract goes a long way.

  It lifts the chocolate without tasting like toothpaste.

• Quick chill, better flavor: A brief rest lets the batter thicken, so your cookies hold their shape and bake with glossy tops.
• Holiday-ready: Crushed candy canes on top make them instantly festive, but you can skip them for a year-round treat.
• One bowl, easy cleanup: Melt, whisk, fold, scoop, bake. Simple steps with big payoff.

Shopping List

• Unsalted butter – melted
• Semisweet chocolate chips or chopped chocolate
• Granulated sugar
• Brown sugar – light or dark
• Large eggs
• Peppermint extract
• Vanilla extract (optional but recommended)
• All-purpose flour
• Unsweetened cocoa powder – natural or Dutch-process
• Baking powder
• Kosher salt
• Espresso powder (optional; enhances chocolate flavor)
• Additional chocolate chips – for folding in
• Candy canes or peppermint candies – crushed, for topping (optional)
• Flaky sea salt – for finishing (optional)

Step-by-Step Instructions

1. Prep your pan and oven. Line two baking sheets with parchment paper and heat your oven to 350°F (175°C). This keeps cookies from sticking and helps them bake evenly.
2. Melt butter and chocolate. In a microwave-safe bowl, melt 1/2 cup unsalted butter with 1 cup semisweet chocolate chips in 20–30 second bursts, stirring between each until smooth.

   Let it cool for 3–4 minutes so it doesn’t scramble the eggs.

3. Whisk in sugars and eggs. Add 3/4 cup granulated sugar and 1/2 cup packed brown sugar to the warm chocolate mixture and whisk until glossy. Add 2 large eggs one at a time, whisking well after each. The batter should look thick and shiny.
4. Flavor it. Stir in 1 teaspoon peppermint extract and 1 teaspoon vanilla extract.

   If you like a bold mint flavor, you can add up to 1 1/2 teaspoons peppermint, but start small—it’s strong.

5. Combine dry ingredients. In a separate bowl, whisk together 3/4 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon kosher salt, and 1 teaspoon espresso powder if using.
6. Fold dry into wet. Use a spatula to gently fold the dry ingredients into the chocolate mixture. Stop when you no longer see streaks of flour. The batter will be thick and glossy, like brownie batter.
7. Add chocolate chips. Fold in 3/4 cup chocolate chips for extra pockets of melty goodness.

   Dark, milk, or white chocolate all work.

8. Rest the batter briefly. Let the bowl sit at room temperature for 15–20 minutes. This quick “chill” thickens the batter, helping the cookies puff and crackle on top.
9. Scoop and top. Use a medium cookie scoop (about 1 1/2 tablespoons) to portion the dough onto your prepared sheets, leaving 2 inches between each. If using, sprinkle a little crushed candy cane on top.

   Press lightly so it sticks.

10. Bake. Bake one sheet at a time for 9–11 minutes. The cookies should have shiny, crackly tops and slightly soft centers. Don’t overbake—carryover heat will finish them.
11. Finish and cool. If you like, add a tiny pinch of flaky sea salt on each hot cookie to sharpen the chocolate flavor.

    Let the cookies cool on the pan for 5 minutes before moving them to a wire rack.

How to Store

• Room temperature: Store in an airtight container for 3–4 days. Add a slice of bread or a marshmallow to keep them soft.
• Freezer (baked): Freeze in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temp.
• Freezer (dough): Scoop dough balls onto a tray and freeze until solid.

  Store in a freezer bag for up to 2 months. Bake from frozen at 350°F, adding 1–2 minutes.

Health Benefits

• Cocoa’s antioxidants: Cocoa contains flavanols, which have antioxidant properties. They’re not a health food, but it’s a nice bonus in a treat.
• Portion control: Cookies make it easy to enjoy a small, satisfying serving compared to a big brownie square.
• Peppermint’s soothing notes: Peppermint may help with digestion and can feel refreshing after a heavy meal.
• Customizable sweetness: You control the sugar and chocolate types.

  Use darker chocolate for a slightly lower sugar option.

Common Mistakes to Avoid

• Overbaking: Pull them when the centers still look soft. Overbaked cookies turn cakey and lose that fudgy bite.
• Too much peppermint: Peppermint extract is strong. Measure carefully to avoid a harsh, bitter taste.
• Skipping the rest: Baking right away can lead to flat cookies.

  That short rest helps create thick, crackly tops.

• Hot chocolate mixture: If it’s too hot, you’ll curdle the eggs. Let melted butter and chocolate cool slightly before adding eggs.
• Using old leavener: Baking powder loses strength over time. Fresh baking powder helps cookies puff properly.

Alternatives

• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend with xanthan gum.

  Let the batter rest an extra 5 minutes to hydrate.

• Dairy-free: Swap butter for a dairy-free butter stick and use dairy-free chocolate chips. The texture stays nicely fudgy.
• Mint chips instead of extract: Fold in mint chips and reduce or omit peppermint extract for a gentler mint profile.
• Different chocolates: Try half dark and half milk chips, or add white chocolate chips for a peppermint bark vibe.
• Double chocolate crunch: Stir in chopped peppermint bark or cacao nibs for texture.
• No candy cane topping: Skip it for year-round baking or replace with sprinkles or mini marshmallows.

FAQ

Can I use Dutch-process cocoa?

Yes. Dutch-process will give you a smoother, darker chocolate flavor, while natural cocoa tastes a bit brighter.

This recipe works with either.

Do I have to chill the dough?

A short rest at room temperature is enough for good structure. If your kitchen is warm, a 15-minute fridge chill helps prevent spreading.

Why aren’t my cookies shiny on top?

Shiny, crackly tops come from dissolving the sugars well and whisking the eggs into a glossy batter. Make sure the sugar fully blends with the warm chocolate mixture and don’t skimp on the mixing.

How strong is the peppermint flavor?

With 1 teaspoon of peppermint extract, it’s noticeable but not overpowering.

If you’re sensitive to mint, start with 1/2 teaspoon and adjust next time.

Can I make them smaller or larger?

Absolutely. For smaller cookies, bake 8–9 minutes. For larger, heaping scoops, bake 11–13 minutes.

Look for set edges and soft centers.

What’s the best way to crush candy canes?

Place them in a zip-top bag and crush with a rolling pin. Aim for small pieces, not powder, so they melt slightly but still add crunch.

Can I make these without eggs?

You can try an egg replacer or 1/4 cup unsweetened applesauce per egg, but the texture will be less glossy and more cakey. Bake times may vary.

Why did my cookies turn cakey?

Common causes are overbaking, too much flour, or overmixing.

Spoon and level the flour, fold gently, and pull them while the centers are still soft.

Wrapping Up

These peppermint brownie cookies deliver everything you love about brownies in a neat, shareable package. They’re chewy, rich, and just minty enough to feel special. Keep the ingredients on hand and you can whip up a batch whenever the craving hits—holidays or not.

Serve them warm with a glass of milk, tuck a few into a gift tin, and enjoy that perfect chocolate-mint moment.