When winter arrives and the holidays are right around the corner, I love filling my kitchen with cozy, festive flavors—and peppermint is always at the top of that list. Its cool, refreshing taste paired with rich chocolate instantly feels like Christmas. That’s exactly why these Peppermint Brownie Cookies have become a must-bake in my holiday cookie rotation.
These cookies bring together two holiday classics in the best possible way: decadent brownies and bright peppermint. They’re thick, soft, and fudgy with crackly tops, melty chocolate chips, and just the right hint of mint. Think chewy brownie centers with cookie edges—perfect for gifting, cookie swaps, or cozy nights by the fire.
Why You’ll Love These Peppermint Brownie Cookies
- Fudgy meets festive: All the richness of a brownie with a refreshing peppermint twist
- Perfect holiday cookie: Great for Christmas trays, parties, and cookie exchanges
- Easy to make: Simple ingredients and no complicated steps
- Customizable: Dress them up with candy canes, peppermint bark, or chocolate drizzle
- Crowd-pleasing: Chocolate + peppermint is always a win during the holidays
Ingredients You’ll Need
For the Cookies
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Salt
- Unsalted butter, melted
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Peppermint extract
- Semi-sweet chocolate chips
- Crushed candy canes or peppermint candies
Ingredient Tips
- Cocoa powder: Use a high-quality unsweetened cocoa for deep, rich chocolate flavor
- Peppermint extract: Measure carefully—peppermint is powerful and a little goes a long way
- Brown sugar: Adds moisture and gives these cookies that chewy, brownie-like texture
- Candy canes: Crush finely so they add crunch without melting into sticky pools
How to Make Peppermint Brownie Cookies
- Prep the oven: Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: Whisk flour, cocoa powder, baking powder, and salt until smooth.
- Mix wet ingredients: Stir melted butter with both sugars until glossy. Add eggs one at a time, then mix in vanilla and peppermint extract.
- Combine: Fold dry ingredients into wet just until combined. Stir in chocolate chips.
- Chill (optional): Chill dough for 20–30 minutes for thicker, fudgier cookies.
- Scoop & top: Scoop dough onto the baking sheet and sprinkle with crushed candy canes.
- Bake: Bake 10–12 minutes until edges are set and centers look slightly underbaked.
- Cool: Let cookies cool on the pan briefly, then transfer to a wire rack.
Tips for Perfect Cookies Every Time
- Don’t overbake—soft centers mean fudgy cookies
- Spoon and level flour for accurate measuring
- Chill dough for bakery-style thickness
- Use room-temperature eggs for smoother batter
- Remove cookies while centers still look slightly soft
Variations & Substitutions
- Extra chocolatey: Add white chocolate chips or drizzle with melted chocolate
- Peppermint bark style: Swap candy canes for chopped peppermint bark or Andes mints
- Less minty: Reduce peppermint extract to ¼ teaspoon
- Gluten-free: Use a 1:1 gluten-free flour blend
- Espresso boost: Add 1 teaspoon espresso powder to enhance chocolate flavor
Serving Ideas
- With hot cocoa or peppermint mochas
- On a Christmas dessert board with sugar cookies and truffles
- Warmed slightly and topped with vanilla ice cream
- Wrapped in holiday bags or tins for gifting
Storage & Freezing
- Room temperature: Store in an airtight container up to 4 days
- Freeze baked cookies: Up to 3 months
- Freeze dough: Scoop, freeze, then bake from frozen with 1–2 extra minutes
- Reheat: Microwave 10–12 seconds for fresh-baked softness
Frequently Asked Questions
Can I make the dough ahead of time?
Yes! Refrigerate dough for up to 2 days. Let sit briefly before scooping.
How do I keep them soft?
Store in an airtight container with a slice of bread to retain moisture.
Can I use peppermint oil instead of extract?
Yes—but use only about ⅛ teaspoon. It’s much stronger than extract.
These Peppermint Brownie Cookies are everything a holiday cookie should be—rich, fudgy, festive, and incredibly easy to make. Whether you’re baking with family, prepping for a cookie swap, or filling your home with the smell of chocolate and peppermint, this recipe deserves a spot on your Christmas baking list.