Chocolate Peppermint Brownie Cookies have the rich, fudgy texture of brownies in a soft, chewy cookie with deep chocolate flavor and a cool peppermint finish. A combination of cocoa powder and melted chocolate gives these cookies their brownie-like center, while crushed peppermint candies add a festive crunch.
The dough needs a short chilling period before baking, which helps the cookies hold their shape and keeps the centers thick and fudgy. They're especially good served slightly warm, when the chocolate is soft and the peppermint aroma is most noticeable.
Why This Recipe Works
- Melted chocolate adds richness: It gives the cookies a deeper chocolate flavor and brownie-like texture.
- Cocoa powder intensifies the chocolate: Using cocoa alongside melted chocolate creates a more concentrated chocolate base.
- A short chill keeps the cookies thick: Chilling firms the butter and melted chocolate so the dough doesn't spread too quickly.
- Peppermint is used in two ways: Peppermint extract flavors the dough, while crushed peppermint candies provide texture and visual contrast.
- Slightly underbaking preserves fudginess: The centers finish setting as the cookies cool, keeping them soft instead of cakey.
Equipment Needed
- Microwave-safe bowl or double boiler
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Rubber spatula
- 2 rimmed baking sheets
- Parchment paper
- 1 1/2-tablespoon cookie scoop
- Wire cooling rack
Ingredients List
Chocolate Cookie Dough
- 1 cup semisweet chocolate chips (170 g), melted and slightly cooled
- 1/2 cup unsalted butter (113 g), softened
- 3/4 cup granulated sugar (150 g)
- 1/2 cup packed light brown sugar (100 g)
- 2 large eggs (100 g), room temperature
- 1 teaspoon pure peppermint extract (5 ml)
- 1 teaspoon pure vanilla extract (5 ml)
- 1 cup all-purpose flour (120 g)
- 1/2 cup unsweetened cocoa powder (42 g), sifted
- 1 teaspoon baking powder (4 g)
- 1/2 teaspoon kosher salt (3 g)
Peppermint Topping
- 1/2 cup crushed peppermint candies or candy canes (60 g), divided
- 1/2 cup white chocolate chips (85 g), optional
- 1 teaspoon vegetable shortening (5 g), optional, for thinning the white chocolate
Ingredient Notes and Substitutions
- Semisweet chocolate chips: They provide melted chocolate for a rich, fudgy texture. Chopped semisweet baking chocolate can be used instead at the same weight.
- Peppermint extract: This gives the cookies their clear peppermint flavor. Do not substitute peppermint oil unless the product is specifically labeled food-safe and intended for baking, as concentrated oils can be much stronger.
- Unsweetened cocoa powder: Natural unsweetened cocoa powder works well here. Dutch-process cocoa can also be used, although it may produce a slightly darker color and smoother cocoa flavor.
- Brown sugar: Brown sugar adds moisture and chewiness. You can use all granulated sugar, but the cookies will be somewhat less moist and chewy.
- Crushed peppermint candies: They add a crisp, cooling crunch. If you prefer a smoother cookie, omit the candy topping and use only the peppermint extract.
Step-by-Step Instructions
Step 1: Melt the chocolate.
Place the semisweet chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring thoroughly between each, until almost completely melted. Stir until smooth and let cool for about 5 minutes. The chocolate should be fluid but not hot.
Step 2: Cream the butter and sugars.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes, until lighter and creamy. Scrape down the sides of the bowl as needed.
Step 3: Add the eggs and flavorings.
Beat in the eggs one at a time, mixing until incorporated after each addition. Add the peppermint extract and vanilla extract. The mixture may look slightly loose, which is normal.
Step 4: Add the melted chocolate.
Pour in the cooled melted chocolate and mix on low speed just until evenly combined. The dough should become noticeably darker and thick.
Step 5: Combine the dry ingredients.
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and kosher salt. Gradually add the dry ingredients to the chocolate mixture and mix on low speed just until no dry streaks remain. Do not overmix.
Step 6: Fold in peppermint candy.
Fold in 1/4 cup of the crushed peppermint candies, reserving the remaining 1/4 cup for topping. The dough will be soft and somewhat sticky.
Step 7: Chill the dough.
Cover the bowl and refrigerate for 30 minutes. The dough should become scoopable and thick enough to hold a rounded shape. If it is still unusually loose, chill for another 10–15 minutes.
Step 8: Prepare the oven and baking sheets.
Heat the oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper. Scoop the dough into approximately 1 1/2-tablespoon portions and place them about 2 inches (5 cm) apart. Gently round the portions if needed.
Step 9: Bake the cookies.
Bake for 9–11 minutes, one baking sheet at a time, until the edges look set but the centers still appear soft and slightly glossy. Do not wait for the centers to look completely dry; that will make the cookies less fudgy.
Step 10: Add the peppermint topping.
Immediately sprinkle the remaining 1/4 cup crushed peppermint candies over the warm cookies, gently pressing a few pieces into the surface if necessary. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Step 11: Add optional white chocolate drizzle.
If using, melt the white chocolate chips with the shortening in a microwave-safe bowl in 15-second intervals, stirring after each interval until smooth. Drizzle over the cooled cookies and let the chocolate set before stacking.
Storage, Freezing, and Make-Ahead Instructions
- Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment between layers if using the white chocolate drizzle or a generous amount of peppermint topping.
- The unbaked dough can be refrigerated for up to 2 days in a tightly covered container. Let it sit at room temperature for about 10–15 minutes if it becomes too firm to scoop.
- For longer storage, scoop the dough onto a parchment-lined baking sheet and freeze until solid. Transfer the frozen dough portions to a freezer-safe container for up to 2 months. Bake directly from frozen, adding about 1–2 minutes to the baking time, and add the peppermint topping while the cookies are warm.
FAQ
Can I use dark chocolate instead of semisweet chocolate?
Yes. Dark chocolate gives the cookies a deeper, less sweet chocolate flavor. Choose chocolate around 60–70% cacao for a good balance with the peppermint and sugar.
Why did my cookies spread too much?
The dough may have been too warm or not chilled long enough. Refrigerate the dough until it is thick enough to scoop and hold a rounded shape before baking.
Can I make these cookies without peppermint candies?
Yes. Simply omit the crushed candies. The peppermint extract will still flavor the cookies, although you will lose the crunchy candy topping.
Can I freeze Chocolate Peppermint Brownie Cookies?
Yes. Freeze fully cooled baked cookies in an airtight freezer-safe container for up to 2 months. Thaw them at room temperature before serving.
How do I keep the peppermint topping from melting?
Let the cookies cool slightly before storing them, and keep them away from heat or direct sunlight. Peppermint candies can become sticky when exposed to moisture, so an airtight container is important.
Chocolate Peppermint Brownie Cookies
Ingredients
Ingredients
- 1 cup semisweet chocolate chips (170 g) melted and slightly cooled
- 1/2 cup unsalted butter (113 g) softened
- 3/4 cup granulated sugar (150 g)
- 1/2 cup packed light brown sugar (100 g)
- 2 large eggs (100 g) room temperature
- 1 teaspoon pure peppermint extract (5 ml)
- 1 teaspoon pure vanilla extract (5 ml)
- 1 cup all-purpose flour (120 g)
- 1/2 cup unsweetened cocoa powder (42 g) sifted
- 1 teaspoon baking powder (4 g)
- 1/2 teaspoon kosher salt (3 g)
- 1/2 cup crushed peppermint candies or candy canes (60 g) divided
- 1/2 cup white chocolate chips (85 g) optional
- 1 teaspoon vegetable shortening (5 g) optional, for thinning the white chocolate
Instructions
Method
- Melt the chocolate: Place the semisweet chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring thoroughly between each, until almost completely melted. Stir until smooth and let cool for about 5 minutes. The chocolate should be fluid but not hot.
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed for about 2 minutes, until lighter and creamy. Scrape down the sides of the bowl as needed.
- Add the eggs and flavorings: Beat in the eggs one at a time, mixing until incorporated after each addition. Add the peppermint extract and vanilla extract. The mixture may look slightly loose, which is normal.
- Add the melted chocolate: Pour in the cooled melted chocolate and mix on low speed just until evenly combined. The dough should become noticeably darker and thick.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and kosher salt. Gradually add the dry ingredients to the chocolate mixture and mix on low speed just until no dry streaks remain. Do not overmix.
- Fold in peppermint candy: Fold in 1/4 cup of the crushed peppermint candies, reserving the remaining 1/4 cup for topping. The dough will be soft and somewhat sticky.
- Chill the dough: Cover the bowl and refrigerate for 30 minutes. The dough should become scoopable and thick enough to hold a rounded shape. If it is still unusually loose, chill for another 10–15 minutes.
- Prepare the oven and baking sheets: Heat the oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper. Scoop the dough into approximately 1 1/2-tablespoon portions and place them about 2 inches (5 cm) apart. Gently round the portions if needed.
- Bake the cookies: Bake for 9–11 minutes, one baking sheet at a time, until the edges look set but the centers still appear soft and slightly glossy. Do not wait for the centers to look completely dry; that will make the cookies less fudgy.
- Add the peppermint topping: Immediately sprinkle the remaining 1/4 cup crushed peppermint candies over the warm cookies, gently pressing a few pieces into the surface if necessary. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Add optional white chocolate drizzle: If using, melt the white chocolate chips with the shortening in a microwave-safe bowl in 15-second intervals, stirring after each interval until smooth. Drizzle over the cooled cookies and let the chocolate set before stacking.
