Soft and Fudgy Peppermint Brownie Cookies
These peppermint brownie cookies hit that perfect spot between a crackly-topped brownie and a soft, chewy cookie. Deep cocoa and melted chocolate chips get a cool boost from peppermint, making them taste like the holidays in cookie form.
No mixer, no fuss, just one bowl and a quick chill. If you need a last-minute cookie swap recipe that still feels special, this is the one.
Why I Keep Coming Back to These
I love how the chocolate is rich and almost fudgy, but the cookies still have shiny, crackly tops and chewy edges. The peppermint comes through just enough, fresh and bright, without masking all that cocoa flavor.
They stay soft for days thanks to melted butter and an extra egg yolk. The crushed candy cane on top gives a little crunch and makes them look as festive as they taste.
Ingredients
- 1/2 cup (1 stick) unsalted butter, melted and cooled slightly: keeps the dough rich without needing a mixer
- 1/2 cup packed light brown sugar: adds chewiness and a hint of caramel
- 1/4 cup granulated sugar: helps create the crackly top
- 1 large egg plus 1 egg yolk, at room temperature: the extra yolk makes them extra tender
- 1 tsp vanilla extract: rounds out the chocolate
- 1/2 tsp peppermint extract: start with this, add 1/4 tsp more if you like a stronger mint kick
- 1 cup all-purpose flour: spooned and leveled, not scooped
- 1/2 cup unsweetened cocoa powder: Dutch-process or natural both work here
- 1/2 tsp baking soda: gives just enough lift
- 1/4 tsp fine salt: balances the sweetness
- 3/4 cup semisweet chocolate chips or chunks: they melt into little pockets of chocolate
- 1/4 cup crushed candy canes or peppermint candies, for topping: crush them yourself for the best varied texture
Variations and Swaps
- Dairy‑free: swap the butter for a stick‑style vegan butter and use dairy‑free chocolate chips; the cookies will still be chewy
- No peppermint extract: leave it out entirely and double the crushed candy on top, the mint will be milder but still there
- Extra peppermint patty effect: use mint‑filled chocolate chips instead of plain semisweet chips
- Gluten‑free: use a 1‑to‑1 gluten‑free flour blend that contains xanthan gum, the texture stays nearly identical
- Dark chocolate: replace the semisweet chips with 70% dark chocolate chunks for a more intense, less sweet cookie
For a classic mint chocolate combo without the cookie crunch, try my Mint Chocolate Chip Brownies.
How to Make Peppermint Brownie Cookies
Step 1: Mix the Wet Base
Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper. In a large bowl, whisk the melted butter, brown sugar, and granulated sugar until the mixture looks glossy and smooth, about 1 minute. Whisk in the egg, egg yolk, vanilla, and the 1/2 tsp peppermint extract until the batter lightens a shade.
The sugars start dissolving into the warm butter right away, so the top of the baked cookie will get those delicate cracks.
Step 2: Stir in the Dry Ingredients
Sift the 1 cup flour, 1/2 cup cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt right over the wet mixture. Stir with a wooden spoon or spatula just until no dry streaks remain. Stop as soon as the dough pulls together, overmixing will make the cookies tough and cakey.
The dough will be thick and dark, like a soft brownie batter. A few tiny lumps of cocoa are fine.
Step 3: Fold in the Chocolate and Chill
Gently fold in the 3/4 cup chocolate chips. Cover the bowl and refrigerate the dough for 30 minutes, until it feels firm and no longer sticky.
Chilling keeps the butter cold so the cookies spread slowly, giving you thick, fudgy centers. If you skip it, they will flatten and lose that brownie chew.
Step 4: Scoop and Top with Crushed Candy Cane
Scoop rounded tablespoons of dough (a small cookie scoop works great) and place them about 2 inches apart on the prepared sheets. Press a generous pinch of the crushed candy cane onto the top of each dough ball, gently pushing it in so it sticks.
The candy will melt a little and set as the cookies bake, leaving sparkly red and white bits on top.
Step 5: Bake and Cool the Cookies
Bake one sheet at a time on the middle rack for 10 to 12 minutes, until the edges look set and the centers are still soft and puffed. The cookies will appear slightly underdone, that is exactly what you want. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
As they cool, the tops sink into shiny crinkles and the texture turns lush and chewy. Serve them while still faintly warm for the best fudgy bite.
A Few Tips for the Best Brownie Cookies
- Crush the candy canes inside a sealed zip‑top bag with a rolling pin, leaving some small pieces and some powder. The mix gives the best crunch and even flavor.
- For a stronger peppermint punch, add an extra 1/4 tsp peppermint extract. Taste the dough (it has no raw flour yet) and adjust before adding the dry ingredients.
- Use a cookie scoop so every ball is the same size. Even sizes bake evenly and look uniform on a platter.
- If the dough gets too firm to scoop after chilling, let it sit at room temperature for 5 minutes, then scoop.
Bake times vary slightly depending on how large you scoop the dough:
| Scoop size | Approximate width | Bake time |
|---|---|---|
| 1 rounded tbsp | 2 inches | 9 to 10 mins |
| 1.5 tbsp | 2.5 inches | 10 to 12 mins |
| 2 tbsp | 3 inches | 12 to 13 mins |
Storing and Freezing
- Refrigerate: keep baked cookies in an airtight container at room temperature up to 5 days. Slide a slice of bread in the container to help them stay soft.
- Freeze the dough: scoop the chilled dough onto a parchment‑lined sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 1 to 2 minutes to the bake time.
- Freeze baked cookies: layer them between sheets of parchment in an airtight container and freeze up to 2 months. Thaw at room temperature.
Perfect Pairings
A tall glass of cold milk is a classic, and the peppermint makes each sip feel extra refreshing. For something cozier, serve them with a mug of hot cocoa and use a candy cane as a stirrer. They also make a great holiday sundae: crumble one over a scoop of vanilla bean ice cream and drizzle with warm fudge sauce.
Frequently Asked Questions
Can I skip the peppermint extract?
Yes. Leave it out and double the crushed candy cane on top, or add a teaspoon of vanilla extract. The cookies will be rich chocolate brownie cookies with a mild mint crunch.
Why did my cookies turn out cakey?
Most likely the flour was scooped too heavily or the dough was overmixed once the dry ingredients went in. Spoon and level the flour, and stop stirring the moment the dough comes together.
Can I freeze the dough after chilling?
Absolutely. After the 30‑minute chill, scoop the dough balls onto a parchment‑lined sheet and freeze until solid. Transfer to a zip‑top bag and bake straight from the freezer, adding 1 to 2 minutes.
Can I use mint extract instead of peppermint?
You can. Mint extract has a softer, sweeter flavor, while peppermint is sharper and cooler. If using mint extract, start with 1/4 tsp and taste, then add more if needed.
Peppermint Brownie Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (180°C) and line two baking sheets with parchment. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until glossy. Whisk in egg, egg yolk, vanilla, and peppermint extract.
- Sift flour, cocoa, baking soda, and salt over the wet mixture. Stir just until no dry streaks remain.
- Fold in chocolate chips. Cover and chill dough for 30 minutes until firm.
- Scoop rounded tablespoonfuls of dough onto baking sheets, 2 inches apart. Press crushed candy cane onto the top of each ball.
- Bake one sheet at a time for 10 to 12 minutes, until edges are set and centers look soft. Cool on the sheet for 5 minutes, then transfer to a wire rack.
