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Peppermint Brownie Cookies

Peppermint Brownie Cookies That Will Wow Your Holiday Guests

Delight your guests with these Peppermint Brownie Cookies that combine rich chocolate and refreshing peppermint, perfect for the holiday season.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup All-purpose flour Swap with gluten-free flour if desired.
  • 1/3 cup Unsweetened cocoa powder Make sure it’s sifted to avoid lumps.
  • 1 teaspoon Baking powder A leavening agent for a lighter texture.
  • 1/4 teaspoon Salt Enhances flavors.
  • 1/2 cup Unsalted butter Melted; can be replaced with coconut oil for a dairy-free option.
  • 1 cup Granulated sugar
  • 1/2 cup Brown sugar Packed; can be substituted with coconut sugar.
  • 2 large Eggs Essential for binding; best not to substitute.
  • 1 teaspoon Vanilla extract Omit for a purer peppermint taste.
  • 1 teaspoon Peppermint extract Consider using peppermint oil as a substitute.
  • 1 cup Semi-sweet chocolate chips Feel free to use dark or white chocolate.
  • 1/2 cup Crushed candy canes Delivers a festive crunch and extra peppermint flavor.

Equipment

  • Mixing bowls
  • Whisk
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
  3. In a large mixing bowl, combine melted butter, granulated sugar, and brown sugar. Mix until glossy. Beat in eggs, vanilla, and peppermint extracts.
  4. Gradually fold dry ingredients into wet mixture until just incorporated. Fold in chocolate chips.
  5. Chill the dough for about 30 minutes for thicker cookies if desired.
  6. Using a cookie scoop, drop dough onto prepared baking sheet, spacing about 2 inches apart. Top with additional chocolate chips and crushed candy canes.
  7. Bake the cookies for 10 to 12 minutes, looking for set edges and slightly underbaked centers.
  8. Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 19gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 4 days. For firmer texture, refrigerate for up to 1 week or freeze for up to 3 months.

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