why make this recipe
Peppermint Brownie Cookies are a perfect treat for the holidays or any special occasion. They combine the rich, gooey texture of brownies with the fun, festive flavor of peppermint. These cookies are not only delicious but also easy to make, making them an ideal choice for beginners and experienced bakers alike. With a delightful crunch from crushed candy canes, they are sure to impress family and friends.
how to make Peppermint Brownie Cookies
Ingredients:
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (melted)
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ¾ cup semi-sweet chocolate chips
- ¼ cup crushed candy canes or peppermint candies
Directions:
Prep: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the dry ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
Mix the wet ingredients: In another bowl, combine the melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and peppermint extract. Mix well until smooth.
Combine wet + dry: Add the dry ingredients to the wet mixture and stir until just combined. Be careful not to overmix. Fold in the chocolate chips and crushed candy canes.
Optional chill for tighter, fudgier cookies: If you prefer, you can chill the dough in the refrigerator for about 30 minutes for a firmer texture.
Portioning & decorating: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between each cookie. You can sprinkle a few more crushed candy canes on top if you like.
Bake: Bake in the preheated oven for about 10-12 minutes. The cookies should look slightly underbaked in the center for the best chewy texture.
Cooling & storing: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
how to serve Peppermint Brownie Cookies
These cookies are perfect on their own, but you can also pair them with a glass of milk or a cup of hot cocoa. They make a great addition to any holiday dessert platter. Consider serving them with vanilla ice cream for an indulgent treat!
how to store Peppermint Brownie Cookies
Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, you can freeze the cookies. Just place them in a freezer-safe bag or container, and they will last for up to 3 months. Thaw them at room temperature before serving.
tips to make Peppermint Brownie Cookies
- Make sure your butter is melted but not too hot when mixing with the sugars to avoid cooking the eggs.
- For extra peppermint flavor, you can add more peppermint extract, keeping in mind to balance it with the other flavors.
- Experiment with different types of chocolate chips, such as white chocolate or dark chocolate, for unique taste variations.
variation
You can customize these cookies by adding nuts like walnuts or pecans for an extra crunch. You can also substitute crushed Oreo cookies for crushed candy canes for a different flavor twist!
FAQs
1. Can I use mint chocolate chips instead of semi-sweet chocolate chips?
Yes, mint chocolate chips will enhance the peppermint flavor and add a nice twist to the cookies.
2. How do I know when the cookies are done baking?
The cookies should look slightly underdone in the center but set around the edges. If they look too wet, give them an extra minute or two.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the cookie dough and store it in the refrigerator for up to 3 days. Just bake the cookies when you’re ready to enjoy them.
Peppermint Brownie Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious and festive cookies combining rich brownie texture with refreshing peppermint flavor, perfect for holidays or special occasions.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter (melted)
- 1 cup granulated sugar
- ½ cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ¾ cup semi-sweet chocolate chips
- ¼ cup crushed candy canes or peppermint candies
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In another bowl, combine the melted butter, granulated sugar, brown sugar, eggs, vanilla extract, and peppermint extract. Mix well until smooth.
- Add the dry ingredients to the wet mixture and stir until just combined. Fold in the chocolate chips and crushed candy canes.
- If desired, chill the dough in the refrigerator for about 30 minutes for a firmer texture.
- Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for about 10-12 minutes until the cookies look slightly underbaked in the center.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
Notes
Store cookies in an airtight container at room temperature for up to 1 week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: peppermint cookies, brownie cookies, holiday baking, dessert recipes