Why You’ll Love This Recipe

I love this recipe because it combines the chewy, chocolate-dense texture of brownies with the convenience of cookies. I enjoy how the peppermint extract adds a cool contrast to the deep cocoa flavor without overpowering it. I also appreciate that the dough comes together quickly, and I can adjust the baking time depending on whether I want extra fudgy or slightly cakier cookies.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone baking mat. I like having everything ready before mixing so the process stays smooth.

In a medium bowl, I whisk together the flour, cocoa powder, baking powder, and salt until fully combined. If the cocoa looks lumpy, I take a moment to sift it so the dough stays silky.

In a large bowl, I pour in the melted butter and let it cool slightly. I then add both sugars and mix until the mixture looks glossy. I beat in the eggs one at a time, followed by the vanilla and peppermint extracts. I always keep the peppermint light because a little goes a long way.

I fold the dry ingredients into the wet ingredients in two additions, mixing just until no streaks of flour remain. I gently fold in the chocolate chips, being careful not to overmix so the cookies stay fudgy.

If I want thicker cookies, I chill the dough for about 20 to 30 minutes. When ready to bake, I scoop the dough onto the baking sheet, spacing the cookies about two inches apart. I like to sprinkle extra chocolate chips and crushed candy canes on top for a festive look.

I bake the cookies for 10 to 12 minutes, depending on how gooey I want the centers. I let them cool on the baking sheet for a few minutes before transferring them to a wire rack.

Servings and Timing

I usually get about 24 cookies from this recipe.

Prep time: 15 minutes
Chilling time: 30 minutes
Cook time: 10 minutes
Total time: about 55 minutes

Variations

I sometimes swap the semi-sweet chocolate chips for dark chocolate when I want a deeper cocoa flavor. For a milder mint taste, I reduce the peppermint extract slightly. I also enjoy rolling the dough balls in powdered sugar before baking to give the cookies a crinkle-style finish.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to four days. When I want to keep them longer, I freeze the baked cookies or the raw dough for up to three months. If reheating, I warm a cookie briefly in the microwave to bring back that soft, brownie-like texture.

FAQs

Can I skip the chilling step?

I can skip chilling if I’m short on time, but I notice the cookies spread more and are slightly thinner.

How strong is the peppermint flavor?

I find the peppermint flavor balanced, but I reduce the extract if I want a more subtle mint note.

Can I use salted butter?

I can use salted butter, but I reduce or omit the added salt to keep the flavor balanced.

How do I know when the cookies are done?

I look for set edges and slightly cracked tops while the centers still look soft.

Can I make these ahead for the holidays?

I like making the dough ahead of time and freezing it so I can bake fresh cookies whenever I need them.

Conclusion

These peppermint brownie cookies are one of my favorite holiday treats because they’re rich, chewy, and full of seasonal flavor. I enjoy how easy they are to make and how impressive they look and taste, making them a recipe I come back to every year.