Brownie Peppermint Cookies
Super easy chocolate peppermint cookies, with a soft and fudgy center, and slightly crispy edges.
These perfect Peppermint brownie cookies are super simple to make, with crackly tops and chewy centers.
They’re made with melted chocolate to keep that fudgy consistency and deep chocolate flavor, plus, they’re prepared in under 30 minutes!
Ingredients Needed
- All-purpose flour
- Cocoa powder
- Baking powder
- Salt
- Milk chocolate chips, or a chocolate bar cut in small pieces
- Semi-sweet Chocolate chips, or a chocolate bar cut in small pieces
- Unsalted butter
- Eggs
- Granulated sugar
- Light brown sugar
- Peppermint extract
- White chocolate
- Crushed peppermint candy
Take a look at the recipe card below for the full recipe.
How to make them (with how-to photos)
Over a medium sized sauce pan, in lowest heat, melt chocolate and butter, stirring occasionally
In a separate bowl, mix flour, cocoa, baking powder and salt
Over a mixing bowl with a whisk attachment combine eggs, granulated sugar, light brown sugar and peppermint extract, and whisk on high speed for 4-5 minutes, until light and fluffy
Reduce speed and beat in the chocolate mixture for 1 minute
Add flour mixture and mix until combined. Do not overbeat!
Fold in chocolate chips, cover, and refrigerate for 1 hour
Preheat oven to 350 F and line 3 baking sheets with parchment paper. Using a 1.5 Tablespoon cookie scoop, form cookies and place them on prepared parchment paper 2.5 inches apart. The dough will be very sticky!
Bake for 10 minutes, remove from the oven and if cookies are irregular, use a circular cookie cutter slightly bigger than your cookies and make a circular motion to swirl the cookies around inside the cookie cutter.
This needs to be done when the cookies are still warm! let cool for 3 minutes, then transfer to a wire rack to cool completely
Let cookies sit in baking sheet for 3 minutes, then transfer to a wire rack to cool completely.
Using a piping bag, drizzle cookies with white chocolate and sprinkle with peppermint candy
Tips and tricks
- Before you start, take eggs out of the fridge 30-45 minutes before use; this will help ingredients mix more evenly and you’ll get better volume when whipping them.
- If pressed on time, allow eggs to sit -completely covered- in warm (not hot) water for 10-15 minutes
- If cookies have irregular sizes, use a circular cookie cutter slightly bigger than your cookies and make a circular motion to swirl the cookies around inside the cookie cutter. This needs to be done when cookies are right out of the oven to ensure they’re still malleable
- You can use a spatula to transfer cookies to avoid breaking them
For more cookie recipes follow this link, or find more Christmas recipes in the links below.
Easy Candy Cane Ice Cream Recipe
Easy embossed Rolling Pin Shortbread Cookie recipe
White Chocolate Peppermint Blondies with Frosting
Follow me on Instagram and tag #sweetfixbaker to see all the recipes you make!
Brownie Peppermint Cookies
Ingredients
- 1 Cup milk chocolate chips or a chocolate bar cut in small pieces
- 1 Cup semi-sweet Chocolate chips or a chocolate bar cut in small pieces
- 1/2 Cup unsalted butter
- 3/4 Cup all-purpose flour
- 2 Tablespoons cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs room temperature
- 1/4 Cup granulated sugar
- 3/4 Cup light brown sugar
- 1 Teaspoon peppermint extract
- 3/4 Cup semi-sweet chocolate chips
- 1/2 Cup white chocolate melted
- 1/4 Cup crushed peppermint candy
Instructions
- Over a medium sized sauce pan, in lowest heat, melt chocolate and butter, stirring occasionally. Set aside1 Cup (180 g) milk chocolate chips, 1 Cup (180 g) semi-sweet Chocolate chips, 1/2 Cup (113.5 g) unsalted butter
- In a separate bowl, mix flour, cocoa, baking powder and salt3/4 Cup (93.8 g) all-purpose flour, 2 Tablespoons cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon (0.5 teaspoon) salt
- Over a mixing bowl with a whisk attachment combine eggs, granulated sugar, light brown sugar and peppermint extract, and whisk on high speed for 4-5 minutes, until light and fluffy. Reduce speed and beat in chocolate mixture for 1 minute in medium speed3 large eggs, 1/4 Cup (50 g) granulated sugar, 3/4 Cup (165 g) light brown sugar, 1 Teaspoon peppermint extract
- Add flour mixture and mix until combined. Do not over beat! Fold in chocolate chips, cover and refrigerate for 1 hour3/4 Cup (135 g) semi-sweet chocolate chips
- Pre-heat oven to 350 F and line 3 baking sheets with parchment paper. Using a 1.5 Tablespoon cookie scoop, form cookies and place them on prepared parchment paper 2.5 inches apart. Dough will be very sticky!
- Bake for 10 minutes, remove from the oven and if cookies are irregular, use a circular cookie cutter slightly bigger than your cookies and make a circular motion to swirl the cookies around inside the cookie cutter. This needs to be done when cookies are still warm! let cool for 3 minutes, then transfer to a wire rack to cool completely
- Using a piping bag, drizzle cookies with white chocolate and sprinkle with peppermint candy1/2 Cup (66 g) white chocolate, 1/4 Cup (59.1 g) crushed peppermint candy
Perfect balance of peppermint and chocolate. Crinkly, picturesque tops and is like peppermint bark as a cookie. I didn’t use any milk chocolate and only used 72% cacao and semi-sweet chips and it turned out rich and chocolately. I also did not have white chocolate, so i used semi-sweet and it was still amazing. Great recipe!
Thank you!