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

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 chocolate mixture for 1 minute

Add flour mixture and mix until combined. Do not over beat!

Fold in chocolate chips, cover and refrigerate for 1 hour

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 candy

Tips and tricks

Before you start, take eggs out of the fridge 30-45 minutes prior to using; 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 (no 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 need to be done when cookies are right out of the oven to ensure they’re still malleable

Let cookies sit in baking sheet for 3 minutes, then transfer to a wire rack to cool completely.

You can use a spatula to transfer cookies to avoid breaking them

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Print Recipe

5 from 2 votes

Brownie Peppermint Cookies

Super easy chocolate peppermint cookies, with a soft and fudgy center, and slightly crispy edges

Prep Time20 mins

Cook Time10 mins

Additional Time1 hr

Total Time1 hr 30 mins

Course: Cookies

Cuisine: American

Keyword: brownie cookies with peppermint, brownie mint cookies, chocolate brownie peppermint cookies, easy christmas cookies, homemade brownie mint cookies, homemade brownie peppermint cookies, peppermint brownie cookies, sweet fix baker

Servings: 26 cookies

Calories: 190kcal

Author: Maria Corcuera

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 units 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 aside
  1 Cup milk chocolate chips, 1 Cup semi-sweet Chocolate chips, 1/2 Cup unsalted butter
• In a separate bowl, mix flour, cocoa, baking powder and salt
  3/4 Cup all-purpose flour, 2 Tablespoons cocoa powder, 1 teaspoon baking powder, 1/2 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 speed
  3 units eggs, 1/4 Cup granulated sugar, 3/4 Cup 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 hour
  3/4 Cup 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 candy
  1/2 Cup white chocolate, 1/4 Cup crushed peppermint candy

Notes

*Take eggs out of the fridge 30-45 minutes prior to using

*Re-shape cookies using a bigger cookie cutter immediately when they're out of the oven, while still warm

*You can use a spatula to transfer cookies to avoid breaking them

Nutrition

Serving: 1g | Calories: 190kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 26mg | Sodium: 86mg | Fiber: 1g | Sugar: 22g