These cookies have all the rich, fudgy texture of a good brownie but in cookie form. They get a bright, cool flavor from peppermint extract and a festive crunch from crushed candy canes on top.
This recipe comes together quickly, with just about 15 minutes of preparation. The key is to work fast once the batter is mixed to get that signature shiny, crackly top.
Why is Peppermint Brownie Cookies a Must-Try?
Whipping the eggs and sugar until pale and thick is what creates the glossy, meringue-like tops on the cookies.
Melting chocolate with butter provides the deep chocolate flavor and fudgy texture that makes these taste like a brownie.
Baking immediately after mixing prevents the batter from deflating, ensuring a good rise and the signature crackly surface.
Ingredients for Peppermint Brownie Cookies
• Bittersweet Chocolate: A chocolate bar between 60% and 70% cacao works well. You can use chocolate chips, but chopped baking chocolate melts more smoothly.
• Espresso Powder: This deepens the chocolate flavor without making the cookies taste like coffee. You can omit it if you do not have it.
• Peppermint Extract: Be sure to use peppermint extract, not mint extract, which often has a spearmint flavor that can taste like toothpaste.
• Cocoa Powder: Either natural unsweetened or Dutch-processed cocoa powder will work in this recipe.
• Crushed Peppermint Candy: Use candy canes or starlight mints. To crush them, place them in a sealed plastic bag and gently hit them with a rolling pin or meat mallet.
Exact quantities are in the recipe card below.
How to Make Peppermint Brownie Cookies
Step 1: Prep and Melt Chocolate
First, get your oven preheating to 350°F and line two baking sheets. Melt the chopped chocolate and butter together in the microwave or a double boiler until smooth. Set it aside to cool slightly while you prepare the other ingredients.
Step 2: Whip the Batter
In a large bowl, beat the eggs and both sugars on high speed for several minutes. The mixture should become very pale, thick, and fluffy. Then, with the mixer on low, slowly stream in the melted chocolate mixture and extracts.
Step 3: Finish and Scoop
Gently mix in the flour, cocoa powder, salt, and espresso powder until just combined. The batter will be soft. Immediately scoop spoonfuls of batter onto your prepared baking sheets, leaving space between them for spreading.
Step 4: Bake and Garnish
Bake for about 10-12 minutes, until the edges are set but the centers are still soft. As soon as they come out of the oven, sprinkle the crushed peppermint candies over the tops. Let them cool and firm up before enjoying.
What to Serve with Peppermint Brownie Cookies
These cookies are wonderful on their own or with a cold glass of milk. For a warmer pairing, try them with a cup of hot coffee or cocoa.
Expert Tips for Peppermint Brownie Cookies
For the best crackly tops, scoop and bake the dough as soon as it is mixed. Letting the batter sit can cause it to deflate.
Finely chopping the chocolate helps it melt quickly and evenly with the butter.
The espresso powder enhances the chocolate flavor but can be omitted if you don’t have it.
This recipe contains raw eggs in the batter. Handle the raw batter safely and wash hands and surfaces after contact.
How to Store and Freeze Peppermint Brownie Cookies
Store cookies in an airtight container at room temperature for up to 3 days. We do not recommend freezing these cookies, as the candy cane topping can become sticky when thawed.
Peppermint Brownie Cookies Recipe FAQs
Why didn’t my cookies get a shiny, crackly top?
The shiny top comes from whipping the eggs and sugar until very light and fluffy, and then baking the batter immediately. If you let the batter rest before scooping, it may not develop the same crackly crust.
Can I make the dough ahead of time?
This dough is not suitable for chilling or making ahead. It needs to be baked right after mixing to achieve the correct brownie-like texture and signature crackled appearance.
Can I use chocolate chips instead of a chopped chocolate bar?
Yes, you can use high-quality chocolate chips. However, chopped baking chocolate usually melts more smoothly and can provide a richer flavor.
Peppermint Brownie Cookies
Ingredients
- 8 ounces bittersweet chocolate finely chopped, 225g
- 6 tablespoons unsalted butter 85g
- 3/4 cup packed brown sugar 165g
- 1/4 cup granulated sugar 50g
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 3/4 cup all-purpose flour 90g
- 1/4 cup unsweetened cocoa powder 25g
- 1/4 teaspoon salt
- 2 teaspoons instant espresso powder
- 1/4 cup crushed peppermint candies or candy canes 40g
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a medium microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 20-second intervals, stirring well after each, until the mixture is melted and smooth. Set aside to cool for a few minutes.
- In a large bowl using a hand mixer or in a stand mixer with the whisk attachment, beat the eggs, brown sugar, and granulated sugar on high speed. Continue for 3 to 4 minutes, until the mixture is pale, thick, and ribbon-like.
- Reduce the mixer speed to low. Slowly pour in the slightly cooled chocolate-butter mixture, mixing until just incorporated. Add the vanilla and peppermint extracts and mix briefly.
- Add the flour, cocoa powder, salt, and espresso powder to the bowl. Mix on low speed only until the dry ingredients are just combined and no flour streaks remain. Do not overmix.
- The batter will be soft. Working quickly, use a 1.5-tablespoon cookie scoop to drop mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes. The cookies should have crackly tops and set edges, but the centers will still be soft.
- Remove the baking sheets from the oven. Immediately sprinkle the crushed peppermint candies over the hot cookies.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
