Chocolate Peppermint Cookies
Soft. Crackly. Decadent. My Chocolate Peppermint Cookies are the perfect combination of a cozy fudgy brownie and a refreshing mint candy cane – all packed into one delicious holiday cookie! These candy cane brownie cookies have a delicate, crackled exterior, sprinkled with candy cane and the most chewy and delicious, chocolate-peppermint interior.
Before You Bake: Chocolate Peppermint Cookie Questions
I don’t have candy cane. What else can I use?
If you don’t have traditional candy canes, don’t worry! These cookies can be made with hard mint candies that have been crushed into pieces (note: I recommend unwrapping the candies, placing them in a sealed zipper bag, and crushing them with a rolling pin) or alternatively forgoing hard candy, and using soft mint chocolates (such as After Eights) to place on top of each cookie after baking.
Are brownie cookies gluten-free?
While not gluten-free as written, these cookies can be made gluten-free by substituting All-purpose Flour with a 1:1 gluten-free flour mix. These cookies may be a little bit drier so I would recommend adding another ounce of melted chocolate to preserve some of the richness and moisture.
How long do these cookies store in the freezer?
These cookies can be stored in the freezer for up to 3 months, sealed in an air-tight freezer bag.
Can I use a brownie mix to make a brownie cookie?
Absolutely! While your recipe will look a little different than mine, you can always make a few modifications to a boxed brownie mix to make cookies that resemble these. I would follow the boxed cake mix as recommended on the package, and add a teaspoon of peppermint extract, another 1/2 tsp of espresso powder, and add candy canes to the top of each cookie.
Everything you need for Chocolate Peppermint Cookies:
- All-purpose Flour (measured by spooning into measuring cup and levelling top with a knife)
- Sugars (Granulated and Light Brown)
- Butter (unsalted, softened)
- Eggs (large, room temperature)
- Cocoa (Dutch processed)
- Semi-sweet chocolate (roughly chopped or chocolate chips)
- Baking essentials: Vanilla extract, *peppermint extract*, espresso powder, baking powder, salt (flaked, Kosher)
Mindful Moments
Here’s how this recipe encourages Mindfulness
- Measuring with intention – Filling your measuring cups with dry ingredient is a small, intentional act that can regain focus in the kitchen.
- Mixing with awareness – Repetitive mixing can have a calming effect on your body to reduce stress and ease anxiety. Let each whisk of batter be soothing and deliberate.
- Feeling the crushed candy – Feeling your ingredients can be wonderfully grounding and a great stress-reliever during the baking process.
- Smelling the sweet aromas – The rich aroma of chocolate and peppermint can lift your mood. Engage your senses, breathe deeply, and get lost in the sweet aromas of baking.
- Sharing with love – Get started, take breaks, laugh often, and share! Appreciate the love and care that went into each baking step.
Let’s make some Chocolate Peppermint Cookies!
Preheat oven to 350F (325 convection bake). Line 2 baking sheets with parchement paper. Set aside.
In a medium bowl, whisk together flour, cocoa, baking powder, espresso powder and salt.
In a small, heat-safe bowl, combine chocolate (chips or pieces) with butter. In the microwave (or over a double boiler), melt mixture until smooth and glossy. Allow mixture to cool while you continue with the next step.
In a large bowl, combine eggs with sugar and extracts (vanilla and peppermint). Vigorously beat egg mixture until doubled in volume, smooth, and pale yellow in colour (note: if using an electric mixer, mix at medium-high setting for approx. 5 minutes).
Add slightly cooled melted chocolate mixture to the whipped egg mixture and stir to combine. Finally, add flour mixture into chocolate batter. Stir to combine.
Using a small/medium cookie scoop, scoop approx. 2 tsp of brownie batter onto lined baking sheet, spacing spoonfuls ~2″ apart. Sprinkle tops of brownie cookies with crushed candy cane pieces.
Bake cookies at 350F for ~13 min, or until the surface of each cookie has become cracked, glossy, and firm at the edges. Allow cookies to cool completely on a baking sheet (at least 10 min).
Enjoy!
Also check out:
Cookies and Cream Shortbread Cookies
Nutella Stuffed Chocolate Chip Cookies
Chocolate Dipped Peppermint Meringues
Chocolate Peppermint Cookies
Ingredients
- 8 oz Semi-sweet Chocolate (good quality chocolate chips or finely chopped chocolate)
- 1/4 cup Unsalted Butter
- 2/3 cup All-purpose Flour spooned and levelled
- 1/4 cup Cocoa dutch processed
- 1 tsp Baking Powder
- 1 tsp Espresso Powder finely ground, instant
- 1/2 tsp Flaked Salt sea salt or Kosher salt
- 2 Eggs large, room temperature
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar packed
- 1 tsp Vanilla Extract
- 1 tsp Peppermint Extract
- 1/4 cup Crushed candy canes or peppermint candies
Instructions
- Preheat oven to 350F (325 convection bake). Line 2 baking sheets with parchement paper. Set aside.
- In a medium bowl, whisk together flour, cocoa, baking powder, espresso powder and salt. Set aside.
- In a small, heat-safe bowl, combine chocolate (chips or chopped pieces) with butter. In the microwave (or over a double boiler), melt mixture until smooth and glossy. Allow mixture to cool while you continue with the next step.
- In a large bowl, combine eggs with sugar and extracts (vanilla and peppermint). Vigorously beat egg mixture until doubled in volume, smooth, and pale yellow in colour (note: if using an electric mixer, mix at medium-high setting for approx. 5 minutes).
- Add slightly cooled melted chocolate mixture to the whipped egg mixture and stir to combine. Finally, add flour mixture into chocolate batter. Stir to combine.
- Using a small/medium cookie scoop, scoop approx. 2 tsp of cookie batter onto lined baking sheet, spacing spoonfuls ~2" apart.
- Sprinkle tops of brownie cookies with crushed candy cane pieces.
- Bake cookies at 350F for ~13 min, or until the surface of each cookie has become cracked, glossy, and is firm at the edges. Allow cookies to cool completely on a baking sheet (at least 10 min).
- Enjoy!
Notes
- This recipe measures flour by spooning it into the measuring cup and leveling off the top with a knife
- These brownie cookies bake fast! A little bit under baked is better than over baked as they will continue to bake once removed from the oven!
- Good quality chocolate (roughly chopped) will melt into butter better than chocolate chips so when possible, use high quality chocolate for these brownies!
- These cookies can be stored in the freezer sealed in an air-tight freezer bag, for up to 3 months.