Peppermint Brownie Cookies
Soft. Crackly. Decadent. Are you a brownie lover and can’t get enough candy cane around the holidays? My Peppermint Brownie Cookies are the perfect combination of a cozy fudgy brownie and a refreshing mint candy cane – all packed into one decadent holiday cookie! These brownie cookies have a delicate exterior sprinkled with candy cane and the most chewy and delicious, chocolate-peppermint interior. Try my Peppermint Brownie Cookies today and you’ll be hooked!
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.
To make this recipe you will need:
- 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, good quality chocolate)
- Baking essentials: Vanilla extract, *peppermint extract*, espresso powder, baking powder, salt (flaked, Kosher)
Let’s make some Peppermint Brownie 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
Peppermint Brownie 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 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 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.
