If you’re craving something that perfectly blends the rich fudginess of brownies with the crisp, refreshing hint of mint, you’re in for a treat with this Peppermint Chocolate Brownie Cookies Recipe. These cookies manage to capture that decadent chocolate flavor we all love, layered with peppermint that adds a festive, cooling twist, making each bite an irresistible experience. They are wonderfully chewy with pockets of melty chocolate chips and a surprise crunch from crushed candy canes if you choose to add them. Trust me, these cookies will quickly become your season favorite and a go-to dessert for any time you want an extra special sweet moment.
Ingredients You’ll Need
This Peppermint Chocolate Brownie Cookies Recipe uses just a handful of simple but essential ingredients, each playing a crucial role in building flavor, texture, and that beautiful look. From the boxed brownie mix giving you a rich chocolate foundation to the peppermint extract that brightens up the entire cookie, every component counts.
- Brownie mix (15.8 oz): The base for a fudgy texture and rich chocolate taste, making preparation quick and foolproof.
- All-purpose flour (1/2 cup): Adds structure to the cookies, balancing the fudginess so they hold their shape just right.
- Vegetable oil (1/4 cup): Keeps the cookies moist and tender without overpowering the chocolate flavors.
- Eggs (2): Bind the ingredients and help the cookies rise slightly, giving a chewy, luscious crumb.
- Peppermint extract (1/4 tsp): Offers that signature refreshing minty note that sets these cookies apart.
- Milk chocolate chips (1/2 cup): Melt into gooey pockets, enriching every bite with creamy chocolate goodness.
- White chocolate chips (1/2 cup): Provide a sweet contrast and stunning visual appeal within the brownie dough.
- Crushed candy canes or peppermint candies (optional): Adds a delightful crunch and festive flair on top or mixed into the cookies.
- Extra chocolate chips for melting (optional): Perfect for drizzling a glossy chocolate finish on cooled cookies.
How to Make Peppermint Chocolate Brownie Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
Get your oven heated to 350°F and make sure the rack is in the middle position. This will ensure the cookies bake evenly. Line your baking sheet with parchment paper or a Silpat silicone mat to prevent sticking and make cleanup a breeze.
Step 2: Mix Your Cookie Dough
In a large bowl, combine the boxed brownie mix, all-purpose flour, vegetable oil, eggs, and peppermint extract. Using an electric hand mixer makes this process smooth and quick, blending everything till just combined for that perfect brownie-cookie batter texture.
Step 3: Add the Chocolate Chips
Fold in both the milk and white chocolate chips gently, spreading that melty goodness throughout the dough so each cookie has pockets of creamy chocolate surprises.
Step 4: Shape and Bake the Cookies
Form your dough into two-inch balls and place them on the prepared baking sheet, leaving about an inch of space between each cookie as they will spread a bit. Bake for 12 to 14 minutes until the edges look set but the centers remain soft and fudgy. For larger batches, bake in multiple rounds to keep them perfectly baked.
Step 5: Prepare the Candy Cane Topping (Optional)
While the cookies bake, crush candy canes in a ZipLoc bag using a rolling pin until you have pieces the size you like. This adds festive color and crunchy texture on top of your cookies.
Step 6: Cool and Decorate
Once baked, let the cookies cool on the baking sheet for a few minutes so they firm up slightly, then transfer them to a wire rack. If you’d like, melt some extra chocolate chips in short bursts in the microwave and drizzle over the cookies using a fork. While the chocolate drizzle is still warm, sprinkle on the crushed candy canes to create a beautiful, festive finish.
Step 7: Store with Care
After your cookies have fully cooled, store them in a sealed container to maintain their chewy, fresh texture for days. This step is key if you want to enjoy the magic of the Peppermint Chocolate Brownie Cookies Recipe over time.
How to Serve Peppermint Chocolate Brownie Cookies Recipe
Garnishes
Sprinkle additional crushed candy canes or a light dusting of powdered sugar for a snow-kissed look that elevates presentation and flavor. For an extra touch, you can add a drizzle of melted white or dark chocolate to make each cookie look like a work of art.
Side Dishes
These cookies pair beautifully with a cold glass of milk or a warm peppermint hot chocolate for maximum holiday cheer. You could also serve them alongside a scoop of vanilla ice cream to balance the peppermint and chocolate with creamy richness.
Creative Ways to Present
Turn these cookies into edible gifts by stacking them with parchment paper between each layer and wrapping with festive ribbon. For parties, arrange them on a holiday-themed platter intermixed with fresh mint leaves or holly sprigs for a seasonal centerpiece everyone will admire.
Make Ahead and Storage
Storing Leftovers
Keep your leftover peppermint chocolate brownie cookies fresh by storing them in an airtight container at room temperature. They will stay soft and chewy for up to three days, making it easy to enjoy a sweet treat any time.
Freezing
If you want to extend their shelf life, freeze cooled cookies in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag. This way, your Peppermint Chocolate Brownie Cookies Recipe can be enjoyed even weeks later without losing texture or flavor.
Reheating
To warm up frozen or stored cookies, pop them in the microwave for about 10 to 15 seconds or heat briefly in a low oven. This brings back that fresh-baked softness and makes the chocolate chips gooey again, just like when they were freshly baked.
FAQs
Can I substitute the peppermint extract with something else?
Absolutely! While peppermint extract gives a classic minty note, you can try spearmint extract or even orange extract for a different twist. Just be cautious with the amount since extracts can be potent.
Are these cookies gluten-free?
This particular Peppermint Chocolate Brownie Cookies Recipe uses all-purpose flour and boxed brownie mix that typically contains gluten, so they are not gluten-free. However, you could experiment with gluten-free brownie mix and flour alternatives.
Can I use dark chocolate chips instead of milk chocolate?
Yes, swapping milk chocolate chips for dark chocolate chips works beautifully and adds a richer, slightly more intense chocolate flavor that contrasts wonderfully with the peppermint.
How can I make these cookies more festive for holiday parties?
Drizzle extra melted chocolate, use colorful candy cane pieces, or add sprinkles on top. Presenting them on holiday-themed platters or baskets adds to the festival vibe and makes them irresistible to guests.
Can I double the recipe? How will that affect baking?
Doubling the ingredients works well. Just be sure to mix in a larger bowl and bake in batches rather than crowding your baking sheet, so the cookies have enough room to spread and bake evenly.
Final Thoughts
This Peppermint Chocolate Brownie Cookies Recipe is the perfect way to bring a smile to anyone’s face with its decadent chocolate richness and refreshing peppermint zing. Whether you’re baking for the holidays, a special occasion, or just because, these cookies have a magical way of making everything sweeter. Give them a try, and I promise they’ll become one of your all-time favorites too!
Print
Peppermint Chocolate Brownie Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12-14 minutes
- Total Time: 24 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peppermint Chocolate Brownie Cookies combine the rich, fudgy texture of brownies with the chewy delight of cookies, infused with a refreshing peppermint flavor. Enhanced with milk and white chocolate chips and optionally topped with crushed candy canes, these festive treats are perfect for holiday gatherings or cozy winter days.
Ingredients
Dry Ingredients
- 1 (15.8 ounce) box brownie mix (Duncan Hines recommended)
- 1/2 cup all-purpose flour
Wet Ingredients
- 1/4 cup vegetable oil (e.g., canola)
- 2 eggs
- 1/4 teaspoon peppermint extract
Add-ins
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- Crushed candy canes or peppermint candies, to taste (optional)
Toppings (Optional)
- Extra chocolate chips (about 1/4 cup) for melting and drizzling
Instructions
- Preheat Oven: Preheat your oven to 350°F and position the oven rack in the middle. Prepare a large baking sheet by lining it with parchment paper or a Silpat silicone mat to prevent sticking.
- Mix Ingredients: In a large mixing bowl, combine the brownie mix, all-purpose flour, vegetable oil, eggs, and peppermint extract. Using an electric hand mixer, blend everything together until the batter is smooth and evenly mixed.
- Add Chocolate Chips: Gently fold in the milk chocolate chips and white chocolate chips to evenly distribute them throughout the batter.
- Form Cookies and Bake: Shape the dough into 2-inch balls and place them on the prepared baking sheet, ensuring at least a one-inch gap between each to allow spreading. You may need to bake in two batches. Bake each batch for 12-14 minutes until the edges are set and tops look slightly cracked.
- Prepare Candy Cane Topping: While the cookies bake, crush the candy canes or peppermint candies into your desired size by placing them in a ZipLoc bag and gently rolling with a rolling pin.
- Cool and Decorate: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. If desired, melt about 1/4 cup of chocolate chips in 30-second bursts in the microwave, stirring with a fork between intervals. Drizzle the melted chocolate over the cooled cookies and immediately sprinkle with the crushed candy canes.
- Store: Once completely cooled, store the cookies in a sealed container. These cookies will stay fresh for several days.
Notes
- For best results, do not overbake; cookies should be slightly soft in the center when removed from the oven.
- Crushing candy canes finely or coarsely can change the texture and appearance of the topping as desired.
- You can substitute peppermint extract with vanilla if peppermint is not preferred.
- Use parchment paper or silicone mats to ensure easy cleanup and prevent cookies from sticking.
- These cookies can be frozen after baking and thawed at room temperature before serving.
