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
Scale
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.
