Peppermint Brownie Cookies
I don’t like mint chocolate ice cream.
Maybe that makes me picky, or maybe it just means I have taste. But somehow—ironically—these peppermint brownie cookies became one of my absolute favorites after just one bite. Peppermint and chocolate might be a classic combo, but trust me, these cookies hit different.
This recipe starts with a rich brownie cookie base, a splash of peppermint extract, and plenty of peppermint chips, bark, and even crushed old-fashioned peppermint candy. Add in some chopped white chocolate for extra holiday magic, and you’ve got a cookie that feels like biting into the season.
So, if you’re like me and think peppermint and chocolate might not be your thing, these cookies will totally change your mind. And if you already love the combo? Get ready for your new obsession.
Ingredients
- 1/2 cup (113 g) unsalted butter
- 1 1/4 cups (240 g) semi-sweet chocolate chips
- 1 teaspoon peppermint extract
- 3/4 cup (95 g) all-purpose flour (spooned and leveled)
- 1/4 cup (30 g) Dutch-process cocoa powder (sifted)
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2/3 cup (133 g) granulated sugar
- 1/2 cup (100 g) light brown sugar (packed)
- 2 large eggs (room temperature)
- 1/2 cup chopped peppermint bark
Optional: 1/4 cup white chocolate chips, 1/4 cup peppermint chips, or crushed old-fashioned peppermint candy (Highly recommend using at least two types for the best flavor and texture.)
Instructions
Step 1: Melt the Butter and Chocolate
Melt the butter and chocolate chips in a small saucepan over low heat or in a microwave-safe bowl in 30-second intervals. Stir until smooth and set aside to cool slightly.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 3: Make the Batter
In a large bowl, whisk the granulated sugar, brown sugar, and eggs together until the mixture is light and fluffy. Add the slightly cooled chocolate-butter mixture and stir until fully combined. Mix in the peppermint extract. Gradually fold in the dry ingredients until just combined.
Step 4: Add the Peppermint Magic
Fold in the chopped peppermint bark, white chocolate, and peppermint chips (or crushed candy).
Step 5: Bake
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into balls (about 2 tablespoons each) and place them on the baking sheet about 2 inches apart. Bake for 9-11 minutes, or until the edges are set but the centers are still slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Iski Note
- Peppermint Add-Ins: While the chopped peppermint bark is a must, the white chocolate chips, peppermint chips, and crushed old-fashioned peppermint candy are optional. For the best festive flavor, I highly recommend using at least two of these add-ins. Mix and match to suit your taste!
- Storage: Store the baked cookies in an airtight container at room temperature for up to 5 days. Alternatively, freeze the dough balls for up to 3 months and bake fresh as needed. Add an extra 2-3 minutes to the baking time if baking from frozen.
- Texture Tip: For soft and chewy centers with crisp edges, avoid overbaking. Pull the cookies out when the centers still look slightly soft—they’ll firm up as they cool.
Why this recipe hits
These cookies are proof that sometimes you just need to give a flavor combo a second chance. The brownie base is rich and fudgy, the peppermint adds a festive kick, and the white chocolate brings it all together. Whether you’re baking for a holiday party or just want a cozy treat for yourself, these cookies are pure holiday magic.
A big thank you to Heather Mubarak for the original brownie cookie base recipe. You can check out her Peppermint Brownie Cookies for even more inspiration.