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Peppermint Brownie Cookies

Chewy Peppermint Brownie Cookies for a Festive Twist

These Peppermint Brownie Cookies combine rich chocolate and refreshing mint for a chewy delight that's perfect for the holidays.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 57 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup all-purpose flour Use whole wheat flour for a nuttier flavor.
  • 0.5 cup unsweetened cocoa powder Opt for Dutch-processed for a smoother taste.
  • 0.5 teaspoon baking powder Acts as a leavening agent.
  • 0.25 teaspoon salt Enhances sweetness.
  • 0.5 cup unsalted butter, melted Avoid overheating.
  • 1 cup granulated sugar Can substitute with coconut sugar.
  • 0.5 cup brown sugar, packed Adds moisture.
  • 2 large eggs Binds ingredients together.
  • 1 teaspoon vanilla extract Enhances flavor profile.
  • 0.5 teaspoon peppermint extract Start with less if using essential oil.
  • 0.75 cup semi-sweet chocolate chips Switch for dark chocolate chips.
  • 0.25 cup crushed candy canes or peppermint candies Adds festive touch.

Equipment

  • Baking Sheet
  • Parchment Paper
  • Mixing Bowls
  • Whisk
  • Cookie Scoop

Method
 

Step-by-Step Instructions for Peppermint Brownie Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
  3. In a large bowl, mix melted butter with granulated and brown sugar until glossy. Add the eggs, vanilla, and peppermint extract.
  4. Gradually fold the dry ingredients into the wet ingredients until combined. Stir in chocolate chips.
  5. For an extra chewy texture, chill the dough for 20-30 minutes in the refrigerator.
  6. Scoop dough and roll into balls, placing 2 inches apart on the baking sheet.
  7. Top each dough ball with extra chocolate chips and crushed candy canes.
  8. Bake for 10-12 minutes until the edges are set but the center is soft.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Cookies can be stored in an airtight container for up to 4 days. For longer storage, freeze for up to 3 months. Thaw before serving.

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