Chocolate Peppermint Brownie Cookies – Easy Holiday Dessert Recipe
Chocolate peppermint brownie cookies are the ultimate holiday treat! Soft, fudgy brownie-style cookies are infused with peppermint and topped with crushed candy canes for a festive, flavorful bite. Perfect for Christmas cookie trays, holiday parties, or cozy winter baking.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 1 cup unsalted butter
- 8 oz semi-sweet chocolate, chopped
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp peppermint extract
- 1½ cups all-purpose flour
- ½ cup cocoa powder (preferably dark)
- ½ tsp baking powder
- ½ tsp salt
- ½ cup crushed candy canes (for garnish)
- ½ cup white chocolate (optional drizzle)
Instructions
- Melt Chocolate & Butter: In a saucepan, melt butter and chocolate until smooth. Cool slightly.
- Whisk Wet Ingredients: Beat eggs and sugars until fluffy. Add peppermint extract.
- Combine Dry Ingredients: Mix flour, cocoa, baking powder, and salt.
- Form Dough: Fold dry ingredients into wet mixture, then stir in melted chocolate. Chill dough for 30 minutes.
- Bake: Scoop dough onto parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes until edges are set but centers remain soft.
- Garnish: Sprinkle crushed candy canes or drizzle melted white chocolate over warm cookies.
- Cool & Serve: Transfer to cooling rack before serving.
Notes
- Chill dough for thicker, bakery-style cookies.
- Use dark cocoa powder for richer flavor.
- Add cream cheese filling for indulgent variation.
- Store in airtight container for 3–4 days or freeze dough balls for up to 2 months.
- Perfect for gifting—wrap in festive tins or bags.