The moment I opened the door, I was greeted by a wave of sweet, minty aroma that danced through the air—my neighbor had just pulled a batch of freshly baked Peppermint Brownie Cookies from her oven. Intrigued, I knew I had to try making these myself. Imagine a cookie that perfectly marries the fudgy consistency of a brownie with the delightful chewiness of your favorite cookie—now add a refreshing hint of peppermint that screams holiday cheer!
These Peppermint Brownie Cookies are not just a festive dessert; they’re an easy-to-make crowd-pleaser that will leave everyone begging for more. The best part? They’re simple enough to whip up any day of the week, whether you’re celebrating the season or just craving a sweet treat on a quiet evening at home. So grab your mixing bowl and let’s dive into this rich, chocolaty, minty bliss!
Why Will You Love These Peppermint Brownie Cookies?
Irresistible Combination: The blend of fudgy brownie texture with chewy cookie goodness creates an unforgettable treat.
Festive Flavor: Infused with refreshing peppermint, these cookies add a jolly touch to your holiday gatherings.
Quick and Easy: They’re simple to make, requiring minimal time in the kitchen—perfect for busy days!
Crowd-Pleasing Treat: Everyone will adore these cookies, making them a must-have at any event or family gathering.
Gluten-Free Option: Easily adapt the recipe for gluten-free friends and family, ensuring everyone can join in on the deliciousness!
Peppermint Brownie Cookies Ingredients
• Let the baking begin!
For the Cookies
- Unsalted Butter – Provides moisture and richness for a chewy texture; substitute with coconut oil for a dairy-free option.
- Granulated Sugar – Adds sweetness and contributes to the cookie’s crispiness; consider adjusting the amount to your taste.
- Brown Sugar – Enhances moisture and adds depth to flavor; dark brown sugar works wonderfully for a richer taste.
- Large Eggs – Binds ingredients and aids in rising; flax eggs can be used for a vegan alternative.
- Vanilla Extract – Adds aromatic sweetness; swapping for almond extract gives a delightful twist.
- Peppermint Extract – Infuses a cool mint flavor; use about ½ tsp for a noticeable minty taste.
- All-Purpose Flour – Provides structure; easily replace it with a gluten-free baking flour blend if needed.
- Unsweetened Cocoa Powder – Contributes rich chocolate flavor; Dutch-processed cocoa can yield a milder taste.
- Baking Soda – Acts as a leavening agent, crucial for the cookie’s rise; don’t skip this ingredient!
- Salt – Balances sweetness and enhances overall flavor; can be omitted for low-sodium diets.
- Semi-Sweet Chocolate Chips – Adds melted chocolate pockets; dark chocolate chunks work beautifully for a richer experience.
- Crushed Peppermint Candies or Candy Canes – Provides added crunch and minty flavor; chocolate-coated mints can be a sweet alternative.
How to Make Peppermint Brownie Cookies
-
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Don’t forget to line a baking sheet with parchment paper to prevent sticking.
-
Cream Butter and Sugars: In a large mixing bowl, combine 1 cup of softened unsalted butter with granulated and brown sugars. Beat them together with an electric mixer for about 2-3 minutes until the mixture is light and fluffy.
-
Add Eggs and Extracts: Crack in 2 large eggs, then pour in 1 teaspoon of vanilla extract and ½ teaspoon of peppermint extract. Mix everything together until fully integrated and smooth.
-
Combine Dry Ingredients: In a separate bowl, whisk together 1 and ½ cups of all-purpose flour, ⅓ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and a pinch of salt. This will ensure your dry ingredients are lump-free and well-mixed.
-
Merge Mixtures: Gradually combine the dry ingredient mixture with the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few flour streaks are okay!
-
Fold in Mix-Ins: Gently fold in 1 cup of semi-sweet chocolate chips and ½ cup of crushed peppermint candies, ensuring they are evenly distributed throughout the dough.
-
Shape Cookies: Using a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. You can slightly flatten each ball for a uniform shape.
-
Bake: Pop the baking sheet into the preheated oven and bake for 10-12 minutes. The edges should be firm, while the centers stay deliciously soft and fudgy.
-
Cool: Once baked, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This allows them to set perfectly.
Optional: Drizzle with melted chocolate for an extra festive touch!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Peppermint Brownie Cookies are fantastic for meal prep, allowing you to save time during busy weeks! You can prepare the cookie dough up to 24 hours in advance. Simply follow the recipe instructions until you shape the dough balls, then place them on a baking sheet and cover tightly with plastic wrap or seal in an airtight container. When you’re ready to bake, just preheat your oven and bake straight from the fridge. This way, they’ll be just as delicious and fresh, giving you that warm, chocolatey treat on demand! If you want to enjoy them later, you can refrigerate the baked cookies for up to 3 days or freeze them for up to 3 months, ensuring they remain moist when sealed properly.
Peppermint Brownie Cookies Variations
Ready to make these delightful cookies your own? Embrace the fun of flavor exploration!
-
Dairy-Free: Substitute unsalted butter with coconut oil for a creamy, dairy-free twist that still delivers rich flavor.
-
Nutty Addition: Fold in chopped walnuts or pecans for a delightful crunch that complements the fudgy texture beautifully.
-
Chocolate Love: Swap semi-sweet chocolate chips for dark chocolate chunks for a deeper, richer cocoa experience in every bite.
-
Mint Boost: Add crushed peppermint candies directly into the dough for an extra burst of minty freshness with each mouthful.
-
Spicy Twist: Incorporate ¼ teaspoon of ground cinnamon into the dry ingredients for a subtle warmth that dances alongside the minty flavor.
-
Caramel Drizzle: Drizzle caramel sauce over the cooled cookies to create a sweet and salty surprise that elevates every bite.
-
Zesty Touch: Mix in a teaspoon of orange zest for a bright, citrusy flavor that beautifully contrasts with the deep chocolate notes.
-
Vegan Option: Use flax eggs instead of regular eggs, and combine with coconut oil to create a vegan-friendly version that doesn’t skimp on taste.
Tips for the Best Peppermint Brownie Cookies
-
Mind the Mixing: Overmixing can lead to tough cookies; mix until just combined for that perfect chewy texture.
-
Watch Your Bake Time: Underbake slightly for softer centers. Aim for edges that look set but the middle remains slightly gooey for that irresistible fudgy bite.
-
Chill the Dough: For thicker cookies, consider chilling the dough for 30 minutes before baking. This helps prevent spreading while they bake.
-
Don’t Skip the Salt: A pinch of salt enhances the sweetness and balances the flavor. Omitting it might make your cookies taste overly sweet.
-
Peppermint Balance: Adjust peppermint extract to taste; a little goes a long way! Start with less if you’re unsure, then add more to suit your preference.
How to Store and Freeze Peppermint Brownie Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 3-4 days to keep them fresh and chewy.
Fridge: If you prefer a firmer texture, refrigerate the cookies in an airtight container for up to 1 week. Just let them sit at room temperature for a few minutes before enjoying!
Freezer: For long-term storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months.
Reheating: To enjoy warm cookies, simply reheat in the microwave for about 10-15 seconds or warm in the oven at 350°F (175°C) for a few minutes, and savor that fudgy delight!
What to Serve with Peppermint Brownie Cookies?
Looking to elevate your dessert experience? Pair these delightful cookies with complementary treats to create a festive spread!
-
Rich Hot Chocolate: The velvety cocoa enhances the cookies’ chocolate flavor and brings warmth to chilly nights, making each bite heavenly.
-
Peppermint Tea: This soothing herbal infusion highlights the minty notes of the cookies while providing a gentle, aromatic balance that’s ideal for relaxation.
-
Vanilla Ice Cream: Creamy ice cream offers a delightful contrast to the warm, fudgy cookies, creating a perfect combination of hot and cold in every bite.
-
Candy Cane Crumble: A sprinkle of crushed candy canes transforms your dessert table, adding visual flair and extra peppermint crunch.
-
Homemade Whipped Cream: Light and fluffy, this topping complements the dense cookies beautifully, giving each bite a luscious, airy quality.
-
Chocolate-Accented Coffee: A cup of mocha or chocolate-flavored coffee perfectly complements the rich flavor profile, enhancing your cookie indulgence into a delightful experience.
-
Festive Fruit Salad: A refreshing fruit medley, especially with seasonal berries or citrus, contrasts the sweetness of the cookies, adding a burst of color and flavor variety.
Gather your loved ones, and create a delightful atmosphere where these Peppermint Brownie Cookies shine alongside these delightful accompaniments!
Peppermint Brownie Cookies Recipe FAQs
How do I select the best peppermint extract for my cookies?
When selecting peppermint extract, look for a pure extract with no added sugars or artificial ingredients for the best flavor. A high-quality peppermint oil can also serve as a potent substitute—just use it sparingly, starting with a drop or two, as it can overpower the other flavors.
What is the best way to store Peppermint Brownie Cookies?
Store your Peppermint Brownie Cookies in an airtight container at room temperature for up to 3-4 days. To maintain their chewy texture, place a slice of bread in the container to keep the cookies moist. Alternatively, refrigeration can extend their freshness for a week, but allow them to come to room temperature before indulging.
Can I freeze Peppermint Brownie Cookies?
Absolutely! To freeze your cookies, first, let them cool completely. Then, place them in a single layer on a baking sheet and freeze for about 1-2 hours. Once frozen, transfer them to a freezer-safe container or zip-top bag, stacking them carefully, and they’ll stay fresh for up to 3 months. For best results, thaw at room temperature before enjoying.
What if my cookies turn out too dry?
If your Peppermint Brownie Cookies are coming out dry, it may be due to overbaking or not enough moisture in the dough. Keep an eye on the bake time, aiming for soft centers, and be sure to cream the butter and sugars thoroughly to incorporate that essential moisture. If you’ve followed the recipe and they still seem dry, a quick fix is to add a tablespoon of milk to the dough before baking.
Can I make these Peppermint Brownie Cookies gluten-free?
Yes, you can easily adapt this recipe for a gluten-free version! Simply substitute the all-purpose flour with a 1-to-1 gluten-free baking blend. Look for a blend that contains xanthan gum for the best results, as it provides necessary structure to your cookies. Also, ensure that your baking powder is gluten-free, as it may contain traces of wheat.
Are there any dietary considerations I should keep in mind?
Indeed! For those with dairy allergies, feel free to substitute the unsalted butter with coconut oil or a dairy-free butter alternative. As for eggs, a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) can be a great vegan substitute. Always check ingredients on packaging for any possible allergens, especially in baking chips and extracts.
Peppermint Brownie Cookies: Unwrap Fudgy Holiday Bliss
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together 1 cup of unsalted butter with granulated and brown sugars for 2-3 minutes until light and fluffy.
- Add in 2 large eggs, 1 teaspoon of vanilla extract, and ½ teaspoon of peppermint extract, mixing until smooth.
- In a separate bowl, whisk together 1 ½ cups of all-purpose flour, ⅓ cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and a pinch of salt.
- Gradually combine the dry ingredients with the wet ingredients until just mixed to avoid overmixing.
- Fold in 1 cup of semi-sweet chocolate chips and ½ cup of crushed peppermint candies until evenly distributed.
- Drop rounded balls of dough onto the baking sheet, spacing them 2 inches apart, and slightly flatten each ball.
- Bake for 10-12 minutes until the edges are firm and the centers are soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.