These peppermint brownie cookies are soft and gooey. With the perfect hint of peppermint and topped with crushed peppermint candies. Not only are these cookies delicious, but they are fun and festive! This brownie cookie dough requires just 30 minutes of chill time. Perfect for holiday cookie and treats boxes!
TOOLS I USED FOR THIS RECIPE:
- USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.
- KitchenAid 6 Qt. Stand Mixer – I always recommend a stand mixer as it saves time and helps to keep baked goods consistent.
- Rubber Spatula – a must for any home baker! Perfect for scrapping cookie dough out of the mixing bowl.
- Portion Scoops – my go to for getting even sized cookies that bake perfectly each time!
If you like these peppermint brownie cookies, you’ll love…
Homemade Peppermint Marshmallows
Grocery List:
- Butter
- Chocolate chips
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Peppermint extract
- Baking soda
- Flour
- Cocoa powder
- Salt
- Crushed peppermints
Instructions for the peppermint brownie cookies:
In a small saucepan combine the butter and chocolate chips. Heat over medium heat until melted, stirring frequently. Once melted remove from the heat and set aside.
In the bowl of a stand mixer fitted with a paddle attachment combine the eggs, sugars, vanilla, peppermint extract, and salt. Beat until combined and thick, 3-4 minutes. With the mixer on low, slowly pour in the melted chocolate mixture. Mix to combine, scrape down the sides.
Sift in the flour, baking soda, and cocoa powder, mix on low until fully incorporated. Cover and chill for 30-60 minutes.
Preheat oven to 350 degrees F and grease or line a cookie sheet. Using a 2 tablespoon cookie scoop or a measuring spoon, scoop dough out onto the prepared cookie sheet.* Spread about 2 inches apart.
Bake at 350 for 9-10 minutes. Remove from the oven and sprinkle with crushed peppermints, the cookies will be very soft and gooey when they come out of the oven. Allow to set for 5-10 minutes before transferring to a cooling rack to finish cooling.
Enjoy while warm or keep in an airtight container for 4-5 days!
Peppermint Brownie Cookies
Equipment:
- 1 oz. portion scoop, optional
Ingredients:
- 1 Stick Unsalted butter
- 12 oz Semi Sweet or Milk Chocolate chips
- 3 Eggs, room temperature
- 1/2 cup Brown sugar, packed
- 3/4 cup Granulated sugar
- 1 tbsp Vanilla extract
- 2 tsp Peppermint extract
- 1/2 tsp Baking soda
- 1 tsp Salt
- 1 cup All purpose flour
- 1/4 cup Unsweetened cocoa powder
- Crushed peppermints for topping
Instructions:
- In a small saucepan combine the butter and chocolate chips. Heat over medium heat until melted, stirring frequently. Once melted remove from the heat and set aside.
- In the bowl of a stand mixer fitted with a paddle attachment combine the eggs, sugars, vanilla, peppermint extract, and salt. Beat until combined and thick, 3-4 minutes. With the mixer on low, slowly pour in the melted chocolate mixture. Mix to combine, scrape down the sides.
- Sift in the flour, baking soda, and cocoa powder, mix on low until fully incorporated. Cover and chill for 30-60 minutes.
- Preheat oven to 350 degrees F and grease or line a cookie sheet. Using a 2 tablespoon cookie scoop or a measuring spoon, scoop dough out onto the prepared cookie sheet.* Spread about 2 inches apart.
- Bake at 350 for 9-10 minutes. Remove from the oven and sprinkle with crushed peppermints, the cookies will be very soft and gooey when they come out of the oven. Allow to set for 5-10 minutes before transferring to a cooling rack to finish cooling.
- Enjoy while warm or keep in an airtight container for 4-5 days!
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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