These fudgy one-bowl peppermint brownie cookies are soft, gooey, topped with crushed peppermints. Peppermint extract adds the perfect hint of flavor. Not only are these cookies delicious, but they are fun and festive! The brownie cookie dough requires just 30 minutes of chill time. Perfect for holiday cookie boxes or treats bags!
Highlights of these fudgy cookies:
- Chewy, rich middle
- Crinkled, slightly crisp edges
- Full of peppermint flavor
- Topped with crushed peppermints for a festive look
- Short chill time
- Perfect for holiday cookie 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!
Variations:
- Fold in chopped chocolate or chocolate chips
- Use different colored peppermints or candy canes
- Fold in chopped peppermints before baking
- Make them into ice cream sandwiches
If you like these fudgy one-bowl peppermint brownie cookies, you’ll love these other easy recipes…
Homemade Peppermint Marshmallows
Slightly chill brownie batter to make it easier to scoop!
Grocery List & substitutions:
- Unsalted Butter
- Chocolate chips, such a semi-sweet chocolate chips, milk chocolate chips, or chopped chocolate
- Granulated sugar
- Brown sugar
- Large whole eggs
- Vanilla extract
- Peppermint extract
- Baking soda
- All-purpose Flour
- Cocoa powder
- Kosher Salt
- Crushed peppermints, or substitute crushed candy canes
Instructions for the one-bowl 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 extract, peppermint extract, and salt. Mix until evenly combined, 3-4 minutes. With the mixer on low, slowly pour in the melted chocolate mixture. Mix to combine, scrape down the sides of the bowl as needed.
- 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 line a cookie sheet with parchment paper. Using a portion scoop, scoop 1 oz. scoops of 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
Servings: Cookies
Calories: 189kcal
Cost: $
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Equipment:
- 1 oz. portion scoop, optional
Ingredients:
- 1/2 cup Unsalted butter, softened
- 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, about 1/2 cup
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 extract, peppermint extract, and salt. Mix until evenly combined, 3-4 minutes. With the mixer on low, slowly pour in the melted chocolate mixture. Mix to combine, scrape down the sides of the bowl as needed.
- 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 line a cookie sheet with parchment paper. Using a portion scoop, scoop 1 oz. scoops of 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:
Serving: 1 cookie | Calories: 189 kcal | Carbohydrates: 23 g | Protein: 2 g | Fat: 10 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 31 mg | Sodium: 131 mg | Potassium: 116 mg | Fiber: 2 g | Sugar: 16 g | Vitamin A: 154 IU | Calcium: 19 mg | Iron: 1 mg
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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