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 an hour of chill time. Perfect for holiday cookie boxes or treats bags!
Highlights of these fudgy brownie 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
- Made with simple ingredients
- Made with melted butter so no mixer needed
- Can be made smaller or larger as desired
- Great for cookie sandwiches
Slightly crispy, crinkled edges with a gooey fudgy interior!
Tools I used for this easy cookie 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.
- Cookie Scoop – my go to for getting even sized cookies that bake perfectly each time!
First Steps:
- Combine eggs, sugars, vanilla, and peppermint extract
- Melt together butter and chocolate
- Slowly mix the chocolate into the wet ingredients
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…
Nutella (Chocolate Hazelnut) Oatmeal Cookies Recipe
Short Cut Chocolate Chip Oreo Cookie Brownie Bars
One Bowl Easy Thin and Chewy Chocolate Chip Cookies
Copycat Starbucks Peppermint Hot Chocolate
Homemade Peppermint Marshmallows
Looking for more holiday baking inspiration, check out these ideas…
2022 Holiday Cookie Box with Tips and Tricks
9 Tips & Tricks for Baking Better Cookies
Final Stpes:
- Sift dry ingredients into the wet ingredients
- Mix to combine
- Chill until set
- Scoop dough and spread out on a baking sheet
- Bake & top with peppermints
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 Fudgy 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 a large bowl combine the eggs, sugars, vanilla extract, and peppermint extract, whisk well to combine. Slowly whisk in the melted chocolate mixture, stir constantly until combined so the eggs do not curdle.
- Sift in the flour, salt, baking soda, and cocoa powder, mix until fully incorporated. Cover and chill for 60 minutes, the dough should set up.
- 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 3 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!
Notes:
*Give cookies plenty of space to spread, do not overcrowd the baking pan – I would do no more than 6 cookies on a half sheet pan. This gives cookies room to spread and you space to scoot the cookies into perfect circles if desired.
*Bake cookies a bit longer if you want a crunchy texture, otherwise these have a soft, gooey brownie-like interior.
Top with as many crushed peppermints as desired!
Peppermint Brownie Cookies
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 1/4 cups 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 a large bowl combine the eggs, sugars, vanilla extract, and peppermint extract, whisk well to combine. Slowly whisk in the melted chocolate mixture, stir constantly until combined so the eggs do not curdle.
- Sift in the flour, salt, baking soda, and cocoa powder, mix until fully incorporated. Cover and chill for 60 minutes, the dough should set up.
- 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 3 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!
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @theheartylife on Instagram and hashtag it #theheartylife.
Did you make this recipe?
I would love to see it! Take a picture and post to Instagram with the tag @theheartylife and the hashtag #theheartylife – You can also leave me a question or comment below! If you’ve tried this recipe, feel free to give it a star rating on the recipe above.
Even after chilling the dough, it ran off my cookie sheet while baking! How can I salvage this batter?
Hi Laura , If your cookies spread too much, your flour may have been under-measured or a over-crowded baking sheet may be the issue. You can also chill them for a bit longer which should help them hold their shape more, as the fat has set up for longer. Thank you so much for giving this recipe a try!