Chocolate Peppermint Brownie Cookies are the ultimate holiday treat that combines the richness of chocolate with a festive peppermint twist. These cookies are not just delicious; they are a delightful way to celebrate the season. With a rich, fudgy texture and a refreshing minty finish, they are perfect for any Christmas occasion. Whether you are hosting a gathering or simply indulging yourself, these cookies will surely become a cherished favorite.

Why You’ll Love This Chocolate Peppermint Brownie Cookies

There are countless reasons to love these Chocolate Peppermint Brownie Cookies. First, they are incredibly easy to make, making them a great choice for busy bakers. Second, the combination of chocolate and peppermint creates a deliciously festive flavor that evokes the spirit of the holidays. These cookies can also be customized with different toppings, such as crushed candy canes or white chocolate chips. Additionally, they are perfect for sharing, making them great for gift-giving or holiday parties. Plus, with just a few simple ingredients, you can whip up a batch of these mint chocolate brownie cookies in no time. If you’re curious about what are chocolate peppermint brownie cookies, they are rich and chewy, offering a delightful texture that pairs perfectly with the minty flavor. Finally, these cookies are vegetarian-friendly, making them suitable for various dietary preferences.

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Ingredients for Chocolate Peppermint Brownie Cookies

Gather these items:

1 ½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup light brown sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon peppermint extract
4 oz semisweet chocolate, chopped or in chips
¼ cup crushed candy canes (optional for topping)
¼ cup white chocolate chips (optional, for extra richness)

How to Make Chocolate Peppermint Brownie Cookies Step-by-Step

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2–3 minutes. Add the egg, vanilla extract, and peppermint extract, mixing until combined.
Step 4: In a small saucepan, melt the semisweet chocolate over low heat, stirring frequently. Let cool slightly before adding to the butter mixture.
Step 5: Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6: Gently fold in the white chocolate chips and crushed candy canes, if using.
Step 7: Scoop tablespoon-sized portions of dough and roll them into balls. Place them onto the prepared baking sheet about 2 inches apart.
Step 8: Bake for 10–12 minutes or until the edges are set and the centers are still slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Pro Tips for the Best Chocolate Peppermint Brownie Cookies

Keep these in mind:

Store cookies in an airtight container for up to a week.
These cookies freeze well for up to three months.
For extra minty flavor, use a bit more peppermint extract.
Ensure your butter is softened for easy creaming with sugars.

Best Ways to Serve Chocolate Peppermint Brownie Cookies

These delightful cookies shine on their own, but you can also serve them with a scoop of vanilla ice cream for a delicious sundae. Pairing them with hot cocoa makes for a festive treat on a cold winter night. For a fun twist, consider making a chocolate peppermint cookie sandwich by adding a layer of peppermint frosting between two cookies.

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How to Store and Reheat Chocolate Peppermint Brownie Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months. When ready to enjoy, simply thaw at room temperature or warm them in the microwave for a few seconds.

Frequently Asked Questions About Chocolate Peppermint Brownie Cookies

What’s the secret to perfect Chocolate Peppermint Brownie Cookies?

The secret lies in not overmixing the dough, which ensures that your cookies remain chewy and fudgy. Using high-quality chocolate also enhances the overall flavor of these brownie cookies with peppermint flavor source.

Can I make Chocolate Peppermint Brownie Cookies ahead of time?

Absolutely! You can prepare the dough ahead of time and refrigerate it for up to 2 days. When you’re ready, just scoop and bake. This makes it a convenient option for holiday baking.

How do I avoid common mistakes with Chocolate Peppermint Brownie Cookies?

To avoid common mistakes, measure your ingredients accurately and ensure your butter is at the right temperature. Also, keep an eye on the baking time to prevent overbaking, ensuring those chewy peppermint brownie cookies stay soft.

Variations of Chocolate Peppermint Brownie Cookies You Can Try

Feel free to experiment! You can make gluten-free chocolate peppermint brownie cookies by using a gluten-free flour blend. Another variation is to include different mix-ins, such as nuts or different types of chocolate. You could also create a mint-infused chocolate brownie cookie by adding a bit of mint extract to the dough.

Desserts are a great way to explore more sweet treats!

Chocolate Peppermint Brownie Cookies: 24 Festive Bites

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Author: Michael
Total Time: 32 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

Chocolate Peppermint Brownie Cookies are a delicious holiday treat with a rich, fudgy texture and a festive peppermint twist.

Ingredients

Scale

1 ½ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup light brown sugar
1 large egg
1 teaspoon vanilla extract
½ teaspoon peppermint extract
4 oz semisweet chocolate, chopped or in chips
¼ cup crushed candy canes (optional for topping)
¼ cup white chocolate chips (optional, for extra richness)

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Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2–3 minutes. Add the egg, vanilla extract, and peppermint extract, mixing until combined.
In a small saucepan, melt the semisweet chocolate over low heat, stirring frequently. Let cool slightly before adding to the butter mixture.
Add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the white chocolate chips and crushed candy canes, if using.
Scoop tablespoon-sized portions of dough and roll into balls. Place them onto the prepared baking sheet about 2 inches apart. Bake for 10–12 minutes or until the edges are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.