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- 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, melted - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/4 teaspoon peppermint extract - 1/2 cup semi-sweet chocolate chips - 1/4 cup crushed peppermint candies (plus extra for garnish) - Chocolate syrup for drizzling (optional) The quality of your ingredients makes a big difference. Fresh eggs and high-quality chocolate make the cookies richer. Use real peppermint extract for a strong, true peppermint flavor. Good cocoa powder adds depth to the taste. Always choose unsalted butter for better control over salt levels. To kick up the peppermint flavor, try adding more peppermint extract. You can also mix in a bit of white chocolate for a sweet contrast. Nuts like walnuts or pecans add a nice crunch and flavor. For a festive touch, sprinkle extra crushed peppermint candies on top before baking. These little changes can make your cookies even more special. {{ingredient_image_1}} 1. First, preheat your oven to 350°F (175°C). This step is key for baking cookies that are just right. 2. Line a baking sheet with parchment paper. This keeps the cookies from sticking. 3. In a mixing bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Make sure these dry ingredients are well mixed. 4. In another bowl, mix 1/2 cup of melted butter and 1 cup of granulated sugar. Stir until the mixture is smooth and creamy. 5. Add 2 large eggs to the butter-sugar mix, one at a time. Mix well after each egg. Then stir in 1 teaspoon of vanilla extract and 1/4 teaspoon of peppermint extract. 6. Gradually add the dry ingredients to the wet mix. Fold gently until just combined. Be careful not to overmix. 7. Now, fold in 1/2 cup of semi-sweet chocolate chips and 1/4 cup of crushed peppermint candies. Make sure they are spread evenly in the dough. 8. Scoop tablespoons of dough onto the prepared baking sheet. Leave space between the cookies, as they will spread. 9. Bake for 10-12 minutes. The edges should be set, but the centers will look soft. 10. Remove the cookies from the oven. Let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely. Tips for Mixing Techniques: - Use a rubber spatula to fold in the dry ingredients. This helps prevent overmixing and keeps the cookies soft. - Mix until you can no longer see flour. A few lumps are okay. - For cookie size, use a tablespoon to scoop dough. This gives you cookies that are uniform in size. - Leave at least 2 inches of space between each cookie. They will expand as they bake. - Bake on the center rack for even heat. This helps each cookie bake thoroughly. - To ensure chewiness, take the cookies out when the edges are set but the center looks slightly underbaked. They will firm up as they cool. - Overmixing dough: This can lead to tough cookies. Mix just until the dry and wet ingredients blend. - Not monitoring baking time: Keep an eye on your cookies. They bake fast, so check them at 10 minutes. - Use of different types of chocolate: Try dark chocolate or milk chocolate chips. Each adds a unique taste. - Temperature tips for better melting: Melt your butter slightly warm, not hot. This helps mix in the sugar smoothly and evenly. Pro Tips Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking. This helps control the spread and gives a chewier texture. Check for Doneness: Since these cookies will continue to cook on the baking sheet after being removed from the oven, take them out while the centers are still a bit soft for the best texture. Customize the Toppings: Feel free to use white chocolate chips or dark chocolate for a different flavor profile. Experiment with various toppings to make them your own! Storage Tips: Store cookies in an airtight container at room temperature for up to a week. You can also freeze them for longer storage; just thaw before serving. {{image_2}} To make gluten-free peppermint brownie cookies, swap the all-purpose flour for a gluten-free blend. Look for a mix that has xantham gum. This helps mimic the texture of regular flour. You may need to add an extra egg. This keeps the cookies moist and chewy. You can add nuts to your cookies for crunch. Try walnuts or pecans. They bring a nice contrast to the chewy texture. You can also use flavored extracts. Almond or hazelnut extract adds a fun twist. For toppings, consider drizzling melted white chocolate. This adds sweetness and looks pretty. You can sprinkle more crushed peppermint on top for extra flair. Get creative with colorful sprinkles or even crushed cookies! To keep your peppermint brownie cookies fresh, store them in cool, dry places. The best option is an airtight container. This will stop air from making them dry and hard. You can use metal or plastic containers. Just make sure they seal tightly. Placing a slice of bread in the container can help keep cookies soft. Freezing is a great way to save cookie dough or baked cookies. To freeze dough, scoop it onto a baking sheet. Place the sheet in the freezer until the dough is firm. Then, transfer the dough balls into freezer bags. Make sure to label them with the date. For baked cookies, let them cool completely first. Then, layer them in an airtight container with parchment paper between layers. For thawing, take out the dough or cookies and leave them at room temperature. If you freeze the dough, bake it straight from the freezer. Just add a few extra minutes to the baking time. Enjoy your cookies fresh anytime! Yes, you can use white chocolate chips. The flavor will change. White chocolate is sweeter and creamier. It will make the cookies taste more like a dessert than a brownie. If you love white chocolate, give it a try! Just remember, the peppermint flavor might stand out more with white chocolate. These cookies stay fresh for about one week. Store them in an airtight container at room temperature. Signs of spoilage include a hard texture or an off smell. If you notice these signs, it’s time to toss them. Keeping them sealed helps keep their chewy texture longer. Yes, you can make the dough ahead of time! Prepare it, then cover it tightly. Store it in the fridge for up to 3 days. When ready to bake, let the dough sit at room temperature for about 15 minutes. This helps it soften. You can also freeze the dough for up to 3 months. Just scoop the dough onto a baking sheet and freeze it. Once frozen, transfer the dough balls to a freezer bag. When you’re ready, bake them straight from the freezer, adding a couple of extra minutes to the bake time. In summary, we explored essential ingredients for peppermint brownie cookies, focusing on quality and variations. We outlined clear preparation steps and baking tips to ensure success. We identified common mistakes and offered tricks to enhance flavor and texture. You learned how to create gluten-free options and add creative twists. Lastly, we covered proper storage and freezing techniques for lasting freshness. With these tips and guidelines, you can bake delicious peppermint brownie cookies that impress everyone. Enjoy your baking journey!

Peppermint Brownie Cookies

Deliciously rich brownie cookies infused with peppermint and topped with crushed candies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup crushed peppermint candies (plus extra for garnish)
  • to taste optional chocolate syrup for drizzling

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
  • In a mixing bowl, combine the all-purpose flour, cocoa powder, baking powder, and salt. Whisk together until well combined.
  • In a separate bowl, mix the melted butter and granulated sugar until smooth and creamy.
  • Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla and peppermint extracts.
  • Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Be careful not to overmix.
  • Fold in the semi-sweet chocolate chips and crushed peppermint candies until they are evenly distributed in the dough.
  • Scoop tablespoons of the cookie dough onto the prepared baking sheet, leaving space between each cookie as they will spread while baking.
  • Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers look slightly soft.
  • Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, you can drizzle chocolate syrup on top and sprinkle with additional crushed peppermint candies for an extra festive touch.

Notes

Arrange cookies on a decorative platter lined with festive paper, and place whole peppermint candies around the edges for a holiday vibe.
Keyword brownies, cookies, holiday, peppermint