I remember the first time I attempted fudgy peppermint brownie cookies. It was a chilly December evening, and I was determined to bring some festive cheer into my kitchen. The aroma of chocolate mingling with a hint of mint quickly filled the air, and I knew I was onto something special. There’s just something about that rich, decadent brownie base combined with the cool, refreshing kick of peppermint that screams “holiday magic.” If you’re looking to capture that cozy, celebratory feeling in a single bite, these cookies are an absolute must-try.
Why you’ll love this dish
These Fudgy Peppermint Brownie Cookies aren’t just another treat; they’re an experience! You’ll absolutely adore them because they effortlessly blend the best of both worlds: the dense, rich chewiness of a perfect brownie with the delightful crisp edges of a cookie. Plus, that vibrant peppermint burst makes them ideal for holiday gatherings, potlucks, or simply a cozy night in. They’re surprisingly straightforward to whip up, making them a fantastic option for both seasoned bakers and those looking to impress without a ton of fuss. And let’s be honest, who can resist that gorgeous swirl of white and red?
> “These cookies are a game-changer! So much flavor and the perfect texture. My family devoured them in minutes!” – Happy Baker
The cooking process explained
Making these Fudgy Peppermint Brownie Cookies involves a few key steps that ensure their decadent texture. First, you’ll melt butter and chocolate together, creating that essential fudgy base. Next, sugar and eggs are whisked in until light and airy, incorporating air for a slight lift. Then come the dry ingredients, gently folded in to keep everything tender. Once the brownie batter is ready, a simple peppermint frosting is prepared and swirled into the batter or piped on top after baking, adding that signature festive touch. It’s a process that’s more intuitive than it sounds, and the result is truly rewarding.
What you’ll need
To bring these delightful Fudgy Peppermint Brownie Cookies to life, gather these items:
- 1 cup (2 sticks) unsalted butter
- 8 oz (about 1 ½ cups) bittersweet or semi-sweet chocolate, chopped
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- For the Peppermint Frosting:
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon peppermint extract (or more, to taste)
- Red food coloring (optional, for stripes/swirls)
- Crushed peppermint candies or candy canes, for garnish
Ingredient notes: I find that using high-quality chocolate makes a noticeable difference in the richness of the brownie. Bittersweet chocolate offers a deeper, less sweet flavor, which beautifully balances the sugary frosting.
Directions to follow
Here’s how to create your own batch of fudgy peppermint brownie cookies:
- Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Melt Chocolate & Butter: In a large microwave-safe bowl or a double boiler, melt together the chopped chocolate and butter. Stir until smooth, then set aside to cool slightly.
- Whisk Wet Ingredients: In a separate large bowl, whisk together the granulated sugar, eggs, and vanilla extract until light in color and slightly thickened (about 2-3 minutes with an electric mixer).
- Combine: Pour the slightly cooled chocolate mixture into the egg mixture and whisk until well combined.
- Add Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix.
- Scoop & Bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between them. Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft and fudgy.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: While cookies cool, make the frosting. In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and peppermint extract, beating until smooth and fluffy. If desired, separate a small amount of frosting and tint it red with food coloring.
- Decorate: Once cookies are completely cool, spread or pipe the white peppermint frosting onto each cookie. If using, swirl in some red frosting for a festive look, or use it to create stripes. Sprinkle with crushed peppermint candies.
How to plate and pair
These cookies are undeniably festive, so lean into that! Arrange them artfully on a white platter, perhaps nestled amongst some fresh pine sprigs or a few small, colorful ornaments. They make a stunning addition to any holiday cookie plate. For serving, they pair wonderfully with a hot cup of coffee, a steaming mug of hot chocolate (especially with extra whipped cream!), or even a glass of cold milk. The minty freshness also makes them a great palate cleanser after a rich holiday meal.
Keeping leftovers fresh
To keep your Fudgy Peppermint Brownie Cookies at their best, store them in an airtight container at room temperature for up to 3-4 days. If your kitchen is particularly warm, you can keep them in the refrigerator, but let them come to room temperature before serving for the best texture. For longer storage, these cookies freeze beautifully! Once the frosting is set, place them in a single layer on a baking sheet to flash freeze for about an hour. Then, transfer them to a freezer-safe bag or container, separating layers with parchment paper, for up to 2-3 months. Thaw at room temperature when you’re ready to indulge.
Pro chef tips
- Don’t Overbake: This is crucial for fudgy cookies. Pull them out when the edges are set and the centers still look a little soft. They will continue to set as they cool on the baking sheet.
- Quality Ingredients: As mentioned, good quality chocolate really shines through. Also, pure peppermint extract gives a much better flavor than artificial mint.
- Cool Completely Before Frosting: This seems obvious, but impatient bakers often frost warm cookies, resulting in a melty, messy topping. Let them cool entirely!
- Crushed Candy Cane Boost: For an extra pop of flavor and texture, you can add a tablespoon or two of crushed candy canes directly into the brownie batter along with the dry ingredients.
Creative twists
Beyond the classic peppermint, there are plenty of ways to play with these rich brownie cookies:
- Espresso Kick: Add a teaspoon of instant espresso powder to the brownie batter to deepen the chocolate flavor.
- Orange Zest: For a brighter, more subtle flavor, swap the peppermint extract for orange extract and a bit of orange zest in the frosting. Garnish with candied orange peel.
- White Chocolate Drizzle: Instead of peppermint frosting, top with a simple drizzle of melted white chocolate for an elegant look.
- Nutty Crunch: Fold in a handful of chopped walnuts or pecans into the brownie batter for added texture.
Common questions
How can I make these cookies chewier?
For even chewier cookies, slightly reduce the baking time by a minute or two. You can also slightly increase the brown sugar to granulated sugar ratio in the brownie batter, as brown sugar retains more moisture and contributes to a chewier texture.
Can I use chocolate chips instead of chopped chocolate?
Yes, you can absolutely use chocolate chips! Bittersweet or semi-sweet chocolate chips will work perfectly. If using milk chocolate chips, you might want to reduce the overall sugar slightly, as milk chocolate is sweeter.
My peppermint frosting seems too thick/thin. How do I fix it?
If your frosting is too thick, add milk a teaspoon at a time until it reaches your desired spreading consistency. If it’s too thin, add more powdered sugar, a tablespoon at a time, until it thickens up. Temperature can also affect consistency, so ensure your butter is truly softened for the best results.
Classic Fudgy Peppermint Brownie Cookies
Equipment
- Heatproof bowl
- Saucepan
- Large bowl
- Whisk
- Baking sheets
- Wire rack
Ingredients
Wet Ingredients
- 1/2 cup unsalted butter
- 4 oz good quality bittersweet or semi-sweet chocolate (chips or chopped)
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs
- 1 teaspoon peppermint extract (or to taste)
Dry Ingredients
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder (Dutch-processed recommended)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Topping
- 1/4 cup crushed peppermint candies or candy canes for topping
Instructions
Preparation
- Melt butter and chocolate in a heatproof bowl over simmering water or in the microwave, then cool slightly.
- Whisk melted chocolate mixture with sugars until smooth, then beat in eggs one at a time until glossy, and stir in peppermint extract.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined; do not overmix.
- Cover and chill the dough in the refrigerator for at least 30 minutes, and up to 2 hours.
Baking
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- Scoop dough onto prepared baking sheets, leaving 2 inches between cookies, and press crushed candy cane into the top of each.
- Bake for 10-12 minutes until edges are set and centers are still soft and fudgy; avoid overbaking.
- Cool cookies on baking sheets for a few minutes before transferring to a wire rack to cool completely.