Crispy on the edges and chewy in the center, these brownie cookies are filled with peppermint chips and sprinkled with crushed candy canes. These peppermint brownie cookies are simple to make and absolutely delicious.
How much better can Christmas get with peppermint and fudgy chocolate in one cookie?
Have you ever had my original Chewy Brownie Cookies? No? You’re missing out! These brownie cookies are so decadent. Chewy in the middle with crispy edges and so chocolaty, it’s the perfect cookie for brownie lovers. Of course, I knew I had to update them for the holidays. The festiveness of peppermint will make these brownie cookies perfect for a last minute gift.
I love that these cookies are so fudgy and chocolaty. And with the addition of peppermint chips and crushed peppermint candy canes, these brownie cookies are so amazingly delish and super addictive. Don’t believe me? Go ahead and try one. And tell me you stopped at one. =)
First, preheat the oven to 350F. To make the perfect cookies, I recommend using an oven thermometer to check the temperature of your oven. Before using an oven thermometer, I’ve always wondered why my cookies never turned out right, even when I was following directions in a recipe word for word. Turns out my oven is actually 50 degrees less than what I set the oven to, which explains why I’ve had so many cookie making disasters. Just something to note. =)
Line a baking sheet with parchment paper, or a silicone baking mat, and set aside for now.
Next, whisk the beaten egg and yolk with cocoa powder, granulated sugar, and brown sugar in a large bowl until the ingredients are combined. The extra yolk will help the cookies become chewier.
Place butter and broken pieces of the semi sweet chocolate bar into a bowl and melt them according to the directions on the package, either by microwave or over the stove. Whisk the chocolate to make sure that the chocolate is evenly melted and smooth.
Pour the melted chocolate into the egg mixture. Add vanilla extract and baking powder, and whisk until the ingredients are evenly incorporated.
Now, add the flour and mix until the ingredients are combined. Fold in the peppermint chips until they are evenly distributed.
You can make the cookies two ways. If you like your cookies crispy on the edges and chewy in the middle, you can place the cookie batter on the baking sheet right away. Since the butter isn’t cold, the cookie will spread more and become flatter. This is how you have the crispy edges and chewy center.
If you prefer your cookies thicker, fudgier, and chewier, you can refrigerate the batter for about a half hour before baking them. The batter will have hardened, and it will be easier to roll them into balls. These cookies will not spread as much since the butter is now cold.
Divide the batter into about 12 and place the batter onto the parchment paper. Bake the cookies for about 10-13 minutes until the top of the cookies appear crinkly.
Remove the cookies from the oven, sprinkle the crushed candy canes on top, and allow them to cool on the baking sheet. The cookies will continue to bake while on the baking sheet and become crispy on the edges while chewy in the center. Or if you refrigerated the batter, the cookies will be thick and fudgy. Once the cookies have cooled, you can sprinkle more crushed candy canes on top to your heart’s desire.
Serve the cookies warm or cold.
Enjoy!
- 4oz semi sweet chocolate bar
- ¼ cup butter
- 1 large egg + 1 yolk, beaten
- ⅓ cup granulated sugar
- ¼ cup brown sugar
- ½ teaspoon vanilla extract
- 1 tablespoon cocoa powder
- ¼ teaspoon baking powder
- ⅓ cup + 1 tablespoon all purpose flour
- ¼ cup peppermint chip
- 1 peppermint candy cane, crushed
- First, preheat the oven to 350F. Line a baking sheet with parchment paper, or a silicone baking mat, and set aside for now.
- Next, whisk the beaten egg and yolk with cocoa powder, granulated sugar, and brown sugar in a large bowl until the ingredients are combined. The extra yolk will help make the cookies chewier.
- Place butter and broken pieces of the semi sweet chocolate bar into a bowl and melt them according to the directions on the package, either by microwave or over the stove. Whisk the chocolate to make sure that the chocolate is evenly melted and smooth.
- Pour the melted chocolate into the egg mixture. Add vanilla extract and baking powder, and whisk until the ingredients are evenly incorporated.
- Now, add the flour and mix until the ingredients are combined. Fold in the peppermint chips until they are evenly distributed.
- For cookies crispy on the edges and chewy in the middle, place the cookie batter on the baking sheet right away. Since the butter isn’t cold, the cookie will spread more and become flatter. For cookies thicker, fudgier, and chewier, refrigerate the batter for about a half hour before baking them. The batter will have hardened, and it will be easier to roll them into balls. These cookies will not spread as much since the butter is now cold.
- Divide the batter into about 12 and place the batter onto the parchment paper. Bake the cookies for about 10-13 minutes until the top of the cookies appear crinkly.
- Remove the cookies from the oven, sprinkle the crushed candy canes on top, and allow them to cool on the baking sheet. Sprinkle extra crushed candy cane on top.
- Serve the cookies warm or cold.
So what is peppermint chip? Is that like andes mints chips? Or crushed peppermint I tried to find out by the link to get ingredients via Instacart which are incorrect it has peppermint extract and coconut extract? I guess that’s a mistake for Cocoa? I have crushed peppermint chips and like peppermint bark chips? Which one are you referring to?
These do look decadent! yumm
These cookies look absolutely divine. A must-try. Pinned for later!
You must have made Santa very happy with these! Lovely sounding and looking recipe!
Andrea those cookies look delicious, perfectly festive and thank you so much for bringing to the party,
These sound delicious!