If you’re after Easy Chocolate Christmas Cookies, these Chocolate Peppermint Brownie Cookies are the answer: fudgy, minty, and just the right kind of festive chaos. Think brownie texture trapped inside a cookie shell — a little gooey, a little chewy, and totally holiday-ready.
Brief introduction to the recipe
These cookies mash two holiday legends together: dense, chocolatey brownies and bright, refreshing peppermint. The result? A cookie that looks like a bakery treat but takes almost no bakery skill. Perfect for last-minute trays, cookie swaps, and those “oops I forgot to bring dessert” moments.
They bake fast, decorate easily, and travel well. Want them thicker and fudgier? Chill the dough. Want them spread and crackly? Bake a minute longer. Versatile? Absolutely. Seasonal? You bet. Crowd-pleasing? 100%.
Why you’ll love this recipe
- Fudgy meets festive. The base gives you brownie-level richness without the fuss of a separate brownie recipe.
- Perfect for gifting. Pack a few in a clear bag, add a ribbon — instant homemade present.
- No fancy tools. You’ll need just the basics. No tempering, no piping, no drama.
- Decorate your way. Crushed candy canes, peppermint chips, white chocolate drizzle — take your pick.
- Great texture. Slightly gooey center with chewy edges — win-win.
The story behind the recipe
Years ago I wanted something chocolatey with a peppermint twist that tasted like a brownie but behaved like a cookie. After a few kitchen experiments (and a lot of chocolate-stained smiles), this combo stuck. It started as a weekend bake with friends and became my go-to for holiday swaps. The secret? Treating the dough like brownie batter — glossy, slightly underbaked, and unapologetically indulgent.
Ingredients breakdown (short blurbs)
- Flour — Gives structure. Spoon-and-level for accuracy.
- Unsweetened cocoa powder — Use good-quality cocoa for depth; it’s the backbone of Chocolate Fudge Christmas Cookies vibes.
- Baking powder & salt — Tiny amounts for lift and balance. Don’t skip the salt.
- Melted butter — For fudgy richness. Let it cool a bit before adding eggs.
- Granulated + brown sugar — Brown sugar adds chew and moisture — crucial for that chewy texture of Chewy Chocolate Peppermint Cookies.
- Eggs — Binders and gloss-makers. Room-temp is best.
- Vanilla + peppermint extract — Peppermint is the star here — measure carefully.
- Semi-sweet chocolate chips — Pockets of melty heaven.
- Crushed candy canes — For crunch and festive sparkle. Use finely crushed pieces for the best texture.
How to Make It — step-by-step
- Prep. Preheat to 350°F (175°C). Line a baking sheet with parchment.
- Combine dry. Whisk flour, cocoa, baking powder, and salt in a bowl. Sift cocoa if lumpy.
- Mix wet. In a large bowl, stir melted butter with granulated and brown sugar until glossy. Add eggs one at a time. Stir in vanilla and peppermint extract.
- Make dough. Add dry to wet in two parts and fold gently—stop when streaks disappear. Fold in chocolate chips.
- Chill (optional). For thicker cookies, chill dough 20–30 minutes.
- Portion and decorate. Use a 2-tablespoon scoop. Press a few extra chips on top and sprinkle crushed candy canes.
- Bake. 10–12 minutes. 10 mins = ultra-fudgy center. 12 mins = slightly firmer. Pull them when centers look a little underdone — they’ll finish on the sheet.
- Cool. Let rest 5 minutes on the baking sheet, then transfer to a rack.
Pro tips for perfect results
- Measure flour and cocoa correctly — spoon and level instead of scooping. This prevents dry, cakey cookies.
- Cool your butter slightly before mixing with eggs. If it’s too hot it’ll scramble the eggs.
- Don’t overmix. Stop when you no longer see flour streaks — overworking makes cakier cookies.
- Pull them early. If centers still look soft, that’s perfect. They’ll set as they cool.
- Chill the scoop of dough if your kitchen is warm — less spread, more chew.
- Want thicker cookies? Chill shaped dough balls for 30–45 minutes and bake from cold.
- For extra chocolate depth add a teaspoon of espresso powder — it enhances chocolate without tasting like coffee. Pro tip: if you’re serving adults, try a splash of peppermint liqueur in the batter for a grown-up twist (optional).
Common problems & fixes
- Cookies spread too much? The dough was probably warm. Chill dough balls, or add 1–2 tbsp extra flour. Use lighter pans and a fully preheated oven.
- Cookies dry out? Don’t overbake. Store with a slice of bread to retain moisture.
- Too minty? Cut peppermint extract by half next time — peppermint is potent. Or try crushed peppermints instead of extract for milder flavor.
Variations to try
- Double chocolate twist: Add white chocolate chips for contrast. Great for holiday cookie trays.
- Peppermint swirl: Fold in peppermint bark or Andes peppermint pieces for a smoother melt.
- Gluten-free: Use a 1:1 gluten-free blend — they’ll stay fudgy and delicious.
- Less minty: Drop peppermint extract to ¼ tsp for a subtle hint.
- Peppermint Mocha: Add a teaspoon of espresso and call them Peppermint Mocha Brownie Cookies for that café vibe.
- Candy-free: Swap crushed canes for chopped toasted nuts or mini marshmallows for a different texture.
Best ways to serve
- Warm with a tall glass of milk — classic and unbeatable.
- Pair with peppermint hot chocolate or coffee for a cozy combo.
- Add a scoop of vanilla ice cream on a warm cookie for an instant sundae.
- Arrange on a cookie platter with gingerbread and sugar cookies for a festive spread.
- Stack in gift bags or tins with parchment between layers for gifting. Everyone loves edible presents.
Quick tips for storage and leftovers
- Room temp: Airtight container up to 4 days. Place parchment between layers.
- Freeze baked: Single layer then into a bag for up to 3 months. Thaw at room temp.
- Freeze dough: Scoop and freeze dough balls; bake from frozen adding 1–2 minutes. Perfect for surprise cookie emergencies.
- Reheat: 10–12 seconds in the microwave brings back that fresh-from-the-oven softness.
- Keep them soft: Add a slice of bread to the cookie container — it works wonders.
FAQs
Can I make the dough ahead of time?
Yes — you can refrigerate dough up to 2 days. Let it sit briefly at room temp before scooping, or scoop and chill the balls.
How do I keep them chewy?
Store in an airtight container with a slice of bread and don’t overbake. Remember: slightly underdone centers = chewy perfection.
Can I use peppermint oil instead of extract?
Yes, but use much less — start with ⅛ teaspoon. Peppermint oil is strong; go slow.
What if I don’t have candy canes?
Use peppermint chips, chopped Andes mints, or skip the candy and drizzle white chocolate for a pretty finish.
Can these be more chocolatey?
Absolutely. Add extra chips or drizzle melted chocolate on top. These easily become Chocolate Fudge Christmas Cookies with a little extra chocolate love.
Are these good for cookie swaps?
They travel well, look festive, and stay soft — so yes, they’re swap-ready and always popular.
Final thoughts — wrap-up
So there you have it: a simple, indulgent cookie that nails the holiday trifecta — chocolate, peppermint, and instant joy. These are the kind of cookies that disappear first on a cookie tray and get requested year after year. Whether you call them Chocolate And Peppermint Cookies, Chewy Chocolate Peppermint Cookies, or just “give me another,” they’re a holiday win.
Ready to bake? Grab a mixing bowl, preheat your oven, and embrace the sugar rush. FYI — you’ll want napkins. IMO, these taste best warm, but they’re still dangerously good at room temp.
If you try them, tell me: did you go full-on peppermint or tone it down? Did you drizzle white chocolate or keep it classic? Leave a comment — I read every one and love hearing how you make them your own.
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Chocolate Peppermint Brownie Cookies – Easy Chocolate Christmas Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
Description
These cookies marry fudgy brownie flavor with a cool peppermint kick — everything you want from a holiday bake, but written fresh so it feels new. Ready? Let’s go.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- ¾ cup semi-sweet chocolate chips
- ¼ cup crushed candy canes or peppermint candies
Instructions
1. Get the oven ready
Preheat your oven to 350°F (175°C). Line a baking tray with parchment paper or a silicone mat. If you plan to firm the dough before baking, have a small plate or tray ready to hold scooped dough.
2. Whisk the dry mix
In a medium bowl combine the flour, cocoa powder, baking powder, and salt. Whisk until everything looks uniform and no streaks remain. If your cocoa is lumpy, sift it first for a smoother dough.
3. Combine the wet ingredients
In a large bowl, pour in the melted butter and let it cool for a minute or two so it’s warm rather than hot. Stir in the granulated and brown sugars and beat (or whisk) for about 1 minute until glossy and mostly dissolved. Add the eggs one at a time, mixing after each addition. Stir in the vanilla and the ½ teaspoon peppermint extract — remember, a little peppermint goes a long way.
4. Make the cookie dough
Add the dry mixture to the wet in two rounds, folding gently with a spatula until just combined. Fold in the semi-sweet chocolate chips. Avoid overmixing — that keeps the texture fudgy rather than cakey.
5. Chill (optional)
For thicker, denser cookies, cover the bowl and refrigerate the dough 20–30 minutes. If you’re short on time, you can skip this; the cookies will spread a bit more but will still be delicious.
6. Scoop and top
Use a 2-tablespoon scoop (or a rounded tablespoon for smaller cookies) to portion the dough onto the prepared sheet, leaving about 2 inches between mounds. Press a few extra chocolate chips into the tops and sprinkle with crushed candy cane pieces so they’ll adhere during baking.
7. Bake to your preferred texture
Bake on the center rack for 10–12 minutes:
-
10 minutes yields a soft, fudgy center.
-
12 minutes gives a slightly more set, firmer cookie.
Look for slightly cracked tops and edges that are set while the centers remain a touch underbaked. Remove from the oven when centers still look soft — they’ll finish setting on the hot pan.
8. Cool and finish
Let the cookies rest on the baking sheet about 5 minutes to firm up, then transfer to a wire rack to cool completely.
Notes
- Quick notes
- Use a good-quality cocoa for deeper chocolate flavor.
- Measure flour and cocoa by spooning into the cup and leveling off for accuracy.
- Peppermint extract is potent — start with the listed amount and adjust next time if you prefer milder mint.
- Storage & freezing
- Room temperature: Store cooled cookies in an airtight container for up to 4 days. Place parchment between layers to stop sticking.
- Freeze baked cookies: Flash-freeze in a single layer, then move to a freezer bag for up to 3 months. Thaw at room temperature.
- Freeze dough: Scoop dough balls and freeze them on a baking sheet until solid, then bag. Bake from frozen, adding 1–2 minutes to the bake time.
- Quick troubleshooting tips
- If cookies spread too much, the dough was likely warm. Chill scooped dough or add 1–2 tablespoons more flour.
- If the butter was still hot when mixed, it can loosen the dough — let melted butter cool slightly before combining with eggs.
- For chewier results, avoid overbaking and store with a slice of bread to retain moisture.
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