Fudgy Peppermint Brownie Cookies

It’s officially Christmas cookie season which means you definitely need to make these fudgy peppermint brownie cookies. These easy brownie cookies are dense, incredibly chocolatey, and have just enough mint to get you in the holiday spirit.

Course Dessert, Snack

Cuisine American

Keyword brownie cake cookies, brownie crinkle cookies, brownie peppermint cookie, easy brownie cookies, fudgy brownie cookies, fudgy chocolate cookies, how to make brownie cookies, peppermint brownie cookies, peppermint cookies

Prep Time 10

Cook Time 20

Total Time 30

Servings cookies

Calories 172kcal

Author Megan

Equipment

Ingredients

1 cup (200 g) (70% solids) bittersweet or dark chocolate, chopped
½ cup (113 g) unsalted butter room temperature
1 cup (130 g) all-purpose flour
¼ cup (23 g) Dutch processed cocoa powder
½ teaspoon (2 g) salt
1 teaspoon (6 g) baking powder
2 large eggs room temperature
¾ cup (150 g) light brown sugar packed
¼ cup (50 g) granulated sugar
1 teaspoon (5 g) vanilla extract
1 teaspoon (5 g) peppermint extract
4 candy canes crushed

Instructions

Preheat the oven to 350°F or 176°C. Preheat the oven to 350°F or 176°C and place the rack in the center of your oven. Line 2 baking sheets with parchment paper or a silicone mat.
Mix the dry ingredients. In a large mixing bowl, sift the flour, cocoa powder, salt, and baking powder. Mix together with a whisk and set aside.
Melt the chocolate. Add the chocolate chips and butter into a medium heatproof bowl and place it over a saucepan of gently simmering water. Don’t let the bowl touch the water below. Stirring occasionally, allowing the chocolate and butter to melt completely until smooth. Remove the bowl from the top of the saucepan. Set aside to slightly cool.
Mix the eggs and sugar. In the bowl of your stand mixer with a fitted attachment, mix the eggs, brown and white sugars, vanilla, and peppermint extract on medium-high speed for 5 minutes. The mixture will be pale, fluffy, and shiny.
Add the melted chocolate. Slowly pour the cooled melted chocolate mixture into the eggs while the mixer is on low and beat until fully combined.
Add dry ingredients. Add the dry ingredients to the wet ingredient mixture and beat on low until combined. Use a spatula to scrape the sides of the bowl and mix to combine. The dough will be soft.
Assemble and bake. For the shiny crinkled tops, don’t let the dough sit! Immediately, scoop the brownie batter onto the prepared baking trays with a cookie scoop leaving 2 inches between each scoop. For cookies without a hump in the middle, use a flat-bottomed cup and gently press the cookies to about 1/2 inch. Bake in the oven for 9-10 minutes until the tops slightly puffy, glossy and cracked.
Top with crushed candy canes. When the cookies are still hot, top with crushed candy canes. Leave the brownie cookies on the tray for 5 minutes to cool before removing them to cool on a wire rack completely.

Notes

Measure your flour with a scale! Adding too much flour to the cookie dough will make it taste…like flour. The best way to measure flour is by using a scale. The second best is to fluff the flour with a spoon, sprinkle it into a measuring cup, and use a knife to level it off.
Whip the eggs and sugar until pale and aerated. This step is key to creating the crinkle tops and the airy, brownie cake cookie texture. You must use an electric mixer to achieve this. Also, make sure the eggs are at room temperature for an even bake.
Work quickly! I recommend measuring out all of the ingredients before you begin. To ensure that your fudgy chocolate cookies, get their signature crackly top finish, bake them in the oven as soon as you finish mixing them all together.
Use high-quality chocolate. The flavor of these fudgy peppermint brownie cookies stems directly from the quality of your chocolate. For the best flavor, use Rodelle cocoa powder and either Ghiradelli, Guittard, or Lindt chocolate.
Use an oven thermometer! Not all ovens are created equally and you cannot entirely rely on the oven monitor to tell you the truth when it comes to the temperature. The best way to know the most accurate temperature is to place an oven thermometer in your oven and adjust your oven accordingly.
The cookies are done when they begin to crackle. These are in essence brownie crinkle cookies. Once the tops of the cookies begin to crack and the center is puffed and slightly gooey in the middle, pull them from the oven. The cookies will continue to cook as they cool on the sheet pan.
Use a cookie cutter for round cookies. For perfectly round cookies, I recommend using a large cookie cutter and swirling the warm cookies on the baking tray to create perfect circles.
🥡 Storage Instructions: These fudgy peppermint cookies will stay moist, and tender for up to 1 week in an airtight container in the refrigerator. You can alternatively store these chocolate brownie crinkle cookies in a freezer-safe container for up to 3 months.

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