Chocolate Peppermint Brownie Cookies are the answer when you want something cozy, chocolaty, and a little bit festive without fussing over complicated techniques. Maybe your sweet tooth hits late, or you need a bake that earns compliments without a lot of stress. I have been there, and these cookies never let me down. They are rich like a brownie, crisp on the edges, and soft in the middle with a cool peppermint finish. You can bake them for a party, a cookie swap, or just for you and a cup of coffee. Let me walk you through everything so you can nail them the first time. 
Tips for the best brownie cookies
Texture secrets you can trust
The goal is that perfect contrast: shiny crackly tops, chewy edges, and a fudgy center. The two biggest helpers are melted chocolate plus a short chill. Melted chocolate gives that glossy top and deep cocoa flavor. A quick 15 to 30 minute chill sets the dough just enough so the cookies do not spread too thin.
Use room temperature eggs so they blend smoothly into the warm chocolate mixture. Cold eggs will cool the batter too quickly and can affect texture. If you forget, set eggs in a bowl of warm water for 5 minutes and you are good to go.
Whisk the sugar into the warm chocolate mixture for a solid minute. That helps dissolve the sugar and encourages that signature crinkle on top. Do not skip it.
Flavor balance without overdoing it
Peppermint extract is powerful. Start with a half teaspoon, then add a tiny bit more if you love a stronger mint vibe. Crushed candy canes or peppermint candies add a nice crunch on top, but if you are sensitive to mint, keep the sprinkle light. A little flaky salt on the finished cookies brings out the chocolate and keeps the mint in check.
Use good chocolate. Semi sweet or dark chocolate chips are both great, but bars you chop yourself melt extra smooth. If you like a slightly sweeter cookie, go semi sweet. For deeper flavor, go dark.
If you are in the mood for more chocolate cookie inspiration, these chocolate pie cookies are a fun twist that packs a gooey bite and are definitely crowd friendly.
“I made these for a holiday potluck and people kept asking for the recipe. They are the rare cookie that tastes even better the next day, minty and rich without being too sweet.” — Carla M.
How to store chocolate brownie cookies
Let the cookies cool completely before storing. This keeps the tops shiny and avoids steam making them soft in the wrong way. Store at room temperature in an airtight container for up to 4 days. If you love a crisp edge, tuck a sheet of parchment between layers so moisture does not make them soggy.
For longer storage, freeze baked cookies in a zip top bag for up to 2 months. Thaw at room temp and warm for 3 minutes in a 300 degree oven to refresh the edges. You can also freeze scooped dough balls for future baking. Freeze on a tray until firm, then bag. Bake from frozen by adding 1 to 2 minutes to the bake time.
Keep peppermint toppings fresh by sprinkling crushed candy canes right after the cookies come out of the oven. Press lightly so they stick. If you add them before baking, the candy can melt too much or get sticky after a day.
Ingredients for peppermint brownie cookies
- 1 cup semi sweet or dark chocolate chips
- 6 tablespoons unsalted butter
- 2 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 to 3/4 teaspoon peppermint extract, to taste
- 3/4 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 3/4 cup chocolate chips or chunks for folding in, optional
- Crushed candy canes or peppermint candies for topping
- Flaky sea salt for finishing, optional
A quick note on the peppermint extract amount. Start with 1/2 teaspoon, then taste the dough after it rests a few minutes. If you want a bigger mint moment, add a quarter teaspoon more. You want the mint to lift the chocolate, not overpower it.
Preparation methods for peppermint brownie cookies
Easy step by step that actually works
Melt the chocolate chips and butter together in a heat safe bowl set over a small pot of barely simmering water. Stir until smooth, then remove from heat to cool slightly. You can also use the microwave in short bursts, stirring between each, until melted and glossy.
In a large bowl, whisk the eggs, granulated sugar, and brown sugar for about a minute until slightly thick and pale. Whisk in vanilla and peppermint extract. Pour in the warm melted chocolate and whisk again until combined and shiny. This is where that future crackly top begins.
Sift in the flour, cocoa powder, baking powder, and salt. Fold with a spatula just until no dry streaks remain. Fold in extra chocolate chips if you want those gooey pockets in every bite. The dough will be thick and glossy, somewhere between brownie batter and cookie dough.
Chill the bowl for 15 to 30 minutes in the fridge so the dough can thicken. If your kitchen is warm, go closer to 30 minutes. While the dough chills, preheat your oven to 350 degrees and line two baking sheets with parchment.
Scoop heaping tablespoons or use a medium cookie scoop and space 2 inches apart. Bake for 9 to 11 minutes until the edges are set and the tops are shiny with cracks. They should look slightly underdone in the center. That is your cue for a fudgy middle.
Right out of the oven, sprinkle with crushed candy canes and a tiny pinch of flaky salt. Let them sit on the tray for 5 minutes, then transfer to a rack. They will firm up as they cool.
If you love holiday bakes with a playful twist, these chocolate marshmallow swirl cookies are another fun recipe to bookmark for your cookie box.
Variations and serving suggestions
Want to make the cookies your own while keeping the spirit of Chocolate Peppermint Brownie Cookies? Try these easy tweaks without changing the base too much.
- Double chocolate chunks: swap half the chips for chopped dark chocolate for molten pools.
- Mocha mint: add 1 teaspoon instant espresso powder to the dry ingredients for a subtle coffee note that makes the chocolate pop.
- Thin mint vibes: reduce peppermint extract slightly and add 1/4 teaspoon almond extract for a cookie that tastes like a favorite cookie aisle classic.
- Sandwich cookies: spread a thin layer of vanilla buttercream or chocolate ganache between two cookies for a bakery style treat. Try a simple ganache if you want a quick filling.
- Holiday gift boxes: tuck the cookies into parchment lined tins with a slice of white bread to keep them soft for a day or two. Swap the bread out daily.
Serve warm with hot cocoa, a peppermint latte, or a glass of milk. For dessert plates, pair with a scoop of vanilla ice cream and drizzle a little warm chocolate sauce. These cookies are rich, so a cool dairy pairing keeps it balanced. If you have any left the next morning, they are fabulous with coffee. It is hard not to smile when that peppermint crunch meets fudgy chocolate at breakfast.
If you want a lighter chocolate bake for breakfast another day, I am a fan of keeping a loaf of chocolate chip banana bread in the freezer, and this one is a keeper when morning cravings hit. Or keep it festive and chocolaty with a small batch of brownies to round out your cookie tray.
Common Questions
Q: Can I skip the peppermint?
A: Yes. If you want a pure brownie cookie, omit the peppermint and keep the vanilla. You can add a handful of walnuts or extra chocolate chips for crunch and richness.
Q: Why are my cookies not shiny on top?
A: Make sure you whisk the sugar into the warm chocolate mixture long enough and bake right after scooping. Also avoid over chilling the dough. Too cold and the tops lose shine.
Q: Can I make the dough ahead?
A: Yes. Scoop the dough into balls and refrigerate up to 24 hours. Let them sit at room temp for 10 minutes before baking so they spread just right.
Q: How do I keep the peppermint from getting sticky?
A: Add crushed candy right after baking and store the cookies in a cool dry spot. If your kitchen is humid, skip storing them in the fridge. The cold can cause condensation that makes the candy tacky.
Q: Can I make them gluten free?
A: Use a 1 to 1 gluten free flour blend. The texture stays close to the original because the recipe leans on melted chocolate for structure.
Ready to bake and celebrate
If you want a cookie that feels like the holidays but still fits any time you crave a minty chocolate fix, these Chocolate Peppermint Brownie Cookies deliver big flavor with very little stress. Remember to whisk the sugar into the warm chocolate, chill the dough briefly, and add that crunchy peppermint at the end. For more inspiration and variations, check out this helpful Peppermint Brownie Cookies Recipe (with Video) and the detailed guide from Fudgy Peppermint Brownie Cookies – Broma Bakery. Now grab a bowl, turn on the oven, and treat yourself to a batch that tastes like joy in cookie form. You have got this and your kitchen is about to smell amazing. 
Chocolate Peppermint Brownie Cookies
Ingredients
Main Ingredients
- 1 cup semi sweet or dark chocolate chips Use quality chocolate for best flavor.
- 6 tablespoons unsalted butter
- 2 large eggs, room temperature Room temperature eggs help blend smoothly.
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1 teaspoon vanilla extract
- 1/2 to 3/4 teaspoon peppermint extract, to taste Start with 1/2 teaspoon and adjust for personal preference.
- 3/4 cup all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 3/4 cup chocolate chips or chunks for folding in, optional Adds gooey pockets of chocolate.
- Crushed candy canes or peppermint candies for topping
- Flaky sea salt for finishing, optional
Instructions
Preparation
- Melt the chocolate chips and butter in a heat-safe bowl over simmering water or in the microwave in short bursts, stirring until smooth.
- In a large bowl, whisk together the eggs, granulated sugar, and brown sugar until thick and pale, then add vanilla and peppermint extract.
- Pour in the melted chocolate mixture and whisk until combined and shiny.
- Sift in flour, cocoa powder, baking powder, and fine salt; fold until no dry streaks remain. Optionally, fold in extra chocolate chips.
- Chill the dough in the fridge for 15 to 30 minutes.
Baking
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop heaping tablespoons of dough onto the sheets, spaced 2 inches apart.
- Bake for 9 to 11 minutes until the edges are set and the tops are cracked.
- Immediately sprinkle with crushed candy canes and flaky sea salt right after removing from the oven.
- Let sit for 5 minutes before transferring to a cooling rack.