Description
These Peppermint Chocolate Brownie Cookies combine the rich, fudgy texture of brownies with the festive flavor of peppermint, making them perfect for holiday gatherings or any time you crave a chocolaty treat with a refreshing twist. Soft and chewy with bursts of milk and white chocolate chips, plus optional crushed candy canes for extra crunch and minty goodness.
Ingredients
Scale
Dry Ingredients
- 1 (15.8 ounce) box brownie mix (Duncan Hines recommended)
- 1/2 cup all-purpose flour
Wet Ingredients
- 1/4 cup vegetable oil (e.g. canola oil)
- 2 eggs
- 1/4 teaspoon peppermint extract
Add-ins
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- Crushed candy canes or peppermint candies, to taste (optional)
- Extra chocolate chips for melting, about 1/4 cup (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Line a large baking sheet with parchment paper or a Silpat silicone baking mat to prevent sticking.
- Mix Batter: In a large mixing bowl, combine the brownie mix, all-purpose flour, vegetable oil, eggs, and peppermint extract. Use an electric hand mixer to blend everything together until the batter is smooth and fully combined.
- Add Chocolate Chips: Gently fold in the milk chocolate chips and white chocolate chips until evenly distributed throughout the batter.
- Form Cookies and Bake: Scoop and roll the cookie batter into 2-inch diameter balls. Place them on the prepared baking sheet, leaving at least a 1-inch gap between each cookie to allow room for spreading. Bake in batches if necessary for 12 to 14 minutes, until the edges are set but the centers remain soft.
- Prepare Candy Canes: While the cookies bake, crush candy canes or peppermint candies by placing them in a ZipLoc bag and gently rolling a rolling pin over them until you reach your desired size of pieces.
- Cool and Decorate: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack. For an optional finishing touch, melt about 1/4 cup of chocolate chips in 30-second intervals in the microwave, stirring in between, until smooth. Drizzle the melted chocolate over the cookies using a fork, and sprinkle crushed candy canes on top while the chocolate is still warm.
- Store: Allow the cookies to cool completely. Once cooled, store in an airtight container. They will keep fresh for several days.
Notes
- If you don’t have peppermint extract, you can substitute with a small amount of vanilla extract, though the mint flavor will be missing.
- For a gluten-free version, use a gluten-free brownie mix and gluten-free flour.
- The melted chocolate drizzle and crushed candy canes are optional but add a lovely decorative and flavor element to the cookies.
- Make sure not to overbake; these cookies should be slightly soft in the center for a chewy brownie texture.
- These cookies freeze well; store in a freezer-safe container for up to 3 months.
