7 Ingredient Peppermint Brownie Cookies
These Peppermint Brownie Cookies are a holiday tradition in my house! Crispy edges and fudgy brownie centers, with peppermint flavor and crunch.
These cookies have intense chocolate flavor from the brownie batter, and peppermint flavor added both into the dough, and on top in the form of peppermint crunch! Chocolate peppermint is one of my very favorite flavors. I actually use peppermint mocha creamer year-round (when I can find it!).
What I love the most about these cookies is they have the best parts of brownies in one cookie. The crispy edges, and the fudgy centers! Chocolate peppermint is one of my very favorite flavors. I actually use peppermint mocha creamer year-round (when I can find it!).
I do take a shortcut in this recipe, but I promise you won’t notice! I use brownie mix for the dry ingredients, which already has flour, sugar, cocoa powder and leavening agents like baking powder, baking soda or salt in the mix! Less measuring during the holiday season is a big win in my opinion.
During the holiday season, you can often find crushed peppermint sprinkles in the baking aisle. Grab these if you see them, it will save you some time! Otherwise, you can just crush candy canes or traditional peppermint candy.
Serving Suggestions
You definitely want to allow these cookies to cool to room temperature before enjoying them, because it allows the crunchy exterior to fully form!
Serve on a cookie tray with my GF Oatmeal Raisin Cookies, Christmas Cracker Candy, Molasses Cookies, Grinch Candy Buttons and Christmas Sugar Cookie Bars.
Storing Leftover Cookies
Once cooled, transfer cookies into an airtight container and store at room temperature on the counter. They will keep for weeks if they’re sealed well, if they last that long!
I hope that you and your family enjoy these wonderful chocolate peppermint cookies for the holidays! If you make them, I’d love to know how they turned out in the comments below.
Peppermint Brownie Cookies
Ingredients
- 18.4 ounces Pillsbury Chocolate Fudge Brownie Mix
- 1/3 cup all-purpose flour, scant
- 2 eggs, large
- 1/3 cup vegetable oil PLUS 1 tablespoon
- 1/2 cup mini chocolate chips
- 1/2 teaspoon peppermint extract
- 1/2 cup peppermint candies, crushed, for topping
Instructions
- Preheat the oven to 350° Fahrenheit. Line baking sheets with parchment paper and set aside.
- Add the dry brownie mix, all-purpose flour, eggs, peppermint extract and oil to a large bowl. Mix with an electric hand mixer or a stand mixer on low speed until the mixture mis well-combined. The batter will be thick.
- Use a rubber spatula or wooden spoon to gently fold in the mini chocolate chips.
- Using a cookie scoop, place scoops of dough 2 inches apart on the prepared pans.
- Bake for 8-10 minutes or until the edges are set but the middle is still fudgy and slightly undercooked. Take care not to over-bake the cookies, they will continue to set and harden as they cool.
- Remove the cookies from the oven and immediately place crushed peppermint on top of each cookie.
- Allow the cookies to cool on the baking sheet for10-15 minutes before removing to a wire rack to cool completely
