Homemade Peppermint Brownie Cookies

These Homemade Peppermint Brownie Cookies are genuinely the best festive holiday cookie. They are a thick and fudgy brownie in cookie form topped with peppermint pieces for holiday flavor and design. These are no chill, require simple ingredients, and come out perfectly every time!

Why You NEED These Brownie Cookies

• No-Chill Dough: Unlike many homemade brownie cookie recipes, this recipe does not require an hour in the fridge. You'll still get a chewy, thick, and fudgy cookie without time chilling!

• Brownie Texture: Have you ever had a moist, fudgy, and chewy brownie? Well, imagine that brownie in cookie form because that's what these are.

• Deep Chocolate Flavor: These have a bursting rich chocolate flavor from melted chocolate chips and unsweetened cocoa powder.

• 30 Minute Prep: These cookies require around 30 minutes of your time... tempting, right?

Fudgy Brownie Cookie Ingredients

• Dark Chocolate Chips: You will melt chocolate chips down in this recipe. To do this, you can heat them in a small saucepan over medium heat, stirring constantly. However, you can also heat them in a microwave in a microwave-safe bowl in 45 second intervals, stirring thoroughly between each round.
• Unsalted Butter: Use unsalted butter at room temperature in this recipe. Read "Expert Tips & Tricks" below on how to bring butter to room temperature in a pinch!
• Light Brown Sugar & Granulated Sugar: Both light brown sugar and granulated sugar contribute to flavor, texture, and moisture in these brownie cookies. Therefore, do not substitute one for the other.
• Eggs: You'll need two large eggs at room temperature. If you forget to leave them out ahead of time, place them in a bowl of hot water for 5-10 minutes before using them.
• Egg Yolk: Egg yolk adds extra moisture and chewiness, so do not skip it. It helps create that fudgy brownie texture!
• Vanilla Extract: Even though these are chocolate peppermint cookies, vanilla helps complete the flavor.
• Peppermint Extract: Peppermint extract brings out the classic holiday flavor, but use it carefully because it is powerful!
• All Purpose Flour: Simple, plain, white flour is the way to go in these babies. Measure the flour properly by using a kitchen scale or by using a spoon to carry the flour to your measuring cups before using a knife to level the tops.
• Unsweetened Cocoa Powder: Cocoa powder brings out extra chocolate flavor!
• Salt: Salt is one of the most important ingredients in this recipe, as it enhances the sweetness.
• Baking Powder: Baking powder helps these cookies rise to be thick and puffy!
• Corn Starch: Corn starch helps to create a thicker, firmer cookie. Without it, you'll risk having your cookies spread in the oven.
• Crushed Peppermint: You'll top these cookies with crushed peppermint for decoration! I put a candy cane in a zippable bag and used a fork to hammer it to pieces.... easy!

FAQ

Decorating

There are so many different options for decorating these cookies, but here are the easiest two:

• Crushed Peppermint: At the 7 minute mark in the oven, remove the cookies from the oven or simply slide your oven rack out to allow you to easily access the cookies. Top the cookies with crushed peppermint and return to the oven to finish baking.
• Melted Chocolate + Crushed Peppermint: After the cookies have cooled, melt additional chocolate chips of choice in a saucepan over medium heat or in the microwave in 45 second increments. Transfer the melted chocolate to a piping bag, homemade parchment triangle, or zippable plastic bag that you will cut the corner off of to create a makeshift piping bag. Run your arm back and forth over a cooled cookie to drizzle the chocolate before topping the lines of melted chocolate with crushed peppermint. Repeat the process with remaining cookies.

Expert Tips & Tricks

Room Temperature Butter: This recipe relies on room temperature butter for structure and texture. The gooey, fudgy, and chewy texture of these cookies will be altered if you use cool butter, warm butter, or melted butter. PLEASE leave your butter out 1-2 hours ahead of time or cut your butter into 1-tablespoon sized pieces and microwave for 10 seconds. Then, flip the butter pieces over and microwave for another 10 seconds. Repeat the process in 5 second intervals until the butter is cool to the touch but slightly softer in structure.

Mixing: Once you see all of the dry ingredients disappear into the wet ingredients and have scraped down the sides and bottom of the bowl with a spatula to ensure everything is mixed together, stop mixing. Overmixing the batter can impact how these cookies rise and bake, meaning you could end up with drier, denser, and flatter cookies.... yuck.

Let The Batter Sit: It's in the instructions, but I'm going to say it again: let the batter sit for 10 minutes before baking. This allows the batter to firm up, making it easier to roll. Not only is the dough easier to work with, but the cookie will be thicker and taller, as it will spread less having time to sit.

Related Recipes

• Red Velvet Crinkle Cookies
• Thick Crinkle Top Brownies
• Snickerdoodle Cookies

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