Irresistible Fudgy Peppermint Brownie Cookies in 30 Minutes

Oh my gosh, you have to try these fudgy peppermint brownie cookies! They’re my absolute favorite holiday treat – the perfect mix of rich chocolate and refreshing peppermint, with that irresistible brownie-like texture that just melts in your mouth. Every December, my kitchen smells like a chocolate mint wonderland because I can’t stop baking these. The crushed candy cane topping makes them look so festive, and trust me, they disappear faster than you can say “Santa” at our family gatherings. Best part? They come together in under 30 minutes, but taste like you spent all day in the kitchen. One bite of these fudgy gems, and you’ll understand why they’ve become our family’s most requested Christmas cookie!

Why You’ll Love These Fudgy Peppermint Brownie Cookies

Let me tell you why these cookies are pure magic:

• That brownie texture! They’re dense and fudgy just like your favorite brownies, but in adorable cookie form – crisp edges with that dreamy soft center.
• The perfect holiday flavor combo – rich chocolate meets refreshing peppermint, topped with crushed candy canes for that festive crunch.
• So easy to make – no fancy techniques here, just melt, mix, scoop and bake. Even baking newbies can nail these!
• Total crowd-pleasers – wrap them up in cute boxes and you’ve got the most delicious homemade holiday gift.

Seriously, these cookies check all the boxes – they’re what holiday baking dreams are made of!

Ingredients for Fudgy Peppermint Brownie Cookies

Gather these goodies – I promise every single one plays an important role in creating that perfect fudgy texture and mint-chocolate magic:

• 8 ounces bittersweet chocolate, finely chopped (I like Ghirardelli 60% cacao)
• 6 Tablespoons unsalted butter (trust me, salted butter throws off the flavor balance)
• 3/4 cup packed brown sugar – pack it in there like you mean it!
• 1/4 cup white sugar – just enough to balance the brown sugar’s richness
• 2 large eggs, room temperature (this makes ALL the difference)
• 1 teaspoon vanilla extract – the good stuff, please
• 1 teaspoon peppermint extract (not mint – peppermint!)
• 3/4 cup all-purpose flour – spoon and level it, don’t scoop!
• 1/4 cup cocoa powder – Dutch process gives the deepest flavor
• 1/4 teaspoon salt – enhances all the other flavors
• 2 teaspoons espresso powder (don’t worry, you won’t taste coffee)
• 3 candy canes, crushed into fine pieces (about 1/4 cup)

Ingredient Notes & Substitutions

Let me explain some of these ingredients because I’ve learned the hard way what works best:

The espresso powder might seem odd, but it’s my secret weapon – it makes the chocolate taste even more chocolatey without adding coffee flavor. If you don’t have any, you can leave it out, but I highly recommend keeping it in!

For the chocolate, bittersweet gives that perfect grown-up chocolate flavor, but you can use semisweet if you prefer things sweeter. Just don’t use chocolate chips – they have stabilizers that prevent proper melting.

The peppermint extract is key – mint extract tastes different (more spearmint-like). If you’re in a pinch, you could use peppermint oil, but start with just 1/2 teaspoon as it’s much stronger.

And those candy canes? Crush them finely! Big chunks look pretty but will crack your teeth. I put them in a ziplock bag and whack them with a rolling pin – very therapeutic during the holidays!

Equipment You’ll Need

Don’t worry – you don’t need any fancy gadgets for these cookies! Just grab these basics from your kitchen:

• Stand mixer or hand mixer – I love my stand mixer for this recipe (it’s my trusty KitchenAid), but a good old hand mixer works just fine too. You’ll need it to whip those eggs and sugars into that perfect pale yellow fluff.
• Microwave-safe bowl – Glass is best for melting chocolate evenly. I’ve learned the hard way that plastic bowls can get too hot and warp!
• Parchment paper – Non-negotiable for easy cleanup and preventing sticking. Don’t try wax paper – it’s not the same thing!
• Cookie scoop – A #40 scoop (about 1.5 tablespoons) gives you perfectly uniform cookies. No scoop? Two spoons work too – just try to keep them similar in size.
• Rolling pin – For crushing those candy canes (my favorite stress-reliever during holiday prep!).
• Measuring cups and spoons – Because baking is science, and eyeballing it just doesn’t work with these fudgy cookies.

That’s it! Nothing too fancy – just the basics to make cookie magic happen.

How to Make Fudgy Peppermint Brownie Cookies

Okay, let’s get baking! Follow these steps carefully – I’ve included all my little tricks to guarantee perfect cookies every time:

1. Prep your pans first! Line two cookie sheets with parchment paper and set aside. Preheat your oven to 350°F – no cheating on the preheat time, or your cookies won’t bake evenly.
2. Melt chocolate gently. In a microwave-safe bowl, combine your chopped chocolate and butter. Microwave in 15-second bursts, stirring well between each. Stop when it’s almost fully melted – residual heat will finish the job. Burnt chocolate is the worst, so take it slow!
3. Whip those eggs and sugars in your stand mixer with the whisk attachment (or use a hand mixer) on high speed for a full 3 minutes. You want them light, fluffy, and pale yellow – this creates that gorgeous crackly top.
4. Add the chocolate mixture slowly with the mixer on low. Once combined, stop mixing and add both extracts. The batter should look glossy and smell amazing!
5. Dry ingredients go in last. Add flour, cocoa powder, salt, and espresso powder all at once. Mix just until combined – overmixing makes tough cookies! The dough will be soft and sticky – that’s perfect.
6. Scoop immediately! Don’t let this dough sit – it sets up fast. Use your cookie scoop to portion dough 2 inches apart on prepared sheets. Bake for exactly 10 minutes – edges will be set but centers still soft.
7. Candy cane magic time! As soon as the cookies come out, sprinkle crushed candy canes generously over the tops. They’ll stick perfectly to the warm cookies.
8. Resist temptation! Let cookies cool completely on the sheets – they’ll firm up as they cool. I know it’s hard, but trust me, they’re worth the wait!

Pro Tips for Perfect Cookies

After making hundreds of these cookies, here are my can’t-live-without tips:

• Room temp eggs are non-negotiable. Cold eggs won’t whip up properly, and your cookies won’t get that signature crackly top.
• Set a timer! These cookies go from perfectly fudgy to overbaked in about 60 seconds. At 9 minutes, start watching closely.
• Candy canes must go on HOT cookies. If you wait even 2 minutes, they won’t stick properly. Have them crushed and ready before baking.
• Don’t skip the espresso powder. I know it seems weird, but it makes the chocolate flavor sing without tasting like coffee.

Storing and Freezing Fudgy Peppermint Brownie Cookies

Here’s the good news – these cookies stay delicious for days (if they last that long in your house!). But you’ll want to store them right to keep that perfect fudgy texture. Here’s how I do it:

Room temperature storage: Once completely cooled, stack them in an airtight container with parchment between layers. They’ll stay fresh for about 3 days this way. I like to sneak one with my morning coffee – the peppermint gives me holiday cheer before I’ve even had my first sip!

Freezing baked cookies: These freeze beautifully! Just place cooled cookies in a single layer on a baking sheet to freeze solid (about 1 hour), then transfer to a freezer bag. They’ll keep for up to 2 months. When you’re ready to enjoy, let them thaw at room temperature for about 30 minutes – or my secret? Pop one frozen cookie in the microwave for 10 seconds for an instant warm, gooey treat!

Freezing cookie dough: You can scoop the dough onto a parchment-lined baking sheet, freeze until solid, then transfer the dough balls to a freezer bag. When cookie cravings hit, just bake from frozen – add about 1-2 extra minutes to the baking time. This is my holiday lifesaver when unexpected guests drop by!

One warning – the candy cane topping might get a bit sticky when thawed, but the flavor is still amazing. If you’re planning to gift frozen cookies, I sometimes wait to add the candy cane topping until after thawing – just press the crushed pieces gently into the cookies before serving.

Serving Suggestions

Oh, the possibilities with these cookies! Here’s how I love to serve them (and watch them disappear):

Classic combo: A glass of cold milk is perfection with these fudgy cookies – the creaminess balances the rich chocolate and refreshing peppermint. My kids dunk them like there’s no tomorrow!

For the grown-ups: Pair with a hot cup of coffee or peppermint mocha – the flavors complement each other beautifully. My sister swears they’re even better with a little Irish coffee on the side (but that’s our little secret!).

Next-level dessert: Crumble a cookie over vanilla ice cream while it’s still warm. The melty chocolate and crispy candy canes create the most amazing sundae topping. Trust me, it’s holiday magic in a bowl!

Gift-giving gold: These make the cutest homemade presents! I stack them in clear cellophane bags tied with red ribbon, or arrange them in festive tins between layers of parchment. Add a handwritten tag and you’ve got a gift that’ll make anyone feel special.

Nutritional Information

Okay, let’s be real – we’re not eating these cookies because they’re healthy (though everything’s fine in moderation, right?). But because I know some of you like to keep track, here’s the nutritional breakdown per cookie – just remember these are estimates and will vary slightly depending on your exact ingredients and brands used.

Per cookie (about 2″ size):

• Calories: 120
• Total fat: 6g (3.5g saturated, 2g unsaturated)
• Cholesterol: 20mg
• Sodium: 30mg
• Carbohydrates: 15g
• Fiber: 1g
• Sugars: 10g
• Protein: 2g

Now, before anyone comes at me with calculators – yes, I know the candy canes add a bit more sugar, but life’s too short to skip the festive topping! And between you and me, when I’m enjoying one of these warm from the oven, nutrition facts are the last thing on my mind. But it’s good to have the info when you want to balance out your holiday indulgences!

FAQs About Fudgy Peppermint Brownie Cookies

I get so many questions about these cookies – here are the ones that pop up most often (along with my tried-and-true answers):

Q: Can I leave out the peppermint if I just want chocolate brownie cookies?
Absolutely! Just skip the peppermint extract and candy cane topping. You’ll still get amazing fudgy brownie cookies – I sometimes add chocolate chips when I make them this way. But I have to say, the peppermint really makes them special for the holidays!

Q: Why do you use espresso powder? Will my cookies taste like coffee?
Great question! The espresso powder is my little baking secret – it makes the chocolate taste richer and more chocolatey without adding coffee flavor. You won’t taste it at all, I promise! It’s like magic fairy dust for chocolate desserts. If you’re really worried, you can leave it out, but try it at least once – you’ll be amazed at the difference.

Q: My dough seems too dry – what did I do wrong?
Oh no! This usually happens if you overmeasured the flour (that’s why I always say “spoon and level!”) or overmixed the dough after adding dry ingredients. Try gently stirring in a teaspoon of milk at a time until it comes together. And next time, mix just until you don’t see flour streaks anymore – no more!

Q: Can I use chocolate chips instead of chopped chocolate?
I wouldn’t recommend it, friend. Chocolate chips have stabilizers that prevent them from melting properly, and you won’t get that silky smooth texture we want. If you’re in a pinch, chop up chocolate bars or baking chocolate – even a basic chocolate bar from the candy aisle works better than chips!

Q: My cookies didn’t get those pretty crackly tops – what happened?
This usually means your eggs weren’t room temperature, or you didn’t whip them with the sugar long enough. That full 3 minutes of mixing is crucial – set a timer! Also, don’t let the dough sit before baking – those crackles form best when the dough goes straight from mixer to oven.

Share Your Feedback

I’d absolutely LOVE to hear how your fudgy peppermint brownie cookies turned out! Did your family go crazy for them like mine does? Maybe you put your own spin on the recipe? Drop me a comment below – I read every single one (usually while nibbling on a cookie myself).

If you snapped a photo of your cookie creations, tag me on Pinterest – I’ll feature my favorites in my stories! There’s nothing better than seeing your holiday baking triumphs. And if you think these cookies are as magical as I do, be sure to rate the recipe – it helps other bakers know they’re in for a real treat.

Most of all, I hope these cookies bring as much joy to your kitchen as they do to mine. Happy baking, friends – may your holidays be full of chocolatey, minty goodness!

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