These are THE BEST double chocolate peppermint brownie cookies! Decadent little 3-bite cookies with a chewy, fudgy brownie texture topped with extra chocolate and crushed peppermint.
What makes these Double Chocolate Peppermint Brownies the best?
- Chewy brownie texture. These cookies have that same dense, fudgy, chewy texture that we love in a really good brownie.
- Shiny cracked brownie top. Mixing the eggs with the sugar for a long period of time whips air into the egg whites and that’s what results in those pretty shiny tops.
- Just a hint of peppermint. Going too crazy with the peppermint flavor can end with your desserts tasting a little like toothpaste. Just adding the crushed peppermint to the top, and leaving out the peppermint extract helps to make sure that the peppermint AND the chocolate share the spotlight..
- Double the chocolate. Actually…. it’s triple the chocolate. Theres melted chocolate and cocoa powder in the cookie, and extra chopped chocolate on top.
Ingredients
- Cocoa Powder. There’s only 3 TBSP of cocoa powder in these. I usually reach for the dutch process because it gives the cookies deep dark chocolate flavor. But, I have tested these with both dutch process and regular cocoa powder and both work fine!
- Chocolate. I used Ghirardelli dark chocolate chips (the 72% purple bag) in the cookie and a Trader Joe’s Dark Chocolate Bar chopped up on top of the cookies. Your favorite dark chocolate will work just fine, just make sure you’re properly measuring by weight.
- Crushed Peppermint. I feel oddly strong about my opinion that just crushing up candy canes is not the move. It’s a sure fire way to crack a tooth. I prefer to buy peppermint that’s already crushed and meant for things like this. It’s crushed super fine and just adds that little bit of crunch. I’ve linked the exact one I use here.
- Salted Butter. If you’ve been a reader for awhile, you know that I mostly use salted butter when baking. Sweet things need salt!
How to make Double Chocolate Peppermint Brownie Cookies
Preheat the oven to 350 and line 2 cookie sheets with parchment paper. These cookies need to be all baked at once immediately after the batter comes together in order to achieve the shiny crackly “brownie” tops so it’s best to have the cookie sheets prepped and ready to go.
In a medium bowl, add the sliced butter and chocolate chips. Melt in 30 second increments until fully melted and smooth. Set aside to cool slightly. In the bowl of your stand mixer with the whisk attachment (or with an electric mixer in a large mixing bowl) add the brown sugar, granulated sugar, and eggs. Mix on medium high speed for 3 minutes, or until the mixture is fluffy and light in color and texture. Don’t skimp on the whipping time here. Whipping a lot of air into the egg whites is how we achieve that crackly and shiny brownie-like top.
Turn the mixer speed to low and slowly drizzle the chocolate/butter mixture in and mix until fully combined. Then, mix in the vanilla.Use a rubber spatula to fold in the flour, cocoa powder, and salt until just combined.
Use a standard 1 TBSP cookie scoop to portion 12 cookies per sheet leaving space in between for spreading. Bake both cookie sheets together at 350 for 10 minutes. Then remove from the oven and top with chopped chocolate and crushed peppermint. Let cool on the cookie sheet for 10 minutes, then transfer to a cooling rack.
Double Chocolate Peppermint Brownie Cookie FAQs
- Can I make these cookies gluten free? I did test this with gluten free flour, and unfortunately the texture just isn’t right and the shiny tops weren’t there either. They still tasted good though!
- Do I have to use Dutch Process Cocoa Powder? This recipe will work with either dutch process or regular cocoa powder.
- Can I freeze these cookies? You can freeze the cookies once they are baked in an airtight container for up to three months. The brownie batter cannot be frozen before it’s baked.
Double Chocolate Peppermint Brownie Cookies
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 minutes
- Yield: 24 Cookies
Description
Decadent little 3-bite cookies with a chewy, fudgy brownie texture topped with extra chocolate and crushed peppermint.
Ingredients
- 1 ¼ C (200 g) Dark Chocolate Chips (70-72%)
- 10 TBSP (140 g) Salted Butter, cut into 1 TBSP slices
- ¾ C (150 g) Granulated Sugar
- ½ C (100 g) Light Brown Sugar
- 2 Lg Eggs, at room temperature
- ¾ C (95 g) All Purpose Flour
- 3 TBSP Dutch Process Cocoa Powder
- 1 tsp Espresso Powder (optional)
- ¼ tsp Salt
- ¼ C Crushed Peppermint
- 4 oz Bar Semi Sweet Chocolate, chopped
Instructions
- Preheat the oven to 350 and line 2 cookie sheets with parchment paper. These cookies need to be all baked at once immediately after the batter comes together in order to achieve the shiny crackly “brownie” tops so it’s best to have the cookie sheets prepped and ready to go.
- In a medium bowl, add the sliced butter and chocolate chips. Melt in 30 second increments until fully melted and smooth. Set aside to cool slightly.
- In the bowl of your stand mixer with the whisk attachment (or with an electric mixer in a large mixing bowl) add the brown sugar, granulated sugar, and eggs. Mix on medium high speed for 3 minutes, or until the mixture is fluffy and light in color and texture.
- Turn the mixer speed to low and slowly drizzle the chocolate/butter mixture in and mix until fully combined. Then, mix in the vanilla.
- Use a rubber spatula to fold in the flour, cocoa powder, and salt until just combined.
- Use a standard 1 TBSP cookie scoop to portion 12 cookies per sheet leaving space in between for spreading.
- Bake both cookie sheets together at 350 for 10 minutes. Then remove from the oven and top with chopped chocolate and crushed peppermint. Let cool on the cookie sheet for 10 minutes, then transfer to a cooling rack.
Notes
- Cookies can be frozen once baked, but not as dough. Bake as instructed, let cool completely, then freeze in an airtight container for up to three months.
- Bake cookies immediately after scooping them onto the cookie sheets, or the tops will not be cracked and shiny.
If you loved this recipe for my Double Chocolate Peppermint Brownie Cookies, be sure to leave a star rating and review below and tag @buuckfarmsbakery on Tiktok and Instagram. To save this recipe for later, click on the Pinterest icon on the recipe card above, or on any of the images throughout this post.
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