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Peppermint Mocha Brookies

  • Author: Elizabeth Buuck
  • Prep Time: 15
  • Cook Time: 12
  • Total Time: 27 minutes
  • Yield: 24 Cookies 1x


Fudgy and chewy mocha brownie cookies dunked in melted peppermint white chocolate and sprinkled with crushed candy canes. Perfect holiday cookies!


  • 1 1/4 C Bittersweet Chocolate, chopped (60-65% cacao)
  • 10 TBSP Unsalted Butter, diced
  • 3/4 C Granulated Sugar
  • 1/2 C Light Brown Sugar
  • 2 Lg Eggs
  • 3/4 C All Purpose Flour
  • 3 TBSP Dark Cocoa Powder
  • 1 tsp Baking Powder
  • 1 TBSP Espresso Powder
  • 1/2 tsp Salt
  • 1 C Peppermint Chunks
  • Crushed Candy Canes


  • Preheat the oven to 350 and line 2 cookie sheets with parchment paper
  • Measure all ingredients before starting
  • Melt the chocolate and butter in a double boiler (or glass bowl over a saucepan with a couple inches of water) Set aside.
  • In a stand mixer with whisk attachment, whisk the sugars and eggs for 5 minutes.
  • Meanwhile, whisk together the flour, cocoa powder, salt, baking powder, and espresso powder in a medium bowl.
  • After 5 minutes, turn the mixer to low and slowly pour in the melted chocolate and butter. Mix for 1 minute, until combined. 
  • Add in the dry ingredients, mix briefly, until a few flour streaks remain. 
  • Finish combining with a rubber spatula, making sure to scrape the bottom of the bowl so that everything gets combined.
  • Using a cookie scoop, scoop out the dough, 12 cookies per sheet.
  • Bake all cookies at once. Letting the batter sit on the counter will result in a completely different texture. 
  • Bake at 350 for 12 minutes. Let cool on cookie sheet for 10-15 minutes, then transfer to wire rack.
  • Melt the peppermint chunks in 20-30 second intervals in the microwave.
  • Dunk half of each cookie into the melted peppermint chunks, then sprinkle with crushed candy canes.


Keywords: brookies, brownie cookies, peppermint cookies, christmas cookies