Peppermint Brookies (Brownie Cookies)

The Ultimate Chocolate-Mint Holiday Mashup

If you can’t decide between a fudgy brownie and a chewy cookie, Peppermint Brookies are your answer. These “brownie cookies” are a total score for holiday cookie swaps, teacher gifts, or just a cozy afternoon activity when it’s cold outside. They have that signature crackly brownie top and a deep chocolate flavor that pairs perfectly with the cooling crunch of peppermint.

Why This Recipe Wins

• The Perfect Hybrid: You get the rich, decadent texture of a brownie in a portable, easy-to-share cookie shape.
• Quick & Festive: These come together fast and only need a short chill time, making them ideal for last-minute party invites.
• Classic Flavor Pairing: Chocolate and mint are a holiday match made in heaven.
• Gift-Ready: They look beautiful in a tin and hold up well, making them a fantastic edible gift.

What You’ll Need

• All-Purpose Flour: I prefer organic unbleached flour to keep things simple and additive-free.
• Semisweet Chocolate Chips: These melt down into a glossy base and allow us to use less added sugar.
• Brown Sugar: Used exclusively here to give the cookies a deep, molasses-like chew.
• Butter & Coconut Oil: This duo ensures the chocolate melts smoothly and the cookies stay moist.
  • Note: Use refined coconut oil if you want to avoid any coconut flavor!
• Peppermint Extract & Candies: A double dose of mint for that refreshing winter chill.

How to Make It

1. The Melt: Melt your chocolate chips and oil together (in the microwave or a double boiler) until silky smooth.
2. The Mix: Stir in the flour, brown sugar, peppermint extract, and remaining ingredients.
3. The Crunch: Place your peppermint candies in a baggie and crush them with a rolling pin. Stir the pieces into the dough.
4. The Chill: Pop the dough in the fridge for a quick rest.Tip: Don’t skip the chill! It’s the secret to getting that perfect “set” and crackly top.
5. The Bake: Scoop onto a lined baking sheet and bake at 350°F until the tops look beautifully crackly and the edges are set.

Get the Kids Involved: The “Peppermint Crushers”

This recipe features one of the most satisfying kitchen tasks for kids: smashing candy!

• Ages 3–5: Let them be the “Dough Scoopers.” After the dough has chilled, they can help place the scoops onto the baking sheet.
• Ages 6–9: Have them lead the “Peppermint Crushing.” Give them a rolling pin and a sealed bag of candies and let them go to town! (It’s great for getting out some holiday energy.)
• Ages 10+: Let them lead the “Chocolate Melting.” Under supervision, they can manage the microwave intervals or the double boiler to ensure the chocolate stays smooth and doesn’t burn.

Make It Your Own

• The Mix-In Swap: Not a fan of mint? Simply swap the peppermint extract for vanilla and replace the candies with mini M&Ms, crushed pretzels, or white chocolate chips.
• Oil Options: If you don’t have coconut oil, canola or vegetable oil works just as well to keep the chocolate fluid.
• Crushing Hack: Use a rolling pin rather than a meat mallet to crush the candies; it’s much less likely to poke holes in the plastic bag!
• Storage: These stay fudgy for up to 5 days in an airtight container, or you can freeze them for up to 3 months—just pull one out whenever you need a chocolate fix.

Serve & Savor

These brookies are a showstopper at any cookie swap. They are rich, refreshing, and look far more complicated to make than they actually are.

Peppermint Brookies (Brownie Cookies)

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Print Recipe

A hybrid of a brownie and a cookie: dense, fudgy interior with a crackled top. The peppermint extract and crushed candies provide volatile mint aromatics and textural contrast.

Ingredients

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• 1 tablespoon unsalted butter

• 1 tablespoon canola or coconut oil

• 2 cups semisweet chocolate chunks (divided)

• 2 large eggs

• 1/2 teaspoon peppermint extract

• 3/4 cup light or dark brown sugar

• 1/2 cup all-purpose flour

• 1/4 teaspoon baking powder

• 1/4 teaspoon kosher salt

• 1 cup candy canes, peppermint hard candies, and/or M&M’s, chopped

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Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.

2. Melt chocolate phase:
   Combine butter, oil, and 1 cup chocolate in a microwave-safe bowl (heat in 1-minute intervals, stirring between) or use a double boiler. Melt until smooth. Cool slightly to avoid scrambling the eggs.

3. Sugar–egg incorporation:
   Whisk eggs, peppermint extract, and brown sugar until fully combined. Fold into the melted chocolate mixture.

4. Dry integration:
   Whisk flour, baking powder, and salt separately. Incorporate into the chocolate mixture until just combined (avoid overmixing to preserve fudgy texture).

5. Add-ins:
   Fold in remaining 1 cup chocolate chunks and chopped candies.

6. Chill:
   Refrigerate dough 10–15 minutes to slightly firm. This improves scoopability and controls spread.

7. Portion:
   Use a 2-tablespoon scoop to place dough mounds on the prepared sheet, spacing evenly.

8. Bake:
   Bake 12 minutes, until tops appear dry and crackled. Centers should remain soft.

9. Cool:
   Rest on sheet for 2 minutes, then transfer to a rack to cool completely. Texture will set while retaining chewiness.

Notes

• Crackled tops: Achieved by proper sugar dissolution and rapid oven spring.

• Peppermint intensity: Start with 1/2 tsp; peppermint extract is potent and can dominate.

• Texture control: Slight underbaking preserves brownie-like interior.

• Flavor variation: Substitute peppermint extract with vanilla and swap candies as desired.

These are structurally stable for gifting and maintain moisture for several days when stored in an airtight container.

• Author: Miks