These are the best Double Chocolate Peppermint Brownie Cookies — small, decadent three-bite cookies with a dense, fudgy brownie texture, finished with extra chopped chocolate and a sprinkle of crushed peppermint.
What makes these Double Chocolate Peppermint Brownies the best?
- Chewy brownie texture. These cookies have the same dense, fudgy, chewy bite you expect from a great brownie.
- Shiny cracked tops. Whipping the eggs with the sugars incorporates air into the batter, creating the signature glossy, crackly tops reminiscent of brownies.
- Balanced peppermint. A light dusting of crushed peppermint on top provides a refreshing hint of mint without overpowering the chocolate.
- Plenty of chocolate. These cookies combine melted chocolate and cocoa in the dough, plus chopped chocolate on top for extra richness.
Ingredients
- Cocoa powder. The recipe uses 3 tablespoons. Dutch-process cocoa gives a richer, deeper flavor, but natural cocoa works as well.
- Dark chocolate. Use a high-quality dark chocolate measured by weight for the best texture and flavor.
- Crushed peppermint. Finely crushed peppermint adds a pleasant crunch and mint flavor. Pre-crushed peppermint meant for baking is easiest to work with.
- Salted butter. Salt enhances the sweetness and chocolate flavors; salted butter works well here.
How to make Double Chocolate Peppermint Brownie Cookies
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. These cookies should be baked immediately after the batter is mixed to ensure the shiny, crackly tops, so have your sheets ready.
In a medium bowl, combine the sliced butter and dark chocolate chips. Melt in 30-second intervals, stirring between each, until smooth. Set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment (or using an electric mixer), combine the granulated sugar, light brown sugar, and eggs. Whip on medium-high speed for 3 minutes until the mixture is pale, fluffy, and increased in volume. This step is important for the glossy tops.
Reduce the mixer to low and slowly stream in the melted chocolate-butter mixture until fully incorporated, then mix in the vanilla. Use a rubber spatula to gently fold in the flour, cocoa powder, espresso powder (if using), and salt until just combined.
Use a 1-tablespoon cookie scoop to portion the dough, placing 12 scoops on each prepared sheet with space for spreading. Bake both sheets together at 350°F for 10 minutes. Immediately after removing from the oven, top each cookie with chopped chocolate and a sprinkle of crushed peppermint. Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling.
Double Chocolate Peppermint Brownie Cookie FAQs
- Can I make these gluten free? These cookies were tested with gluten-free flour but the texture and shiny tops were different. They still taste good, but results vary.
- Do I have to use Dutch-process cocoa? No — the recipe works with either Dutch-process or natural cocoa powder.
- Can I freeze these cookies? Yes. Once fully baked and cooled, store in an airtight container and freeze for up to three months. Do not freeze the batter before baking.
Double Chocolate Peppermint Brownie Cookies
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- Author: Elizabeth Buuck
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 minutes
- Yield: 24 Cookies
Description
Decadent three-bite cookies with a chewy, fudgy brownie texture topped with chopped chocolate and crushed peppermint.
Ingredients
- 1 ¼ C (200 g) Dark Chocolate Chips (70–72%)
- 10 TBSP (140 g) Salted Butter, sliced into 1 TBSP pieces
- ¾ C (150 g) Granulated Sugar
- ½ C (100 g) Light Brown Sugar
- 2 large eggs, room temperature
- ¾ C (95 g) All-Purpose Flour
- 3 TBSP Dutch-process or natural cocoa powder
- 1 tsp espresso powder (optional)
- ¼ tsp salt
- ¼ C crushed peppermint
- 4 oz semi-sweet chocolate bar, chopped
Instructions
- Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper. Have sheets ready, as cookies bake immediately after the batter is mixed.
- Combine sliced butter and chocolate chips in a medium bowl. Melt in 30-second intervals until smooth. Cool slightly.
- In a stand mixer fitted with the whisk (or with an electric mixer), combine granulated sugar, light brown sugar, and eggs. Whip on medium-high for 3 minutes until light and fluffy.
- Lower the mixer speed and slowly drizzle in the melted chocolate-butter mixture until combined. Mix in vanilla extract.
- Fold in flour, cocoa powder, espresso powder (if using), and salt with a rubber spatula until just combined.
- Scoop dough with a 1-tablespoon scoop, placing 12 portions per sheet with space to spread.
- Bake both sheets at 350°F for 10 minutes. Remove from oven and immediately top each cookie with chopped chocolate and crushed peppermint. Cool on the baking sheet for 10 minutes, then transfer to a rack to finish cooling.
Notes
- Cookies can be frozen once fully baked and cooled. Store in an airtight container for up to three months. Do not freeze the unbaked dough.
- Bake immediately after scooping to preserve the glossy, crackly tops.
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