Peppermint Brownie Christmas Cookies Recipe

What kind of recipe is it?

The Peppermint Brownie Christmas Cookies combine the rich, fudgy texture of brownies with the festive flair of Christmas cookies, making them a delightful treat for the holiday season.

Their unique chocolatey base is complemented by invigorating peppermint flavor, resulting in a mouthwatering dessert that’s visually appealing and delicious.

Perfect for cookie exchanges, holiday parties, or simply to enjoy with family, this recipe is aimed at both novice and experienced bakers looking to spread seasonal cheer through delectable homemade treats.

Ingredients

Notes:

• Confirm the butter is at room temperature for easier mixing.
• Use high-quality cocoa powder for the best flavor.
• You can adjust the amount of crushed peppermint candies based on your preference for peppermint flavor.

Cooking Steps

1. Preheat the oven to 175 °C (350 °F) and position the rack in the center. Line a baking sheet (approximately 30 cm x 43 cm or 12 in x 17 in) with parchment paper.
2. In a large mixing bowl, cream 113 g (½ cup or 1 stick) of unsalted butter, 200 g (1 cup) of granulated sugar, and 100 g (½ cup) of brown sugar using an electric mixer on medium speed until the mixture is light and fluffy (approximately 2–3 minutes).
3. Add the 2 large eggs one at a time, mixing well after each addition. Then, incorporate 5 ml (1 teaspoon) of vanilla extract and 2 ml (½ teaspoon) of peppermint extract until fully combined.
4. In a separate bowl, whisk together 90 g (¾ cup) of all-purpose flour, 40 g (½ cup) of unsweetened cocoa powder, 2 g (½ teaspoon) of baking powder, and 1.5 g (¼ teaspoon) of salt until evenly mixed.
5. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined and no flour pockets remain. Be careful not to overmix.
6. Fold in 170 g (1 cup) of semi-sweet chocolate chips using a rubber spatula until evenly distributed throughout the dough.
7. Use a cookie scoop (approximately 30 ml or 2 tablespoons) to portion the dough onto the prepared baking sheet, leaving about 5 cm (2 in) of space between each cookie to allow for spreading.
8. Bake in the preheated oven for 10–12 minutes until the edges appear set and the tops are slightly cracked. The cookies should have a rich chocolate aroma, and a toothpick inserted in the center should come out mostly clean.
9. Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely (approximately 15–20 minutes).
10. Once cooled, sprinkle 60 g (½ cup) of crushed peppermint candies on top of the cookies for garnish. Optionally, dust with powdered sugar before serving.
11. For the best texture, allow the cookies to rest overnight in an airtight container for enhanced flavor and chewiness.

Variations

• Mint Chocolate Swirl: Add 50 g (¼ cup) of mint chocolate chips and swirl into the dough before scooping for a minty chocolate flavor explosion.
• Nutty Delight: Incorporate 100 g (1 cup) of chopped walnuts or pecans into the dough for added crunch and nutty richness.
• Gluten-Free Peppermint Brownies: Substitute the all-purpose flour with 90 g (¾ cup) of gluten-free all-purpose flour blend for a gluten-free version.
• Vegan Peppermint Cookies: Replace butter with 120 ml (½ cup) of coconut oil and eggs with 60 ml (¼ cup) of unsweetened applesauce for a vegan adaptation while maintaining moistness.

Tips on plating and presentation

While it might be tempting to simply pile the peppermint brownie cookies onto a plate, taking a little extra time for presentation can elevate your holiday baking to a whole new level.

I like to arrange the cookies in a festive pattern, sprinkle some crushed candy canes on top, and use a decorative platter.

It impresses guests and makes that holiday spirit truly shine!

What other dishes can I pair it with?

To create a truly memorable holiday spread, I love pairing peppermint brownie Christmas cookies with a variety of other festive treats.

Soft gingerbread men and velvety chocolate truffles complement the rich, minty flavor. I also like adding some crisp peppermint bark and nutty pecan pie for texture contrast.

These combinations make for an unforgettable dessert table that everyone will enjoy!

What drinks can I pair it with?

When thinking about the perfect drinks to serve alongside peppermint brownie Christmas cookies, I find myself drawn to rich, flavorful options that enhance the festive experience.

A hot cup of cocoa, with a hint of peppermint, pairs beautifully. Alternatively, a bold coffee or espresso balances the sweetness, while a peppermint-infused cocktail adds a fun twist for holiday gatherings.

Enjoy exploring these delightful combinations!

Frequently Asked Questions

Can I Use Dark Chocolate Instead of Semi-Sweet in the Recipe?

Absolutely, you can use dark chocolate instead of semi-sweet! I love the richer flavor it brings. Just keep an eye on the sweetness; you might want to adjust sugar if it’s too intense. Enjoy!

How Long Do These Cookies Stay Fresh?

These cookies usually stay fresh for about a week when stored in an airtight container. I love popping them in the fridge for an extra day or two; they taste amazing chilled!

Can I Freeze the Dough Before Baking?

Yes, you can freeze the dough before baking! I often do this to save time. Just wrap it tightly in plastic wrap or a freezer bag, and it’ll stay fresh for up to three months.

Are There Any Nut-Free Alternatives for This Recipe?

I love using sunflower seed butter or a nut-free chocolate spread as substitutes. They work great in keeping the cookies delicious while ensuring a safe option for everyone enjoying them. You won’t taste the difference!

What’s the Best Way to Store Leftover Cookies?

I typically store leftover cookies in an airtight container at room temperature. If I want them to last longer, I’ll freeze them, layering parchment paper between to keep them from sticking together. Happy snacking!