Peppermint Brownie Cookies are fudgy, chocolatey and sure to get you on Santa’s nice list! Made easy with brownie mix.
Time for some real talk. As much as I love all the cute cookies and holiday treats, they are just not my forte. I can make them taste good, sure, but they aren’t ever as pretty as I intend for them to be.
I mean, I’ve tried making them over the years, it just doesn’t work. Some people are so talented when it comes to decorating cookies. And I’m just not. Being honest with yourself is important right?!
That being said, I still LOVE to make Christmas cookies. Especially cookies that don’t require too much artistic ability. And if you’re like me you have got to try these Peppermint Brownie Cookies. They are simple, yet decadent, brownie mix cookies that could not be easier to make. But with crushed candy canes on top, they scream holiday season. They are a total win!
What ingredients do you need:
BROWNIE MIX: I have made brownie mix cookies several times and have decided that Duncan Hines Brownie Mix makes the best fudgy cookies. You can use your favorite brand!
FLOUR: All purpose works fine.
BROWN SUGAR: I love the chewy texture it adds.
EGGS
BUTTER: The butter needs to be melted and cooled.
WATER: Use anywhere from 3 – 5 tablespoons of water. I usually start with 3 and then add more water a tablespoon at a time until it’s the desired consistency. You just want the batter to be moist with no dry spots but it will be very thick.
PEPPERMINT EXTRACT: In addition to the candy canes, this adds more peppermint flavor throughout the whole cookie.
DARK CHOCOLATE CHUNKS: I love the big chunks of chocolate but if you cannot find them, chocolate chips would work just fine!
CANDY CANES: Crush them so that they are small pieces.
Step by Step Photos and Instructions:
STEP #1: Whisk together brownie mix, flour and brown sugar.
STEP #2: Using a wooden spoon, stir in eggs, butter, 3 water and peppermint extract. Batter will be thick. If it is too dry add one or two more tablespoons of water.
STEP #3: Fold in chocolate chunks. Cover and refrigerate for 2 hours.
STEP #4: Roll tablespoons of dough and place on the prepared cookie sheet, about 3 inches apart. Press down slightly. Don’t flatten completely. Bake for 5 minutes. Remove from oven. Place 4 candy cane pieces on each cookie. Put cookies back in oven and cook for 5-6 more minutes or until cookies are set.
STEP #5: Remove from oven. Allow to cool on cookie sheet for a couple of minutes. Transfer to cooling rack to cool completely.
Tips:
Just a couple more tips!
Tip#1: Use a cookie scoop! This will help your cookies be uniform in size and cook evenly.
Tip #2: These cookies don’t spread that much on their own so I like to flatten them ever so slightly before baking.
Tip #3: Technically you can skip the chilling part. However, I find that the dough is much easier to work with if you do chill it for 2 hours before cooking.
My kiddos could not get enough of these cookies! I had to hide them so that I could take pictures before they were all gone.
Can’t lie, I love them too! And will totally be making them all season long.
Looking for more Christmas treats? Check out these holiday favorites:
Need more brownies or bars in your life? I mean we all do right? Here are some brownie recipes you’ve got to try!
Note: This recipe for Peppermint Brownie Cookies was originally published in 2009. It was updated with new photos, step by step photos, nutrition information and instructions in 2020.
Servings
Ingredients
- 1 18.3 ounce package brownie mix
- 1 1/4 cup all purpose flour
- 1/4 cup brown sugar
- 2 eggs
- 1/2 cup 1 stick butter melted, cooled
- 3 - 5 tablespoons cold water
- 1 teaspoon mint extract
- 1 cup semi sweet chocolate chips
- 2 - 3 candy canes (cut into small pieces)
Instructions
- In a bowl whisk together brownie mix, flour and brown sugar.
- Using a wooden spoon, stir in eggs, butter, 3 water and peppermint extract. Batter will be thick. If it is too dry add one or two more tablespoons of water. Fold in chocolate chunks. Cover and refrigerate for 2 hours.
- Preheat oven to 350 degrees. Grease a cookie sheet.
- Roll tablespoons of dough and place on the prepared cookie sheet, about 3 inches apart. Press down slightly. Don’t flatten completely. Bake for 5 minutes. Remove from oven. Place 4 candy cane pieces on each cookie. Put cookies back in oven and cook for 5-6 more minutes or until cookies are set.
- Remove from oven. Allow to cool on cookie sheet for a couple of minutes. Transfer to cooling rack to cool completely.
Hi Sarah- I found that the dough was easier to work with if I refrigerated them for 2 hours. With warm dough it might be a bit stickier and the cookies might be a little flatter. If that doesn’t bother you then no need to wait. I know it’s hard :)
I just made the dough and now I have to wait 2 hours until I put them in the oven? So sad. I guess I should have read ahead in the recipe. I am wondering what will happen if I don’t leave them in the fridge for 2 hours?
Well shucks, these look AWESOME but I do not buy brownie mix???? I always make them from scratch, so I am not at all sure how to proceed!
Leslie
i might have to give these a try. i love buying brownie mix, but i’m baking for one and it’s so much easier to freeze half a batch of cookies than it is half a batch of brownies.
Oh my gosh these look fabulous AND I have just gotten over my cookie baking phobia just in time! I finally baked a decent cookie. I used a cake mix cookie recipe and just like that, the phobia is gone. I bought a brownie mix tonight and was going to search for a recipe! Thank you for sharing this.
I just recently made your Fudgy Brownie cookies… they were so scrumptious! Can’t wait to try this new yummy concoction you have come up with!!!
I literally gasped out loud when I saw you post this on facebook, these cookies are a chocolate lovers dream come true!
Have you ever tried make these with a homemade brownie recipe? Anyway, your coookies look yummy.
Yummy twist on your cookies for Christmas!
Interesting perspective on this one as well.