Peppermint Brookies | Weelicious
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Peppermint Brookies

Peppermint Brookies from weelicious.com

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Every December my girlfriend throws the most incredible cookie swap. The first year I heard a few attendees remark that they had never heard of such an event, but where i grew up it was certainly a thing. Here's the idea: everyone brings their favorite cookie or bar, places them on a table to nibble on during the party with a glass of vino and at the end everyone fills their reusable tin or box to take home. Its my kind of party and the only time of the year my kids actually kick me out of the house and pray for my return, goodies in hand!

Peppermint Brookies from weelicious.com

If you create your own cookies swap you have to make these Peppermint Brookies. What is a brookie? If a cookie and brownie had a love child this would be it. Soft and chewy inside like a brownie, a golden outer coating and in the shape of a cookie. It's one of the greatest marriages of all time. They're outrageously chocolatey throughout with a big punch of peppermint in each bite.

Peppermint Brookies from weelicious.com

You can use any of your favorite holiday candies as well. I had dye free m&m's, candy canes and chocolate nonpareils. I just chop them up and mix them in, but you could totally leave them out as well. Note: my son who's not a big chocolate fan said these were his favorite cookie I've ever made which says a lot! Whether you're headed to a cookie party, need a holiday gift for a friend or a fun activity on a cold winter's day, these Peppermint Brookies are a score!

Photos by Gerry Speirs

Peppermint Brookies  (makes 40 cookies)

  • Prep Time: 20 mins,
  • Cook Time: 12 mins,
  • Rating:
    Rate this recipe
Every December my girlfriend throws the most incredible cookie swap. The first year I heard a few attendees remark that they had never heard of such an event, but where i grew up it was certainly a thing. Here's the idea: everyone brings their favorite...

Ingredients

  • 1 tablespoon unsalted butter
  • 1 tablespoon canola or coconut oil
  • 2 cups semisweet chocolate chunks
  • 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 salt
  • 1 cup candy canes, peppermint hard candies and/or m&m’s, chopped

Preparation

  1. 1. Preheat the oven to 350F degrees.
  2. 2. Place the butter, oil and 1 cup of chocolate chips in a microwave safe bowl (or in a metal bowl over a double boiler) and heat in 1 minute intervals until chocolate in melted. Allow to cool.
  3. 3. In another bowl whisk the eggs, peppermint extract, and brown sugar until combined. Stir into the chocolate mixture.
  4. 4. In another bowl whisk the flour, baking powder and salt to combine. Add the flour mixture into the chocolate/egg mixture and stir to combine.
  5. 5. Fold in the remaining cup of chocolate chips and chopped candies.
  6. 6. Freeze the mixture for 10 minutes to firm up slightly.
  7. 7. Using a 1 tablespoon ice cream scooper or spoon, place the cookies on a parchment or silat lined baking sheet.
  8. 8. Bake for 12 minutes or until the tops look dry and cracked.
  9. 9. Cool completely. They will be soft and chewy.
Peppermint Brookies

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Comments






  1. Lisa

    December 24, 2016 at 7:40 am

    These are so delicious! I only used 1/4 teaspoon of peppermint and no chopped candy canes since my LO doesn’t care for them (but she loves these cookies). I also used vegan butter and chocolate chips. Perhaps that’s why the cookie dough consistency was thick and I didn’t need to freeze it before spooning. Made 32 cookies… some for Santa and the rest for us to enjoy!

    • C. McCord

      January 2, 2017 at 9:28 pm

      So glad these were a hit! We love them here, too!

  2. Lynn Marie

    December 15, 2016 at 11:12 am

    These turned out perfect! Followed recipe almost exactly:) Left out a little of the candy canes. I was also putting cookie dough in the refrigerator during baking sessions to keep it chilled before baking. I too would rinse my baking sheet in between baking batches and then throw it in the freezer to help the cookies stay chilled:) Thanks for a great new Christmas favorite!!!

    • C. McCord

      December 19, 2016 at 10:21 am

      So glad you loved them!

  3. Kathleen

    December 14, 2016 at 6:15 am

    My kiddos and I love this cookie! We threw it together this morning as a gift for a play date. Everything worked according to the instructions with the exception of one thing. We didn’t have a problem with the cookie spreading, they look just like the pictures but we did have a problem with the chopped candy canes melting too much, especially around the edges. Any suggestions?

  4. Elissa Marcuson

    December 13, 2016 at 1:05 pm

    I’m making these for a cookie swap tomorrow and I see another comment about there not being enough flour. Is 1/2 cup correct?

    • C. McCord

      December 19, 2016 at 10:23 am

      The measurements are correct! The batter comes out thinner than a traditional cookie, so you chill it to help. :)

  5. Hanna Nelson

    December 12, 2016 at 2:13 pm

    I used pre-chopped candy canes (from WinCo!) and that might have contributed to flatness and spreading. Maybe less finely chopped would work better? (I did freeze for about 15 minutes before scooping/baking.)

  6. Kristi

    December 11, 2016 at 10:27 pm

    I made these today and the cookies are delicious. I did noticed the recipe says Vanilla but obviously it is the Peppermint Extract. I stretched my dough to make exactly 40 cookies. They spread quite a bit and were definitely flatter than hers pictured, also darker. They were chewy like a deliciously undercooked brownie and the peppermint was so good. Don’t try to take off pan until cooled – I was transferring to a rack but lots of bottoms weren’t ready to come off pan. Yums for me tho :)
    This was a test run for teacher gifts and I’m definitely making more next week. Would love to know if the flour measurement was on the low side, just in case. But overall super yummy as is!!

    • C. McCord

      December 12, 2016 at 11:50 am

      So glad you enjoyed them!

  7. Jessica Gavin

    December 11, 2016 at 8:21 am

    I love the soft and fudgy texture of brownie cookies! I cant wait to try these with a peppermint twist!

  8. Liz

    December 10, 2016 at 8:50 pm

    Delicious concept but something is wrong with the recipe. The cookies are just goo. Is the flour measurement above correct?

    • C. McCord

      December 12, 2016 at 11:53 am

      The dough is a lot more wet than a traditional cookie. Make sure you’re freezing for about 10 minutes in Step 6 before baking to help the dough firm up!

    • Suzy

      December 11, 2016 at 1:55 pm

      I had the same problem, the flour has to be off. It’s not the right consistency and not near 40 cookies. Bummer

      • C. McCord

        December 12, 2016 at 11:54 am

        The dough is a lot more wet than a traditional cookie. Make sure you’re freezing for about 10 minutes in Step 6 before baking to help the dough firm up!

  9. kelly clay

    December 9, 2016 at 8:30 am

    Vanilla? I read the recipe and it calls for Vanilla…guessing you mean peppermint extract?
    Kelly

  10. kelly clay

    December 9, 2016 at 8:00 am

    Hello, Do you think I can make the dough today and bake them for a cookie swap on Sunday?

  11. Dolly

    December 9, 2016 at 4:35 am

    Wow! Nice recipe. Didn’t know about Brookie before. Your recipes are so simple and easy to follow.

  12. Deb

    December 8, 2016 at 9:34 am

    Can you recommend a gluten free flour option that would work with this recipe?

    • C. McCord

      December 8, 2016 at 3:16 pm

      I haven’t tried yet with this recipe, but I have had great success with Cup 4 Cup in the past!

      • Elisabeth

        December 13, 2016 at 11:37 am

        I made them with Cup 4 Cup! They spread quite a bit but were definitely tasty!