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!

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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!

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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.

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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. My son who’s not a big chocolate fan said these were his favorite cookie I’ve ever made which says a lot!

Photos by Gerry Speirs

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Peppermint Brookies

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!
5 from 1 vote
Course: Dessert
Cuisine: American
Servings: 16
Prep Time 20 minutes
Cook Time 12 minutes
Freezer Time: 10 minutes
Total Time 42 minutes

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

Instructions 

  • Preheat the oven to 350F degrees.
  • 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.
  • In another bowl whisk the eggs, peppermint extract, and brown sugar until combined. Stir into the chocolate mixture.
  • 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.
  • Fold in the remaining cup of chocolate chips and chopped candies.
  • Freeze the mixture for 10 minutes to firm up slightly.
  • Using a 1 tablespoon ice cream scooper or spoon, place the cookies on a parchment or silat lined baking sheet.
  • Bake for 12 minutes or until the tops look dry and cracked.
  • Cool completely. They will be soft and chewy.

Nutrition

Calories: 207kcal | Carbohydrates: 25g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 57mg | Potassium: 155mg | Fiber: 2g | Sugar: 18g | Vitamin A: 67IU | Calcium: 31mg | Iron: 2mg
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. 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?

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

  3. 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?

  4. 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.)

  5. 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!!

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

  7. 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!

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

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

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

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

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

5 from 1 vote (1 rating without comment)

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