Peppermint Brownie Cookies are a sweet, festive Christmas cookie. Two brownie cookies are filled with a smooth peppermint buttercream and sandwiched to create one amazing bite. These are great for parties, cookie exchanges, or even to leave out for Santa.
Jump to:
- Why You'll Love These Peppermint Brownie Cookies
- Ingredient Notes And Substitutions
- How To Make Peppermint Brownie Cookies
- Expert Baking Tips
- How To Store Peppermint Brownie Cookies
- Frequently Asked Questions
- Recipe Variations
- More Cookies You'll Love
- Did you make this recipe?
- Peppermint Brownie Cookies
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If you need a new cookie to make this year, you absolutely MUST try baking these incredible peppermint brownie cookies.
Two rich and fudgy brownie cookies are piped with the dreamiest peppermint buttercream and sandwiched together for most amazing Christmas treat. This recipe is easy, has balanced flavors, and is ready in under 1 hour.
You can take them to holiday parties, cookie exchanges, or even leave a few out on a plate for Santa. Everywhere you take them, people are definitely going to be asking you for the recipe!
Why You'll Love These Peppermint Brownie Cookies
- This recipe is foolproof and simple
- You need just a few ingredients
- They're full of rich chocolate and peppermint flavor
- The cookies bake in just 7 minutes
- These peppermint brownie cookies are festive and perfect for the holidays
Ingredient Notes And Substitutions
- Butter: You'll need butter for both the cookies and the peppermint buttercream. I don't suggest using dairy free butter for this recipe because it's too soft
- Oil: The cookies require 1 tablespoon of oil to keep them moist and fudgy. I use avocado oil, but any neutral flavored oil will work
- Chocolate chips: These brownie cookies are best with semi-sweet chocolate chips because they're not too sweet. You could also use dark chocolate chips, but milk or white chocolate WILL NOT WORK.
- Eggs: You will need 2 large eggs, and they work best at room temperature. There is no substitute for the eggs.
- Sugar: In the cookie dough, granulated sugar is best. You could use brown sugar if that's all you have
- Flour: All purpose flour is best for the brownie cookie dough. I have not tested this recipe with a 1:1 gluten free flour, but it should work
- Peppermint extract: This is used for flavoring the peppermint buttercream. If you don't like peppermint, you could just use vanilla extract
- Powdered sugar: Powdered sugar is best for the buttercream because it creates a smooth, fluffy frosting instead of one that is grainy if you were to use regular sugar
How To Make Peppermint Brownie Cookies
- Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper
- In a small saucepan over low heat, melt the butter, then stir in chocolate chips and continue stirring until all the chocolate is melted.
- Once all the chocolate is melted, stir the oil and set aside
- In a large mixing bowl, beat the eggs and sugar on high until light and pale
- Slowly pour the melted chocolate mixture into the sugar and eggs, while mixing constantly
- Fold the dry ingredients into the wet ingredients, mixing until just combined
- With a small cookie scoop, immediately scoop the cookie dough out onto your prepared baking sheets and bake for 6-7 minutes, until the tops are cracked and slightly puffy
- Pull the brownie cookies out of the oven and allow them to cool completely on the trays
- When the cookies are cooled, make the peppermint buttercream by beating all ingredients in a large mixing bowl until creamy. Add a splash of milk if needed to thin the peppermint buttercream into a pipeable consistency
- *Optional* split the buttercream into 2 bowls and dye one half red and leave the other white
- Transfer the peppermint buttercream into a piping bag and pipe a good amount onto one cookie, then sandwich another cookie on top. Repeat with the remaining cookies
Expert Baking Tips
- Carefully melt the chocolate chips to avoid burning them. Turn the heat off once half of the chips are melted and let the residual heat melt the rest of the chocolate
- Beat the eggs and sugar until light and pale in color
- The brownie cookie dough is wetter and looser than regular dough
- Bake the cookies immediately, the cookie dough cannot sit
- The cookies are done once the tops are cracked and slightly puffy
- Allow the cookies to cool completely before piping on the peppermint buttercream
- Adjust the amount of peppermint flavor in the buttercream to your taste, add more if needed
How To Store Peppermint Brownie Cookies
You can keep any leftovers in an airtight container in the fridge for up to 4 days.
Frequently Asked Questions
For this recipe I really like using Dutch processed cocoa powder. It has a richer color, but you can use regular cocoa powder if that's what you have on hand.
No, the dough for the brownie cookies needs to be baked immediately. If it cools too much, the cookies won't be shiny and flatten out once they're baked.
You'll know they're done baking when the tops have look crackly and the cookies are puffy. Once they cool they'll flatten out and look shiny.
No, this recipe won't work with a brownie mix. Don't worry though, the cookie dough is extremely easy to make.
I have not tested it, and therefore cannot guarantee results.
If you want to try, you can substitute the flour in the cookie batter with a 1:1 gluten free all purpose flour. I suggest using King Arthur or Bob's Red Mill.
Recipe Variations
I HIGHLY recommend keeping these peppermint brownie cookies as is, but if you'd like to customize them here's a few options:
- Candy cane buttercream: Mix crushed candy canes into the buttercream
- Peppermint cookies: Add 1 teaspoon of peppermint extract into the cookie batter
- Gluten free: Substitute the all purpose flour in the brownie cookie batter with a gluten free all purpose flour
More Cookies You'll Love
Did you make this recipe?
If so, I would appreciate you leaving a comment and star rating down below. Also, follow me on Instagram and tag me or use #incoleskitchen so I can see what you make and share it.
PrintPeppermint Brownie Cookies
Peppermint Brownie Cookies are a sweet, festive Christmas cookie. Two brownie cookies are filled with a smooth peppermint buttercream and sandwiched to create one amazing bite. These are great for parties, cookie exchanges, or even to leave out for Santa.
- Prep Time: 10 Minutes
- Cook Time: 6 Minutes
- Total Time: 16 minutes
- Yield: 15 Servings 1x
- Category: Cookie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Brownie Cookies:
- 4 tablespoons butter
- 1 cup semi sweet chocolate chips
- 1 tablespoon avocado oil
- 2 eggs- room temperature
- ¾ cup sugar
- 1 cup all purpose flour
- ¼ cup Dutch processed cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Peppermint Buttercream:
- 6 tablespoons salted butter- softened
- 1 ½ cup powdered sugar
- ¾ teaspoon peppermint extract
- Pinch of salt
- Milk- as needed
Instructions
- Preheat your oven to 350 degrees F and line 2 baking sheets with parchment paper
- In a small saucepan over low heat, melt the butter, then stir in chocolate chips. Once half of the chips are melted, turn off the heat and continue stirring until all the chocolate is melted.
- Once all the chocolate is melted, stir the oil into the butter mixture and set aside
- In a large mixing bowl, beat the eggs and sugar on high speed until light and pale in color
- Slowly pour the melted chocolate mixture into the sugar and eggs, while mixing constantly
- Gently fold the flour, cocoa powder, baking soda, and salt into the wet ingredients, mixing until just combined
- With a small cookie scoop, immediately scoop the cookie dough out onto your prepared baking sheets, leaving about 2 inches between each cookie
- Bake for 6-7 minutes, until the tops are cracked and slightly puffy
- Pull the brownie cookies out of the oven and allow them to cool completely on the trays
- When the cookies are cooled, make the peppermint buttercream by beating softened butter, powdered sugar, and peppermint extract in a large mixing bowl until creamy. Add a splash of milk if needed to thin the peppermint buttercream into a pipeable consistency
- *Optional* split the buttercream into 2 bowls and dye one half red and leave the other white
- Transfer the peppermint buttercream into a piping bag and pipe a good amount onto one cookie, then sandwich another cookie on top
- Repeat until all the cookies have been used
Notes
- Carefully melt the chocolate chips to avoid burning them. Turn the heat off once half of the chips are melted and let the residual heat melt the rest of the chocolate
- Beat the eggs and sugar until light and pale in color
- The brownie cookie dough is wetter and looser than regular dough
- Bake the cookies immediately, the cookie dough cannot sit
- The cookies are done once the tops are cracked and slightly puffy
- Allow the cookies to cool completely before piping on the peppermint buttercream
- Adjust the amount of peppermint flavor in the buttercream to your taste, add more if needed
- Store leftovers in an airtight container in the fridge for up to 4 days
Keywords: chocolate peppermint cookies, brownie cookies, chocolate peppermint christmas cookies
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