Get ready to indulge in the perfect holiday cookie- double chocolate brownie cookies with a delightful twist! These decadent cookies combine the rich and fudgy texture of brownies with the irresistible taste of chocolate. But that’s not all – they are generously frosted with creamy peppermint frosting, infusing each bite with a refreshing burst of minty goodness. And to add a festive touch, these cookies are beautifully adorned with a sprinkle of crushed candy canes, creating a delightful combination of flavors and textures. Whether you’re enjoying them with a warm cup of cocoa or sharing them with loved ones, these double chocolate brownie cookies with peppermint frosting and candy cane bits will surely bring joy and deliciousness to any holiday celebration.
Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.
Why You’ll Love These Double Chocolate Cookies
There are countless reasons to love these double chocolate brownie peppermint cookies, but here are just a few:
- Rich and fudgy: If you’re a fan of brownies, then you’ll absolutely love the texture of these cookies. They have a dense and chewy center with a slightly crispy outer layer, making them reminiscent of your favorite brownie.
- Chocolate overload: These cookies are a chocoholic’s dream come true. With cocoa powder, chocolate chips, and frosting made with melted chocolate, these cookies are bursting with intense and rich chocolate flavor.
- Festive twist: The addition of peppermint extract in the frosting elevates these cookies to a whole new level. The cool and refreshing minty taste perfectly complements the rich and indulgent chocolate, creating a festive flavor combination that’s perfect for the holidays.
- Easy to make: Despite their impressive appearance and decadent taste, these cookies are surprisingly easy to make. With simple ingredients and minimal steps, you can have a batch of these delicious treats ready in no time.
Peppermint Brownie Cookies Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
Unsweetened Cocoa Powder: This rich and intense cocoa powder gives the cookies a deep chocolate flavor.
White Sugar: Used as a sweetener, it adds just the right amount of sweetness to balance out the dark chocolate.
Butter: Melted butter creates a moist and fudgy texture in the cookies, while softened butter is used for the creamy frosting. I prefer salted butter, but unsalted butter can be used as well.
Oil: Vegetable or canola oil adds moisture and helps create a softer texture in the cookies.
Egg: The egg binds all the ingredients together and adds structure to the cookies.
Vanilla Extract: This adds depth of flavor and enhances the chocolate taste in the cookies.
All-Purpose Flour: This pantry staple gives structure to the cookies and makes them light and fluffy.
Baking Powder: Used as a leavening agent, it helps the cookies rise and creates a soft and chewy texture.
Salt: Just a touch of salt brings out the chocolate flavor and balances the sweetness in the cookies.
Chocolate Chips: These delicious morsels add an extra burst of chocolate to each bite.
Powdered Sugar: This is used for the frosting, adding sweetness and creating a smooth texture.
Milk: Used to thin out the frosting, creating a spreadable consistency.
Peppermint Extract: This gives the frosting its refreshing minty flavor.
Candy Canes: Crushed candy canes add a festive touch and complement the peppermint flavor in the cookies. Use peppermint candy canes for best results.
How to Make This Double Chocolate Peppermint Cookie Recipe
[Step 1] Whisk the flour, baking powder, and salt together in a mixing bowl.
[Step 2] In a separate bowl or bowl of a stand mixer, beat together the cocoa powder, white sugar, melted butter, and vegetable oil with a paddle attachment. Then beat in the egg and vanilla.
[Step 3] Add the dry ingredients to the wet ingredients and mix until cookie dough forms. Do not over mix. Fold in the chocolate chip
[Step 4] Use a one or two tablespoon cookie scoop to drop the dough onto a baking sheet lined with parchment paper. Use the back of a flat measuring cup to press the cookie dough balls down in the gently.
[Step 5] Bake at 350 degrees for 10-12 minutes. Allow them to rest on the baking sheet for 10 minutes to allow them to firm up before transferring to a wire rack to cool.
[Step 6] Peppermint Frosting: Beat the butter then add the powdered sugar and peppermint extract. When your frosting has reached your desired consistency, spread over the top of each of the baked cookies and sprinkle with the crushed candy cane.
Helpful Kitchen Tools
- Stand Mixer or Electric Mixer
- Mixing Bowls
- Measuring Cups and Spoons
- Rubber Spatula
- Cookie Scoop
- Parchment Paper Sheets
- Cookie Sheet
- Cooling Rack
How to Store Double Chocolate Peppermint Cookies
These cookies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can also freeze the fully baked and frosted cookies in an airtight container or freezer bag for up to 3 months. When ready to serve, simply thaw them at room temperature before enjoying.
Tips for Making Perfect Cookies
- Use good quality cocoa powder for the best chocolate flavor.
- For a richer and fudgier texture, use melted butter instead of softened butter in the cookie dough.
- Don’t overmix the batter. Overmixing can result in tough cookies instead of soft and chewy ones.
- To easily crush candy canes, place them in a plastic bag and use a rolling pin to crush them into small pieces.
- Allow the cookies to cool completely before frosting. This ensures that the frosting doesn’t melt and slide off the cookies.
Frequently Asked Questions
Yes, you can add a teaspoon of peppermint extract to the cookie dough for an extra hint of peppermint flavor. Just be sure not to add too much as it can overpower the chocolate flavor.
Absolutely! These cookies are delicious on their own and can be enjoyed without the frosting. However, the frosting does add a festive touch and complements the peppermint flavor in the cookies.
Yes, you can use semi-sweet or dark chocolate chips instead of milk chocolate chips for a richer and less sweet cookie. You can also experiment with different types of chocolate for the frosting, such as white chocolate or dark chocolate.
Final Thoughts on Peppermint Chocolate Cookies
These Double Chocolate Peppermint Brownie Cookies are a delicious and festive treat that’s perfect for any chocoholic or peppermint lover and are sure to become one of your favorite Christmas cookies. With its rich and intense chocolate flavor and refreshing minty twist, these cookies are sure to be a hit at any holiday gathering or as a homemade gift. So why not give this easy and delicious recipe a try and add some festive cheer to your baking? Happy holidays!
More Christmas Cookies Recipes:
- Christmas Snowball Cookies
- Gingerbread Sugar Cookies
- Cookie Butter Stuffed Cookies
- The Best Sugar Cookies
- Christmas Melt Away Cookies
Double Chocolate Brownie Peppermint Cookies
Ingredients
- 1/2 Cup Unsweetened Cocoa Powder
- 1 Cup White Sugar
- 1/2 Cup Butter, melted
- 3 Tablespoons Oil, vegetable or canola
- 1 Egg
- 2 Teaspoons Vanilla Extract
- 1 1/3 Cups All-Purpose Flour
- 1/2 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Cup Chocolate Chips
- 1/2 Cup Butter, softened (for frosting)
- 2 Cups Powdered Sugar (for frosting)
- 1-2 Tablespoons Milk (for frosting)
- 1/2 Teaspoon Peppermint Extract (for frosting)
- 3 Candy Canes, crushed
Instructions
- Whisk the flour, baking powder, and salt together in a mixing bowl.
- In a separate bowl or bowl of a stand mixer, beat together the cocoa powder, white sugar, melted butter, and vegetable oil with a paddle attachment. Then beat in the egg and vanilla.
- Add the dry ingredients to the wet ingredients and mix until cookie dough forms. Do not over mix. Fold in the chocolate chip
- Use a one or two tablespoon cookie scoop to drop the dough onto a baking sheet lined with parchment paper. Press the cookie dough balls down in the gently.
- Bake at 350 degrees for 10-12 minutes. Allow them to rest on the baking sheet for 10 minutes to allow them to firm up before transferring to a wire rack to cool.
- Peppermint Frosting: Beat the butter then add the powdered sugar and peppermint extract. When your frosting has reached your desired consistency, spread over the top of each of the baked cookies and sprinkle with the crushed candy cane.
