These peppermint chocolate brownie cookies are a simple festive treat that are perfect for Christmas cookie exchanges and holiday parties! They’re quick and easy to make.
Prep Time 10 minutes | Cook Time 12 minutes | Total Time 22 minutes
- 1 (15.8 ounce) box brownie mix (I used Duncan Hines)
- 1/2 cup all-purpose flour
- 1/4 cup vegetable oil e.g. canola
- 2 eggs
- 1/4 teaspoon peppermint extract
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- Crushed candy canes or peppermint candies to taste (optional)
- Extra chocolate chips for melting optional, see instructions
- Preheat oven to 350F and move the rack to the middle position. Line a large baking sheet with parchment paper or a Silpat silicone mat.
- Add the brownie mix, flour, vegetable oil, eggs, and peppermint extract to a large mixing bowl. Using an electric hand mixer, mix until everything is combined.
- Stir in the chocolate chips.
- Form the cookie batter into 2″ balls. Add them to your baking sheet leaving at least an inch or so gap. I usually bake 2 batches. Bake each batch for 12-14 minutes.
- Meanwhile, if you want to top the cookies with crushed candy canes, crush them in a ZipLoc using a rolling pin until the pieces are the size you want.
- Once cookies are done, take them out of the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. At this point, you can melt some more chocolate chips. Start with 1/4 cup chocolate chips. I melt it in 30 second increments in the microwave and use a fork to drizzle it onto the cookies. I then sprinkle the crushed candy canes on top.
- Once cookies have cooled completely, transfer them to a sealed container. Cookies will keep for a few days.
- I baked my cookies for 14 minutes, and they were a touch more cooked than I would have liked, but the center was still nice and chewy.