Fudgy Peppermint Brownie Cookie Recipe

Why I Love These Fudgy Peppermint Brownie Cookies

1. Chewy & Fudgy: The dough is the same as my highly rated cosmic brownie cookie dough. These are essentially a brownie in cookie form—rich, dense, and addictive.
2. Perfectly minty: A light peppermint flavor complements the chocolate without overpowering it.
3. Easy to make: Drop cookies like these are simple and great for holiday cookie trays. They’re a crowd-pleaser and bake quickly.

Ingredient Notes

• Cocoa powder: I recommend Hershey’s Special Dark for a moist, fudgy texture and deep flavor. Regular unsweetened cocoa will work but yields a puffier cookie with less brownie-like depth.
• Light corn syrup: A small amount creates a chewy, dense texture. If you prefer not to use it, try thick honey or light molasses, though results will differ. Light corn syrup is not the same as high-fructose corn syrup.
• Heavy cream: Use heavy (heavy whipping) cream to make a ganache that sets nicely.
• Chocolate chips: Semi-sweet chips provide a balanced chocolate flavor; use milk chocolate for a milder chocolate profile.
• Crushed peppermint: Candy canes work well crushed, or use pre-crushed peppermint sprinkles for convenience.

Gluten-free option: Substitute your favorite 1:1 gluten-free baking flour to make these gluten-free.

Step 1: Make Dough

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a large bowl, cream together softened unsalted butter (½ cup, 1 stick), ½ cup light brown sugar, and ¼ cup granulated sugar on medium-high until light and fluffy, about 2 minutes.
3. Add 1 large egg, 1 teaspoon vanilla extract, ⅛ teaspoon peppermint extract, and 2 tablespoons light corn syrup. Mix on low until combined and scrape the bowl as needed.
4. Add ¼ teaspoon baking soda and ¼ teaspoon salt, mixing briefly to combine.
5. Mix in ½ cup dark cocoa powder and 1¼ cups all-purpose flour on medium until fully incorporated. The dough will be thick.

Tip: A stand mixer with a paddle attachment works best for this thick dough. If using a hand mixer, switch to a spatula once it becomes too heavy to mix.

Step 2: Scoop, Flatten, Bake

1. Scoop dough using a ¼-cup (4 tablespoons) scoop, roll into balls, place on the lined baking sheet, and gently flatten each ball into a ½” thick disc so they spread rather than puff.
2. Bake at 350°F for 11–12 minutes. Do not overbake—the centers may look slightly wet but will set as they cool. Cool completely on the pan before decorating.

Tip: Bake on a light-colored metal pan lined with parchment for even baking and minimal overbrowning.

Step 3: Make Ganache

1. Place ¾ cup semi-sweet chocolate chips in a medium heat-safe bowl.
2. Heat ¼ cup heavy cream until it just begins to bubble (30–45 seconds in the microwave). If using the stove, remove when it starts to steam.
3. Pour the hot cream over the chocolate chips (don’t stir immediately). Press the chips down so they’re covered, let sit 3 minutes, then stir until smooth. If needed, microwave in 10-second increments at 50% power, stirring between, until glossy and combined.
4. Stir in ¼ teaspoon peppermint extract.

Shortcut: If you prefer, use a favorite chocolate frosting and add peppermint extract instead of making ganache.

Step 4: Decorate

1. Spoon about 1 tablespoon of ganache onto each cooled cookie and sprinkle with crushed peppermint. Chill in the refrigerator 30–60 minutes to help the ganache set.
2. For the best fudgy texture, store chilled. Cookies can be kept at room temperature up to 2 days, but refrigeration improves texture and shelf life.

Extra ganache: Freeze leftover ganache in a small bag for stirring into hot cocoa later.

Tips & Variations

• Smaller cookies: Use a 1-tablespoon scoop and bake 8–9 minutes, or a 2-tablespoon scoop and bake 9–10 minutes.
• Skip the ganache: Top with a peppermint-flavored brownie frosting instead.
• Fine peppermint: Crush candy canes thoroughly so there are no large, hard pieces.
• Add candy: Top with mini M&M’s for a festive look.

Frequently Asked Questions

Did you make this?

I’d love your feedback. Leave a review and photo of your cookies and tag #DesignEatRepeat on Instagram.