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.
Boxed brownie mix is great. Great for brownies... but also for peppermint brownie cookies. I am a big fan of using shortcuts wherever possible when it comes to baking (especially around the holidays when life is crazy busy for many of us), and there is no shame in making brownie cookies from a box.
These chocolate brownie Christmas cookies contain a touch of peppermint extract (find it in the baking aisle near the vanilla extract). That way, you get that delicious chocolate-mint flavor even if you opt not to put the crushed candy canes (or use peppermint candy) on top.
In order to get the crushed candy canes to stick, I melt a little chocolate in the microwave and drizzle it on top after the cookies are baked. It's an extra step that only takes a few minutes, but it definitely makes these cookies look Christmas-worthy.
I roll the cookie dough into 2" balls and get about a dozen cookies out of one box of cake mix. The cookie stay nice and puffy even without chilling the dough.
I tested this recipe with a small box of cake mix (15.8 ounce).
These fudgy brownie cookies will please kids and adults alike. I used 2 types of chocolate chips in here - white and milk chocolate. 🙂
I hope you will give these chewy chocolate brownie cookies a try!
Let me know in the comments below if you have any questions.
Peppermint Chocolate Brownie Cookies
- 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.
You may also like my red velvet cake mix cookies.