Fudgy Chocolate Peppermint Brownie Christmas Cookies
Soft and fudgy chocolate peppermint brownie cookies that taste like Christmas. Rich cocoa, cool peppermint, and a festive almond bark drizzle with crushed candy canes. Easy to make and perfect for holiday baking.
These cookies taste like Christmas in every way. They are the kind of cookies that disappear the second they hit the cooling rack. I look forward to making them each December because they are simple, festive, and always get that wide eyed reaction when someone bites into one.
How I Make It
The process is quick and easy. Start by creaming the butter and sugars first. Then mix in the eggs and peppermint extract (this is the peppermint extract I use). then combine everything with the cocoa and dry ingredients. The dough gets scooped with a big cookie scoop for bakery sized cookies (you can use this large scoop), or a smaller one for tiny Christmas party cookies (this is the small scoop I love).
They bake for just a few minutes. When they come out of the oven, press them down gently so they stay soft in the center.
Once they cool, drizzle melted almond bark. Then sprinkle crushed peppermint over the top. These cookies are perfect to bring to your Christmas gatherings!
Fudgy Chocolate Peppermint Brownie Christmas Cookies
Ingredients
Method
- Preheat the oven to 350.
- Cream the butter and sugars. Add the eggs, the extra yolk, and the peppermint extract.
- In a separate bowl, whisk the flour, cocoa, baking soda, baking powder, cornstarch, and salt. Add the dry ingredients to the wet mixture and stir until the dough comes together. Mix in the chocolate chips quickly, do not over mix.
- Scoop with a three tablespoon scoop and bake for twelve minutes. Let the cookies rest on the pan for one minute, then gently press the tops down.
- For smaller cookies, use a heaped one tablespoon scoop and bake for ten minutes, then press gently.
- Melt 4 ounces of almond bark, drizzle on top, and add crushed peppermint candies.
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Have you made this recipe with fresh milled flour? Wondering how it would turn out.
Hi Blair! Not yet, but honestly, I think it would turn out even better. I would add a little less flour at the start and then add more as needed. I think I would use hard red for this because I like that flavor in other cookies.
What brand of almond. bark did you use?
I used a generic brand, any will do!
Hi Christine
Thanks so much for the recipe. Im planning to make these the evening before gifting them. Any idea how long they would last in plastic packaging or boxes? Thanks so much
I’m not a peppermint fan, but I think these would be delicious with rum, cinnamon, almond, ginger, or even just left with plain chocolate. Looking forward to trying them. They look luscious!
Ohh that would be a fun twist, let me know how that turns out!
I just made these without the peppermint and omg they are so good definitely making again
Thank you so much for the feedback, so happy you liked them! 🙂