Irresistible Frosted Peppermint Brownie Cookies Recipe

The holiday season always brings a craving for that specific combination of cool mint and deep, dark chocolate.

I bake these homemade Frosted Peppermint Brownie Cookies every year because they deliver that nostalgic festive flavor in every single bite.

What Makes These Frosted Peppermint Brownie Cookies Special

The texture strikes a perfect balance between a chewy cookie and a decadent fudge brownie.

A swirl of smooth cream cheese frosting adds a tangy sweetness that cuts right through the dark chocolate base.

You get all the festive presentation of a bakery treat without needing any complicated decorating skills.

If you love that rich chocolate texture, you need to bake my Hearty Brownie Cookies Recipe, and for another unique holiday option, the Savory Lemon Snowball Cookies Recipe is a must-try.

Ingredients for Your Frosted Peppermint Brownie Cookies

Here is everything you need to gather from your pantry and fridge:

• Unsalted butter: You will need this for both the cookie dough and the frosting to add richness.
• Semi-sweet chocolate chips: Choose a high-quality brand for the best melting consistency and flavor.
• Unsweetened baking chocolate: This adds a deep cocoa intensity that balances the sweetness of the sugar.
• All-purpose flour: Measure this carefully by scooping and leveling to keep the texture light.
• Baking powder: A small amount helps the cookies rise just enough without becoming cakey.
• Salt: This is essential to enhance the chocolate flavor and balance the sweetness.
• Eggs: You will need two large whole eggs plus one extra yolk for added moisture.
• Light brown sugar: Packing this into the cup ensures you get the right amount of molasses flavor.
• Granulated sugar: This helps create slightly crisp edges on the soft cookies.
• Vanilla extract: A splash mellows out the chocolate and adds aroma.
• Peppermint extract: You will use this in both the dough and the frosting for that signature holiday taste.
• Cream cheese: Make sure it is fully softened so your frosting is completely smooth.
• Powdered sugar: This thickens and sweetens the frosting to a pipeable consistency.
• Candy canes: Crush these into small pieces to sprinkle on top for a festive crunch.

My Method for Frosted Peppermint Brownie Cookies

Let’s get baking with these simple steps:

1. Start by combining the chocolate chips, chopped unsweetened chocolate, and butter in a microwave-safe bowl. Heat this mixture on high power in short twenty-second bursts, stirring thoroughly between each interval until it is completely glossy and smooth. Set this aside on the counter to cool down for about twenty-five to thirty minutes so it does not scramble the eggs later.
2. While the chocolate cools, grab a medium bowl and whisk together the flour, baking powder, and salt. Mixing these dry ingredients separately ensures that the leavening agent is distributed evenly throughout the batter. Set this bowl aside until you are ready to combine everything.
3. In a large mixing bowl, use an electric hand mixer on medium-high speed to whip the eggs, egg yolk, brown sugar, and granulated sugar. Continue beating for about three minutes until the mixture turns pale, fluffy, and creamy. Add the vanilla extract and the first measure of peppermint extract, then mix in the cooled melted chocolate mixture until uniform.
4. Switch to a wooden spoon and gently stir the flour mixture into the wet ingredients just until no white streaks remain. Cover the bowl tightly with plastic wrap and chill the dough in the refrigerator for forty-five minutes to firm it up. Preheat your oven to 350 degrees Fahrenheit during the last ten minutes of this chilling time.
5. Scoop the dough into balls using about two tablespoons per cookie and arrange them two inches apart on baking sheets lined with parchment paper or silicone mats. Bake for eight to eleven minutes until the edges are set but the centers still look slightly soft and under-baked. Let them cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely.
6. Make the frosting by whipping the softened cream cheese and butter together in a stand mixer until pale and fluffy. Add the peppermint extract and powdered sugar, beating until the texture is light and spreadable. Spread the frosting over the cooled Frosted Peppermint Brownie Cookies and immediately sprinkle with crushed candy canes.

My Secrets for Frosted Peppermint Brownie Cookies

Do not skip the chilling step because it ensures the dough is thick enough to scoop and hold its shape.

Using high-quality chocolate bars instead of just chips makes the Frosted Peppermint Brownie Cookies significantly richer and fudgier.

Pull them from the oven while they still look slightly underdone in the center to keep them soft.

Serving Your Frosted Peppermint Brownie Cookies

These look beautiful arranged on a holiday platter with a few extra crushed candy canes scattered around.

Since they have cream cheese frosting, keep the Frosted Peppermint Brownie Cookies stored in the refrigerator to stay fresh.

I love seeing you make my recipes, so please follow me on Pinterest.

Frosted Peppermint Brownie Cookies

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• Author: Amelia Bryan
• Total Time: 55 min
• Yield: 24 cookies
• Diet: Vegetarian

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Description

Rich and fudgy chocolate cookies topped with cool peppermint cream cheese frosting and crushed candy canes.

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Ingredients

• 2/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 1 cup semi-sweet chocolate chips
• 1/2 cup unsalted butter, diced
• 2 oz unsweetened baking chocolate, chopped
• 1/4 tsp peppermint extract (for dough)
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 4 oz cream cheese, softened
• 4 Tbsp unsalted butter, softened
• 2 cups powdered sugar
• 1/2 tsp peppermint extract (for frosting)
• Crushed candy canes, for topping

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Instructions

1. Melt the chocolate chips, unsweetened chocolate, and butter in a microwave-safe bowl in 20-second increments, stirring until smooth. Let cool for 25 minutes.
2. Whisk the flour, baking powder, and salt together in a separate bowl.
3. Beat the eggs, egg yolk, brown sugar, and granulated sugar on medium-high speed for 3 minutes until pale and fluffy.
4. Mix the vanilla and peppermint extract into the egg mixture, then stir in the cooled chocolate.
5. Fold the dry ingredients into the wet mixture until just combined, then cover and chill for 45 minutes.
6. Preheat the oven to 350°F.
7. Scoop dough into balls (approx 2 tbsp each) and place on lined baking sheets.
8. Bake for 9-11 minutes until edges are set but centers remain soft.
9. Cool on sheets for 5 minutes, then transfer to a wire rack to cool completely.
10. Whip cream cheese and butter for the frosting, then add powdered sugar and peppermint extract until fluffy.
11. Frost the cooled cookies and top with crushed candy canes.

Notes

Store cookies in the refrigerator due to the cream cheese frosting.

• Prep Time: 35 min
• Chilling Time: 45 min
• Cook Time: 20 min
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 240
• Sugar: 23g
• Sodium: 74mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 43mg

Keywords: peppermint brownie cookies, chocolate mint cookies, frosted christmas cookies, holiday baking