Frosted Peppermint Brownie Cookies
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These Frosted Peppermint Brownie Cookies are easy to make, so fudgy and topped with a simple peppermint buttercream and crushed candy canes!
These Frosted Peppermint Brownie Cookies will make the perfect addition to your Christmas cookie line-up this holiday season! These cookies are super thick, fudgy and taste just like rich chocolatey brownies. Plus they’re topped with homemade peppermint buttercream and crushed candy cane pieces. They’re also so quick and easy to make with no chill time required!
Looking for more peppermint desserts? Try my Chocolate Peppermint Crinkle Cookies, White Chocolate Peppermint Cupcakes or Peppermint Chocolate Chip Cookies!
Ingredient Breakdown
All-purpose flour – just enough flour is added to give the cookies structure without making them cakey.
Cocoa powder – gives the cookies their chocolate flavor! I always use natural unsweetened cocoa powder.
Baking powder – a little bit of baking powder helps the cookies rise. Do not use baking soda!
Butter – provides flavor and structure. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/2 teaspoon.
Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture. The brown sugar helps make the cookies extra chewy!
Eggs – helps bind the ingredients.
Peppermint extract and salt – enhances flavor.
How To Make Frosted Peppermint Brownie Cookies
1. Make the Brownie Cookies: In a small bowl combine all-purpose flour, baking powder and salt. Set aside.
2. Whisk the granulated sugar, butter, brown sugar and cocoa powder in a small pot over low heat. Remove from heat once the butter is melted and the mixture is smooth.
3. Whisk in the eggs and peppermint extract until well combined.
4. Fold in the dry ingredients until almost combined leaving a few streaks of flour. Fold in the mini chocolate chips until just combined. The dough will be sticky but still scoopable.
5. Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). Bake at 350°F for 8 minutes then let cool on the baking sheet.
6. Make the Peppermint Buttercream: using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy.
7. Add the confectioners’ sugar and mix on low until combined.
8. Add the peppermint extract and milk then beat until fluffy. Add salt to taste. Decorate cooled cookies as desired. Store Frosted Peppermint Brownie Cookies in an airtight container for up to 4 days at room temperature or up to 5 days in the fridge.
Pro Tips For Frosted Peppermint Brownie Cookies
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Don’t overmix the batter after adding the flour. There should still be streaks of flour when you add the chocolate chips. Over mixing = more gluten development which means tough cookies. We don’t want any tough cookies here!
- Bake one tray at a time on the middle oven rack. This ensures that there is even heat circulation.
- Don’t be tempted to over bake these. They will still be a little gooey when you remove them from the oven but they’ll continue to bake as they cool.
- Peppermint is very strong so avoid storing these cookies with any other treats because they may transfer the flavor.
- Wait until the cookies are COMPLETELY COOLED before decorating them otherwise the buttercream will melt and slide off.
More Christmas Cookies You’ll Love
- Gingerbread Coffee Cake Cookies
- Vanilla Bean Sugar Cookies
- Double Chocolate Peppermint Cookies
- Raspberry Thumbprint Cookies
- Chocolate Cut Out Gingerbread Cookies
- Christmas Butter Cookies
- Chocolate Chip Sugar Cookies
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Frosted Peppermint Brownie Cookies
Equipment
- Baking sheets
- Cookie scoop (I use a 3 tablespoon scoop)
Ingredients
Brownie Cookies
- 160 g (1 1/3 cups) all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 113 g (1/2 cup) unsalted butter
- 150 g (3/4 cup) granulated sugar
- 50 g (1/4 cup) brown sugar
- 40 g (1/2 cup) cocoa powder
- 2 eggs
- ¼ tsp peppermint extract
- 75 g (1/3 cup) mini chocolate chips
Peppermint Buttercream
- 113 g (1/2 cup) unsalted butter, softened
- 240 g (2 cups) confectioners' sugar
- 30 g (2 tbsp) milk
- ½ tsp peppermint extract
- salt, to taste
Instructions
Brownie Cookies
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a small bowl combine all-purpose flour, baking powder and salt. Set aside.
- Whisk the granulated sugar, butter, brown sugar and cocoa powder in a small pot over low heat. Remove from heat once the butter is melted and the mixture is smooth.
- Whisk in the eggs and peppermint extract until well combined.
- Fold in the dry ingredients until almost combined leaving a few streaks of flour. Fold in the mini chocolate chips until just combined. The dough will be sticky but still scoopable.
- Using a 3 tablespoon cookie scoop, scoop dough onto lined baking sheets (be sure to adjust the baking time if your cookies are smaller/larger). Bake at 350°F for 8 minutes then let cool on the baking sheet.
Peppermint Buttercream
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter until light and fluffy.
- Add the confectioners’ sugar and mix on low until combined.
- Add the peppermint extract and milk then beat until fluffy. Add salt to taste. Decorate cooled cookies as desired.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt.
- Store Frosted Peppermint Brownie Cookies in an airtight container for up to 4 days at room temperature or up to 5 days in the fridge.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
Hi! There is vegetable oil referenced in the directions but not in the ingredients list. Can you provide the amount of vegetable oil needed? Thanks!
Hi Susan, I’m sorry about that mistake. These cookies don’t contain any vegetable oil!