Fudgy Chocolate Mint Brownie Cookies

Quick Recipe Version (TL;DR)

• Yield: About 24 cookies
• Prep Time: 20 minutes (plus 30 minutes chilling)
• Cook Time: 12 minutes per batch
• Total Time: About 1 hour 5 minutes

Quick Ingredients

• 8 oz (225 g) semisweet or dark chocolate (60–70%), chopped
• 1/2 cup (113 g) unsalted butter, cubed
• 3/4 cup (95 g) all-purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1 tsp instant espresso powder (optional)
• 2 large eggs, at room temperature
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 1 1/2 tsp peppermint extract
• 1 tsp vanilla extract
• 1 cup (170 g) dark or semisweet chocolate chunks or chips
• 2–3 tbsp crushed peppermint candies or candy canes (optional, for topping)

Do This

• 1. Line 2 baking sheets with parchment. Preheat oven to 350°F (175°C).
• 2. Melt chopped chocolate and butter together until smooth; cool slightly.
• 3. Whisk flour, cocoa, baking powder, salt, and espresso powder together.
• 4. Beat eggs, granulated sugar, and brown sugar until thick, pale, and ribbony; mix in peppermint and vanilla.
• 5. Fold in melted chocolate, then dry ingredients, then chocolate chunks. Chill dough 30 minutes.
• 6. Scoop 1 1/2-tbsp mounds, spacing well; sprinkle with crushed peppermint if using.
• 7. Bake 10–12 minutes until tops are shiny, cracked, and edges just set. Cool on pan 10 minutes, then on rack.

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Why You’ll Love This Recipe

• All the best parts of brownies in cookie form: crackly, glossy tops with a deeply fudgy middle.
• Balanced peppermint flavor that feels refreshing and cozy, never overpowering.
• Loaded with melty chocolate chunks for pockets of rich, gooey goodness in every bite.
• Great for holidays, cookie trays, or freezing ahead so you can bake a fresh batch anytime.

Grocery List

• Produce: None needed for this recipe.
• Dairy: Unsalted butter, large eggs.
• Pantry: All-purpose flour, unsweetened cocoa powder, baking powder, fine sea salt, instant espresso powder (optional), granulated sugar, light brown sugar, semisweet or dark chocolate (bars or chips), chocolate chunks or chips, peppermint extract, vanilla extract, peppermint candies or candy canes (optional).

Full Ingredients

Chocolate Base

• 8 oz (225 g) semisweet or dark chocolate (60–70% cocoa), finely chopped
• 1/2 cup (113 g) unsalted butter, cut into small cubes

Dry Ingredients

• 3/4 cup (95 g) all-purpose flour, spooned and leveled
• 1/4 cup (25 g) unsweetened cocoa powder (natural or Dutch-process), sifted
• 1 tsp baking powder
• 1/4 tsp fine sea salt
• 1 tsp instant espresso powder (optional, enhances chocolate flavor; cookies will not taste like coffee)

Egg & Sugar Mixture

• 2 large eggs, at room temperature
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 1 1/2 tsp pure peppermint extract
• 1 tsp pure vanilla extract

Mix-Ins & Optional Garnish

• 1 cup (170 g) dark or semisweet chocolate chunks or chips
• 2–3 tbsp finely crushed peppermint candies or candy canes (optional, for sprinkling on top)

Step-by-Step Instructions

Step 1: Prepare your pans and ingredients

Line 2 large baking sheets with parchment paper and set them aside. If you have only one baking sheet, you can bake in batches.

Make sure your eggs are at room temperature; this helps them whip to a thick, ribbony texture that creates that classic brownie-like crackly top. If you forgot to take them out of the fridge, submerge them in warm (not hot) water for about 10 minutes.

Preheat your oven to 350°F (175°C) so it is ready when your dough has chilled.

Step 2: Melt the chocolate and butter

Place the chopped chocolate and cubed butter in a heatproof bowl. Melt them together using either a double boiler or the microwave:

• Double boiler: Set the bowl over a pot of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir gently until fully melted and smooth.
• Microwave: Heat in 20–30 second bursts, stirring well after each, until just melted and glossy. Do not overheat.

Once melted, set the bowl aside to cool for about 5–10 minutes. The mixture should be warm but not hot when you add it to the eggs; this helps prevent scrambling and keeps the batter thick.

Step 3: Whisk together the dry ingredients

In a separate medium bowl, whisk together the flour, cocoa powder, baking powder, salt, and instant espresso powder (if using). Break up any cocoa lumps with your whisk or by sifting beforehand; this helps keep the batter smooth and prevents dry pockets in the cookies.

Set the dry mixture aside while you prepare the eggs and sugar.

Step 4: Beat the eggs and sugars until thick and ribbony

In a large mixing bowl, add the eggs, granulated sugar, and light brown sugar. Using a hand mixer or stand mixer fitted with the whisk attachment (medium-high speed), beat the mixture for about 3–5 minutes, until it becomes pale, thick, and increased in volume. When you lift the beaters, the mixture should fall back in a ribbon that slowly dissolves into the bowl.

Beat in the peppermint extract and vanilla extract until combined. This aerated egg-sugar base is key to getting that shiny, crackly brownie top on your cookies.

Step 5: Combine with the melted chocolate and dry ingredients

With the mixer on low speed, slowly pour the slightly cooled melted chocolate-butter mixture into the egg mixture, mixing just until smooth and fully incorporated. Scrape down the sides and bottom of the bowl with a spatula to make sure everything is evenly combined.

Sprinkle the dry ingredient mixture over the chocolate mixture. Using a spatula, gently fold the dry ingredients into the wet until just combined and no dry streaks remain. The batter will be thick and glossy, similar to brownie batter.

Fold in the chocolate chunks or chips until they are evenly distributed throughout the batter.

Step 6: Chill the dough for fudgy, thick cookies

Cover the bowl with plastic wrap or a plate and refrigerate the dough for about 30 minutes. This short chill firms up the batter, helps prevent the cookies from spreading too much, and keeps the centers nice and fudgy.

While the dough chills, make sure your oven is fully preheated to 350°F (175°C). Prepare your crushed peppermint candies if you plan to use them as a topping: place them in a zip-top bag and crush with a rolling pin until you have small pieces (not powdery dust).

Step 7: Scoop, bake, and cool

Once the dough has chilled, use a medium cookie scoop or a tablespoon to scoop about 1 1/2 tablespoons of dough per cookie. Drop rounded mounds onto the prepared baking sheets, spacing them at least 2 inches (5 cm) apart, as they will spread slightly.

If using, sprinkle a small pinch of crushed peppermint candies on top of each mound. Do not overdo it; too much can cause overly sticky tops.

Bake one sheet at a time for 10–12 minutes, or until the tops are shiny and cracked and the edges are just set. The centers should still look slightly soft; they will firm up as they cool. For extra fudgy cookies, lean toward the shorter baking time.

Remove the pan from the oven and let the cookies cool on the baking sheet for 8–10 minutes before transferring them to a wire rack to cool completely. This rest helps them set without breaking and keeps the centers moist and chewy.

Pro Tips

• Do not skip the egg whipping step. Beating the eggs and sugars until thick and ribbony is what gives these cookies their brownie-like crackly top and chewy texture.
• Use good quality chocolate. Because chocolate is the star here, choose bars or chips you enjoy eating on their own, ideally 60–70% cocoa for depth without bitterness.
• Chill for thicker cookies. A 30-minute chill keeps the cookies from spreading too much and concentrates the fudginess in the center.
• Avoid overbaking. Pull the cookies when the edges are set but the centers still look a bit soft and underdone; they will continue to cook on the hot pan.
• Adjust peppermint strength to taste. For a very subtle mint, use 1 tsp extract. For a stronger, more festive flavor, go up to 2 tsp, but taste your dough in between.

Variations

• Double Chocolate Mint Chunk: Use a mix of milk chocolate and dark chocolate chunks, and stir in 1/2 cup white chocolate chips for pockets of contrasting sweetness and color.
• Mocha Mint Brownie Cookies: Increase the instant espresso powder to 2 tsp and slightly reduce the peppermint extract (1 tsp) for a more coffee-forward, peppermint-mocha profile.
• Mint Oreo Crunch: Fold in 1/2–3/4 cup chopped chocolate-mint sandwich cookies (like mint Oreos) along with the chocolate chunks for extra crunch and fun texture.

Storage & Make-Ahead

Once completely cooled, store the cookies in an airtight container at room temperature for 3–4 days. To keep them extra fudgy, place a small piece of bread or a slice of apple in the container; replace it as it dries out.

For longer storage, freeze the baked cookies in a single layer on a baking sheet until firm, then transfer them to a freezer bag or airtight container. They will keep well for up to 2 months. Thaw at room temperature or warm briefly in a low oven (300°F / 150°C) for a few minutes to refresh.

You can also freeze the unbaked dough. Scoop it into mounds on a parchment-lined tray, freeze until solid, then store the dough balls in a freezer bag for up to 2 months. Bake from frozen at 350°F (175°C), adding 1–2 extra minutes to the baking time.

Nutrition (per serving)

Approximate values per cookie (based on 24 cookies, without peppermint candy topping): about 190 calories, 11 g fat, 7 g saturated fat, 22 g carbohydrates, 16 g sugar, 2 g protein, 1.5 g fiber, and 70 mg sodium. Actual values will vary depending on exact ingredients and portion size.