Peppermint Chocolate Chip Brookies (Printable)
Fudgy chocolate and peppermint cookie layers combine for a festive, sweet treat.
# What You Need:
→ Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 3/4 cup granulated sugar
03 - 1/4 cup light brown sugar, packed
04 - 2 large eggs
05 - 1 teaspoon pure vanilla extract
06 - 2/3 cup all-purpose flour
07 - 1/2 cup unsweetened cocoa powder
08 - 1/4 teaspoon salt
→ Peppermint Chocolate Chip Cookie Layer
09 - 1/2 cup unsalted butter, softened
10 - 1/2 cup granulated sugar
11 - 1/4 cup light brown sugar, packed
12 - 1 large egg
13 - 1/2 teaspoon pure peppermint extract
14 - 1/2 teaspoon pure vanilla extract
15 - 1 cup plus 1 tablespoon all-purpose flour
16 - 1/2 teaspoon baking soda
17 - 1/4 teaspoon salt
18 - 2/3 cup semisweet chocolate chips
19 - 1/4 cup crushed peppermint candies or candy canes
# Steps:
01 - Preheat oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a mixing bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, whisking to combine. Sift in flour, cocoa powder, and salt; stir until just incorporated. Spread batter evenly in the prepared pan.
03 - In a separate bowl, beat softened butter with granulated and brown sugar until creamy. Add egg, peppermint extract, and vanilla; mix until combined. Whisk flour, baking soda, and salt in another bowl. Gradually mix dry ingredients into wet mixture until no streaks remain. Fold in chocolate chips and crushed peppermint candies.
04 - Drop spoonfuls of cookie dough evenly over brownie layer and gently spread or pat down to cover most of the surface, allowing some brownie to peek through.
05 - Bake for 22 to 25 minutes until edges are golden and center is set but slightly soft. Cool completely in pan before lifting out and cutting into squares.
# Expert Advice:
01 -
- The brownie base stays fudgy while the peppermint cookie layer on top gives you that chewy contrast in every bite.
- Peppermint and chocolate is such a natural pairing that even people who say they're not holiday people end up reaching for a third piece.
- You only need one pan and they come together faster than you'd expect for something that tastes this impressive.
02 -
- Don't skip the cooling step—trying to cut warm brookies will smash the layers together and you'll lose that beautiful two-texture contrast.
- If your peppermint extract overpowers the chocolate, cut back to a quarter teaspoon next time; peppermint flavor can sneak up on you surprisingly fast.
- The brownie layer might look underbaked in the center, but that's the whole point—it keeps that fudgy quality while the cookie layer firms up on top.
03 -
- If your kitchen is warm, chill your cookie dough for 15 minutes before spreading it—it'll hold together better and spread more evenly over the brownie base.
- Use a bench scraper or offset spatula to spread the cookie dough; it gives you way more control than a regular knife and keeps the brownie layer undisturbed.