Peppermint Brownie Cookies
This peppermint brownie cookies recipe is seriously the best last-minute holiday dessert! Made with four ingredients, it comes together in one bowl and bakes in about 10 minutes. Even better, every bite is rich, chocolatey, and infused with refreshing peppermint flavor!
Looking for more mint chocolate treats? Try our no-bake chocolate mint balls, protein chocolate peppermint cake, peppermint brownies, and easy peppermint fudge, too.
You know those occasions when you need a crowd-pleasing treat, like now? Yeah, been there. It happens far too often, especially during the holiday season. Luckily, we always know we can pull out this easy brownie cookies recipe! Thanks to the boxed brownie mix, it requires virtually no effort and always turns out great.
Just combine the ingredients in a bowl – no need for a stand mixer fitted with a whisk attachment, hand mixer, or fancy equipment. Whip up a batch for holiday parties, gift giving, or even leaving out for Santa. No matter the occasion, these cookies are sure to be an instant favorite.
Ingredients and Notes
Please be sure to scroll down to the recipe card for the complete details!
- Brownie Mix – Use any brand and flavor of brownie mix you like best! Gluten-free options are totally fine.
- Light Olive Oil – Do not use extra virgin olive oil, or your cookies will have a peppery taste. Coconut oil or avocado oil will also work.
- Egg – This gives the cookies structure and a slightly richer taste. We don’t recommend egg substitutes for this recipe!
- Peppermint Essential Oil – Substitute peppermint extract, if preferred.
- Optional: Candy Canes – These make a fun topping and enhance the peppermint flavor.
How to Make Peppermint Brownie Cookies with Box Mix
- Prepare the batter. Mix all the wet and dry ingredients in a large bowl until well combined.
2. Portion. Use a medium cookie scoop to portion the dough. Transfer each cookie dough ball to a prepared baking sheet, leaving space between each piece.
3. Bake. Transfer the cookies to a preheated oven, and bake just until the edges are set.
4. Top and cool. Let the cookies cool for a few minutes. Then, sprinkle crushed candy canes on top, if desired. Transfer the cookies to a wire rack to cool completely, and enjoy!
Our Top Tips and Tricks
- Measure peppermint carefully. Peppermint essential oil is much more concentrated than peppermint extract. Start with just a few drops, and avoid adding extra, or the flavor can become overpowering.
- Watch the bake time closely. These cookies bake very quickly. Pull them as soon as the tops look set and slightly crackled. Overbaking will dry them out instead of giving you that fudgy brownie texture. It’s okay if they look a little underdone. They’ll continue to bake and set as they cool!
- Flatten if needed. If the cookies come out too domed, gently press them down while still warm using the bottom of a glass. This also helps the crushed candy canes stick to the surface.
- Add candy canes at the right time. Sprinkle the crushed candy canes on after the cookies have cooled for about 5 minutes. Adding them too early can cause the candy to melt instead of staying crisp.
- Adjust the flavor. Feel free to mix in dark chocolate chips for a double chocolate flavor. You can also add chopped nuts. Or, dip the cooled cookies in a melted chocolate mixture for a chocolate lover’s dream dessert!
Common Questions
We don’t recommend preparing the dough ahead of time, or it will dry out. However, you can store leftover brownie cookies in an airtight container at room temperature for up to 5 days.
Yes, these cookies freeze well. Place the fully cooled cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or airtight container. Freeze for up to 2 months. When ready to enjoy, thaw at room temperature. For best results, add fresh crushed candy canes after thawing rather than freezing them on the cookies, as the candy can soften in the freezer.
More Festive Cookie Recipes
Peppermint Brownie Cookies Recipe
Equipment
Ingredients
- 18.3 ounce boxed brownie mix
- 1/2 cup + 2 Tablespoons light olive oil
- 1 egg
- 3 drops peppermint essential oil or 1 teaspoon peppermint extract
- Topping: 2 candy canes, crushed
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, mix together the brownie mix, oil, egg, and peppermint oil until combined. There is no need to chill the dough.18.3 ounce boxed brownie mix, 1/2 cup + 2 Tablespoons light olive oil, 1 egg, 3 drops peppermint essential oil
- Using a 1 ½ inch cookie dough scoop, place the dough 2 inches apart on the prepared baking sheet.
- Bake in the preheated oven until cookies are just set or about 9-10 minutes. They’ll appear very soft, but they’ll firm up as they cool. Do not overbake or the cookies will be dry. If the cookies are not perfectly round, see the notes section.
- After the cookies have cooled for 5 minutes on the baking sheet, sprinkle the crushed candy canes on each cookie.Topping: 2 candy canes, crushed
- Transfer to a cooling rack to cool completely after 10 minutes or once the cookies are sturdy enough to move without becoming misshapen.
- Store at room temperature in an airtight container for up to 5 days.
Video
Notes
Nutrition
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Who knew you could make cookies from a brownie mix?! This recipe only takes minutes from start to finish and they are sooo delicious!