Peppermint Chocolate Chip Brookies

There's something magical about the moment when chocolate meets peppermint in your kitchen, and that's exactly what happened the first time I combined two very different textures into one pan. I was hunting for something that felt festive but not overly complicated, something that would make people pause mid-bite and ask what made it taste like Christmas and pure indulgence at the same time. Brookies—that cheeky mashup of brownies and cookies—struck me as the answer, especially when swirled with peppermint and chocolate. One batch later, I understood why this fusion became my answer to every December gathering.

I remember pulling these out of the oven while my sister was visiting, and the smell alone stopped her mid-conversation. She took one bite, then immediately asked if I was hiding them in the freezer or if she could take the whole pan home. That's when I knew these weren't just cookies or brownies—they were something people genuinely wanted to come back for.

Ingredients

• Unsalted butter (for brownie layer): Use melted butter here for a richer, denser texture—it's what separates fudgy from cakey.
• Granulated sugar and light brown sugar: The mix of both gives you sweetness and chewiness; don't skip the brown sugar.
• Eggs: These bind everything together and create that tender crumb, so use them at room temperature if you can.
• Pure vanilla extract: Not the imitation kind—it makes a real difference in the final flavor.
• All-purpose flour: Measure by weight if possible; scooping directly can pack too much into your cup.
• Unsweetened cocoa powder: This is the backbone of brownie flavor, so choose a quality brand you actually enjoy.
• Softened butter (for cookie layer): This needs to be soft enough to cream easily, not melted, or your cookies will spread too thin.
• Peppermint extract: A little goes a long way here—start with the half teaspoon and taste a tiny bit of dough if you're nervous.
• Baking soda: This helps the cookie layer rise slightly and gives you that tender texture.
• Semisweet chocolate chips: Buy the good kind; they melt better and taste less waxy.
• Crushed peppermint candies: Crush them right before mixing so they don't dissolve into dust, or the holiday flavor fades.

Instructions

Heat your oven and prep your pan:

Set the oven to 175°C (350°F) and line your 23x23 cm pan with parchment paper, letting the edges hang over the sides—this is your safety net for lifting everything out cleanly later. This small prep step saves you from the frustration of a broken brookie stuck to the pan.

Build the brownie base:

Whisk your melted butter with both sugars until smooth and glossy, then add eggs one at a time, whisking well after each one. You'll know it's ready when it looks almost like chocolate mousse, then you add the vanilla and gently fold in the flour, cocoa, and salt until just combined—overworking here leads to dense, tough brownies.

Cream the cookie dough:

In a separate bowl, beat your softened butter with sugars until it's pale and fluffy, about 2–3 minutes with an electric mixer. Add the egg and extracts, mix until smooth, then add your dry ingredients gradually while mixing on low, folding in the chocolate chips and crushed candy at the very end.

Layer and cover:

Spread the brownie batter into your prepared pan in an even layer, then drop spoonfuls of cookie dough across the top and gently press down so it mostly covers the brownie base. Some brownie peeking through is fine—that's actually what makes them look homemade and beautiful.

Bake and cool:

Bake for 22–25 minutes until the edges are golden and the center feels set but still slightly soft when you gently press it. Let them cool completely in the pan before lifting out with your parchment sling and cutting into neat squares.

Pin it

What really got me hooked was watching people's faces light up when they tasted both textures at once—the brownie fudginess and the cookie butteriness happening simultaneously. That split second of surprise and pleasure is why I keep making these every holiday season.

The Peppermint Perfection Balance

Peppermint is bold, and it can easily take over if you're not careful. The secret is using just enough to remind people it's there without drowning out the chocolate, which is why the half teaspoon of peppermint extract matters. If you love mint more than most, you can add a touch more, but I recommend tasting a tiny piece of raw dough first to check if the flavor feels right to you.

Serving and Storing Your Brookies

These are honestly good on their own, but a scoop of vanilla ice cream melting into a warm brookie is something close to a religious experience. They keep in an airtight container for up to four days, though they rarely last that long in my house. If you want to freeze them, they'll hold for a month wrapped well, and you can pull them out to thaw at room temperature whenever the craving hits.

Variations and Personal Touches

Once you understand how this dessert works, you can play with it. Some people add crushed candy canes to the brownie layer too for extra peppermint throughout, while others swap the chocolate chips for white chocolate if they want something lighter. I've seen versions with a thin layer of peppermint frosting in the middle, and honestly, they're all delicious as long as you respect the core technique.

• Try white chocolate chips mixed with the semisweet for a sweeter, more indulgent cookie layer.
• Add a pinch of espresso powder to the brownie batter to deepen the chocolate flavor.
• Make extra crushed peppermint and sprinkle it on top just before baking for a festive finish.

Pin it

Brookies have a way of turning an ordinary dessert moment into something memorable, especially when shared with people you care about. Make a batch, watch someone's face when they taste that first bite, and you'll understand why this fusion is worth your time.

Recipe FAQs

→ What is the best way to incorporate peppermint flavor?

Add peppermint extract to the cookie layer batter carefully, adjusting quantity to taste for a balanced refreshing note without overpowering.

→ Can I substitute the chocolate chips used here?

Semisweet chocolate chips work best to balance the peppermint, but you can use dark or milk chocolate chips depending on your preference.

→ How should I store these brookies for freshness?

Store in an airtight container at room temperature for up to four days to maintain moistness and flavor.

→ Is it necessary to use crushed peppermint candies?

Crushed peppermint candies add crunch and festive flavor; however, you may omit or replace them with other festive toppings if desired.

→ What baking pan size is recommended?

A 9x9-inch (23x23 cm) pan provides the ideal thickness and even baking for these brookies.