Peppermint Chocolate Chip Brookies (Printable)
Delight in peppermint and chocolate layers blending rich flavors and a refreshing twist in one dessert.
# What You Need:
→ Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 3/4 cup granulated sugar
03 - 1/4 cup packed light brown sugar
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 packed light brown sugar
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
# Directions:
01 - Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a bowl, whisk melted butter with granulated and brown sugars until smooth. Add eggs and vanilla extract; combine thoroughly. Sift in flour, cocoa powder, and salt, stirring until just combined. Spread evenly in prepared pan.
03 - Beat softened butter with granulated and brown sugars until creamy. Incorporate egg, peppermint, and vanilla extracts. Whisk flour, baking soda, and salt separately, then gradually add to wet mixture, mixing until uniform. Fold in chocolate chips and crushed peppermint candies.
04 - Drop spoonfuls of cookie dough over brownie batter and gently spread to cover most of the surface, allowing some brownie to show through.
05 - Bake for 22 to 25 minutes until edges are golden and center is set but slightly soft. Let cool completely in pan before lifting out and slicing into squares.
# Expert Tips:
01 -
- Two textures in one square means you get fudgy richness and buttery cookie softness in every single bite.
- The peppermint doesn't scream at you—it whispers, making this work for people who usually avoid heavily flavored desserts.
- They look impressive but come together in less than an hour, no special skills required.
02 -
- Do not overbake—pull them out when the center still jiggles just slightly, or they'll taste dry instead of fudgy once cooled.
- The peppermint candy must be crushed just before mixing, otherwise it dissolves into the dough and you lose that festive crunch and visual pop.
- These are best served at room temperature, not straight from the fridge, so the flavors wake up and the texture stays soft.
03 -
- Room temperature ingredients mix smoother and create a more uniform texture than cold ones pulled straight from the fridge.
- If your chocolate chips or candy are melting or sticking during folding, chill your dough for 15 minutes before adding them—they'll stay whole.