Peppermint Chocolate Chip Brookies

The smell of peppermint and chocolate baking together always takes me back to a December afternoon when I was trying to decide between brownies and cookies for a party. My sister suggested doing both, and I thought she was joking until I started layering the batters. The result was so good that everyone at the gathering asked for the recipe before they even finished their first piece.

I made these for a holiday cookie swap once, and they disappeared faster than anything else on the table. One friend told me she hid two squares in her purse to eat later, which I took as the highest compliment. The layers bake into each other just enough that you get a little swirl of flavors in every square.

Ingredients

• Unsalted butter: Used in both layers, melted for the brownie and softened for the cookie, giving you the perfect contrast in texture.
• Granulated and light brown sugars: The combination adds sweetness and a hint of molasses depth that balances the peppermint sharpness.
• Eggs: Two for the brownie layer give it structure, while one in the cookie dough keeps it tender and chewy.
• Pure vanilla extract: A little in each layer rounds out the flavors and keeps the peppermint from tasting too sharp.
• Pure peppermint extract: This is what makes the cookie layer sing, but go easy because a little goes a long way.
• All-purpose flour: The base for both batters, measured carefully so the brownie stays fudgy and the cookie stays soft.
• Unsweetened cocoa powder: Rich and dark, it turns the brownie layer into pure chocolate bliss.
• Baking soda: Just in the cookie dough to give it a slight lift and chewiness.
• Salt: A pinch in each layer sharpens the sweetness and brings out the chocolate and mint.
• Semisweet chocolate chips: Folded into the cookie dough for bursts of melty chocolate in every bite.
• Crushed peppermint candies or candy canes: They add crunch and festive flair, plus little pockets of minty sweetness.

Instructions

Preheat and Prep:

Set your oven to 175°C (350°F) and line your baking pan with parchment paper, letting the edges hang over so you can lift the whole thing out later. This small step makes slicing so much easier.

Mix the Brownie Batter:

Whisk melted butter with both sugars until smooth, then beat in the eggs and vanilla until the mixture looks glossy. Sift in the flour, cocoa, and salt, stirring just until you see no dry streaks, then spread it evenly in the pan.

Make the Cookie Dough:

Beat softened butter and sugars until fluffy and pale, then mix in the egg and both extracts. Add the flour, baking soda, and salt, stirring gently until combined, then fold in the chocolate chips and crushed peppermint.

Layer and Spread:

Drop spoonfuls of cookie dough over the brownie batter, then use your fingers or a spatula to gently spread it out. It does not have to cover every inch; a few brownie patches peeking through actually look nice.

Bake Until Golden:

Slide the pan into the oven and bake for 22 to 25 minutes, watching for golden edges and a center that is set but still soft. Let it cool completely in the pan before lifting and slicing into squares.

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There was one evening I brought these to a potluck, and a neighbor told me they reminded her of the peppermint bark her grandmother used to make every Christmas. She took three pieces and asked if I would teach her how to make them, and we ended up baking together the next week. That is when I realized food is never just food; it is a bridge to memories and people.

Storage and Make-Ahead Tips

These brookies keep beautifully in an airtight container at room temperature for up to four days, though they rarely last that long in my house. If you want to prep ahead, you can bake them the day before a party and just slice them right before serving. I have even frozen them for up to a month, letting them thaw on the counter for an hour before enjoying.

Serving Suggestions

A scoop of vanilla ice cream on the side turns these into a full-blown dessert, especially when the brookies are still slightly warm. I have also crumbled them over hot cocoa for a fun twist, and they pair wonderfully with a strong cup of coffee. If you are feeling fancy, drizzle melted chocolate over the top and add a few more crushed candy canes.

Variations and Swaps

If peppermint is not your thing, you can skip the extract and candies and fold in extra chocolate chips or even espresso powder for a mocha twist. I have made a version with white chocolate chips and dried cranberries that tasted like the holidays in every bite. You can also use dark chocolate cocoa powder for a richer brownie layer, or swap the peppermint candies for crushed Oreos if you want to surprise everyone.

• Try swapping semisweet chips for dark or white chocolate depending on your sweetness preference.
• Add a pinch of espresso powder to the brownie batter to deepen the chocolate flavor.
• Use gluten-free flour blends if you need a wheat-free option, just expect a slightly different texture.

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Every time I pull these out of the oven, I am reminded that the best recipes are the ones that make people smile before they even take a bite. I hope these brookies bring you as much joy as they have brought me.

Recipe Questions & Answers

→ What gives the brookies their peppermint flavor?

Pure peppermint extract and crushed peppermint candies are incorporated into the cookie layer, providing a fresh minty taste that complements the chocolate.

→ How should these brookies be stored?

Store leftovers in an airtight container at room temperature for up to 4 days to maintain freshness and texture.

→ Can I replace the semisweet chocolate chips?

Yes, you can substitute with dark or milk chocolate chips depending on your preference, adjusting sweetness accordingly.

→ What makes the brownie layer fudgy?

The combination of melted butter, cocoa powder, and the balance of sugars creates a rich and fudgy texture in the base layer.

→ Is it necessary to line the baking pan?

Lining the pan with parchment paper allows easy removal of the brookies after baking, ensuring clean slices without sticking.