These Peppermint Chocolate Chip Brookies are the perfect holiday treat. This brookie recipe combines the best of brownies and chocolate chip cookies with festive peppermint flavors.
What are Brookies?
Brookies are a delicious blend of brownies and chocolate chip cookies. They’re the best of both worlds. This brookie recipe puts a little holiday spin on the hybrid treat with the addition of peppermint extract and candy cane pieces. When the craving hits for something sweet, it’s hard to decide between a brownie and a chocolate chip cookie. Why not both?
What’s in these Peppermint Chocolate Chip Brookies?
This brookie recipe has two components: the brownie batter and the cookie dough.
For the Brownie Component:
This brownie recipe is almost the same as my Fudgy Double Chocolate Walnut Brownies minus the walnuts and chocolate chips.
- Unsalted Butter – melted
- Avocado Oil
- Granulated Sugar
- Eggs – at room temperature
- Extracts – pure vanilla & pure peppermint extracts
- All-Purpose Flour – only 3/4 cup
- Unsweetened Cocoa Powder
- Salt
For the Cookie Component:
- Unsalted Butter – softened at room temperature
- Light Brown Sugar – packed
- Egg – at room temperature
- Pure Vanilla Extract
- All-Purpose Flour
- Salt
- Baking Soda
- Semi-Sweet Chocolate Chips
- Crushed Candy Canes – can be crushed by hand in a zip-top bag or in the food processor
How to make Peppermint Chocolate Chip Brookies (from scratch):
- Preheat the oven to 350° F. Grease and line a 8-by-8-inch baking pan with parchment, set aside.
- For the Brownie Batter: In a medium sized bowl, whisk together butter, avocado oil, and sugar. Whisk well for 1-2 minutes. Add the eggs, vanilla extract, and peppermint extract. Whisk for an additional 2 minutes, until light in color.
- In a small bowl, whisk together the flour, cocoa powder, and salt. Carefully fold the dry ingredients into the egg butter mixture, until just combined. Set aside.
- For the Cookie Dough: In a small bowl, whisk the all-purpose flour, baking soda, and salt until combined.
- In the bowl of a standing mixer with the paddle attachment, beat the butter and light brown sugar until light and fluffy, 3-4 minutes. Add the egg and vanilla extract, mix until incorporated. Add the flour mixture, mixing only until incorporated. Fold in the chocolate chips and the ¼ cup of candy cane pieces.
Assembly:
- Using you hands or a spoon, scoop out handfuls of the cookie dough and press into various areas of the bottom of the prepared baking pan. Use half of the cookie dough for this layer. Pour the brownie batter over this layer, and smooth until even (covering the first cookie dough layer.)
- Again, using your hands or a spoon, scoop out handfuls of the remaining half of the cookie dough and press into the brownie layer. Try to gently press into the batter to achieve a mostly even layer. Sprinkle with the remaining tbsp of crushed candy canes.
- Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before cutting into bars.
Frequently Asked Questions:
Can you freeze Brookies?
Yes, you can! Wrap the Peppermint Chocolate Chip Brookies in plastic wrap before placing into a freezer safe zip-top bag. Label with the name of the item and the date made. Freeze for up to 2 months.
Can you use boxed brownie mix?
You can use boxed brownie mix if you’d like. Follow the instructions on the box and add 1 tsp of peppermint extract. Proceed by making the cookie dough and follow instructions for assembly.
Can you use store-bought cookie dough?
Because of the candy cane pieces in the dough, I would advise against this. I strongly suggest making it from scratch. The buttery homemade version is so much better!
Can you make these Brookies without the peppermint and candy canes?
Yes! If you would like to make these peppermint cookie bars outside of the holiday season, you can omit the peppermint extract and candy cane pieces for a classic Brookie recipe.
You may also like:
- Chocolate Chip Cookie Bars
- S’mores Cookie Bars
- Fudgy Double Chocolate Brownies with Walnuts
- Fudgy Brownies with Peanut Butter Frosting
- Almond Joy Brownies
I hope you enjoy these Peppermint Chocolate Chip Brookies. These peppermint cookie bars are the perfect addition to your holiday cookie list. Everything about them screams holiday! If you’re looking for more holiday friendly cookie recipes check out 5 Cookie Recipes to Start Holiday Baking.
Peppermint Chocolate Chip Brookies
Ingredients
Brownie Batter
- ¾ cup unsalted butter melted
- 1 tbsp avocado oil or canola oil
- 1 cup granulated sugar
- 2 large eggs room temperature
- ½ tsp pure vanilla extract
- 1 tsp pure peppermint extract
- ¾ cup all-purpose flour
- ¾ cup unsweetened cocoa powder
- ½ tsp salt
Cookie Dough
- ½ cup unsalted butter room temperature
- ¾ cup light brown sugar packed
- 1 large egg room temperature
- 1 tsp pure vanilla extract
- 1½ cups all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- ½ cup semi-sweet chocolate chips
- ¼ cup + 1 tbsp crushed candy canes
Instructions
- Preheat the oven to 350° F. Grease and line a 8-by-8-inch baking pan with parchment, set aside.
- For the Brownie Batter: In a medium sized bowl, whisk together butter, avocado oil, and sugar. Whisk well for 1-2 minutes. Add the eggs, vanilla extract, and peppermint extract. Whisk for an additional 2 minutes, until light in color.
- In a small bowl, whisk together the flour, cocoa powder, and salt. Carefully fold the dry ingredients into the egg butter mixture, until just combined. Set aside.
- For the Cookie Dough: In a small bowl, whisk the all-purpose flour, baking soda, and salt until combined.
- In the bowl of a standing mixer with the paddle attachment, beat the butter and light brown sugar until light and fluffy, 3-4 minutes. Add the egg and vanilla extract, mix until incorporated. Add the flour mixture, mixing only until incorporated. Fold in the chocolate chips and the ¼ cup of candy cane pieces.
Assembly:
- Using you hands or a spoon, scoop out handfuls of the cookie dough and press into various areas of the bottom of the prepared baking pan. Use half of the cookie dough for this layer. Pour the brownie batter over this layer, and smooth until even (covering the first cookie dough layer.)
- Again, using your hands or a spoon, scoop out handfuls of the remaining half of the cookie dough and press into the brownie layer. Try to gently press into the batter to achieve a mostly even layer. Sprinkle with the remaining tbsp of crushed candy canes.
- Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before cutting into bars.
These look so good, really want to try these!
Thank you so much! Please do, they are super delicious 🙂