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+ servings

Peppermint Chocolate Chip Brookies

Katelyn Theofanis
This brookie recipe combines the best qualities of brownies and chocolate chip cookies with festive peppermint extract and candy cane pieces.
5 from 1 vote
Prep Time 20 minutes
Bake Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16 cookie bars
Calories 348 kcal

Ingredients
  

Brownie Batter

Cookie Dough

  • ½ cup unsalted butter room temperature
  • ¾ cup light brown sugar packed
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon 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 an 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 your 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 tablespoon of crushed candy canes.
  • Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the brookies to cool completely before cutting into bars.

Notes

  • STORAGE - Store cooled brookies in an airtight container at room temperature for up to 5 days. For a longer shelf life store the cookie bars in the refrigerator.
  • FREEZE - Wrap the brookies in plastic wrap before placing them into a freezer-safe zip-top bag or airtight container. Freeze for up to 2 months.

Nutrition

Calories: 348kcalCarbohydrates: 43gProtein: 4gFat: 19gSaturated Fat: 11gTrans Fat: 1gCholesterol: 73mgSodium: 200mgPotassium: 144mgFiber: 2gSugar: 26gVitamin A: 497IUCalcium: 30mgIron: 2mg
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