Frosted Peppermint Brownie Cookies {From Scratch}

12.09.2014

Frosted Peppermint Brownie Cookies | Cooking Classy

That’s right, two peppermint frosted cookies in two days! I just posted these Peppermint Sugar Cookies yesterday and it got me thinking of other peppermint cookies I’d like to make this season. Three years ago I posted a very similar recipe to these but that started with a box mix, these however are made entirely from scratch!

These cookies are so soft and moist. I love how they are perfectly fudgy along with just the right intensity of chocolate flavor (as to not overpower the peppermint flavor and the cream cheese frosting). Plus, I didn’t want a cookie so rich you could only take a few bites. The overall contrast between textures of this cookie is simply dreamy! I love the creamy frosting atop the chewy cookie and the slight crunch from the tiny peppermint pieces.

You will love this recipe, I mean how could you not? Here we have a brownie cookie, cream cheese frosting, and peppermint candy all in one! They may even become a new holiday favorite!

Enjoy!

brownie cookies Frosted Peppermint Brownie Cookies | Cooking ClassyFrosted Peppermint Brownie Cookies |Cooking ClassyFrosted Peppermint Brownie Cookies | Cooking Classy

Frosted Peppermint Brownie Cookies

Yield: About 2 dozen

Frosted Peppermint Brownie Cookies

Ingredients

  • 1/2 cup (4 oz) unsalted butter, diced into 4 pieces
  • 1 cup (6 oz) good quality semi-sweet chocolate chips
  • 2 oz unsweetened baking chocolate, roughly chopped
  • 1 1/4 cups (175g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 large egg yolk
  • 2/3 cup packed (148g) light brown sugar
  • 1/3 cup (74g) granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp peppermint extract
  • Peppermint Cream Cheese Frosting
  • 4 oz cream cheese, softened
  • 4 Tbsp unsalted butter, softened
  • 1/2 tsp peppermint extract
  • 2 cups (236g) powdered sugar
  • Crushed peppermint candy canes, for topping

Directions

  • To a microwave safe bowl add chocolate chips, unsweetened chocolate and butter. Heat on HIGH power in 20 second increments, stirring between intervals until melted and smooth. Set aside to cool, about 25 - 30 minutes.
  • Meanwhile, in a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
  • In large mixing bowl, using an electric hand mixer set on medium-high speed, whip together eggs, egg yolk, brown sugar and granulated sugar until pale, fluffy and creamy, about 3 minutes. Mix in vanilla extract and peppermint extract. Mix in cooled chocolate mixture.
  • Using a wooden spoon, stir dry mixture into egg/chocolate mixture just until combined. Cover bowl with plastic wrap and chill until partially set, about 45 minutes (it should be easier to roll and chilling will reduce spread). Preheat oven to 350 degrees during last 10 minutes of chilling.
  • Scoop dough out about 2 - 2 1/2 Tbsp at a time (35g each) and shape into balls. Place dough balls on Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 8 - 11 minutes (cookies should look slightly under-baked they'll continue to cook slightly once removed from oven). Cool on baking sheet about 5 minutes then transfer to a wire rack to cool completely. Once cool frost with Peppermint Cream Cheese Frosting then sprinkle with crushed candy canes.
  • For the frosting:
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until pale and fluffy. Add peppermint extract and powdered sugar and mix until pale and fluffy.
  • Recipe source: Cooking Classy
http://www.cookingclassy.com/2014/12/frosted-peppermint-brownie-cookies-scratch/

Frosted Peppermint Brownie Cookies | Cooking ClassyFrosted Peppermint Brownie Cookies | Cooking Classy

59 comments

  • Ilona @ Ilona’s Passion: They look so pretty.. I could eat them quickly:) December 9, 2014 at 8:24pm Reply

  • Sarah @ Sarah Cooks the Books: I was super confused when it looked like the same picture in my RSS feed from you today, but I was so pleased to see these in brownie form! Yum! December 10, 2014 at 10:07am Reply

  • Melanie @ Carmel Moments: They look amazing Jaclyn! I’m all about the peppermint and brownie combo right now. I have that same combo on my blog today.

    It’s down right irresistible!!

    Pinned. December 10, 2014 at 11:36am Reply

  • Jocelyn: Oh, wow! These look fabulous!

    This is probably a silly question, but do they need to be stored in the refrigerator because of the cream cheese in the frosting? Thanks! December 10, 2014 at 2:37pm Reply

    • Jaclyn: I usually don’t but most people probably would :). Just be sure to store in an airtight container and bring to room temp before enjoying. December 10, 2014 at 5:49pm Reply

  • Michelle @ Modern Acupuncture: These look so amazing! I love the classic combo of chocolate and peppermint, and the frosting! Your photos are really beautiful too. We have a snow day so I miiiiiight be making these soon :) December 10, 2014 at 2:57pm Reply

    • Jaclyn: Thanks for the compliment Michelle! December 10, 2014 at 5:48pm Reply

      • Heather: Hello! I made these today! Followed the recipe exactly but mind spread very thin… Any suggestions? December 9, 2015 at 3:01pm Reply

        • Jaclyn: I’d recommend adding a little more flour next time and chilling the dough a little longer. Sorry that happened! December 9, 2015 at 3:51pm Reply

  • Megan {Country Cleaver}: Brownie cookies? This is the best mash up EVER! December 10, 2014 at 8:31pm Reply

  • Amber Ketchum: These are absolutely beautiful and the chocolate peppermint combo is so good – I have to try these! Thanks for this recipe! December 11, 2014 at 7:25am Reply

  • Mindy: Temptation, temptation! Santa already bought me my Empire Red Artisan Mixer and these beauties are going to be my first in the Mixer! Can’t wait…keep up your inspiring recipes! Really, though, these make terrific gifts because they really are festive, and special to cuddle up with, perhaps with a large mug of cocoa with whipping creme. December 11, 2014 at 12:27pm Reply

  • Suzy @ The Mediterranean Dish: Great classic combination! Chocolate and peppermint, a match made in heaven. Love this recipe. December 11, 2014 at 6:48pm Reply

  • Tabitha Switzer: I made these AMAZING cookies today. I haven’t frosted them yet (it’s late here on the East coast and I’ve run out of energy) and they are already some of the most delicious cookies I’ve ever had and definitely that I’ve ever made! These are definitely going in my recipe book and on my list of favorite holiday treats. Thank you for another great recipe (the third recipe of yours I’ve tried). December 12, 2014 at 8:35pm Reply

    • Jaclyn: I’m so glad you liked these cookies Tabitha! I’m happy to hear you’ve enjoyed some other recipes from here too :)! Thanks so much for your feedback! December 13, 2014 at 12:37am Reply

  • Patty: Hi Jaclyn,

    Can this recipe be doubled?
    Thank you for a wonderful recipe. December 15, 2014 at 6:37pm Reply

    • Jaclyn: I think it should be fine to double this one. I hope you love them! December 17, 2014 at 12:36am Reply

  • Rhonda: FYI, your recipe left out the crushed peppermint candies to sprinkle on top. Do they stick to the frosting well or can they be pressed in slightly? I think I’ll make some with and some without sprinkles, but they sure look lovely with the sprinkles! December 15, 2014 at 10:10pm Reply

    • Jaclyn: They stick to the frosting really well if you add it before it sets slightly. Thanks for the FYI :). December 17, 2014 at 12:32am Reply

  • Laura (Tutti Dolci): These are so, so pretty – the perfect holiday cookie! December 17, 2014 at 5:01pm Reply

    • Jaclyn: Thanks Laura! December 17, 2014 at 5:43pm Reply

  • Megan: These are great. So easy, taste great and are festive looking! Thanks December 20, 2014 at 5:40pm Reply

  • Kimberley: Made these for Christmas too!! Love the chocolate/peppermint combo, and the cream cheese icing is the best! December 28, 2014 at 12:06pm Reply

    • Jaclyn: I’m so glad you enjoyed them Kimberley! Thanks for your feedback! I hope you had a great Christmas! December 29, 2014 at 8:20pm Reply

  • Mindy: OMG! These are amazing! I have enough of the frosting to make another batch tomorrow! January 1, 2015 at 6:18pm Reply

  • Brenda Below: I have made thes cookies many times and they come out perfect every time. I have turned countless people onto your website after they have tasted these and want more. That is the only problem that I see with this recipe. These cookies are so scrumptious that you can’t stop eating them! March 13, 2015 at 1:21pm Reply

    • Jaclyn: I’m so glad you’ve enjoyed the recipe Brenda! Thanks so much for sharing my site :)! March 13, 2015 at 3:12pm Reply

  • Melissa: Has anyone ever froze these cookies did it work and if not how long do they last before you have to eat them? November 23, 2015 at 12:04pm Reply

  • Kate: Made these today. One: DELICOUS. Will definitely become a holiday favorite. November 24, 2015 at 12:26am Reply

  • Pissed off baker: This was total garbage and was either a burnt crisp or gloppy nastiness. Came black and had a nasty taste and the entire thing was in one pan sized piece shittiest thing ever November 27, 2015 at 8:57pm Reply

    • Jan: Didn’t anyone ever teach you that if you can’t say something nice, don’t say anything at all? This was an extremely rude post! December 1, 2015 at 8:54pm Reply

    • Brenda: You obviously didn’t follow her directions or you are in addition to a pissed off baker, also a lousy and rude one! December 12, 2015 at 3:03pm Reply

  • Tracey: I just made mine today and will be freezing them so I will let you know around Christmas how they turn out! November 28, 2015 at 5:31pm Reply

  • Diane Karol: Can I make the frosting with just a hand two spiral mixer? I don’t own a big mixer with a paddler attachment. November 30, 2015 at 11:44pm Reply

  • Lisa: I made these cookies for a fundraising brunch…every one of them sold! I ended up making them with a smaller scoop and then sandwiching the frosting between the 2 cookies and rolling the edges in sprinkles. DELICIOUS and super festive! Thanks for a wonderful recipe that is sure become a holiday favorite! December 5, 2015 at 12:44pm Reply

  • Jocelyn: Oh, yum! These turned out great! The frosting is really nice to work with. It sets up nicely but stays soft underneath. Thank you! December 5, 2015 at 8:18pm Reply

    • Jaclyn: I’m so glad you enjoyed these Jocelyn! Thanks for your feedback! December 6, 2015 at 12:15pm Reply

  • Annoyed: The proportions in this recipe are way off. With so much chocolate and butter in relation to so little flour, this recipe is more similar to cake batter than cookie dough. Chilling made no difference. Very disappointing. December 11, 2015 at 10:05am Reply

    • Jaclyn: Chilling should make a big difference – melted chocolate once cold will return to it’s firm state. It probably needed to chill longer. Sorry it didn’t work out for you! December 11, 2015 at 10:41am Reply

  • Lisa: Do these need to be stored in the refrigerator because of the cream cheese frosting? December 12, 2015 at 9:25pm Reply

    • Susan: Would love to know the answer to this question too!?? December 19, 2015 at 5:04am Reply

    • Jaclyn: Yes I would recommend it. Sorry for the late response! December 19, 2015 at 11:00am Reply

  • Stephanie Henson: Great Recipe!! Thank you. It was a learning curve on forming balls since I had warm hands, I had to refrigerate longer, but well worth the trouble! These taste just like peppermint brownies! ! I did double the peppermint in the frosting to give it more kick. I Might try adding coffee extract to the cookie next time, to make a peppermint mocha cookie!!! What do you think? !? December 16, 2015 at 5:08pm Reply

    • Jaclyn: I think the coffee extract (just a tiny bit) or some espresso powder or instant coffee granules would be delicious! I’m glad you enjoyed these! December 16, 2015 at 5:19pm Reply

  • Amy: How do I make these using a brownie mix? I am new to baking! Thank you! December 17, 2015 at 3:48pm Reply

  • Susie: I made these today and used Bob’s Red Mill GF baking flour 1 cup to 1 cup to make the GF for my granddaughter. They turned out beautifully. However they are too sweet for me. Bob’s Red Mill flour is made from coconut flour and if I make them again, I’ll decrease the sugar by about 1/4 cup. December 18, 2015 at 9:10pm Reply

    • Jaclyn: I’m glad you were able to make them gluten free for her! Thanks for your feedback Susie! December 19, 2015 at 10:56am Reply

  • Amy: I was so excited to make these but mine turned out very gooey. Is that normal? I ended up baking for 15 minutes. Does high altitude make a difference for these? December 18, 2015 at 10:44pm Reply

  • Shelley Koch: I just finished baking mine and not sure what went wrong. They smell amazing but they didn’t spread very much. Not quite still a ball but certainly aren’t flat like the picture. Any idea what I may have done? December 19, 2015 at 12:47pm Reply

  • Amy: Just made a triple batch for cookie exchange and excited to share the new yummy recipe! They turned out great, so glad I came upon this recipe! Thank you! Like a recent comment mine didn’t spread like the picture, may have added a little to much flour but I just flattened slightly with spatula. December 21, 2015 at 1:12am Reply

    • Heather: How long did you chill your dough? December 21, 2015 at 12:03pm Reply

  • Lora: Hi there, I feel I have to give my opinion. I’m a pretty avid baker, these cookies looked SO beautiful and delicious, I thought I’d try…don’t know how so many of you are having wonderful if good results, this is a very “gooey” cookie, I can’t even frost them they flop apart. The only thing I did differently from recipe was I left the batter in fridge all night and most of the next day( so it was SUPER chilled) I actually took them out of oven after 10 min and let them sit for 5 minutes on the baking sheet and then had to put them back in for another 5 minutes and they still wouldn’t set…I’m sorry but I had to be honest…i think they could use a bit more flour December 22, 2015 at 4:00pm Reply

  • Alicia: Hi. I want to try to make these tomorrow with my ten year old son. All I have is a box of brownie mix, would these turn out the same? We are trying a new recipe for cookies this year. And just wanted something simple that would not get to hard quick.

    Thanks December 23, 2015 at 1:09am Reply

  • Sandy: How can I mix the frosting without a paddle attachment? December 23, 2015 at 9:45am Reply

  • Ali Rust: Do the cookies need refrigerating with the cream cheese icing? December 23, 2015 at 3:23pm Reply

  • Aurelia: Sorry if this is a double post, but my browser crashed while I was trying to post. But what temperature do you preheat the oven to? That’s not included in the instructions and would be helpful. Fahrenheit or Celcius? December 23, 2015 at 6:14pm Reply

    • Jaclyn: It’s there in the 4th paragraph :). Its 350 degrees fahrenheit. December 23, 2015 at 6:26pm Reply

  • Pszczolka: Can you use just a regular mixer instead of a stand mixer? I don’t have one of those :(

    Also, I’m chilling mine overnight (lots more cooking to do tomorrow!) – do you think I should flatten them slightly before baking so they spread a bit more?

    Thanks! December 23, 2015 at 10:15pm Reply

  • Jasmine: Just wanted to say thank you for this recipe. It was such a hit with my family and friends this year. My uncle even requested that this be a staple for Christmases moving forward. Thanks again! December 29, 2015 at 11:49am Reply

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