Brownie Peppermint Cookies

Published November 29, 2011. Updated August 17, 2017

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Sorry to anyone following my blog, I know this is like the 3rd chocolate cookie in a row.  I’m loving the brownie cookie I guess =).  Anyone not following and just stopping by, you may also like Chocolate Cookies and Cream Cookies or Marshmallow Brownie Cookies.  They all basically start out with the same dough and are topped differently.  It is a delicious cookie even on it’s own.  I love this holiday version of it!  Peppermint and chocolate are divine together!  I hope you enjoy this holiday cookie as much as I do!

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5 from 2 votes

Brownie Peppermint Cookies

Soft and chocolatey cookies with sweet peppermint flavor!
Servings: 36
Prep30 minutes
Cook30 minutes
Ready in: 1 hour


  • 1 (18.3 oz) pkg brownie mix (I used Betty Crocker fudge brownie mix)
  • 1 1/4 cups all-purpose flour
  • 1/4 cup packed light-brown sugar
  • 1/4 tsp salt
  • 2 large eggs
  • 2 Tbsp milk
  • 1/2 cup unsalted butter , melted
  • 1 tsp vanilla extract
  • 3/4 tsp peppermint extract
  • 1 recipe vanilla cream frosting , recipe follows
  • 1/2 cup crushed peppermint candy canes

Vanilla Cream Frosting


  • Preheat oven to 350 degrees. Butter a cookie sheet and set aside. In a large mixing bowl, whisk together brownie mix, flour, brown sugar and salt. Add in eggs and milk and stir with a large spoon. Add in melted butter, vanilla and peppermint extract, stir until well blended. Spoon dough by heaping tablespoonfuls onto greased cookie sheet (you can fit 12 per sheet). Bake for 10 minutes. Remove from oven and allow to cool completely before frosting. Once cool, frost each cookie and sprinkle with crushed candy canes.

Vanilla Cream Frosting

  • In a large mixing bowl, with an electric mixer, whip together sugar, butter and cream until fluffy. Stir in vanilla and salt, blend well.


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    • Jaclyn

      Jaclyn Bell

      I would instead suggest making a batch of brownies and using this frosting for best results.

  • Julia

    amazing they taste like they were made by a gourmet chef the icing is exquisite.

  • Dava

    These were amazing. Huge hit at home and work. And so easy. I just used 1 cup of flour instead of 1 and a quarter. Also I flattened the balls a little. Also I piped the frosting to be more pretty. They are wonderful. It would be fun to try with a hardening icing so they could be stacked with other Christmas cookies. But the soft butter frosting is so good that I’m not sure it would work as well.

  • Terri

    Wish I had read the comments first… I made them & the batter was very dry, and they hardly expanded at all. They taste fine… Hopefully Ivan pretty them up with frosting & candy canes.

  • Kate

    I made these this morning! I noticed that they don’t expand hardly at all, and are pretty dense. Is this normally how they are? The dough is pretty dry, compared to other cookie doughs I’ve done in the past. Maybe the brownie mix has changed?!

    • Jaclyn

      Jaclyn Bell

      I’m thinking it may have, I haven’t made these for quite a while, I would mix in more butter.

      • Robin Miller

        Hi I’m wondering if you’ve updated this recipe since people were having trouble getting them to form? Or should I just reduce the amount of flour as suggested in the review? Thank you! Merry Christmas!

        • Jaclyn

          Jaclyn Bell

          You could try reducing by 1/4 cup as a few people have mentioned having success with that.