Frosted Peppermint Brownie Cookies {From Scratch}


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!

Frosted Peppermint Brownie Cookies | Cooking Classy

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!


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

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Frosted Peppermint Brownie Cookies

4.91 from 10 votes

A decadent perfectly peppermint Christmas cookie! You get a rich brownie-like cookie base topped with a rich cream cheese frosting. Then they're finished with peppermint candies for a pretty festive color.

Servings: 24
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


  • 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


  1. 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.
  2. Meanwhile, in a mixing bowl whisk together flour, baking powder and salt for 20 seconds, set aside.
  3. 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.
  4. 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.
  5. 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.
  6. For the frosting:
  7. 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.
  8. Recipe source: Cooking Classy
Course: Dessert
Cuisine: American
Keyword: Brownie Cookies, Peppermint Cookies
Author: Jaclyn
Frosted Peppermint Brownie Cookies | Cooking ClassyFrosted Peppermint Brownie Cookies | Cooking Classy


  • Noon Walters: These are delicious and easy to make! I almost followed the directions to a tee. Two cups of powdered sugar just seemed like a lot for the icing, so I used 1 and 1/3. They are pretty sweet, but no one in my family thought they were too sweet- I must just be a light weight. I think one could reduce the sugar a little to let some of the other flavors shine through. The peppermint is so refreshing paired with chocolate and cream cheese. A beautiful Christmas cookie, thank you for sharing! December 21, 2018 at 10:26pm Reply

  • Pam: I LOVE these cookies. I recently made 10 recipes (237 cookies) for a dinner at my church. People keep asking me for the recipe, which I happily share. I highly recommend them! December 16, 2018 at 8:52pm Reply

  • Crystal Drumheller: These turned out yummy!! I made a double batch of the icing :) December 14, 2018 at 3:32pm Reply

  • Patricia: Since they have cream cheese in the frosting, do they require refrigeration? December 12, 2018 at 9:55am Reply

  • Lindsey: Im surprised by the comments of people saying the cookies didn’t turn out good. Mine turned out perfect. Super soft, chewy, and yummy. Great recipe. After the dough has chilled, it’s very easy to work with. December 7, 2018 at 8:31pm Reply

  • Maureen: So yummy!! Light delicate and chocholatey, but not overly. Perfect blend of flavor. So pretty on the plate! It was the favorite at my family’s annual cookie baking day for the holiday season. December 4, 2018 at 4:57pm Reply

  • Gail Simon: These are delicious! They also keep very well. I piped the icing to make them a little more festive. December 4, 2018 at 12:19pm Reply

  • Rachel Hickey: Can these cookies be frozen? Also how long would they last boxed and given as gifts. Love them fresh. November 6, 2018 at 6:07pm Reply

    • Jaclyn: I haven’t tested freezing them but they should hold up fine, my only concern is that cookies tend to dry out a little once frozen. Add they should keep well for about 3 days after making. November 9, 2018 at 2:30pm Reply

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