Peppermint Chocolate Chip Brookies

There's something about the smell of chocolate and peppermint baking together that makes December feel like December. I stumbled onto brookies—that happy marriage of brownie and cookie—purely by accident when I had leftover cookie dough and a brownie already cooling on the counter. Instead of baking them separately, I got a little bold and layered them, and what came out was better than either one alone. Now I make them every season, though they've become my go-to for anyone who can't decide between chewy and fudgy.

I brought these to a holiday party once, skeptical they'd even survive the trip, and watched someone take a bite, then immediately take another without saying a word. Later she asked for the recipe, and I realized that brookies had somehow become the dessert everyone asks about. Since then, they've shown up at potlucks, gifted in tins, and made at midnight because someone craved something sweet and substantial.

Ingredients

• Unsalted butter (110g melted + 115g softened): Melted butter goes into the brownie for that fudgy base, while softened butter creams into the cookie layer to keep things tender and rich. I learned the hard way that cold butter in the cookie dough makes everything dense.
• Granulated sugar and brown sugar (combined): The mix of sugars in both layers is what creates texture—granulated for structure, brown for moisture and chewiness. The brown sugar also adds a subtle caramel note that grounds the peppermint.
• Eggs (3 total): Two eggs anchor the brownie's density, while one egg in the cookie dough keeps it tender without being cakey. Room temperature eggs mix in smoothly, so pull them out a few minutes early if you remember.
• Peppermint extract: A half teaspoon is the sweet spot where you taste peppermint without it feeling medicinal. More isn't always better here—restraint is what makes this special.
• All-purpose flour (80g + 130g): Less flour in the brownie keeps it fudgy; more in the cookie layer helps it hold its shape. Sifting the cocoa powder with the flour in the brownie prevents lumps that ruin the smooth finish.
• Unsweetened cocoa powder: This is the backbone of brownie flavor—don't skip or substitute. Good cocoa powder makes the difference between blah and rich.
• Semisweet chocolate chips (100g): They add pockets of sweetness that balance the peppermint. Some melt slightly into the surrounding dough, creating little rivers of chocolate.
• Crushed peppermint candies (40g): Candy canes work perfectly; just wrap them in plastic, smash with a mallet, and measure loosely. The pieces soften slightly while baking, almost dissolving into the dough.
• Baking soda, salt, vanilla extract: Baking soda gives the cookie layer a subtle lift and tender crumb, while salt in both layers makes every flavor sing.

Instructions

Set the stage:

Preheat your oven to 175°C (350°F) and line your 23x23 cm pan with parchment, letting it overhang the sides so you can lift the whole thing out cleanly later. This step matters more than you'd think—stuck brookies are a tragedy.

Build the brownie base:

Whisk melted butter with both sugars until the mixture looks smooth and unified, then add your eggs and vanilla. Sift the flour, cocoa powder, and salt together before stirring them in, moving just until no streaks of cocoa remain—overmixing makes tough brownies. Spread this batter evenly into the pan, smoothing the top with a spatula.

Create the cookie layer:

Beat softened butter with the sugars until the mixture is light and creamy, which takes about 2–3 minutes if using an electric mixer. Add the egg, peppermint extract, and vanilla, mixing until everything is incorporated. In a separate bowl, whisk together flour, baking soda, and salt, then fold this dry mixture into the wet ingredients slowly—you're looking for no visible streaks of flour. Finally, fold in the chocolate chips and crushed peppermint candies gently so they stay whole.

Marry the layers:

Drop spoonfuls of cookie dough directly over the brownie batter, then use your fingers or a spatula to gently spread it out. It's okay if some brownie shows through the gaps; that's part of the charm and ensures both layers bake evenly.

Bake to golden:

Slide the pan into the oven and bake for 22–25 minutes, watching until the edges turn golden and a slight jiggle remains in the very center. The brookies will continue to cook slightly as they cool, so don't overbake—underbaked is infinitely better than overdone here. Let them cool completely in the pan before lifting out, or they'll fall apart.

Save

I remember serving these to my neighbor who'd been struggling with a difficult week, and she ate one while standing at my counter, then asked if she could take another home. There's something about chocolate and peppermint together that feels like a small hug, and sharing them became its own small ritual.

Why This Combo Works

Peppermint and chocolate are a classic pairing for a reason—the cool brightness of mint makes rich chocolate taste even more indulgent. When you layer them like this, with peppermint in the cookie and chocolate in both layers, they play off each other instead of competing. The result is a dessert that tastes more refined than it has any right to be, given how straightforward the recipe actually is.

Texture and Temperature

These brookies are best enjoyed warm enough to still be slightly chewy in the center but cool enough that the chocolate isn't a molten mess. A scoop of vanilla ice cream melting into a warm square turns them into something genuinely indulgent. If you have leftovers, a gentle warm-up in a 150°C oven for a few minutes brings back that fresh-from-the-oven feeling without drying them out.

Make Them Your Own

This recipe is forgiving enough to accommodate your preferences—swap white chocolate chips for semisweet, add crushed candy canes straight into the brownie layer, or reduce the peppermint extract if you prefer a subtler flavor. The beauty of brookies is that they're already a mashup, so a little personalization feels natural rather than risky.

• Store leftovers in an airtight container at room temperature for up to four days, or freeze them for up to a month for moments when you suddenly need something sweet.
• If you're making these for a gift, wrap them in parchment and tie with twine—people always appreciate homemade treats that look thoughtfully packaged.
• These are equally good at a holiday party or on a random Tuesday when you want to remind yourself that sometimes the best desserts are the ones you almost stumbled upon by accident.

Save

There's something deeply satisfying about a dessert that looks impressive but doesn't require special skills or fancy equipment. These brookies somehow feel like a small gift you're giving yourself and everyone lucky enough to eat one.

Recipe FAQ

→ How can I enhance the peppermint flavor?

Add a bit more peppermint extract to the cookie dough, but be cautious as it can quickly overpower the other flavors.

→ What is the best way to bake brookies evenly?

Use a parchment-lined 9x9 inch pan and bake at 175°C (350°F) for 22–25 minutes, until edges are golden and the center remains slightly soft.

→ Can I store these brookies for later?

Yes, keep them in an airtight container at room temperature for up to four days to maintain freshness.

→ What ingredients create the layered effect?

The bottom consists of a fudgy brownie base, while the top is a peppermint chocolate chip cookie dough that partially covers the brownies.

→ Are these brookies suitable for vegetarians?

Yes, this dessert uses vegetarian-friendly ingredients including butter, eggs, and typical baking staples without any meat or gelatin.

→ Can I add toppings when serving?

A scoop of vanilla ice cream pairs wonderfully, adding creaminess that complements the mint and chocolate layers.