Peppermint Chocolate Chip Brookies

I discovered brookies completely by accident while trying to use up leftover brownie batter and cookie dough on the same December afternoon. The peppermint twist happened because someone had left a bowl of candy canes on my kitchen counter, and I thought, why not? What emerged from the oven was this impossible, gorgeous hybrid that somehow tasted like both textures at once—fudgy and chewy in one bite.

I made these for a holiday party last year and watched people's faces light up when they bit through the soft cookie layer into the dense, fudgy brownie beneath. Someone asked for the recipe before they'd even finished their first piece, which honestly felt better than any compliment.

Ingredients

• Unsalted butter (2 separate amounts): Melted for the brownie layer to create richness, softened for the cookie dough to trap air and keep things tender.
• Granulated and brown sugars: The combination of both creates depth; brown sugar adds moisture and chewiness to the cookie layer.
• Eggs: Two for the brownie to bind everything, one for the cookie to keep it soft but structured.
• Vanilla and peppermint extracts: Peppermint is the star here, but use it gently or it'll overwhelm everything else.
• All-purpose flour: Different amounts for each layer because the brownie needs less structure than the cookie.
• Cocoa powder: Unsweetened is crucial; sweetened will make these cloyingly sweet.
• Baking soda: Only in the cookie layer because it helps with rise and browning.
• Chocolate chips: Semisweet balances the candy cane brightness; dark chocolate would be too bitter.
• Crushed peppermint candies: The texture matters here; crush them just enough to see the pieces, not into powder.
• Salt: A small pinch in each layer to make everything taste more like itself.

Instructions

Set up your workspace:

Preheat your oven to 175°C (350°F) and line your baking pan with parchment paper, leaving some hanging over the edges so you can lift the whole thing out later without wrestling with it. Having everything ready before you start mixing means you won't be rushing at the end.

Build the brownie base:

In one bowl, whisk together the melted butter and both sugars until smooth and a little glossy. Add the eggs and vanilla, whisking until you don't see any streaks of egg white. Sift in the flour, cocoa powder, and salt, then stir gently until everything just comes together—resist the urge to overmix, which makes dense, tough brownies. Spread this evenly into your prepared pan.

Make the cookie dough:

In a separate bowl, beat the softened butter with the sugars until it looks light and fluffy, which takes about 2 minutes with an electric mixer. Add the egg and both extracts, beating until fully combined. Whisk your dry ingredients together in a third bowl, then add them to the wet mixture, stirring until no flour streaks remain. Fold in the chocolate chips and crushed peppermint candies, being gentle enough to keep the chips whole.

Layer and bake:

Drop spoonfuls of cookie dough all over the brownie batter and gently pat and spread it so most of the brownie peeks through in spots. Those little glimpses of dark brownie are part of the charm. Bake for 22 to 25 minutes, until the edges are golden and the center gives just slightly when you press it with your finger.

Cool with patience:

Let these cool completely in the pan before you slice them; cutting into warm brookies will make them crumble and fall apart. Once they're cool, use those parchment paper handles to lift the whole thing out and cut into 16 squares.

Save

What turned these from a happy accident into my signature dessert was realizing they're better at room temperature than straight from the oven—the flavors settle and the layers actually taste like different textures instead of one confused warm blob. My best friend now requests them specifically for her birthday instead of cake.

The Brownie-Cookie Debate Solved

Brookies exist in that beautiful space where you don't have to make the impossible choice between crispy edges and fudgy centers. The brownie layer stays dense and rich because it's baked underneath, while the cookie layer on top gets just enough structure from the baking soda to hold together without becoming cakey. I've learned to embrace the imperfection of this hybrid; the spots where they don't fully bake together are where the most interesting flavor combinations happen.

Peppermint Without the Toothpaste Trap

Peppermint flavoring can taste chemical or overwhelming if you're not careful, but the key is restraint and using pure extract. I learned this the hard way by making a batch where I added too much extract and everyone politely said they tasted like dentist office waiting rooms. Now I measure it out carefully and let the crushed candy canes do some of the work; they're more subtle than extract and add texture too.

Make Ahead and Storage Strategy

These actually taste better the next day because the flavors have time to meld together and the texture becomes more uniform. You can bake them in the morning and serve them by evening, or make them days ahead and store them in an airtight container, where they'll keep for up to 4 days without becoming stale.

• Let them cool completely before stacking or storing, or condensation will make them soggy.
• Slice them only once they're at room temperature or they'll crack and crumble.
• Serve with vanilla ice cream if you want to gild the lily, because the cold cream against the chewy texture is absolute heaven.

Save

Brookies have become my answer to the question 'what should I bring?' because they're unexpected, impressive, and honestly feel like a gift. They're proof that the best things sometimes happen when you stop overthinking and just combine the things you love.

Recipe FAQs

→ How do I achieve clean layers in these brookies?

Prepare each batter separately and carefully spread the cookie dough over the brownie base without mixing, then bake immediately to maintain distinct layers.

→ Can I substitute peppermint extract with another flavor?

Yes, vanilla or almond extracts can be alternatives, but peppermint offers a refreshing contrast to the chocolate.

→ What is the best way to store the brookies?

Store them in an airtight container at room temperature for up to 4 days to keep them soft and fresh.

→ How can I enhance the peppermint flavor?

Add a little extra peppermint extract to the cookie dough, but use sparingly to avoid overpowering the chocolate notes.

→ Are these brookies suitable for vegetarians?

Yes, all ingredients used are vegetarian-friendly, including butter, eggs, and chocolate chips.