Peppermint Brownie Mix Cookies turn a simple box of brownie mix into rich, chewy chocolate cookies with soft, fudgy centers and a refreshing peppermint finish. Crushed candy canes add a little crunch and festive color, while chocolate chips make each bite extra chocolatey.

Peppermint Brownie Mix Cookies introduction image

This easy holiday cookie recipe starts with boxed brownie mix, so there is no need to measure flour, cocoa powder, or sugar separately. The dough comes together in one bowl, requires no chilling, and bakes into thick, chocolatey cookies that are especially nice for Christmas cookie platters, holiday parties, and homemade gift boxes.

Why This Recipe Works

Brownie mix creates a fudgy texture. The combination of cocoa, sugar, and flour already in the mix helps produce cookies with rich chocolate flavor and tender centers.
A reduced amount of liquid makes scoopable dough. Using eggs and oil without the additional water typically called for on a brownie box creates a thicker mixture that holds its shape on the baking sheet.
Chocolate chips add pockets of melted chocolate. They enhance the chocolate flavor while providing a softer contrast to the crushed peppermint candy.
Peppermint extract gives consistent flavor. A small amount distributes mint flavor throughout the dough without relying entirely on the candy cane topping.
Adding candy canes after baking preserves their crunch. Pressing the crushed candy onto warm cookies helps it adhere while reducing melting and sticky patches in the oven.

Equipment Needed

Large mixing bowl
Sturdy spatula or wooden spoon
Measuring spoons and measuring cup
Standard 1 1/2-tablespoon cookie scoop
Large rimmed baking sheet, approximately 13 × 18 inches (33 × 46 cm)
Parchment paper
Wire cooling rack
Rolling pin or another sturdy tool for crushing candy canes

Ingredients List

Peppermint Brownie Mix Cookies ingredients

Brownie Cookie Dough

1 box (18.3 ounces / 519 g) fudge brownie mix, dry mix only
2 large eggs (approximately 100 g without shells), at room temperature
1/4 cup (60 ml) neutral vegetable oil
1/2 teaspoon (2.5 ml) peppermint extract
1/2 cup (85 g) semisweet chocolate chips

Peppermint Topping

1/3 cup (approximately 50 g) crushed peppermint candy canes, divided; finely crushed with a few slightly larger pieces for texture

Ingredient Notes and Substitutions

Fudge brownie mix: A standard fudge brownie mix provides the flour, cocoa, sugar, and other dry ingredients needed for these cookies. Choose an 18.3-ounce (519 g) package without a separate syrup pouch. A regular chocolate brownie mix of the same weight can replace fudge brownie mix, although the cookies may be slightly less rich. Gluten-free brownie mixes are not guaranteed to behave identically because their flour blends and starch contents vary.
Eggs: Eggs bind the brownie mix together and help the cookies set while keeping the centers tender. Room-temperature eggs incorporate more easily into the thick dough. There is no reliable universal egg substitute for this particular brownie-mix cookie formula. Replacing the eggs with flaxseed or another binder would require adjusting the recipe.
Vegetable oil: Neutral vegetable oil adds moisture and helps create the dense, chewy texture associated with brownies. Canola oil or another neutral liquid cooking oil works as a direct substitute. Melted, cooled butter may also work, but the cookies can spread differently and become slightly firmer after cooling.
Peppermint extract: Peppermint extract flavors the chocolate dough without adding extra liquid. It is concentrated, so accurate measuring matters. A peppermint-flavored baking emulsion can be an alternative, although its strength varies by brand. Vanilla extract would produce a chocolate cookie without the same mint flavor.
Crushed candy canes: Candy canes add peppermint flavor, sweetness, color, and a crunchy finish. Crushed peppermint hard candies can replace candy canes. Avoid soft peppermint candies, which do not provide the same texture. For a less crunchy topping, crush the candy more finely.

Step-by-Step Instructions

1. Preheat the oven and prepare the baking sheet

Preheat the oven to 350°F (175°C). Line a 13 × 18-inch (33 × 46 cm) baking sheet with parchment paper.

Position an oven rack in the center of the oven for even baking. The parchment will help prevent the chocolate cookies from sticking.

2. Mix the brownie cookie dough

Add the following ingredients to a large mixing bowl:

1 box (18.3 ounces / 519 g) fudge brownie mix, dry mix only
2 large eggs (approximately 100 g without shells), at room temperature
1/4 cup (60 ml) neutral vegetable oil
1/2 teaspoon (2.5 ml) peppermint extract

Stir with a sturdy spatula until the dry mix is fully moistened and no powdery streaks remain.

The dough should be thick, sticky, and darker than ordinary chocolate chip cookie dough. It should hold a mound rather than flow like brownie batter.

3. Fold in the chocolate chips

Add 1/2 cup (85 g) semisweet chocolate chips to the dough.

Fold gently until the chips are evenly distributed. Scrape the bottom of the bowl to make sure no dry brownie mix remains.

Avoid prolonged mixing once the dough is combined. The finished mixture should look thick and glossy, with chocolate chips throughout.

4. Portion the cookies

Using a 1 1/2-tablespoon cookie scoop, portion the dough into approximately 24 cookies.

Place 5 dough portions on the prepared baking sheet, leaving about 2 inches (5 cm) between them. Keep the remaining dough at room temperature while the first batch bakes.

If the dough is sticky, release each portion with the edge of a spoon. Keep the mounds relatively tall rather than flattening them.

5. Bake until the edges are set

Bake at 350°F (175°C) for 11 minutes per batch.

The cookies should look slightly puffed, with set edges and soft centers. Small cracks may appear across the surface.

The centers should no longer look like liquid batter, but they should still be tender. Do not wait for the entire cookie to become firm in the oven; the cookies continue setting as they cool.

6. Add the peppermint topping

Use 1/3 cup (approximately 50 g) crushed peppermint candy canes, divided; finely crushed with a few slightly larger pieces for texture.

Immediately after removing each batch of cookies from the oven, sprinkle a portion of the crushed candy canes over the warm tops, reserving the remaining candy for subsequent batches.

Press the candy gently into the surface using the back of a spoon. The cookies should still be soft enough for the pieces to adhere without breaking apart.

Concentrate the candy near the centers to create a festive red-and-white finish.

7. Finish the batches and cool

Allow the first batch to rest briefly on the baking sheet before transferring the cookies to a wire rack. Repeat the scooping, baking, and topping process with the remaining dough, for 5 batches total.

Use the remaining portions of the divided crushed candy canes to top each batch while the cookies are still warm.

Allow the final batch to cool for 10 minutes before serving. The centers will become more stable as the cookies cool while retaining a soft, brownie-like texture.

Tips for Success

Check the brownie mix package size. Different brands and varieties contain different proportions of dry ingredients. A significantly smaller box may produce loose dough and excessive spreading.
Avoid adding the ingredients printed on the brownie box. The cookie formula uses its own egg and oil proportions. Additional water can make the dough too thin.
Pay attention to peppermint extract strength. Pure peppermint extract and concentrated peppermint oil are not interchangeable in equal amounts. Too much mint can overwhelm the chocolate.
Keep the cookie portions consistent. Uniform mounds help the centers finish baking at the same rate, reducing the chance of dry edges and underbaked middles.
Do not overbake for a firm center. Brownie cookies naturally firm up during cooling. Excessive baking can turn their fudgy centers dry and crumbly.
Protect the peppermint topping from moisture. Crushed candy canes absorb humidity and can become sticky, so allow the cookies to cool fully before storing them.

Storage, Freezing, and Make-Ahead Instructions

Room-temperature storage: Store completely cooled Peppermint Brownie Mix Cookies in an airtight container at room temperature for up to 3 days. Place parchment paper between layers to prevent the peppermint topping from sticking to neighboring cookies. Keep the container in a cool, dry location away from direct sunlight.
Refrigeration: Refrigeration is not necessary for these cookies. The refrigerator can make the centers firmer and introduce moisture that causes the candy topping to become sticky. If refrigeration is needed because of a particularly warm environment, use an airtight container and allow the cookies to return to room temperature before serving.
Freezing baked cookies: For make-ahead storage, freeze the cookies without the peppermint candy topping when possible. Arrange completely cooled cookies in a single layer until firm, then transfer them to a freezer-safe airtight container with parchment between layers. Freeze for up to 2 months for best quality. Thaw at room temperature inside the closed container to reduce condensation on the cookies. Add freshly crushed peppermint candy before serving. The candy will not adhere as firmly to cooled cookies, but it will still provide flavor and crunch.
Freezing cookie dough: Portion the prepared dough into mounds and freeze on a parchment-lined tray until firm. Transfer the frozen portions to a freezer-safe bag or container and freeze for up to 2 months. Thaw the portions in the refrigerator before baking. Frozen dough may bake differently if placed directly in the oven, so thawing provides a more predictable result.
Making the cookies ahead: The cookies can be baked a day before serving. For the neatest appearance, store them without the peppermint topping and add the crushed candy shortly before serving. If adding the topping to cooled cookies, gently press it onto the surface; some pieces may fall off because the chocolate has already set.

Peppermint Brownie Mix Cookies final dish

FAQ

Can I make Peppermint Brownie Mix Cookies ahead of time?

Yes. Bake the cookies a day in advance and store them in an airtight container once completely cooled. For the freshest-looking peppermint topping, add crushed candy canes closer to serving time. Candy added while the cookies are warm adheres more securely.

Why are my brownie mix cookies spreading too much?

Excessive spreading can happen when the brownie mix contains a different proportion of ingredients, the dough has too much liquid, or the baking sheet is still warm from a previous batch. The dough should be thick enough to hold a mound. If it looks unusually loose, refrigerating it until firmer may help, although the finished texture can vary by mix.

How do I know when the cookies are done?

Look for set edges, slightly cracked tops, and centers that no longer appear wet or fluid. The cookies should still feel soft when removed from the oven. They continue to firm up as they cool, so a fully hard center is not the goal.

Can I use mint chocolate chips instead of semisweet chocolate chips?

Yes. Mint chocolate chips can replace the semisweet chips in the same amount. They will increase the overall peppermint flavor, so the cookies may taste noticeably mintier. Avoid making additional changes to the extract until you know how strong the chips taste.

Can I freeze cookies with the candy cane topping already added?

Yes, although the candy may become sticky or lose some crunch as the cookies thaw. Freeze them in a single layer before packing them between sheets of parchment. For a cleaner presentation, freezing without the topping and adding fresh crushed candy afterward is preferable.