Chocolate Mint Brownie Cookies

5

Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

chocolate cookies topped with candy cane topping on a wooden tray

Bite-Sized Chocolate Brownie Cookies with Candy Cane Topping are a soft, brownie-like chocolate cookie that only becomes more irresistible when rolled into bite-sized proportions.

In the very early days of this blog, I buried one of my favorite cookie recipes deep in a post on Chili Cashew Chicken.  Now, to be fair, that chicken is really quite good, but these cookies are the recipe that I find myself most often searching for on the blog.

As I was thinking about Christmas cookies, along with, it seems, half of the planet this week, these cookies were the first thing that came to mind.  The discovery of candy canes at the grocery store this week (holy goodness gracious have I been looking everywhere for them) prompted me to give these beloved cookies a Christmas make-over.

adding glaze to cookies on a cooling rack

They are still just about the simplest cookies around, and perhaps one of the most lovable things about them is how well they freeze.  If ever there was a secret weapon for holiday entertaining/party-going/cookie-swapping, it’s frozen cookie dough.

Roll the dough, dip it in sugar, freeze on a cookie sheet, and transfer to a bag.  Even the easy peppermint glaze and crushed candy canes can be made in advance (refrigerate the glaze; freeze the crushed candy canes).

While the chocolate cookies are fantastic on their own, they were made to be bedazzled with candy cane crumbles.

a bowl of crushed candy canes

With Christmas cookie season in full swing, here are a few other beauties that I would love to get at a cookie swap this year!

Claire’s Mexican Chocolate Snickerdoodles  (mmm, spice and chocolate are so good together)

Sally’s Soft Gingersnaps with Butterscotch Chips (love that butterscotch chip pillow on top)

Ashley’s Brown Butter Ginger Cookies with Honey Mascarpone Cream (sandwich cookies with brown butter and ginger = holiday perfection)

Joy’s Red Velvet Black and White Cookies (Joy took these to Ina Garten’s house, so you know they’re good)

My Master List of Christmas Cookies

Favorite Tools

Pin this now to save it for later

Pin It Now
chocolate brownie cookies on a wooden tray
5 from 1 vote

Bite-Sized Chocolate Brownie Cookies with Candy Cane Topping Recipe

These soft, chewy chocolate cookies are topped with a peppermint glaze and candy cane crumbles.
Prep: 20 minutes
Cook: 7 minutes
Total: 27 minutes
Servings: 100 cookies

Equipment

  • Mixing Bowls
  • Stand or Handheld Mixer
  • Half Sheet Pan
  • Flat Bottomed Bowl or Plate
  • Cooling Rack

Ingredients 

  • 2 cups All-Purpose Flour
  • 3/4 cup Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 1/4 cups Unsalted Butter, softened
  • 2 + 1 cups Sugar, divided
  • 2 teaspoon Vanilla
  • 2 large Eggs

For topping:

  • 1 1/2 cups Powdered Sugar
  • 4 Tablespoon Hot Water
  • 1/4 teaspoon Peppermint Extract
  • 5 Candy Canes

Instructions 

  • Preheat oven to 350 degrees.
  • Combine flour, cocoa, baking soda and salt in a bowl and stir until evenly combined.
  • Beat butter and 2 cups sugar until light and fluffy, about 3 minutes. Add vanilla and eggs and gently mix for another minute. Add dry ingredients and mix until just combined.
  • Pour 1 cup sugar into a flat-bottomed bowl or plate. Roll small balls of cookie dough (a teaspoon is about how much you'll want to use for each) between your palms and then roll each ball in sugar to fully coat. Place rolled dough balls on a cookie sheet, leaving a couple inches of space between them. (If the dough is too soft to easily roll, put it in the refrigerator for 10 minutes to help it firm up.)
  • Bake just until cookies have spread out slightly but are still moist, 7-8 minutes. Remove from the oven and cool for 5 minutes on the cookie sheet before transferring to a wire rack. (Cookies will be fragile when they come out of the oven but will remain tender after completely cooled.)
  • To make the peppermint glaze, whisk together the powdered sugar, hot water, and peppermint extract in a small bowl until smooth and pourable (add more water, 1 tsp. at a time, if necessary to reach a pourable consistency). Put the candy canes in a plastic bag and pound with a rolling pin until crushed into small pieces.
  • When the cookies have cooled, drizzle the tops with peppermint glaze and immediately sprinkle each cookie with crushed candy canes.

Notes

These cookies freeze very well. Roll the dough in sugar, place them on a small cookie sheet and pop them in the freezer until frozen all the way through. Transfer the frozen dough balls to a large ziploc bag and store in the freezer until you’re ready to bake them.
Recipe adapted from “Grammy’s Chocolate Cookies”, published in Martha Stewart Living, February 2000

Nutrition

Calories: 66kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 26mg | Potassium: 15mg | Fiber: 1g | Sugar: 8g | Vitamin A: 76IU | Calcium: 2mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $3.00
Calories: 66
Keyword: Christmas, cookies, easy baking
Like this? Leave a comment below!Jump to Comments

Want to save this recipe?
Get it emailed to you directly! Enter your email below.

About Jess Smith

Jess is the recipe creator and photographer at InquiringChef.com. She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

12 Comments

  1. 5 stars
    This cookie tastes amazing in taste and texture!!! I do have one question, are these cookies supposed to be on the flatter side? I have made two batches and when I take them out of the oven they flatten. I do chill them, roll them into a ball and I havenโ€™t made any changes.
    Thank you

    1. Hi Christy – yes – these cookies do always turn out a bit flat / thin. I think that’s what helps them to retain that chewy texture.

  2. I just found this recipe from a Google search. I am making them right now!! Thank you for the recipe (PS I love your blog)

  3. So pretty! I have peppermint candy canes still left over from last Christmas, so I am looking for ways to use them. ๐Ÿ™‚

    1. I love the way they look, but I always have candy canes left over from year to year, Julia! This would be a great way to use them!

  4. ARe these not the cutest cookies in the entire world? The adorable icing on top, the candy canes – the perfect chocolate cookie recipe. They look SO soft and chewy. Pinning these, they are SO festive!!! ๐Ÿ™‚

  5. Well great minds clearly think alike with our brownie cookies today! I love the peppermint addition to yours and that they look so chewy. Like I want to sink my teeth into them!

    1. Haha – I know! I thought the same thing! I’m a huge fan of soft chewy cookies that are much more like brownies, so I’m happy to have lots of options to try! Next time though I’ll load them up with all sorts of chocolate like yours!

  6. Yum, I love chocolate brownie cookies! I need to buy some candy canes… I’ve been holding out so far this year but I think it’s time… : )

  7. Oh my goodness I’ve never thought to freeze the dough already rolled that’s sheer brilliance! I will most gladly swap you a basket of Mexican chocolate snickerdoodles for a basket of these! YUM!

    1. Oh you’ve got to try it! It’s almost TOO easy – a bag of rolled cookie dough is a tempting thing to have in the freezer. Have you ever had Mexican hot chocolate? Your cookies totally reminded me of how delicious it is!