Peppermint Crinkle Cookies so fudgy and brownie-like you may end up like me and make three batches in a week.

Peppermint Crinkle Cookies so fudgy and brownie-like you may end up like me and make three batches in a week.

To me, nothing says holidays like peppermint and chocolate. I have a mild obsession (see here and here… and here and here).

For peppermint and chocolate to work together at their best, some amount of fudginess has to be involved. These cookies accomplish just that.

They are so ridiculously fudgy that I hesitate calling them cookies because they’re more like brookies (brownie cookies, duh). And we all know how much I love a good brownie.

Peppermint Crinkle Cookies so fudgy and brownie-like you may end up like me and make three batches in a week.

I can hardly believe Christmas is in 9 days. Where has the time gone? I feel like I was just biking in the 80°F air and trying (read: failing) to get a tan.

But the fact is that it’s currently 17°F out and I just went sweater shopping to calm my warm-weather delusions (I got this sweater for 40% off and it’s sooo comfy!).

And as stated above, cold weather and holidays make me want peppermint and chocolate, so I made these cookies 3 times in one week. Totally unnecessarily, of course; but my belly told me to do it and I obeyed.

SO let that be a testament to the fact that these brookies are silly good.

Peppermint Crinkle Cookies so fudgy and brownie-like you may end up like me and make three batches in a week.

I made them in partnership with Challenge Dairy, whose butter I’ve been hoarding all season. Like no joke our bottom fridge shelf is all butter. And it’s delish.

And on the topic of Challenge, this season they are hosting an amazing campaign with UNICEF to fight and raise awareness of the childhood malnutrition crisis. It’s called the “Pin a Recipe, Feed a Child” campaign.

Peppermint Crinkle Cookies so fudgy and brownie-like you may end up like me and make three batches in a week.

Running through December 31, 2016, every recipe pinned from Challenge Butter’s 2016 Pin a Recipe, Feed a Child Pinterest board will result in a meal being donated to UNICEF for a child in need.

It’s an amazing campaign, and one that takes just seconds to contribute to. Simply click here to take you to the Pinterest board and pin a recipe (or two, or five, or twenty!) and each pin will equal one meal donated to a child in need.

Happy nine-days-before-Christmas, everyone! <3


Peppermint Crinkle Cookies

Peppermint Crinkle Cookies so fudgy and brownie-like you may end up like me and make three batches in a week.


  • 1/4 cup Challenge salted butter
  • 4 ounces dark chocolate, chopped
  • 1 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons peppermint extract
  • 2 eggs plus 1 egg yolk
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/2 cup dark cocoa powder (I use Rodelle Baking Cocoa and it’s by far the best cocoa powder I’ve ever used)
  • 3/4 teaspoon salt
  • 1/2 cup granulated sugar
  • 1 cup powdered sugar


  1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
  2. In a small saucepan over medium heat, melt the butter and chocolate until fully melted. Set aside and allow to cool slightly.
  3. In a standing mixer fitted with a paddle attachment, beat the melted chocolate mixture, brown sugar, vanilla extract, and peppermint extract together. Add in the eggs and yolk, beating on medium speed for about 1 minute.
  4. In a separate bowl, mix together the flour, cocoa powder, salt. Fold the flour mixture into the batter.
  5. Chill batter for 1 hour in fridge.
  6. Once batter has chilled, pour granulated sugar into a small bowl. Pour powdered sugar into a second small bowl.
  7. Use a 2 ounce cookie scoop to scoop the dough into balls (make them rounded scoops– bigger is better!). Roll each dough ball slightly with your hands, making it as round as possible. Coat the ball in the granulated sugar, then the powdered sugar, and set on the cookie sheet. Repeat with remaining dough.
  8. Cook for 10 minutes, until the cookies have spread out and “cracked,” but are still soft to the touch (they should seem under-done). Let cookies sit on cookie sheet for 10 minutes before setting on a cooling rack. Allow to cool completely before serving. …If you can handle it.

This post was sponsored by Challenge Dairy. All text and opinions are 100% my own. Thank you for supporting the companies that help make Broma possible!


heather (delicious not gorgeous)

same: peppermint and chocolate scream holidays. except mint chip and thin mints, which are the non-holiday chocolate mint combo exceptions for whatever reason. anyways, love that there’s cocoa and chocolate in these, and plenty of salt, too!


Um these look amazing. brookies for the win — thanks for linking to that pinterest board what an awesome cause and an easy way to contribute!

jennifer tan

Luv peppermint chocolate cookies just in time for the question is what kind of pan did you use ( the one in the photo)?


Sarah | Broma Bakery

Hi Jennifer! I used a regular cookie sheet. I just photographed them in a muffin tin 🙂

Shauna Wagner

HI, if I use your measurement for size of dough balls, how may cookies does this recipe make?

Sarah | Broma Bakery

Hi Shauna! This made 14-16 cookies for me, depending on how I scooped them. Enjoy!


did you use your whoopie pie pan for these? you show it in the photo.

Sarah | Broma Bakery

I baked them on a cookie sheet, but photographed them in a muffin tin!


The taste and flavor are good, not amazing but good. The baking time is off unless I used a smaller scoop. I baked for 13 mins and although not overdone they were fully cooked on the insides and didn’t have any gooeyness to them. I got 18 cookies out of the batch. Is that the correct amount? Let me know if they should have been bigger and only made 12. Also way too much powdered sugar, probably only need 1/2 cup to fully coat.

Sarah | Broma Bakery

Hi Jen, sorry to hear that. The reason is that they were probably over-baked. Of course ovens can greatly vary in their cooking time, so yours and mine must be very different! I got 14-16 cookies each time I made them, depending on how I scooped them. I did use a rounded 2 ounce scoop, which I will clarify this in the directions. At 18 cookies, that seems like your scoops were too small. I would most definitely recommend trying them again, as the flavor is seriously amazing when they’re baked just right!

Maya | Spice + Sprout

These look SO good! I love your photography, it is stunning <3


These were great cookies, but wanted to offer some helpful hints for others: I found these to be Way too salty, especially given that we’re using salted butter. I would suggest cutting the salt in half.

I also found that I only needed to use a 1/2 cup powdered sugar to coat, for those who might want to conserve ingredients.

Definitely tasty and worth making though, will probably become a holiday tradition for us 🙂

Joyce Rifkind

For the Peppermint Crinkle cookies, is it dark unsweetened chocolate or semi-sweet chocolate or bittersweet? They look amazing. and I can hardly wait to try them.

Sarah | Broma Bakery

I used unsweetened, but if you’re prefer a slightly sweeter cookie, bittersweet or semisweet will do!

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