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Peppermint Brownie Crinkle Cookies

December 13, 2015 | 8 comments

I promise I’ll get to responding to all your lovely comments very soon -right after finals 😉

Normally, the weather at this time of the year would be freezing cold so I could feel really good snuggling with a blanket and a cuppa hot cocoa. Instead, it feels like spring and I no longer want hot chocolate. I really don’t know what to make of it.

Mint Brownie Crinkle Cookies-8

Mint Brownie Crinkle Cookies

Mint Brownie Crinkle Cookies-9

Mint Brownie Crinkle Cookies-3

But that’s partially because I haven’t gone outside for more than 5 minutes since school started.

Anyhow, instead of drinking hot cocoa, I made a bunch of cookies instead. They taste like a thin mint, a brownie, and a crinkle cookie made a baby, as theoretically and biologically impossible that sounds. Thus, it’s minty, chewy, covered in a crackly layer of powdered sugar and deliciously chocolaty.

Mint Brownie Crinkle Cookies-4

Mint Brownie Crinkle Cookies-6

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Right around now you might be wondering how the heck did a ‘brownie’ get involved in a cookie? Well, you see I made brownie batter at like 11 pm because I had a bad day but didn’t really feel like staying up (I had 3 tests the next day + a speech) so I stuck it in the refrigerator. When I finally baked them Friday night, the batter had thickened to the consistency of cookie dough and I was hit by a sudden inspiration of those famous chocolate chip cookies that rely on a 36 hour resting period. So I rolled them in powdered sugar and stuck them into the oven.

Mint Brownie Crinkle Cookies-2

Mint Brownie Crinkle Cookies-13

They came out perfect. This is the first productive mistake I’ve made all week.


Peppermint Brownie Crinkle Cookies


  • 1 cup dark chocolate
  • 1/2 cup butter
  • 2/3 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2/3 cup flour
  • 1/2 tsp baking soda
  • 1 tsp peppermint extract


  1. Melt the chocolate and butter together in a large bowl. Add in the rest of the ingredients and stir until combined. Cover with plastic wrap and refrigerate for at least 12 hours.
  2. Preheat the oven to 375 F. Using a spoon, scoop out 1-2 tsp of the dough into a bowl of powdered sugar. Roll until completely covered and place on a baking tray. Place each cookie ~3 inches apart.
  3. Bake for 10-12 minutes. They will still be soft when coming out of the oven + look slightly underdone.


read or add your own

  1. Maureen | Orgasmic Chef on

    December 14, 2015 at 9:16 pm says

    I love recipes like this. Serendipity at its best. Plus, they’re brownies with peppermint!

    • Anne on

      December 21, 2015 at 9:47 am says

      Yessss I know right?! Uggg chocolate + mint = best combo ever 😀
      Thanks Maureen!

  2. ZazaCook on

    December 15, 2015 at 12:49 pm says

    Beautiful and delicious!!

    • Anne on

      December 21, 2015 at 9:48 am says

      Thank you!

  3. Agness on

    December 20, 2015 at 5:22 am says

    Wow, they look absolutely beautiful. Perfect for Christmas, indeed. I would never expect the recipe to be so easy to follow! 🙂 Do these peppermint brownie crinkle cookies taste better with hot chocolate, coffee or maybe tea?

    • Anne on

      December 21, 2015 at 9:49 am says

      Hahahaa thanks Agness! I think these would go nicely with hot chocolate and coffee… Tea I dunno how chocolate goes with tea, but you know, it would probably go nicely. 😉

  4. Deb|EastofEdenCooking on

    December 20, 2015 at 9:53 am says

    Peppermint is so very holiday! Paired with chocolate makes for a wonderful sweet treat!

    • Anne on

      December 21, 2015 at 9:49 am says

      Yes it sure does! Thanks Deb 😀



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