Peppermint Brownie Cookies & HER DAILY BREAD!

Peppermint Brownie Cookies by Wood and Spoon Blog. These are chewy crackly chocolate brownie cookies scented with mint and sprinkled with sea salt! The recipe comes from my new book, Her Daily Bread, and makes for a terrific holiday treat. Learn more about the recipe and how to make these crinkly brownie cookies on

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These peppermint brownie cookies are chewy, chocolate and peppermint scented cookies with crackly brownie tops and flakes of sea salt!


  • ½ cup unsalted butter, chopped
  • 1 cup semisweet chocolate chips
  • 3 large eggs
  • ½ cup sugar
  • ½ cup light brown sugar
  • 1 teaspoon vanilla
  • 1 teaspoon peppermint extract
  • 1 cup all-purpose flour
  • 3 tablespoons Dutch-processed cocoa powder
  • 1 teaspoon baking powder
  • Pinch of salt
  • Fleur de Sel, optional


  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
  2. Add a cup of water to the bottom of a small saucepan, and place a medium heat-safe glass bowl, one large enough to sit on top of the saucepan, on top. Add the butter and chocolate chips to the bowl and heat the pan over medium heat, stirring the butter and chocolate regularly to melt gently. Once melted, remove from heat and allow to cool slightly while you start on the eggs.
  3. In a large mixing bowl or bowl of a stand mixer, whip the eggs, sugar, and brown sugar on medium speed until pale and thickened slightly, about 2-3 minutes. Stir in the extracts and the carefully drizzle in about a ¼ cup of the warm chocolate mixture, mixing in right away to prevent the eggs from cooking. Add the remaining chocolate mixture and stir just until combined. Add the flour, cocoa powder, baking powder, and pinch of salt and use a rubber spatula to fold the dry ingredients into the batter. Once uniform throughout, use a medium cookie scoop or a spoon to scoop out 1-1/2 tablespoon sized rounds of batter on the prepared cookie sheets. The batter is very loose, so be sure to space out the cookies, at least 3 inches apart. Bake the pans one at a time in the preheated oven for 12 minutes or until the cookie tops are cracked and the crack lines no longer appear extremely wet. Remove from oven and sprinkle lightly with fleur de sel. Repeat this process with the remaining dough until it has all been used. Enjoy once cooled!