Get ready to fall head over heels for these Christmas Brownie Cookies, the ultimate holiday treat that blends fudgy brownie texture with a soft, chewy cookie bite. This easy baking dessert recipe is a surefire crowd-pleaser for chocolate lovers at every festive gathering.
Why You’ll Love This Recipe
- Fudgy brownie core with a crackly top—two textures in one cookie
- Uses pantry staples, so no last-minute store runs
- Ready in under an hour (including a quick chill)
- Perfect for festive gift boxes or cookie swaps
- Customizable with nuts, sprinkles, or peppermint bits
- Freezer-friendly dough and finished treats—bake later or snack later
- Ideal for holiday parties, family gatherings, or a cozy night in
- No special tools required—just a bowl, a spoon, and a baking sheet
Ingredients
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly (I love Land O’Lakes)
- 1½ cups granulated sugar
- ¾ cup packed brown sugar (or swap for coconut sugar in a pinch)
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon peppermint extract (optional but festive)
- ½ cup unsweetened cocoa powder, sifted
- 1½ cups all-purpose flour (or a 1:1 gluten-free blend)
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup chocolate chips (semi-sweet, dark, or holiday M&Ms)
- ½ cup red & green sprinkles (optional garnish)
Directions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment or a silicone mat—less sticking, less fuss.
- In a large bowl, whisk together the melted butter and both sugars until smooth and glossy. You’ll see the mixture lighten a bit—that’s when you know it’s ready.
- Crack in the eggs, add vanilla (and peppermint if you’re feeling merry), then whisk again until fully combined. The aroma will make your kitchen smell like a chocolate wonderland.
- In a separate bowl, stir together the cocoa, flour, baking powder, and salt. Sifting helps avoid lumps, but a quick whisk works too.
- Pour the dry ingredients into the wet, stirring with a spatula until just combined. Don’t overmix—those little lumps mean fudgy centers ahead.
- Gently fold in the chocolate chips and sprinkles, if using. Tip: leave a few chips on top for a photogenic finish.
- Scoop heaping tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart. You know what? Chilling the dough on the tray for 15–20 minutes helps control spread.
- Bake one sheet at a time for 10–12 minutes, or until the edges are set but the centers still look soft. That slight jiggle is exactly what you want.
- Let cookies rest on the pan for 5 minutes—the carryover heat sets the middle without drying it out. Then transfer to a wire rack to cool completely.
Servings & Timing
- Yield: Makes 24 cookies
- Prep Time: 20 minutes
- Chill Time: 30 minutes (optional, but highly recommended)
- Bake Time: 12 minutes
- Total Time: About 1 hour
Variations
- Candy Cane Swirl: Gently press crushed candy canes into the tops before baking.
- Nutty Brownie Twist: Fold in ½ cup chopped pecans or walnuts.
- White Chocolate Dream: Swap in white chocolate chips instead of semi-sweet.
- Gluten-Free: Use a certified 1:1 gluten-free flour blend.
- Vegan Version: Replace eggs with flax eggs and butter with coconut oil.
- Spice It Up: Add a pinch of cayenne for a subtle chocolate-pepper kick.
Storage & Reheating
Store cookies in an airtight container at room temperature for up to 3 days. For longer stashes, freeze baked cookies (or dough balls) in freezer-safe bags for up to 3 months. To enjoy frozen cookies, let them come to room temperature or warm in the microwave for 8–10 seconds for that fresh-out-of-the-oven feel.
FAQs
Q: Can I use salted butter?
A: Yes—just skip adding extra salt in the dry mix to keep balance.
Q: My dough is too sticky—what now?
A: Pop it back in the fridge for another 10–15 minutes and it’ll firm right up.
Q: Can I freeze the dough to bake later?
A: Absolutely—flash-freeze scooped dough on a tray, then store in a bag; bake straight from frozen, just add an extra minute or two.
Q: Why are my cookies spreading too much?
A: Make sure your butter wasn’t too hot or you didn’t overmeasure sugar; chilling helps control spread.
Q: How do I get that crackly top?
A: A quick roll in granulated sugar before baking enhances the glossy, crackly finish.
Q: Can I omit sprinkles?
A: Sure thing—these cookies shine on their fudgy merit alone.
Q: How do I make them extra fudgy?
A: Underbake by a minute or two; the residual heat cooks the outside but keeps the center gooey.
Conclusion
These Christmas Brownie Cookies hit all the right notes—rich chocolate flavor, chewy crunch at the edge, and that little holiday sparkle. Give them a whirl and let me know in the comments how they turned out, or tag me on social media with your own festive twists. Happy baking and merry cookie munching!
Christmas Brownie Cookies
Ingredients
- 1 cup unsalted butter melted and cooled
- 1.5 cups granulated sugar
- 0.75 cup brown sugar packed
- 2 large eggs room temperature
- 2 teaspoons vanilla extract pure
- 0.5 teaspoon peppermint extract optional
- 0.5 cup unsweetened cocoa powder sifted
- 1.5 cups all-purpose flour or gluten-free blend
- 1 teaspoon baking powder
- 0.5 teaspoon sea salt
- 1 cup chocolate chips semi-sweet or M&Ms
- 0.5 cup red & green sprinkles optional
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk melted butter with granulated and brown sugar until smooth and slightly lightened.
- Beat in eggs, vanilla extract, and peppermint extract (if using) until the mixture is glossy.
- In another bowl, whisk cocoa powder, flour, baking powder, and salt; then pour into wet ingredients and stir until just combined.
- Gently fold in chocolate chips and optional sprinkles, taking care not to overmix the dough.
- Scoop dough onto a tray and chill in the fridge for 15–20 minutes to prevent excessive spreading.
- Bake chilled dough for 10–12 minutes—edges should be set while centers remain soft.
- Let cookies rest on the pan for 5 minutes before transferring to a wire rack to cool completely.
