There’s something about chocolate and peppermint that just tastes like Christmas. These Peppermint Brownie Blossoms are the perfect festive treat — rich, fudgy brownie cookies with a soft center and a melt-in-your-mouth peppermint chocolate on top. They’re simple to make, full of holiday flavor, and just as beautiful as they are delicious.

If you love classic blossom cookies or crave that deep, fudgy chocolate texture of a brownie, this recipe combines the best of both worlds. The cookies bake up with shiny, crinkly tops, soft chewy centers, and just the right amount of peppermint to make every bite taste like the holidays.

I love baking these on cozy December nights when the tree is lit, Christmas music is playing, and the kitchen smells like chocolate and peppermint. They make a great addition to any cookie tray, holiday party, or cozy night in with hot cocoa and a Christmas movie.

And the best part? They look impressive but come together with simple ingredients you probably already have in your pantry. These will definitely be on repeat in our house all season long! ENJOY!!

Peppermint Brownie Blossoms

Yields: about 16 cookies
Prep time: 15 minutes
Bake time: 10–12 minutes

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Ingredients:

• 1 cup (170g) semi-sweet chocolate chips
• 2 tbsp (28g) unsalted butter
• ⅔ cup (133g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¼ cup (30g) all-purpose flour
• 2 tbsp (15g) unsweetened cocoa powder
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup (85g) additional chocolate chips or chunks (for mixing in)
• 12-16 chocolate or peppermint candies (Dove or Ghirardelli work great!)

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Instructions

1. Preheat oven: to 350°F (175°C). Line a baking sheet with parchment paper.
2. Melt chocolate + butter:
   In a microwave-safe bowl, melt the 1 cup chocolate chips with butter in 20–30 second bursts, stirring between each until smooth. Let it cool slightly.
3. Whisk wet ingredients:
   In a separate bowl, whisk together the sugar, eggs, and vanilla until thick, pale, and glossy — about 1 minute by hand or 30 seconds with a hand mixer.
4. Combine:
   Pour the melted chocolate mixture into the egg mixture and stir until smooth and shiny.
5. Add dry ingredients:
   Sift in flour, cocoa powder, baking powder, and salt. Stir until just combined (the batter will be thick and glossy, like brownie batter). Fold in extra chocolate chips.
6. Scoop:
   Use a cookie scoop or tablespoon to drop 2-tablespoon portions onto your baking sheet, spaced about 2 inches apart.
7. Bake:
   Bake for 10–12 minutes, until the tops are shiny and cracked but the centers still look soft.
   (They’ll firm up as they cool — don’t overbake!)
8. Unwrap your peppermint chocolates and press one into the center of each cookie while they are still warm.
9. Cool:
   Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.