Flavorful Brownie Mix Crinkle Cookies with Peppermint Chips Easy Holiday Recipe

“Are you sure these are cookies?” my aunt asked, peering skeptically at the tray I’d just pulled from the oven. Honestly, I almost doubted myself too. I’d tossed together a batch of Flavorful Brownie Mix Crinkle Cookies with Peppermint Chips on a hectic afternoon when holiday baking felt like a mountain I wasn’t ready to climb. The kitchen was buzzing with chaos, flour dust floating in the air, and my mind was half on the next task when I grabbed a box of brownie mix instead of my usual flour and cocoa powder. The result? A surprisingly fudgy, chewy cookie with those classic crinkles dusted in powdered sugar and bursts of cool peppermint chips—something between a brownie and a cookie, but better than both in that moment.

This recipe became my go-to when I needed a quick sweet fix that still felt festive and homemade. The peppermint chips add a refreshing twist, making these cookies perfect for that cozy winter vibe. And let me tell you, the first time I shared them, the requests for the recipe poured in like snowflakes in December. It’s funny how a happy accident in the kitchen can turn into a holiday tradition you didn’t see coming. These cookies aren’t just dessert; they’re a little pause to enjoy something sweet and simple amid the craziness—kind of like a warm blanket you can eat.

That’s why these Flavorful Brownie Mix Crinkle Cookies with Peppermint Chips have stuck around in my baking rotation. They’re fast, forgiving, and just festive enough to make you smile without the fuss. And the best part? You don’t have to be a baking expert to pull them off. Let’s say it’s a little secret weapon for anyone who loves holiday treats but hates the stress.

Why You’ll Love This Recipe

• Quick & Easy: These cookies come together in about 30 minutes, including baking time—perfect when you’re juggling a million things but still want homemade holiday treats.
• Simple Ingredients: Using a boxed brownie mix means you avoid hunting down dozens of specialty ingredients. Plus, peppermint chips are easy to find around the holidays (and if you can’t find them, mini chocolate chips work too!).
• Perfect for Holiday Gatherings: Whether it’s a last-minute cookie exchange or a casual family get-together, these crinkle cookies bring festive cheer without demanding hours in the kitchen.
• Crowd-Pleaser: Kids and adults alike love the fudgy texture combined with the cool peppermint flavor. Honestly, they disappear faster than you expect.
• Unique Yet Familiar: This recipe takes the beloved brownie mix and transforms it into a cookie with that classic crinkle look—adding peppermint chips elevates it just enough to feel special.

What sets this apart from other crinkle cookies is its fudgy bite and peppermint surprise. I’ve tweaked it over several holiday seasons to get the balance just right—powdered sugar dusting that doesn’t melt away, a chewy interior, and the perfect peppermint-to-chocolate ratio. You know that satisfying snap when you bite into a fresh cookie? That’s the vibe here. These cookies have become a little slice of holiday nostalgia for me, and I bet they’ll earn a spot in your recipe box too.

What Ingredients You Will Need

This recipe keeps things straightforward, relying mostly on pantry staples and a trusty brownie mix for that fudgy base. The peppermint chips add the festive pop, but you could easily swap them out if needed.

• Brownie mix (one standard box, about 18.3 oz / 520 g) – The heart of the recipe. I recommend a brand like Betty Crocker or Ghirardelli for reliable fudgy texture.
• Eggs (2 large, room temperature) – Helps bind everything together.
• Vegetable oil (1/2 cup / 120 ml) – Adds moisture and richness. Can substitute with melted coconut oil for a subtle twist.
• Water (1/4 cup / 60 ml) – Keeps the batter smooth and easy to scoop.
• Peppermint chips (1 cup / 170 g) – The festive flavor highlight. Look for brands like Hershey’s or Nestlé. If unavailable, mini white chocolate chips with crushed peppermint candy make a fun alternative.
• Powdered sugar (1/2 cup / 60 g) – For rolling the dough balls to get that signature crinkle look.

Optional:

• Vanilla extract (1 tsp / 5 ml) – Adds a richer flavor depth if you want to jazz it up a bit.
• Salt (a pinch) – Balances sweetness nicely, especially if your brownie mix is very sweet.

These ingredients are not only easy to find but also allow some flexibility if you want to tweak the flavor or dietary needs. For example, using almond flour-based brownie mix can make this gluten-free, and swapping out the oil for applesauce cuts down on fat without losing moisture.

Equipment Needed

• Mixing bowl: A large bowl for combining all your ingredients.
• Measuring cups and spoons: Accuracy helps, especially with the oil and water.
• Electric mixer or whisk: Makes mixing easier, but you can stir by hand if you don’t have one.
• Baking sheet: A rimmed cookie sheet works best to prevent spills.
• Parchment paper or silicone baking mat: Prevents sticking and makes cleanup a breeze.
• Cooling rack: Helps cookies cool evenly without getting soggy.
• Spoon or cookie scoop: For uniform dough balls. A medium-sized cookie scoop (about 1.5 tablespoons / 22 ml) helps keep cookies consistent.

If you don’t have a cookie scoop, a couple of spoons or even your hands work just fine—just remember to dust them with a bit of powdered sugar or oil to avoid sticky dough. I’ve also found that using parchment paper is a game-changer; it keeps the bottoms from getting too brown and prevents the peppermint chips from melting into the pan. A silicone mat lasts longer and is eco-friendly if you bake often.

Preparation Method

1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper or a silicone mat. This saves you from scrubbing later and helps the cookies bake evenly.
2. Mix the brownie batter: In your large bowl, combine the brownie mix, eggs, vegetable oil, water, and vanilla extract if using. Use an electric mixer on medium speed or a sturdy whisk to blend until smooth and shiny, about 2-3 minutes. The batter should be thick but pliable—not runny.
3. Fold in the peppermint chips: Gently stir in 1 cup of peppermint chips until evenly distributed. Be careful not to overmix here—you want those chips to stay whole and distinct.
4. Prep for rolling: Place the powdered sugar in a shallow bowl. Using a cookie scoop or spoon, scoop about 1.5 tablespoons (22 ml) of batter at a time. Roll each portion into a ball with your hands (dust your hands with powdered sugar if the dough is sticky) and then roll the ball generously in the powdered sugar until well coated.
5. Arrange the dough balls: Place them about 2 inches (5 cm) apart on the baking sheet to allow for spreading. The powdered sugar will crackle during baking, creating that signature crinkle effect.
6. Bake: Put the baking sheet in the preheated oven and bake for 10-12 minutes. The edges should be set and slightly firm, but the centers still soft. Don’t overbake—these cookies continue to firm up as they cool.
7. Cool: Remove the cookies from the oven and let them sit on the baking sheet for 5 minutes before transferring to a cooling rack. This helps them finish cooking gently and prevents breakage.

Pro tip: If your batter feels too sticky to roll, chilling it for 15 minutes helps firm it up without affecting bake time. Also, keep an eye on the first batch to adjust baking time depending on your oven’s quirks—some ovens run hotter or cooler.

Cooking Tips & Techniques

One thing I learned early on is that brownie mix-based cookies behave differently than traditional cookie dough. They’re wetter and denser, so rolling them in powdered sugar is key to getting that classic crinkle look. Skipping the powdered sugar step might leave you with a flat, shiny cookie rather than the charming cracked top.

Also, don’t skip the resting period if your dough feels too sticky to handle. I’ve ruined a batch by rushing this step and ended up with a gooey mess. Fifteen minutes in the fridge makes the dough much easier to work with.

When folding in peppermint chips, be gentle. Overmixing can crush the chips and make the dough too soft, which affects the texture. I usually fold in the chips last and use a spatula to keep them intact.

For consistency, I recommend using a cookie scoop. It helps keep the cookies uniform in size and baking time. If you’re multitasking in the kitchen, prep your dough balls ahead and chill them on the baking sheet in the fridge; then bake in batches. It keeps things organized and reduces oven door opening.

Lastly, watch your baking time closely. These cookies can quickly go from soft and fudgy to dry if left too long. I check at 10 minutes and give a little jiggle test—the edges should be firm but the centers still look soft. They’ll finish setting as they cool.

Variations & Adaptations

• Gluten-Free Version: Choose a gluten-free brownie mix and confirm your peppermint chips are gluten-free too. The texture remains wonderfully fudgy.
• Chocolate Peppermint Twist: Swap half of the peppermint chips for mini semi-sweet chocolate chips for a double-chocolate holiday treat.
• Spiced Holiday Cookies: Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the batter for a warm, cozy flavor profile that pairs nicely with the peppermint.
• Dairy-Free Option: Use a dairy-free brownie mix and swap vegetable oil with melted coconut oil. Choose dairy-free peppermint chips or crushed hard peppermint candies.
• Personal Trial: I once tried replacing the powdered sugar coating with granulated sugar mixed with a tiny bit of cocoa powder to get a more textured crunch and subtle chocolate bitterness, and it was surprisingly good! Not as classic crinkle, but a fun twist.

This recipe is forgiving and lends itself to easy customizations. If peppermint isn’t your thing, try dried cranberries or chopped nuts for a different holiday vibe. Just remember that the powdered sugar coating is what gives the cookies their trademark crinkle appearance.

Serving & Storage Suggestions

These Flavorful Brownie Mix Crinkle Cookies with Peppermint Chips are best served at room temperature, just after cooling when the centers are still soft and fudgy. They pair wonderfully with a cup of hot cocoa, peppermint tea, or even a simple glass of cold milk.

For holiday gatherings, arrange them on a festive platter with a few candy canes or sprigs of evergreen for that extra seasonal charm. They also travel well if you’re bringing treats to a party or cookie exchange.

To store, keep cookies in an airtight container at room temperature for up to 5 days. Layer parchment paper between the cookies to prevent sticking. They can also be frozen for up to 2 months—just thaw at room temperature before serving.

Reheating in a microwave for 10-15 seconds softens them nicely if they’ve firmed up. Over time, the peppermint flavor melds even more deeply with the chocolate, making leftovers a treat in their own right.

Nutritional Information & Benefits

Each cookie (based on 24 cookies per batch) contains approximately:

Calories	Fat	Carbohydrates	Protein	Sugar
110 kcal	5 g	16 g	1 g	12 g

While these cookies are definitely a treat, they contain peppermint chips which can aid digestion and provide that refreshing coolness without artificial flavoring (depending on your brand). Using a quality brownie mix can reduce additives compared to making from scratch with multiple processed ingredients.

For those watching gluten intake, swapping the brownie mix for gluten-free versions makes this recipe accessible. The moderate fat and sugar content remind us to enjoy these cookies as an occasional indulgence, perfect for holiday celebrations without guilt.

Conclusion

Why fuss over complicated holiday baking when a simple box of brownie mix and a handful of peppermint chips can create these delightful crinkle cookies? They’ve become a staple in my kitchen because they’re quick, festive, and just plain delicious—bringing a little joy without the overwhelm.

Feel free to tweak the peppermint level or add your own spin with spices or nuts. Baking is about making it yours, after all. I hope these cookies bring you as much comfort and smiles as they have for me, especially amid holiday hustle.

If you try them out, I’d love to hear your thoughts or any fun twists you’ve made. Sharing recipes is part of the holiday spirit, isn’t it? Here’s to sweet moments and cozy kitchens.

Frequently Asked Questions

Can I use a different flavor of brownie mix?

Absolutely! Chocolate fudge works best, but you can experiment with mint chocolate or dark chocolate mixes for different depths of flavor.

What if I don’t have peppermint chips?

Mini chocolate chips or crushed peppermint candy make great substitutes. Just keep in mind crushed candy can add crunch and a bit more moisture.

How do I store these cookies to keep them fresh?

Store in an airtight container at room temperature for up to 5 days or freeze for longer storage. Use parchment paper layers to prevent sticking.

Can I make the dough ahead of time?

Yes! You can prepare the dough, roll it into balls, dust with powdered sugar, and refrigerate for up to 24 hours before baking. Just add a minute or two to the bake time if chilled.

Are these cookies suitable for kids?

Definitely. The fudgy texture and peppermint chips are usually a hit with kids, and the recipe is straightforward enough to involve them in the baking process.

For more festive baking ideas that pair well with these cookies, you might enjoy the mini lemon blueberry cheesecakes—a fresh contrast to chocolatey sweets. Or browse through our full recipe collection for more seasonal inspiration.

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