Christmas Brownie Cookies: the Cutest Holiday Treat You’ll Bake All Season

Imagine everything you love about fudgy brownies—crackly tops, deep chocolate flavor, buttery richness—shaped into adorable, giftable cookies. That’s what we’re doing today. These Christmas brownie cookies are festive, foolproof, and dangerously snackable. Best part? We’ve got five irresistible spins so you can bake a whole plate that looks straight out of a bakery window.

We’re talking crispy edges, gooey middles, and easy decorations that make them look like you spent hours (you didn’t). Ready to make the cutest holiday treat happen?

1. Classic Crackle Brownie Cookies With Peppermint Snow

Start strong with the classic: shiny, crackly tops and soft, fudgy centers. A dusting of peppermint “snow” gives these cookies winter vibes without too much effort. They’re simple, gorgeous, and the first to disappear from the cookie tray.

Ingredients:

• 8 oz (225 g) semisweet chocolate, chopped
• 1/2 cup (113 g) unsalted butter
• 3/4 cup (150 g) granulated sugar
• 1/2 cup (100 g) light brown sugar, packed
• 2 large eggs, room temperature
• 1 tsp pure vanilla extract
• 1 cup (120 g) all-purpose flour
• 1/4 cup (25 g) unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 tsp espresso powder (optional, boosts chocolate)
• 2 tbsp crushed peppermint candy or candy canes
• Powdered sugar, for dusting

Instructions:

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment.
2. In a heatproof bowl over simmering water, melt chocolate and butter, stirring until smooth. Cool 5 minutes.
3. Whisk granulated and brown sugars into the chocolate mixture. Add eggs and vanilla; whisk briskly 45–60 seconds until glossy. This helps create the crackly tops.
4. In a separate bowl, whisk flour, cocoa, baking powder, salt, and espresso powder.
5. Fold dry ingredients into wet just until combined. The batter will be thick and shiny.
6. Scoop 1.5-tablespoon mounds onto the sheets, spacing 2 inches apart.
7. Bake 9–11 minutes, until edges are set and tops are crackly but centers still soft. Don’t overbake.
8. Cool 10 minutes on the sheet, then transfer to a rack. Dust with powdered sugar and sprinkle crushed peppermint while slightly warm.

Serve with hot cocoa or coffee. Swap peppermint for finely chopped pistachios if mint isn’t your thing. Pro tip: chilling the dough 15 minutes makes thicker, fudgier cookies. Trust me.

2. Melted Snowman Brownie Cookies Kids Can Decorate

These are the crowd-pleasers. You’ll start with a rich brownie cookie, then top with “melting” marshmallow snowmen. They’re whimsical, festive, and a total project for kids (or adults who decorate like kids—no judgment).

Ingredients:

• 8 oz (225 g) dark chocolate (60–70%), chopped
• 1/2 cup (113 g) unsalted butter
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup (90 g) all-purpose flour
• 1/4 cup (25 g) Dutch-process cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 12 large marshmallows
• 1 cup powdered sugar
• 2–3 tbsp milk (or heavy cream)
• Orange and black gel icing (or melted white/colored chocolate) for faces
• Festive sprinkles or mini M&M buttons (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Melt chocolate and butter together over a double boiler. Cool 5 minutes.
3. Whisk in sugars, then eggs and vanilla until glossy.
4. Sift in flour, cocoa, baking powder, and salt. Fold to combine.
5. Scoop 2-tablespoon mounds for slightly larger cookies. Bake 9–11 minutes, until tops are shiny and set at the edges.
6. While warm, press a marshmallow slightly off-center on each cookie so it “melts.” Return to oven 1 minute to soften, then remove.
7. Make glaze: whisk powdered sugar with milk to a pourable, thick icing. Spoon around the marshmallow so it looks like a melted puddle.
8. Use gel icing to dot eyes, a carrot nose, and a smile. Add buttons and sprinkles if you’re going full snowman chic.

Serve these at a cookie-decorating party and let everyone customize. Short on time? Use store-bought tubed icing. Variation: swap marshmallows for peppermint bark pieces for a simpler “snow drift” vibe.

3. Red Velvet Peppermint Brownie Cookies With White Chocolate Drizzle

If you want that “wow” factor on the platter, these are it. They’re tender, fudgy, and perfectly red for the holidays, with cool peppermint notes and a sweet white chocolate finish. They look fancy but come together in a snap.

Ingredients:

• 4 oz (115 g) semisweet chocolate, chopped
• 1/2 cup (113 g) unsalted butter
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1 cup (120 g) all-purpose flour
• 1/4 cup (25 g) natural cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 2–3 tsp red gel food coloring (to desired shade)
• 4 oz (115 g) white chocolate, melted
• 2 tbsp crushed peppermint candy

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Melt semisweet chocolate and butter together; cool 5 minutes.
3. Whisk in sugars, then eggs, vanilla, and peppermint extract until glossy. Stir in red food coloring until vibrant.
4. Whisk flour, cocoa, baking powder, and salt. Fold into the wet mixture.
5. Scoop 1.5-tablespoon portions onto the sheets. Bake 9–10 minutes, until set at edges with soft centers.
6. Cool completely, then drizzle with melted white chocolate and sprinkle with crushed peppermint.

For a bakery-style finish, chill the dough 20 minutes for thicker cookies. Want extra decadence? Fold in 1/2 cup white chocolate chips before baking. Seriously, they’re stunning.

4. Hot Cocoa Brownie Cookies With Toasted Marshmallow Tops

All the comfort of a mug of cocoa, but portable. These cookies are soft and chewy with chocolate chunks and a toasted marshmallow crown. Perfect for movie nights, tree-trimming, or bribing neighbors into lending you their snow shovel.

Ingredients:

• 6 oz (170 g) bittersweet chocolate, chopped
• 6 tbsp (85 g) unsalted butter
• 2/3 cup (135 g) granulated sugar
• 1/3 cup (67 g) light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup (120 g) all-purpose flour
• 1/4 cup (30 g) hot cocoa mix (not sugar-free)
• 2 tbsp unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup (85 g) chocolate chunks or chips
• 15 large marshmallows, halved

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Melt chocolate and butter; cool slightly. Whisk in both sugars, then eggs and vanilla until glossy.
3. Whisk flour, hot cocoa mix, cocoa powder, baking powder, and salt. Fold into wet mixture, then stir in chocolate chunks.
4. Scoop 2-tablespoon portions. Bake 8 minutes, then remove and gently press a marshmallow half (cut side down) on each cookie.
5. Return to oven 1–2 minutes until marshmallows puff. For a toasty finish, broil 20–30 seconds, watching constantly.
6. Cool 5–10 minutes before moving—marshmallows need to set.

Drizzle with melted chocolate or caramel for extra drama. Variation: sprinkle crushed graham crackers over the marshmallows for a s’mores-meets-Christmas moment. Hot tip: grease your spatula slightly so marshmallows don’t stick when transferring.

5. Brownie Cookie Sandwiches With Peppermint Buttercream

These sandwich cookies are the showpiece of any dessert table. Two fudgy cookies hugging a fluffy peppermint buttercream? Absolute perfection. They’re elegant, indulgent, and totally make-ahead friendly.

Ingredients:

For the cookies:

• 8 oz (225 g) semisweet chocolate, chopped
• 1/2 cup (113 g) unsalted butter
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup (120 g) all-purpose flour
• 1/4 cup (25 g) Dutch-process cocoa powder
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt

For the peppermint buttercream:

• 1/2 cup (113 g) unsalted butter, softened
• 1 3/4 cups (210 g) powdered sugar, sifted
• 1–2 tbsp heavy cream or milk
• 1/2 tsp peppermint extract
• 1/2 tsp vanilla extract
• Pinch of salt
• 2 tbsp finely crushed candy canes (plus extra for rolling edges)

Instructions:

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment.
2. Melt chocolate and butter together; cool 5 minutes. Whisk in sugars, then eggs and vanilla.
3. Sift flour, cocoa, baking powder, and salt. Fold into the chocolate mixture until just combined.
4. Chill dough 20 minutes for neater edges. Scoop 1-tablespoon portions and bake 8–9 minutes until set at edges. Cool completely.
5. Make buttercream: beat butter until creamy. Gradually add powdered sugar, then cream, peppermint, vanilla, and salt until fluffy. Fold in crushed candy canes.
6. Pipe or spread buttercream onto the flat side of half the cookies. Top with remaining cookies to form sandwiches and gently press. Roll edges in extra crushed candy canes if you’re feeling festive.

For clean layers, chill assembled sandwiches 15–20 minutes. Not a mint person? Swap peppermint for orange zest and a splash of orange extract for a chocolate-orange twist. These freeze beautifully—thaw 10–15 minutes before serving.

Tips For Perfect Brownie Cookies, Every Time

Use room temp eggs. They whip into the batter easier and help with that signature shiny top.

Don’t overbake. Pull them when the edges set and centers look slightly soft; they’ll finish on the sheet.

Whisk until glossy. That minute of vigorous whisking aerates the batter and creates the crackle.

Mind your chocolate. Higher quality chocolate = deeper flavor. A little espresso powder makes it pop.

Chill strategically. If your dough is too loose, a short chill keeps cookies thicker and fudgier.

Make-Ahead, Storage, And Gifting

Storage: Keep cookies in an airtight container at room temp for 3–4 days. Marshmallow-topped and buttercream-filled versions are best stored in a single layer.

Freeze: Bake and cool, then freeze on a tray before bagging (up to 2 months). Thaw at room temp. Buttercream sandwiches also freeze well.

Gifting: Pack with parchment between layers. Add a cute tag with flavor labels—people love knowing what’s minty and what’s not.

Serving Ideas

– Build a hot cocoa bar and pair with the Hot Cocoa Brownie Cookies.

– Arrange a red-and-white platter with the Red Velvet and Classic Peppermint.

– For kids: the Melted Snowmen with decorating bowls set out—instant party.

There you go: five festive, fudgy, ridiculously cute ways to bake Christmas brownie cookies. Mix and match for a cookie platter that looks curated and tastes like pure holiday joy. Now grab your whisk and make the cutest holiday treat happen—your oven’s waiting.