12 Delicious Kisses Peppermint Brownie Drops Recipes

Are you ready to sweeten up your baking game with a festive twist? Our collection of 12 Delicious Kisses Peppermint Brownie Drops Recipes is here to bring a burst of holiday cheer to your kitchen. Perfect for home cooks looking for that irresistible combination of rich chocolate and cool peppermint, these recipes promise to be the highlight of your seasonal baking. Let’s dive in and discover your next favorite treat!

Classic Peppermint Brownie Drops

Fancy a bite of heaven? These Classic Peppermint Brownie Drops are your ticket to bliss. Rich, fudgy, and with a cool minty kick, they’re the perfect pick-me-up.

Ingredients

• 1 cup unsalted butter (I swear by Kerrygold for that extra richness)
• 2 cups granulated sugar (because life’s too short for less sweet)
• 4 large eggs (room temp eggs blend smoother, trust me)
• 1 tsp pure vanilla extract (the real deal, none of that imitation stuff)
• 1 cup all-purpose flour (sifted, unless you enjoy lumpy brownies)
• 3/4 cup cocoa powder (Dutch-processed for that deep chocolate flavor)
• 1/2 tsp salt (just a pinch to balance the sweet)
• 1/2 tsp peppermint extract (adjust if you’re not a mint fanatic like me)
• 1 cup crushed peppermint candies (for that festive crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Melt the butter in a microwave-safe bowl in 30-second bursts until fully liquid.
3. Whisk the sugar into the melted butter until the mixture is smooth and glossy.
4. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts.
5. Sift together the flour, cocoa powder, and salt, then gently fold into the wet ingredients.
6. Drop tablespoon-sized dollops of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Sprinkle the tops with crushed peppermint candies before baking.
8. Bake for 10-12 minutes, until the edges are set but the centers are still soft.
9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Now, these brownie drops are all about that gooey center and crisp edges. The peppermint adds a refreshing zing that cuts through the richness. Serve them stacked high on a vintage plate for that Instagram-worthy shot.

Double Chocolate Peppermint Brownie Drops

Viral on every feed, these Double Chocolate Peppermint Brownie Drops are your next baking obsession. Melt-in-your-mouth centers with a crackly top, they’re a holiday classic with a twist.

Ingredients

• 1 cup unsalted butter (I swear by European-style for richer flavor)
• 2 cups granulated sugar (because life’s too short for less sweet)
• 4 large eggs (room temp eggs blend smoother, trust me)
• 1 tsp pure vanilla extract (the good stuff makes a difference)
• 1 cup all-purpose flour (scoop and level for perfect measure)
• 3/4 cup cocoa powder (Dutch-processed for deep chocolatey goodness)
• 1/2 tsp salt (just a pinch to balance the sweet)
• 1 cup dark chocolate chips (because double chocolate is non-negotiable)
• 1/2 tsp peppermint extract (adjust to taste, but don’t skip the holiday vibe)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Melt butter in a microwave-safe bowl, stirring every 30 seconds until fully liquid.
3. Whisk sugar into the melted butter until the mixture is smooth and glossy.
4. Beat in eggs one at a time, then stir in vanilla and peppermint extracts.
5. Sift together flour, cocoa powder, and salt, then gently fold into the wet ingredients.
6. Fold in dark chocolate chips, saving a handful to press on top before baking.
7. Drop tablespoon-sized balls of dough onto prepared sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes until the edges are set but centers are still soft.
9. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Fudgy, minty, and utterly addictive, these brownie drops are best served slightly warm with a glass of cold milk. For an extra festive touch, drizzle with melted white chocolate and sprinkle crushed candy canes on top.

White Chocolate Peppermint Brownie Drops

Absolutely no one can resist these bite-sized bursts of festive flavor. Get ready to mix, bake, and dazzle with these easy-to-make treats.

Ingredients

• 1 cup unsalted butter (I always go for the good stuff—European style for extra richness)
• 2 cups granulated sugar (because life’s too short for less sweet)
• 4 large eggs (room temp eggs blend smoother, trust me)
• 1 tsp pure vanilla extract (the real deal, no imitations)
• 1 cup all-purpose flour (scooped and leveled for perfection)
• 1/2 cup cocoa powder (Dutch-processed for that deep chocolate vibe)
• 1/2 tsp salt (just a pinch to balance the sweet)
• 1 cup white chocolate chips (melt-in-your-mouth quality)
• 1/2 tsp peppermint extract (a little goes a long way)
• Crushed candy canes (for that festive crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Melt the butter in a microwave-safe bowl for 30 seconds, then stir until fully melted.
3. Whisk the sugar into the melted butter until the mixture is smooth and glossy.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in the vanilla extract for that aromatic depth.
6. Sift together the flour, cocoa powder, and salt, then gently fold into the wet ingredients until just combined.
7. Fold in the white chocolate chips and peppermint extract, distributing evenly throughout the batter.
8. Drop tablespoon-sized dollops of batter onto the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 10-12 minutes, until the edges are set but the centers are still soft.
10. Immediately sprinkle with crushed candy canes for a festive touch while the brownie drops are still warm.

Now these brownie drops are a textural dream—crispy edges, fudgy centers, and a refreshing peppermint zing. Serve them stacked high on a vintage plate for that Instagram-worthy holiday spread.

Vegan Peppermint Brownie Drops

Dive into these bite-sized delights that pack a punch of rich chocolate and a refreshing peppermint twist—perfect for when you need a quick sweet fix.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup cocoa powder (Dutch-processed gives a deeper flavor)
• 1/2 tsp baking powder (aluminum-free to avoid any metallic taste)
• 1/4 tsp salt (I like Himalayan pink for its subtle minerality)
• 1/2 cup coconut oil, melted (extra virgin for that hint of coconut aroma)
• 3/4 cup maple syrup (grade A for its smooth sweetness)
• 1 tsp peppermint extract (go for pure, not imitation, for the best flavor)
• 1/2 cup vegan chocolate chips (I prefer Enjoy Life for their meltiness)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt until no lumps remain.
3. Add the melted coconut oil and maple syrup to the dry ingredients, stirring until just combined—don’t overmix!
4. Fold in the peppermint extract and chocolate chips, ensuring they’re evenly distributed throughout the batter.
5. Drop tablespoon-sized portions of the batter onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the edges are set but the centers are still soft. They’ll firm up as they cool.
7. Let the brownie drops cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty and indulgent, these brownie drops offer a fudgy center with a crisp edge, and the peppermint adds a cool contrast. Serve them stacked high on a vintage plate for a Instagram-worthy dessert spread.

Gluten-Free Peppermint Brownie Drops

Kick off your baking spree with these irresistible Gluten-Free Peppermint Brownie Drops—perfect for when you crave something sweet, minty, and utterly decadent without the gluten.

Ingredients

• 1 cup almond flour (trust me, it’s the best for that tender crumb)
• 1/2 cup cocoa powder (go for the dark, rich kind)
• 1/2 cup coconut sugar (for that subtle caramel note)
• 1/4 tsp sea salt (just a pinch to balance the sweetness)
• 1/2 tsp peppermint extract (the star of the show)
• 2 large eggs (room temp, please—they blend better)
• 1/4 cup melted coconut oil (extra virgin is my go-to for flavor)
• 1/2 cup dark chocolate chips (because more chocolate is always better)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together almond flour, cocoa powder, coconut sugar, and sea salt until no lumps remain.
3. Add peppermint extract, eggs, and melted coconut oil to the dry ingredients. Mix until just combined—overmixing is the enemy of fluffy brownies.
4. Fold in dark chocolate chips gently, saving a handful to press on top before baking.
5. Scoop tablespoon-sized drops onto the prepared baking sheet, spacing them 2 inches apart. Press a few chocolate chips on top of each for that bakery-style look.
6. Bake for 10-12 minutes, until the edges are set but the centers are still soft. They’ll firm up as they cool.
7. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serve these beauties slightly warm for a gooey center, or chill them for a firmer bite. Either way, the peppermint-chocolate combo is a match made in heaven.

Peppermint Brownie Drops with Cream Cheese Frosting

Melt into the ultimate holiday treat with these Peppermint Brownie Drops—soft, fudgy, and topped with a tangy cream cheese frosting that’s impossible to resist.

Ingredients

• 1 cup unsalted butter (I always use European-style for richer flavor)
• 2 cups granulated sugar (for that perfect sweetness)
• 4 large eggs (room temp eggs blend smoother)
• 1 tsp pure vanilla extract (the real deal makes a difference)
• 1 cup all-purpose flour (sifted to avoid lumps)
• 1/2 cup cocoa powder (Dutch-processed for deep color)
• 1/2 tsp salt (balances the sweetness)
• 1/2 tsp peppermint extract (adjust to taste for that minty kick)
• 8 oz cream cheese, softened (full-fat for the creamiest frosting)
• 2 cups powdered sugar (sifted to avoid graininess)
• 1/2 tsp vanilla extract (yes, more vanilla!)
• Crushed peppermint candies (for that festive crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Melt the butter in a microwave-safe bowl in 30-second bursts until fully liquid.
3. Whisk the sugar into the melted butter until well combined.
4. Add the eggs one at a time, whisking after each addition until the mixture is smooth.
5. Stir in the vanilla and peppermint extracts.
6. Sift together the flour, cocoa powder, and salt, then fold into the wet ingredients until just combined.
7. Drop tablespoon-sized dollops of batter onto the prepared sheets, spacing them 2 inches apart.
8. Bake for 10-12 minutes until the edges are set but the centers are still soft.
9. Let the brownies cool on the sheets for 5 minutes, then transfer to a wire rack.
10. While cooling, beat the cream cheese until fluffy, then gradually add powdered sugar and vanilla until smooth.
11. Once brownies are completely cool, frost each with a generous swirl of cream cheese frosting.
12. Sprinkle with crushed peppermint candies for a festive finish.

Velvety brownie meets cool peppermint in every bite, with the cream cheese frosting adding a luxurious contrast. Serve these drops on a vintage platter for a holiday party, or pack them in cute boxes as edible gifts.

Peppermint Brownie Drops with Chocolate Ganache

Viral on every dessert table, these Peppermint Brownie Drops with Chocolate Ganache are your next obsession. Melt-in-your-mouth brownie bites meet a silky ganache, topped with a crunch of peppermint—perfect for holiday gifting or treating yourself.

Ingredients

• 1 cup unsalted butter (I always go for European-style for richer flavor)
• 2 cups granulated sugar (because life’s too short for less sweet)
• 4 large eggs (room temp eggs blend smoother, trust me)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 1 cup all-purpose flour (sifted, unless you enjoy flour lumps)
• 3/4 cup cocoa powder (Dutch-processed for that deep chocolate vibe)
• 1/2 tsp salt (just a pinch to balance the sweet)
• 1/2 tsp peppermint extract (adjust if you’re not a mint fanatic)
• 1 cup heavy cream (for the ganache, go full-fat or go home)
• 1 1/2 cups semi-sweet chocolate chips (the ganache star, quality matters)
• Crushed peppermint candies (for that festive crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Melt butter in a microwave-safe bowl, about 1 minute, then stir in sugar until combined.
3. Beat in eggs one at a time, then mix in vanilla and peppermint extracts.
4. Whisk together flour, cocoa powder, and salt in a separate bowl, then gently fold into the wet ingredients.
5. Drop tablespoon-sized balls of dough onto the baking sheet, spacing them 2 inches apart.
6. Bake for 10-12 minutes until the edges are set but centers are soft—they’ll firm up as they cool.
7. For the ganache, heat heavy cream until just simmering, then pour over chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
8. Once brownie drops are cool, spoon ganache over each and sprinkle with crushed peppermint.
9. Let the ganache set at room temp for about 30 minutes before serving.

Kick back and enjoy the contrast of fudgy brownie, creamy ganache, and crisp peppermint. These bites are a dream with coffee or as a cheeky midnight snack.

Peppermint Brownie Drops with Candy Cane Pieces

Yum! These Peppermint Brownie Drops are your holiday baking game-changer—easy, festive, and irresistibly chocolatey with a crunchy candy cane twist.

Ingredients

– 1 cup unsalted butter (I swear by European-style for richer flavor)
– 2 cups granulated sugar (because life’s too short for less sweet)
– 4 large eggs (room temp blends smoother, trust me)
– 1 tsp pure vanilla extract (the good stuff makes a difference)
– 1 cup all-purpose flour (sifted to avoid lumps)
– 3/4 cup cocoa powder (Dutch-processed for that deep chocolate vibe)
– 1/2 tsp salt (balances the sweetness perfectly)
– 1 cup crushed candy cane pieces (reserve some for topping—it’s all about that crunch)

Instructions

1. Preheat your oven to 350°F—no guessing, just bake.
2. Melt butter in a microwave-safe bowl, 30-second bursts, stirring in between. Tip: Overheating butter changes the texture, so watch it!
3. Whisk sugar into the melted butter until it’s fully dissolved. This step is key for that glossy finish.
4. Beat in eggs one at a time, then vanilla. Room temp eggs incorporate better, preventing a grainy batter.
5. Sift together flour, cocoa powder, and salt directly into the wet mix. No lumps allowed here.
6. Fold in most of the candy cane pieces, saving a handful for that Instagram-worthy sprinkle on top.
7. Drop tablespoon-sized dough onto a parchment-lined baking sheet. Tip: Space them 2 inches apart—they spread like gossip.
8. Bake for 10-12 minutes until the edges set but centers are still soft. Tip: They firm up as they cool, so don’t overbake!
9. Immediately press reserved candy cane pieces onto the hot drops for that festive crunch.

Warm, fudgy centers meet cool peppermint crunch in every bite. Serve these beauties on a vintage platter for a holiday party, or pack them in cute boxes as edible gifts—they’re as pretty as they are delicious.

Peppermint Brownie Drops with Marshmallow Swirl

Kick off your baking session with these irresistible Peppermint Brownie Drops with Marshmallow Swirl. They’re the perfect mix of fudgy, minty, and fluffy—guaranteed to steal the spotlight at any gathering.

Ingredients

• 1 cup unsalted butter (I swear by European-style for richer flavor)
• 2 cups granulated sugar (because life’s too short for less sweet)
• 4 large eggs (room temp eggs blend smoother, trust me)
• 1 tsp pure peppermint extract (the real deal makes all the difference)
• 1 cup all-purpose flour (sifted, unless you enjoy flour lumps)
• 1/2 cup cocoa powder (Dutch-processed for that deep chocolate vibe)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 cup mini marshmallows (for that gooey swirl action)

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Melt the butter in a microwave-safe bowl for 45 seconds. Stir in sugar until fully combined.
3. Beat in eggs one at a time, then mix in peppermint extract. Tip: Don’t overmix to keep them tender.
4. Whisk together flour, cocoa powder, and salt in a separate bowl. Gradually fold into the wet ingredients.
5. Drop tablespoon-sized dough onto the prepared sheet. Top each with 3 mini marshmallows.
6. Bake for 10-12 minutes until edges set but centers are soft. Tip: They firm up as they cool.
7. Let cool on the sheet for 5 minutes, then transfer to a wire rack. Tip: A spatula helps prevent breakage.

Unleash these beauties and watch them disappear. The contrast between the crisp edges and molten center, with a hint of peppermint, is pure magic. Serve them warm with a drizzle of chocolate sauce for extra decadence.

Peppermint Brownie Drops with Dark Chocolate Chips

Kickstart your baking spree with these irresistible Peppermint Brownie Drops—packed with dark chocolate chips for that extra decadent twist.

Ingredients

• 1 cup unsalted butter, melted (I swear by Kerrygold for its rich flavor)
• 2 cups granulated sugar (because life’s too short for less sweet)
• 4 large eggs, room temp (they blend smoother, trust me)
• 1 tsp pure peppermint extract (the real deal makes all the difference)
• 1 cup all-purpose flour (sifted, unless you enjoy lumpy batter)
• 1/2 cup cocoa powder (Dutch-processed for that deep chocolatey goodness)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1 cup dark chocolate chips (I’m team Ghirardelli, but use your fave)

Instructions

1. Preheat your oven to 350°F (175°C)—no guessing, use an oven thermometer.
2. In a large bowl, whisk melted butter and sugar until it’s like beach sand.
3. Beat in eggs one at a time, then peppermint extract. Tip: Don’t overmix to keep them tender.
4. Sift in flour, cocoa powder, and salt. Fold gently—no heavy hands here.
5. Stir in dark chocolate chips. Tip: Reserve some to press on top before baking for that Insta-worthy look.
6. Drop tablespoon-sized dough onto a parchment-lined baking sheet. Tip: Space them 2 inches apart—they spread like gossip.
7. Bake for 10-12 minutes until edges set but centers are still fudgy. Overbaking is the enemy.
8. Let cool on the sheet for 5 minutes, then transfer to a wire rack.

Perfectly chewy with a minty zing, these drops are a dream with a cold glass of almond milk or crumbled over vanilla ice cream for a next-level dessert.

Peppermint Brownie Drops with a Hint of Espresso

Absolutely nobody can resist the combo of rich chocolate and cool peppermint, especially when it’s baked into bite-sized brownie drops with a sneaky espresso kick.

Ingredients

• 1 cup unsalted butter (I always go for European-style for that extra richness)
• 2 cups granulated sugar (because life’s too short for less sweet)
• 4 large eggs (room temp eggs blend smoother, trust me)
• 1 tsp pure vanilla extract (the real deal makes all the difference)
• 1/2 cup cocoa powder (Dutch-processed for that deep chocolate flavor)
• 1 cup all-purpose flour (sifted, unless you enjoy lumpy batter)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 1 tbsp instant espresso powder (the secret weapon for depth)
• 1/2 tsp peppermint extract (adjust if you’re not a mint fanatic like me)
• 1 cup dark chocolate chips (because more chocolate is always the answer)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Melt the butter in a microwave-safe bowl for 45 seconds, then stir until fully liquid.
3. Whisk the sugar into the melted butter until the mixture looks like wet sand.
4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Stir in the vanilla extract, peppermint extract, and espresso powder until the mixture is uniform.
6. Sift together the cocoa powder, flour, and salt, then gently fold into the wet ingredients.
7. Fold in the chocolate chips, saving a handful to press onto the tops before baking.
8. Drop tablespoon-sized mounds onto the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 10-12 minutes, until the edges are set but the centers are still soft.
10. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Rich, fudgy centers meet crisp edges in these brownie drops, with the espresso subtly amplifying the chocolate. Serve them stacked high on a vintage plate for that Instagram-worthy shot, or sneak them straight from the rack—no judgment here.

Peppermint Brownie Drops with Coconut Flakes

Skip the store-bought treats—these Peppermint Brownie Drops with Coconut Flakes are your new go-to for a quick, decadent fix. Seriously, they’re as easy as they are addictive.

Ingredients

• 1 cup unsalted butter (I always go for the good stuff—European-style butter makes these extra rich)
• 2 cups granulated sugar (because life’s too short for skimping on sweetness)
• 4 large eggs (room temp, please—they blend smoother)
• 1 tsp pure peppermint extract (the real deal, not imitation)
• 1 cup all-purpose flour (scoop and level for accuracy)
• 1/2 cup cocoa powder (Dutch-processed for that deep chocolate flavor)
• 1/2 tsp salt (just a pinch to balance the sweetness)
• 1 cup shredded coconut flakes (toasted for extra crunch)

Instructions

1. Preheat your oven to 350°F—no guessing, use an oven thermometer for accuracy.
2. Melt the butter in a microwave-safe bowl in 30-second bursts, stirring between each, until fully liquid.
3. Whisk the sugar into the melted butter until it’s fully incorporated and the mixture looks glossy.
4. Beat in the eggs one at a time, ensuring each is fully mixed before adding the next—this prevents a grainy texture.
5. Stir in the peppermint extract, then sift in the flour, cocoa powder, and salt. Fold gently to avoid overmixing.
6. Drop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
7. Sprinkle the tops generously with toasted coconut flakes—press lightly so they stick.
8. Bake for 10-12 minutes, until the edges are set but the centers are still soft. They’ll firm up as they cool.

Fresh out of the oven, these drops are a dream—crisp edges, fudgy centers, and that cool peppermint zing. Try stacking them high with a drizzle of dark chocolate for an Instagram-worthy dessert tower.

Conclusion

Magnificent! These 12 Delicious Kisses Peppermint Brownie Drops recipes are a treasure trove for anyone looking to sweeten their holiday season. Each recipe promises a burst of minty chocolatey goodness that’s sure to delight. We’d love to hear which one stole your heart—drop a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy baking!