Peppermint Brownie Cookies
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Peppermint Brownie Cookies are chewy, fudgy and dipped in melted white chocolate and sprinkled with crushed candy canes. They are a holiday favorite and perfect for Christmas cookie trays and gifting.
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Peppermint Brownie Cookies
Peppermint Brownie Cookies tastes like a rich, fudgy brownie but in cookie form. Brownie lovers will fall in love after one bite! The centers are super soft and loaded with chocolate flavor and the edges are slightly crisp.
We dunk each cookie in white chocolate and stud them with crushed candy canes so it’s the perfect combination of holiday flavors in each bite. They’re thick, chewy, and make the best holiday cookie.
Other peppermint dessert to try are these Peppermint Bark Cheesecake Bites, Candy Cane Cookies, Peppermint Bark Brownies and Chocolate Peppermint Graham Crackers.
Why You’ll Love peppermint brownie cookies
key ingredients
- All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Baking soda: Used as a leavening agent.
- Butter: I used salted softened butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
- Sugars: A combination of granulated white sugar and brown sugar (either dark brown sugar or light brown sugar) are both use to add sweetness and helps make chewy cookies.
- Eggs: You’ll need 2 large eggs, preferably at t room temperature.
- Vanilla extract: Adds warm flavor and enhances the flavors. I love using vanilla bean paste for more flavor.
- Unsweetened cocoa powder: The star ingredient! Makes the cookies taste like brownie batter. Use regular unsweetened or dutch-processed for a richer flavor.
- Peppermint extract: Adds the peppermint flavor, add more than 1/4 teaspoon if you want more peppermint flavor.
- Peppermint candy pieces: The star ingredient that adds the peppermint crunch. You can use your favorite peppermint candy or candy canes, just make sure to crush them up into pieces.
how to make Peppermint Brownie Cookies
Mix dry ingredients together: In a medium bowl, whisk together the flour, cocoa powder and baking soda together. Set aside.
Cream butter and sugars: In a large bowl with an electric hand mixer or in the bowl of a stand mixer, cream together the butter until smooth. Add the sugars and mix until light and fluffy. Be sure to scrape down the sides of the bowl with a rubber spatula.
Add remaining wet ingredients: Add in eggs one a time, then vanilla extract and peppermint extract. Continue to beat until combined.
Add the flour mixture to the wet mixture: Mix again just until dough has formed. Be sure not to over-mix.
Bake and cool cookies: Use a regular ice cream scoop or 1/4 cup of dough, to make cookie dough balls. Place dough balls at least 2 inches apart. Bake for 8-10 minutes or until the edges are set. Let cool for a few minutes before transferring to a wire rack.
Melt white chocolate: Once the cookies are cool, combine white chocolate chips and coconut oil in a small bowl and microwave in 30 second intervals until melted. You could also use a double boiler if you prefer, make sure to stir often.
Dip half of the cookie into the melted chocolate: Place on parchment paper. Sprinkle the crushed candy canes on the white chocolate and let cookies sit for at least 20 minutes to set or place in the refrigerator. Enjoy!
variations
- Peppermint candy pieces: The star ingredient that adds the peppermint crunch. You can use your favorite peppermint candy or candy canes, just make sure to crush them up into pieces.
- Chocolate coating: Instead of white chocolate, use milk chocolate, dark chocolate or semi-sweet chocolate instead.
- Peppermint Mocha Cookies: Add 1-2 tablespoons of espresso powder for a coffee twist.
- Thicker cookies: Place the cookie dough balls on prepared baking sheets and place in the fridge for 20 minutes to chill the cookie dough.
tips
- Room temperature ingredients: It’s always important that all of your ingredients are at room temperature. This will help the cookie mixture combine together more smoothly.
- Perfect shape: Use a regular ice cream scoop (equivalent to 1/4 cup) to get the perfect cookie shape.
- Extra festive: Add some Christmas themed sprinkles to the cookie dough or on the white chocolate for even more color.
- Don’t over bake: The cookies will bake while they cool so it’s best to take them out of the oven right when the edges start to turn a light golden brown. They will be on the softer side.
- Double chocolate cookies: Add a cup of chocolate chips to the cookie dough for more chocolate flavor.
leftovers & storage
Store baked cookies in an airtight container on the counter of a cool area for up to 1 week.
Freeze Dough Ahead of Time: This cookie dough freezes well so this is a great recipe to make ahead. To freeze unbaked dough, wrap dough ball in plastic wrap and then place the large ball of dough in a freezer bag. Or you can place the dough in an airtight container to freeze. Thaw completely before scooping into cookie dough balls.
How To Freeze Cookie Dough Balls: Freeze cookie dough balls by placing the balls of dough on a cookie sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large ziplock bag or airtight freezer-safe container and store in the freezer for up to 6 months.
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Peppermint Brownie Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup salted butter softened at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 whole large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 12 ounces white chocolate chips
- 2 teaspoons coconut oil
- 1/2 cup crushed candy canes
Instructions
- Preheat oven to 350 degrees F, line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder and baking soda together. Set aside.
- In a large bowl with an electric mixer or stand mixer, cream together the butter until smooth. Add the sugars and mix until light and fluffy. Be sure to scrape down the sides of the bowl with a rubber spatula.
- Add in eggs one a time, then vanilla extract and peppermint extract. Continue to beat until combined.
- Add the flour mixture to the wet mixture and mix again just until dough has formed. Be sure not to over-mix.
- Use a regular ice cream scoop or 1/4 cup of dough to make cookie dough balls. Place dough balls at least 2 inches apart. Bake for 8-10 minutes or until the edges are set. Let cool for a few minutes before transferring to a cooling rack.
- Once the cookies are cool, combine white chocolate chips and coconut oil in a small bowl and microwave in 30 second intervals until melted. You could also use a double boiler if you prefer, make sure to stir often.
- Dip half of each cookie into the melted chocolate and place on parchment paper. Sprinkle the crushed candy canes on the white chocolate and let cookies sit for at least 20 minutes to set or place in the refrigerator. Enjoy!
