Peppermint Brownie Cookies
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.
Servings: 15 jumbo 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!