Are you ready to add a little festive cheer to your cookie jar? These White Chocolate Peppermint Brownie Cookies are not only delicious but also fun to make. With a perfect blend of rich chocolate and refreshing peppermint, these cookies will brighten up your holiday gatherings or cozy family nights!
Why Make This Recipe
These cookies are a must-try during the holiday season! Their gooey texture combined with crunchy candy cane bits makes them a delightful treat that everyone will love. Plus, they are easy to whip up, making them great for both seasoned bakers and beginners. Trust me, your family and friends will be asking for seconds!
How to Make White Chocolate Peppermint Brownie Cookies
Ingredients:
- 170 grams unsalted butter (melted)
- 160 grams light brown sugar
- 160 grams granulated sugar
- 1 egg (room temperature)
- 1 teaspoon vanilla bean paste or extract
- ½ teaspoon peppermint extract
- 219 grams all-purpose flour
- 55 grams dark cocoa powder
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon fine sea salt
- 4 oz white chocolate (coarsely chopped)
- 2 oz white chocolate (for drizzling)
- Crushed candy canes
Directions:
- In a large bowl, add the melted butter, brown sugar, and granulated sugar. Whisk them together until well combined.
- Add the egg, vanilla, and peppermint extract to the mixture. Whisk again until everything is blended well.
- Now, add the flour, cocoa powder, baking soda, baking powder, and salt. Mix until combined, but make sure there are still a few streaks of flour.
- Gently fold in the chopped white chocolate until it’s evenly spread throughout the dough. Cover tightly and chill in the fridge for at least 2 hours.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into ¼ cup-sized balls (about 75 grams) and space them 2-3 inches apart on the baking sheet.
- Bake for 10-12 minutes until the edges are set and the centers look puffed. Remove from the oven.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack. Melt the remaining white chocolate in the microwave and drizzle it over the cookies. Top with crushed candy canes if you like. Enjoy!
How to Serve White Chocolate Peppermint Brownie Cookies
These cookies are perfect on their own or served with a glass of cold milk or a warm cup of cocoa. They make an excellent holiday gift when packaged in a festive tin. Consider serving them at your holiday parties for a sweet treat everyone will enjoy!
How to Store White Chocolate Peppermint Brownie Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to a week. If you want to keep them longer, you can freeze the cookie dough before baking for up to 3 months. Just thaw in the fridge when you’re ready to bake!
Tips to Make White Chocolate Peppermint Brownie Cookies
- Make sure your butter is melted but not too hot when mixing with the sugars.
- Use high-quality chocolate for better flavor.
- Chilling the dough enhances the flavor and helps the cookies hold their shape while baking.
- For a richer chocolate flavor, increase the dark cocoa powder slightly.
Variation
If you want to change things up, try mixing in some chopped nuts or using dark chocolate chips instead of white chocolate. You can also adjust the amount of peppermint for a more intense flavor.
FAQs
1. Can I use regular chocolate instead of white chocolate?
Yes, you can use dark or semi-sweet chocolate for a different flavor twist!
2. How long do these cookies take to bake?
Bake the cookies for about 10-12 minutes until the edges are set.
3. What can I do if I don’t have peppermint extract?
You can use more vanilla or even almond extract for a unique flavor, but they won’t have that peppermint kick.
Now you’ve got everything you need to make these delightful White Chocolate Peppermint Brownie Cookies! Happy baking!
White Chocolate Peppermint Brownie Cookies
Ingredients
For the cookie dough
- 170 grams unsalted butter (melted)
- 160 grams light brown sugar
- 160 grams granulated sugar
- 1 piece egg (room temperature)
- 1 teaspoon vanilla bean paste or extract
- 0.5 teaspoon peppermint extract
- 219 grams all-purpose flour
- 55 grams dark cocoa powder
- 0.5 teaspoon baking soda
- 0.75 teaspoon baking powder
- 0.5 teaspoon fine sea salt
- 4 oz white chocolate (coarsely chopped)
For the drizzling and topping
- 2 oz white chocolate (for drizzling)
- Crushed candy canes For topping
Instructions
Preparation
- In a large bowl, add the melted butter, brown sugar, and granulated sugar. Whisk them together until well combined.
- Add the egg, vanilla, and peppermint extract to the mixture. Whisk again until everything is blended well.
- Now, add the flour, cocoa powder, baking soda, baking powder, and salt. Mix until combined, but make sure there are still a few streaks of flour.
- Gently fold in the chopped white chocolate until it’s evenly spread throughout the dough.
- Cover tightly and chill in the fridge for at least 2 hours.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the dough into ¼ cup-sized balls (about 75 grams) and space them 2-3 inches apart on the baking sheet.
- Bake for 10-12 minutes until the edges are set and the centers look puffed.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.
- Melt the remaining white chocolate in the microwave and drizzle it over the cookies. Top with crushed candy canes if you like.
