White Chocolate Peppermint Brownie Cookies
Deliciously festive brownie cookies with a blend of rich chocolate and refreshing peppermint, perfect for holiday gatherings.
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.
Notes
These cookies are perfect on their own or served with a glass of cold milk or a warm cup of cocoa. Store them in an airtight container at room temperature for up to a week. Freeze the cookie dough before baking for up to 3 months.