Ingredients (16 large cookies)
For the Dough
- 227g (1 cup) unsalted butter, melted
- 213g (1 cup) light brown sugar
- 213g (1 cup) granulated sugar
- 2 large eggs, room temperature
- 1 1/4 tsp vanilla extract or paste
- 3/4 tsp peppermint extract
- 292g (2 1/3 cups) all-purpose flour
- 73g (scant 1 cup) dark cocoa powder
- 3/4 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp fine sea salt
- 170g (6 oz) white chocolate, coarsely chopped
For Decoration
- 85g (3 oz) white chocolate, coarsely chopped
- ~1/4 cup crushed candy canes or peppermint candies
Combine the Wet Ingredients
In a large bowl, whisk together the melted butter, light brown sugar, and granulated sugar. The mixture will look like wet sand. Add the eggs, vanilla extract, and peppermint extract and continue to whisk until everything is well combined and the mixture has lightened in color slightly.
Add the Dry Ingredients to Form the Dough
Add the all-purpose flour, dark cocoa powder, baking soda, baking powder, and salt to the bowl with the wet ingredients. Use a spatula to mix until there are just a few streaks of flour remaining. Be careful not to overmix at this stage.
Fold in the 170g of coarsely chopped white chocolate. Continue to mix just until the white chocolate is evenly incorporated and the last of the flour streaks have disappeared.
Chill the Dough for at Least 2 Hours
Cover the bowl tightly and chill the dough for a minimum of 2 hours. This step is necessary to prevent the cookies from spreading too much in the oven. The dough will become quite firm once chilled.
Portion and Bake the Cookies at 350F
Preheat your oven to 350F and line a baking sheet with parchment paper.
The original recipe calls for large, 1/4 cup sized dough balls, which is about 75g each. Portion the dough into balls of this size and place them 2-3 inches apart on the prepared baking sheet. You will likely need to bake these in two batches.
Bake for ~11-13 minutes. The edges should look set and the centers will be puffy. Don’t overbake them if you want a fudgy center.
Cool and Decorate the Cookies
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set up properly.
While the cookies are cooling, melt the remaining 85g of white chocolate in the microwave in short, 15-second intervals, stirring between each one. Drizzle the melted white chocolate over the cooled cookies and immediately sprinkle with the crushed candy canes before the chocolate sets.
White Chocolate Peppermint Brownie Cookies
Ingredients
For the Dough
- 227g unsalted butter 1 cup, melted
- 213g light brown sugar 1 cup
- 213g granulated sugar 1 cup
- 2 large eggs room temperature
- 1 1/4 tsp vanilla extract or paste
- 3/4 tsp peppermint extract
- 292g all-purpose flour 2 1/3 cups
- 73g dark cocoa powder scant 1 cup
- 3/4 tsp baking soda
- 1 tsp baking powder
- 3/4 tsp fine sea salt
- 170g white chocolate 6 oz, coarsely chopped
For Decoration
- 85g white chocolate 3 oz, coarsely chopped
- ~1/4 cup crushed candy canes or peppermint candies
Instructions
- Whisk melted butter with brown and granulated sugars until sandy.
- Add eggs, vanilla, and peppermint extract; whisk until lighter in color.
- Mix in flour, cocoa powder, baking soda, baking powder, and salt until few flour streaks remain.
- Fold in 170g chopped white chocolate until just combined.
- Cover and chill dough for 2 hours.
- Preheat oven to 350F and line baking sheet with parchment.
- Form 75g (1/4 cup) dough balls and place 2-3 inches apart.
- Bake 11-13 minutes until edges set and centers puffy.
- Cool on baking sheet 5 minutes, then transfer to wire rack.
- Melt remaining white chocolate in 15-second microwave intervals.
- Drizzle melted chocolate over cookies and immediately sprinkle with crushed candy canes.
