White Chocolate Peppermint Brownie Cookies
These are fudgy, dark chocolate cookies with peppermint, white chocolate, and a crushed candy cane topping. This recipe doesn't require a mixer.
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.
Notes
Makes 16 large cookies. For fudgy centers, do not overbake.
Did you make this recipe?Let me know how you liked it below!