Description
Peppermint Brownie Cookies are chewy, fudgy, and dipped in melted white chocolate, sprinkled with crushed candy canes. Perfect for Christmas cookie trays and gifting.
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 cup salted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 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
- Whisk together flour, cocoa powder, and baking soda. Set aside.
- Cream butter until smooth. Add sugars and beat until light and fluffy.
- Add eggs one at a time, then vanilla and peppermint extracts. Mix until combined.
- Add flour mixture to wet mixture and mix just until dough forms. Do not overmix.
- Scoop dough into balls (about 1/4 cup each), place 2 inches apart on baking sheet. Bake 8-10 minutes until edges are set. Cool on a rack.
- Melt white chocolate chips with coconut oil in microwave or double boiler. Stir frequently.
- Dip half of each cooled cookie into melted chocolate and place on parchment paper. Sprinkle crushed candy canes. Let set 20 minutes or refrigerate.
Notes
- Do not overmix dough to maintain chewy texture.
- Use parchment paper to prevent sticking while chocolate sets.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American