White Chocolate Peppermint Brownie Cookies

by Jess Italiano on December 23, 2024

These white chocolate peppermint brownie cookies combine a fudgy chocolate cookie with fresh peppermint, melty white chocolate, and crushed candy canes. With no mixer required, this is an easy recipe that will give you delicious, bakery-style cookies in no time!

These white chocolate peppermint brownie cookies are a chocolate lover’s DREAM. The dark cocoa powder in the dough plus the melty white chocolate & fresh peppermint makes each bite incredibly addicting. This recipe is made with common pantry ingredients, and there is no mixer required, so you can be enjoying these in no time.

I LOVE making these cookies around Christmas time. Dark chocolate, white chocolate, & peppermint, what could be better? Plus they are festively decorated with white chocolate & crushed candy canes.

Ingredient notes and substitutions

See the recipe card at the end of this post for the full ingredient list.

White chocolate is used in the cookies and for drizzling on top of the cookies (if decorating!).
Dark cocoa powder adds a deeper chocolate flavor to the cookies, so it is preferred over regular unsweetened cocoa powder.
Peppermint extract adds the fresh peppermint flavor to the cookies. Don’t worry, it’s not a lot!
Good quality vanilla extract or vanilla bean paste should be used for added flavor.

Step by step instructions

See the recipe card at the end of this post for the full recipe instructions.

STEP 1: Combine wet ingredients. In a large bowl, add the melted butter, brown sugar, and granulated sugar and whisk to combine. Add the egg, vanilla, & peppermint extract and whisk well until combined.

STEP 2: Mix in the dry ingredients. Add the flour, cocoa powder, baking soda, baking powder, and salt and mix until combined but with a few streaks of flour remaining.

STEP 3: Add the white chocolate. Fold in the chopped white chocolate until evenly incorporated throughout the dough and the flour is fully mixed in.

STEP 4: Chill the dough. Cover tightly and chill the dough for at least two hours.

STEP 5: Bake! Once ready to bake, scoop the dough into ¼ cup sized balls (about 75 grams) and space them 2-3 inches apart on a baking sheet lined with parchment paper. Bake for 10-12 minutes at 350 degrees F on a baking sheet lined with parchment paper.

STEP 6: Let cool and decorate. Let the cookies cool on the baking sheet for 5 minutes then transfer to a cooling rack. Melt white chocolate in the microwave and drizzle on top of the cookies. Top with crushed candy canes if desired. Enjoy!

FAQ

How should these cookies be stored?

Store the baked cookies in an airtight container at room temperature if planning to eat within a few days. Put in the fridge/freezer for longer storage.

Can I make the cookie dough ahead of time?

Absolutely! The dough can be made 1-2 days ahead of time by keeping it completely airtight and in the fridge. You can also freeze the unbaked cookie dough by forming the dough into balls & freezing until firm.

Why did my cookies spread too much/not at all?

Cookies that spread too much/not at all are likely from measuring the ingredients inaccurately (aka too much liquid, or not enough flour), or not enough chill time. Make sure to use a kitchen scale for accuracy.

Cookie baking tips

Use a kitchen scale. Baking with a kitchen scale is more accurate than cup measurements, and it’s easier cleanup!
Don’t skip the chill time! Chilling the dough gives the ingredients a chance to emulsify and develop flavor while also reducing spread.
I love using a cookie scoop – it makes the process of scooping cookies much easier and cleaner!
Cookie scoot for perfectly round cookies. Take something circular and gently scoot the cookies after they are removed from the oven. This makes the cookies the perfect circular shape. You can use a cookie cutter, mug, a glass storage container, etc.
Use a piping bag for the white chocolate. I find it is easier to control the chocolate drizzle when doing this. You can also use a plastic bag with the tip cut off.

Baking in grams

I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.

Have you tried this recipe?

I would love to know how it turned out! Leave a star rating & review below and tag @sturbridgebakery on Instagram so I can see photos & videos of your yummy bakes!

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