These peppermint white chocolate brookies cookies are the combination of a brownie crinkle cookie and a white chocolate peppermint cookie. The perfect holiday combo of chocolate, white chocolate and peppermint in a chewy cookie.
White chocolate peppermint brookies cookies were inspired by some peppermint brookies I saw at trader joes. A chewy and fudgy brownie cookie mixed with a sweet peppermint sugar cookie filled with white chocolate. No need to choose when you can have both a brownie and a cookie in one!
For more peppermint holiday recipes, try my peppermint chocolate crinkle cookies or my peppermint chocolate bundt cake.
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Why You Will Love These Cookies
- Brownie/Cookie: The best of both worlds!!
- Peppermint & Chocolate: my favorite combination of holiday flavors.
- Easy to Make: these cookies look like they'd be a lot of work, but they're actually really easy. No mixer required, and no need to chill the dough.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Butter: I use salted butter for all my baking, but unsalted works fine too.
- Sugars: You will use both granulated and brown sugar in both of the doughs for these cookies.
- Peppermint Extract: This adds some extra peppermint flavor to the dough, but you can just skip if you don't have it on hand.
- Cocoa Powder: I used a dutch process cocoa powder that gives a richer cocoa flavor.
- Chocolate: You will melt chocolate for the brownie batter. Use which ever type you prefer or have on hand.
- Peppermint: You can crush up peppermint candies or candy canes in a food processor or crush them with a rolling pin or glass.
- Flaked Salt: A necessary topping to all of my cookies!
Step by Step Instructions
- Step 1: You'll make the brownie cookie batter first. Start by melting the butter and chocolate together in the microwave. I start with 30 seconds and then stir, continue in 15 second intervals until melted.
- Step 2: Whisk together the baking powder, salt, flour and cocoa powder. Set aside.
- Step 3: In a medium mixing bowl, mix together the melted butter chocolate with both sugars, eggs and vanilla until lighter in color and all combined.
- Step 4: Mix the dry ingredients into the wet ingredients. Set aside while you make the peppermint cookie dough.
- Step 5: In another medium bowl whisk together melted butter and both sugars. Add in the egg, peppermint extract and vanilla, mix until combined.
- Step 6: Stir in the salt, baking soda and flour. Fold in the white chocolate chips and peppermint candies.
- Step 7: Using a ¼ cup cookie scoop, scoop about ⅓ of the peppermint cookie dough into the bottom of the cookie scoop.
- Step 8: Fill the rest of the cookie scoop with the brownie dough.
- Step 9: Place 5-6 cookie balls onto the parchment lined cookie sheet. Sprinkle with coarse sugar.
- Step 10: Bake for 11-13 minutes, or until a light golden brown. As soon as you pull them out of the oven sprinkle with flaked salt. Allow to cool.
Expert Baking Tips
- I like using a mix of semi-sweet and milk chocolate for the brownie cookie batter. If you prefer a richer cookie use all semi-sweet or dark, and if you prefer a sweeter chocolate you can use all milk chocolate.
- The brownie dough will seem wet/sticky, but that is how it's supposed to be.
- Depending on how you scoop the dough you might need to vary the ratio of cookie and brownie dough
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Can these be made gluten free?
Yes, you can sub a 1:1 gluten free flour in and they'll work great.
Can I use a boxed brownie instead?
No, this is a thicker brownie cookie. Actual brownie batter will not hold it's shape.
Storing & Freezing
Brookies cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days.
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Peppermint White Chocolate Brookies Cookies
These peppermint white chocolate brookies cookies are the combination of a brownie crinkle cookie and a white chocolate peppermint cookie. The perfect holiday combo of chocolate, white chocolate and peppermint in a chewy cookie.
Ingredients
Brownie Cookie:
- ½ cup (113.5 g) salted butter
- 1 cup (180 g) chocolate chips I like to use ½ milk and ½ semi sweet
- ¾ cup (150 g) granulated sugar
- ¼ cup (55 g) brown sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla
- ¼ cup (21.5 g) cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon (0.5 teaspoon) salt
- 1¼ cups (175 g) all-purpose flour
White Chocolate Peppermint Cookie:
- ½ cup (113.5 g) salted butter melted
- ½ cup (110 g) granulated sugar
- ⅓ cup (66.67 g) brown sugar sugar
- 1 large egg room temperature
- ¼ teaspoon peppermint extract
- 2 teaspoons vanilla
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- 1⅓ cups (186 g) all-purpose flour
- ½ cup (180 g) white chocolate chips
- ¼ cup crushed peppermint candies
- coarse sugar for topping
- flaked sea salt for topping if desired.
Instructions
- Preheat oven to 350 F. Line baking sheets with parchment paper and set aside.
- You'll make the brownie cookie batter first. Start by melting the butter and chocolate together in the microwave. I start with 30 seconds and then stir, continue in 15 second intervals until melted.
- Whisk together the baking powder, salt, flour and cocoa powder. Set aside.
- In a medium mixing bowl, mix together the melted butter chocolate with both sugars, eggs and vanilla until lighter in color and all combined.
- Mix the dry ingredients into the wet ingredients. Set aside while you make the peppermint cookie dough.
- In another medium bowl whisk together melted butter and both sugars. Add in the egg, peppermint extract and vanilla, mix until combined.
- Stir in the salt, baking soda and flour. Fold in the white chocolate chips and peppermint candies.
- Using a ¼ cup cookie scoop, scoop about ⅓ of the peppermint cookie dough into the bottom of the cookie scoop.
- Fill the rest of the cookie scoop with the brownie dough.
- Place 5-6 cookie balls onto the parchment lined cookie sheet. Sprinkle with coarse sugar.
- Bake for 11-13 minutes, or until a light golden brown. As soon as you pull them out of the oven sprinkle with flaked salt. Allow to cool.
Video
Notes
I like using a mix of semi-sweet and milk chocolate for the brownie cookie batter. If you prefer a richer cookie use all semi-sweet or dark, and if you prefer a sweeter chocolate you can use all milk chocolate.
The brownie dough will seem wet/sticky, but that is how it's supposed to be.
Depending on how you scoop the dough you might need to vary the ratio of cookie and brownie dough.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Nutrition
Calories: 320kcalCarbohydrates: 44gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 52mgSodium: 252mgPotassium: 111mgFiber: 1gSugar: 29gVitamin A: 324IUCalcium: 42mgIron: 1mg
Tried this recipe?Let us know how it was!
Sandy
The best flavor combination in my book! Surprisingly easy to make and taking them to a holiday cookie exchange. These are so good and look extra fancy!
Bailey
The most festive and yummy cookie!