Peppermint Chocolate Cookies with White Chocolate Chips
Peppermint Chocolate Cookies with White Chocolate Chips are a holiday dream. These cookies are like biting into a brownie but in cookie shape! These cookies are easy to make and can be made gluten free friendly.
These Chocolate Peppermint Cookies with White Chocolate Chips are the perfect cookie if you’re a fudgy brownie lover. The recipe is the perfect cross between a brownie and a cookie.
The texture is fudgy and decadent in every bite.
The peppermint and white chocolate marry perfectly and fill your mouth with a delicious, holiday flavor.
This recipe requires a little bit more of love with the additional steps of melting some chocolate and chilling the dough…
BUT! It is a million times worth it once you take that first bite. You and your loved ones will be craving them all winter long.
Main Ingredients
- white chocolate chips
- gluten free flour / all purpose flour
- butter
- eggs
- vanilla extract
- peppermint extract
- candy canes
How to Make Chocolate Peppermint Cookies
- Preheat the oven to 350 degrees F
- In a large mixing bowl, combine the eggs, extracts, sugar, butter and oil
- Once incorporated, fold in the flour, baking powder and white chocolate chips
- Cover the mixing bowl and put in the fridge for about 30 minutes. This will leave the dough chilled and firm
- Line a baking sheet with parchment paper
- Take about 2 tablespoon-sized balls of dough and spread out evenly on the parchment paper (each cookie should be about 2 inches apart)
- Crush the candy canes until small pieces if not done already
- Press the crushed candy canes and white chocolate chips into the cookie dough balls
- Bake the cookies for 10 minutes and sprinkle on the crushed candy canes after you remove the cookies from the oven
- Allow to cool for 10 minutes on the baking sheet before transferring to a cooling rack
- Share with your loved ones and enjoy!
Frequently Asked Questions
A brownie but in cookie form! It has the fudgy center that everyone loves in a brownie but in the shape of a cookie. The outer edges have a nice structure without being crunchy.
These brownie cookies are done when they are fully cooked on the outside but still soft in the center. No one likes a hard brownie when they bite into it.
I put the candy canes in a plastic bag and crush them using a kitchen mallet, rolling paper or potato masher. You bang the candy canes until they’re broken up into the desired size. for this recipe, you want small pieces.
I suggest leaving the cookies for ~10 minutes on the baking tray then transferring them to a cooling rack for 5 to 10 minutes so that they don’t fall apart in your hand!
Store in an airtight container at room temperature for up to 7 days.
Related Recipes
- Espresso Brownies
- Gluten Free Blondies
- White Chocolate Pumpkin Bars
- Healthy Low Calorie Brownies
- Salted Chocolate Chip Cookies
Peppermint Chocolate Cookies with White Chocolate Chips
Ingredients
- 1/2 cup salted butter, melted
- 3 tbsp coconut oil, melted
- 1 eggs, room temperature
- 2 tsp vanilla extract
- 1/2 tsp peppermint extract, or mint extract
- 1 cup granulated sugar
- 1/2 cup cocoa powder, unsweetened
- 1 1/3 cup gluten free flour, or regular all purpose flour
- 1/2 tsp baking powder
- 1/2 cup white chocolate chips, plus extra for topping
- crushed candy canes, for topping
Instructions
- Preheat the oven to 350 degrees F
- In a large mixing bowl, combine the eggs, extracts, sugar, butter and oil
- Once incorporated, fold in the flour, baking powder and white chocolate chips
- Cover the mixing bowl and put in the fridge for about 30 minutes. This will leave the dough chilled and firm
- Line a baking sheet with parchment paper
- Take about 2 tablespoon-sized balls of dough and spread out evenly on the parchment paper (each cookie should be about 2 inches apart)
- Crush the candy canes until small pieces if not done already
- Press the crushed candy canes and white chocolate chips into the cookie dough balls
- Bake the cookies for 10 minutes and sprinkle on the crushed candy canes after you remove the cookies from the oven
- Allow to cool for 10 minutes on the baking sheet before transferring to a cooling rack
- Share with your loved ones and enjoy!
Just love these festive cookies. Great that they are gluten-free too. Should have made a double batch.
Wow, I’m excited to make these for someone who likes white chocolate and peppermint!
Your instructions say to add white chocolate chips to the batter while mixing, but ingredients don’t say how much, they only list the chips for topping.
Also, do you press crushed candy canes into cookies before AND after baking, as stated in recipe?🤔
Thanks, in advance, for the clarifications!
Hi! Sorry about that, I add 1/2 cup of chocolate chips into the batter then press extra on top right when they come out of the oven. I only add the crushed candy canes on top of the cookies after baking.