Peppermint Cocoa Cookies with White Chocolate Chips

Name: Peppermint Cocoa Cookies with White Chocolate Chips
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Ingredients: 8 oz semi-sweet chocolate; 6 tbsp salted butter; 2 large eggs (room temperature); 2/3 cup granulated sugar; 1/3 cup dark brown sugar (packed); 1 tbsp vanilla extract; 1/4 tsp mint extract; 1/3 cup all purpose flour; 1/4 cup cocoa powder; 1/4 tsp baking powder; 2/3 cup white chocolate chips; 5 candy canes (crushed, for topping)

by Jessica Selensky on December 18, 2024 5 comments

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These Peppermint Cocoa Cookies with White Chocolate Chips are a chocolate lover’s dream. The outside is like the edge of a brownie but the center is moist and fudgy! These cookies are easy to make and can also be made gluten free friendly.

Peppermint Cocoa Brookies on parchment paper.

These Peppermint Cocoa Cookies with White Chocolate Chips are the perfect cookie if you love the edge of a brownie.

The outside of the cookie has that same texture while being fudgy and decadent on the inside.

The peppermint and white chocolate flavors marry perfectly together.

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.

However, this recipe comes together quite easily despite a few extra steps!

Main Ingredients

Peppermint Cocoa Brownie Cookie Ingredients measured out in bowls.

How to Make Peppermint Cocoa Cookies

Preheat the oven to 350 degrees F
Line a baking tray with parchment paper
Add the butter and chocolate to a microwave safe bowl. Melt in 30 second increments until silky smooth and the chocolate is fully melted
In a large mixing bowl, use an electric mixer to combine the eggs, sugars, mint extract and vanilla extract on high for 3 minutes
Add in the melted chocolate
Mix until combined
Fold in the flour, cocoa powder and baking powder
Add in the white chocolate chips
Once combined, cover the bowl and chill in the fridge for 20 minutes
Remove from the fridge and use a 2 tbsp cookie scooper to portion out the dough
Roll the ball of dough in your hand to make it smooth
Add the crushed candy canes to a plate. Press the top of the cookie into the candy cane pieces
Place each cookie on the parchment paper (candy cane side up) leaving about 2 inches of space between each cookie
Bake in the oven for 9-12 minutes
Remove from the oven
(Optional) Immediately top each cookie with extra crushed candy cane
Cool for 10 minutes on the tray before transferring to a cooling rack
Enjoy!

Wet ingredients in a mixing bowl. — Add the sugar and eggs to a bowl

Wet ingredients and melted chocolate in a mixing bowl. — Add the sugar and eggs to a bowl

Frequently Asked Questions

What is a brownie cookie?

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.

How do you know when Chocolate Peppermint Cookies are done?

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. The cookie will have a slightly crinkly look to it as well.

How do I crush the candy canes?

I put the candy canes in a small food processor and pulsed until they were finely crushed.

However, you can also add the candy canes to a plastic bag and crush them using a kitchen mallet, rolling pin or potato masher. You bang the candy canes until they’re broken up into the desired size. For this recipe, I prefer them to be small/crushed pieces.

How long does it take the brownie cookies to cool?

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!

How should I store leftover cookies?

Store in an airtight container at room temperature for up to 7 days.

5 stars (2 ratings)