white chocolate brownie cookies with peppermint are a holiday dream. it's just like biting into a brownie but in cookie shape! these cookies are easy to make and gluten free friendly.

is this a brownie or a cookie? it's a brownie in the shape of a cookie. think brownie but with a little more structure AND in a circular shape.
this is the best brookie recipe because of it's fudgy, decadent 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 thank me later!
ingredients used in this recipe
- white chocolate chips
- gluten free flour / all purpose flour
- butter
- eggs
- vanilla extract
- peppermint extract
- candy canes
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 cooie. the outer edges have a nice structure without being too crunchy.
brookies 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 mashed. 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 brookies 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.
how to make these brownie 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-size mounds of dough and spread out evenly on the parchment paper (each cookie should be about 2 inches apart)
- 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!

related recipes
- bakery style brownies
- gluten free blondies
- white chocolate pumpkin bars
- low calorie brownies
- chocolate coconut date balls

if you try this recipe, please consider leaving a rating and comment at the end of this blog post! it is incredibly helpful to my small business and to your fellow readers.

white chocolate brownie cookies with peppermint
Ingredients
- ½ cup salted butter melted
- 3 tbsp coconut oil melted
- 1 eggs room temperature
- 2 tsp vanilla extract
- ½ tsp peppermint extract
- 1 cup granulated sugar
- ½ cup cocoa powder unsweetened
- 1 ⅓ cup gluten free flour sifted
- ½ tsp baking powder
- ⅓ cup white chocolate chips
- 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-size mounds 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
- 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!
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