Brownie Crinkle Cookies with Peppermint White Chocolate

These are chewy dark chocolate brownie cookies with chunks of peppermint white chocolate.

It’s Christmas cookie time and I absolutely love this recipe!

Give it a try and add it to all of your cookie boxes this year.

How to make white chocolate peppermint brownie cookies

Featured Ingredients

• Dark chocolate chips: They’re melted and mixed into the batter.
• Butter: Must use butter when we’re making cookies.
• Eggs: To hold everything together.
• Sugar: For a little sweetness!
• Vanilla extract: Flavor, flavor, flavor. I don’t bake without it.
• Flour: For the base of the recipe.
• Baking powder: Not typically used in a brownie recipe, but I do like to give these cookies a little puff.
• Peppermint white chocolate: Grab a bar and break it up into chunks to mix into the cookie batter.

Step-by-Step Instructions

1. Place chocolate chips and butter in a glass bowl.
2. Microwave in 30 second increments, stirring in between each, until melted.
3. In a separate bowl, use a hand mixer to whip eggs until fluffy.
4. Add sugar and continue to beat until fluffy and pale-colored.
5. Beat in vanilla extract.
6. Slowly beat in chocolate mixture until combined.
7. Sift in flour and baking powder and fold until just combined.
8. Fold in chopped white chocolate peppermint pieces.
9. Cover the bowl and refrigerate 1 hour.
10. Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
11. Use a medium cookie scoop to form balls of dough.
12. Line 2-inches apart on the cookie sheets. Gently press each until slightly flattened.
13. Bake 10-15 minutes.

Baking Tips

• The batter will seem wet, but it’s supposed to be that way.
• To lessen the spread, let the batter sit in the bowl for up to 30 minutes before scooping the cookie dough onto the baking sheet.

Recipe Substitutions and Alterations

• For the chocolate: Use any chocolate chips, chunks or bars you enjoy. Milk, dark, semi-sweet, etc will all work.
• For the butter: You could use coconut oil instead of butter.
• For the flour: An all-purpose flour works best.
• For the white chocolate: You can skip it or use any topping you’d like, such as crushed pretzels, more dark chocolate, nuts or sprinkles.

Nutrition Considerations

• To make these gluten free: Use gluten free all-purpose flour.
  • Be sure all ingredients you choose are gluten free.
• To make these dairy free: Use dark (not milk) chocolate.
• To make these vegan: Use coconut oil instead of butter.
  • Try an egg substitute such as Bob’s Red Mill Egg Replacer or a flax ‘egg’ (although I haven’t tested this).
• To make these nut free: This recipe does not contain nuts.
  • Be sure all ingredients are nut free.
• To make these egg free: Try an egg substitute such as Bob’s Red Mill Egg Replacer or a flax ‘egg’ (although I haven’t tested this).
• For a lower sugar version: These cookies don’t contain a ton of sugar, but if you’d like to reduce the sugar even more, you could use a sugar substitute such as Swerve or stevia (read the label for conversion).

Festive desserts you’ll love:

• Molasses Cut Out Cookies
• Cranberry and Goat Cheese Stuffed Pears
• Oatmeal Apple Butter Cookies
• Ginger Pear Coffee Cake
• Cornmeal Ricotta Upside Down Cake with Oranges
• Brown Sugar Sweet Potato Pie
• Cranberry Pecan Pie Bars
• Italian Ricotta Cheesecake

Brownie Crinkle Cookies with Peppermint White Chocolate

Print Recipe

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Chewy dark chocolate brownie crinkle cookies with chunks of peppermint white chocolate.

• Author: Julie Andrews
• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 25 min
• Yield: Makes 12 cookies 1x
• Category: Cookies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 ½ cups dark chocolate chips
• 2 tablespoons butter
• 2 large eggs
• ¾ cup granulated sugar
• ½ teaspoon pure vanilla extract
• ¼ cup all-purpose flour
• ¼ teaspoon baking powder
• ½ cup chopped white chocolate peppermint bars

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Instructions

1. Place chocolate chips and butter in a glass bowl. Microwave in 30 second increments, stirring in between each, until melted.
2. In a separate bowl, use a hand mixer to whip eggs until fluffy. Add sugar and continue to beat until fluffy and pale-colored. Beat in vanilla extract. Slowly beat in chocolate mixture until combined. Sift in flour and baking powder and fold until just combined. Fold in chopped white chocolate peppermint pieces. Cover the bowl and refrigerate 1 hour.
3. Preheat the oven to 350 degrees. Line baking sheets with parchment paper. Use a medium cookie scoop to form balls of dough. Line 2-inches apart on the cookie sheets. Gently press each until slightly flattened. Bake 10-15 minutes.

Notes

Baking Tip: The batter will seem wet, but it’s supposed to be that way. To lessen the spread, let the batter sit in the bowl for up to 30 minutes before scooping the cookie dough onto the baking sheet.

Nutrition

• Serving Size: 1 cookie
• Calories: 119
• Sugar: 17g
• Sodium: 23mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 36mg