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Home » Recipes » Baked Goods

Modified: Dec 16, 2022 | Categories: Baked Goods

Brownie Crinkle Cookies with Peppermint White Chocolate

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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.

A side shot of a stack of brownie crinkle cookies.
PIN THIS RECIPE FOR LATER!

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.
An overhead close up shot of a brownie crinkle cookie.

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).
A straight on shot of a brownie crinkle cookie with a bite missing.
PIN THIS RECIPE FOR LATER!

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
Print

Brownie Crinkle Cookies with Peppermint White Chocolate

Print Recipe

★★★★★

5 from 1 reviews

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
  • 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

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

Keywords: easy, Christmas, holiday, winter, best, tasty, from scratch

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Reader Interactions

Comments

  1. Natalie says

    December 26, 2018 at 12:55 am

    These cookies look so delicious and chocolatey! YUM!

    ★★★★★

    Reply
    • Julie Andrews says

      December 26, 2018 at 7:24 pm

      Thank you, Natalie! They're pretty stellar. 😉

      Reply
  2. nicole (thespicetrain.com) says

    December 28, 2018 at 3:20 pm

    Gorgeous!

    Reply
    • Julie Andrews says

      December 29, 2018 at 10:26 am

      Thanks, Nicole! And they're super delicious. 😉

      Reply
  3. Ashley says

    November 29, 2021 at 10:45 pm

    These look amazing! Can they be made ahead of time and frozen?

    Reply
    • Julie Andrews says

      November 30, 2021 at 1:56 pm

      Hi Ashley! Yes, they are so good!! And yes, you can make them ahead and freeze them. They'd be fine frozen up to 2 months and then just thaw them at room temperature. Enjoy!!

      Reply

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hi, i’m julie!

chef, registered dietitian & mom
passionate about simple, healthy cooking

*formerly the gourmet RD*

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