Brownie Crinkle Cookies with Peppermint White Chocolate

5 from 1 review

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


  • 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


  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.


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.


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