These chocolate dipped peppermint brownie cookies are a fudgy brownie cookie, dipped in white chocolate, and sprinkled with crushed candy canes. Easy to make and done by hand! Perfect for Christmas and holiday baking.
WHY YOU'LL LOVE THESE Peppermint Brownie COOKIES
No dough chilling required. The recipe comes together quickly and the dough does not have to be chilled.
All done by hand. This recipe is done by hand so no need for mixers or fancy kitchen tools.
Amazing texture. These cookies have the perfect fudgy and chewy texture that you would expect in a brownie.
Perfect Christmas baking. The the white chocolate and candy canes make these cookies gorgeous and so festive!
INGREDIENTS
- Butter - I use salted butter.
- Semi sweet baking chocolate- Found in the baking aisle near the chocolate chips. Bakers chocolate melts better than chocolate chips.
- Brown Sugar- Firmly packed.
- White sugar
- Cocoa powder- Use an unsweetened cocoa powder.
- Vanilla extract
- Eggs- This recipe use two large eggs and they must be at room temperature.
- Flour- All purpose flour works best.
- Baking powder
- Salt
STEP BY STEP INSTRUCTIONS
Start by preheating your oven to 350F and lining your baking pans with parchment paper.
Making the Brownie Cookies
Chop chocolate and place in a microwave safe bowl with the butter. Microwave in 20 second increments (stirring in-between) until melted. Set aside.
Whisk together flour, cocoa powder, baking powder, and salt in a medium sized bowl. Set aside.
In a large bowl whisk brown sugar, white sugar, and eggs for a good 5 minutes. The mixture should thicken slightly and be frothy.
Add in the melted chocolate and butter mixture, and vanilla. Whisk till until combined.
Add the flour mixture and mix with a rubber spatula just until no flour streaks remain. Dough will still be soft and have a texture similar to chocolate frosting.
Scoop out 1 & 1/2 tbsp on dough (I like using a cookie/ice cream scoop) and place onto the baking sheet. Leave 2 inches between each cookie.
Baking for 9 minutes or until cookies are set on the edges and has a crackle top. They will still look soft in the middle but will stiffen after cooling. Let fully cool on the pan before moving.
Decorating the Cookies
Add white chocolate chips into a microwave safe bowl. Microwave in 15 second increments (stirring in-between) until melted.
Dip cooled cookies half way into the melted chocolate and shake off the access. Place cookies on clean parchment paper. Top with crushed candy canes.
Let cookies sit for a few minutes while the chocolate sets before moving. Enjoy!
FREQUENTLY ASKED QUESTIONS
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
DO I NEED TO BRING MY EGGS TO ROOM TEMPERATURE?
Yes you do. Room temperature ingredients break down easier in the batter. This will give you a fudgier cookies and gives you a shiny crinkle top.
If you forget to take your eggs out of the fridge, no worries! Just run them under warm tap water for a few minutes and this will bring them to room temperature.
STORING THE COOKIES
Store the cookies in an airtight container at room temperature. The keep well up to four days.
HOW TO GET PERFECTLY ROUND COOKIES
As soon as the baked cookies are pulled from the oven place a round cookie cutter (a little bit large than the cookies) around the cookies and gently swirl it around. This will give your cookie a round shape. If you don’t have a cookie cutter you can use a glass or a jar lid.
CAN I FREEZE THEM?
No, these cookies do not freeze well.
If you make these chocolate dipped peppermint brownie cookies please leave a star rating and comment below!
For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats
YOU MIGHT ALSO LOVE
- Easy Christmas Sprinkle Sugar Cookies
- Peppermint Brownies
- White Chocolate Candy Cane Cookies
- Mint Chocolate Chip Cookies
- Cranberry White Chocolate Chip Cookies
- Soft and Chewy Ginger Cookies
- Christmas Monster Cookies
Chocolate Dipped Peppermint Brownie Cookies
Equipment
- large bowl
- baking sheet
- parchment paper
- measuring cups/spoons
Ingredients
Brownie Cookies
- 8 oz semi sweet baking chocolate
- 1/4 C salted butter
- 1/2 C all purpose flour
- 2 tbsp cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 C brown sugar
- 1/2 C white sugar
- 2 large eggs at room temperature
- 1 tsp vanilla extract
Toppings
- 1 & 1/2 C white chocolate chips
- 2 regular sized candy canes crushed
Instructions
- Preheat oven to 350 F and line baking pans with parchment paper.
Brownie Cookie Dough
- Chop chocolate and place in a microwave safe bowl with the butter. Microwave in 20 second increments (stirring in-between) until melted. Set aside.8 oz semi sweet baking chocolate, 1/4 C salted butter
- Whisk together flour, cocoa powder, baking powder, and salt in another bowl. Set aside.1/2 C all purpose flour, 2 tbsp cocoa powder, 1/2 tsp baking powder, 1/4 tsp salt
- In a large bowl whisk brown sugar, white sugar, and eggs for a good 5 minutes. The mixture should be lighter in colour and more viscous in texture.1/2 C brown sugar, 1/2 C white sugar, 2 large eggs
- Add in the melted chocolate/butter and vanilla. Whisk till until combined.8 oz semi sweet baking chocolate, 1 tsp vanilla extract, 1/4 C salted butter
- Add the flour mixture and mix with a rubber spatula just until no flour streaks remain. Dough will still be soft and have a texture similar to chocolate frosting.
- Scoop out 1 & 1/2 tbsp on dough (I like using a cookie/ice cream scoop) and place onto the baking sheet. Leave 2 inches between each cookie.
- Baking for 9 minutes or until cookies are set on the edges and has a crackle top. They will still look soft in the middle but will stiffen after cooling. Let fully cool on the pan before moving.
Decorating the Cookies
- Add white chocolate chips into a microwave safe bowl. Microwave in 15 second increments (stirring in-between) until melted.1 & 1/2 C white chocolate chips
- Dip cooled cookies half way into the melted chocolate and shake off the access. Place cookies on clean parchment paper. Top with crushed candy canes.2 regular sized candy canes
- Let cookies sit for a few minutes while the chocolate sets before moving. Enjoy!
Jessica
These were a huge hit. A few people said they were really good and wanted to keep eating them. I didn’t get as much of a crinkly top, so I want to try again- I followed the recipe exactly except for the spooned and leveled flour so I’m wondering how that affected things. Also I only drizzled white chocolate instead of dipping and used crushed peppermint flavored Andes. These tasted better the second day. A few hours after baking they were more cakey. The next day they were more brownie like.
Jessie M
Glad you liked them! The trick to the crinkle top is really whisking the eggs and sugar together 🙂
Brie
Can you freeze the dough for baking later?
Jessie M
No, this dough should not be frozen or chilled. Doing so changes the texture of the cookies.
Sarah Sheppard
Sticky to spoon onto baking sheets, highly recommend using a cookie scoop. But there’s are chewy and a crowd fave!
Sarah
Sticky to spoon onto baking sheets, highly recommend using a cookie scoop. But there’s are chewy and a crowd fave!
Jessie M
Happy you liked them!
Jillian
These are so yummy! I made them and brought them to work to share with my coworkers and these were a favourite! So soft and chewy! Making again for a New Years party!
Jessie M
Thank you! Glad you liked them!!
Kara
Delicious!! Super easy to make, byt look super fancy and festive. These cookies spread a lot, so make sure not to scoop them too large unless you want a jumbo cookie! 10/10