These chocolate-dipped peppermint brownie cookies are fudgy brownie-style cookies coated in white chocolate and finished with crushed candy canes. They’re simple to make by hand—no mixer needed—and perfect for holiday baking and gifting.
Why You’ll Love These Peppermint Brownie Cookies
No dough chilling required. The dough comes together quickly and can be scooped and baked immediately.
Made by hand. This recipe is simple and done without mixers or special equipment—just basic bowls and a spatula.
Fudgy texture. The cookies have a rich, chewy, brownie-like interior with a delicate crackle on top.
Festive finish. Dipped in white chocolate and sprinkled with crushed candy canes, they look beautiful on a holiday cookie platter.
Ingredients
- Butter – salted butter is recommended.
- Semi-sweet baking chocolate – found in the baking aisle; baking chocolate melts smoother than chocolate chips.
- Brown sugar – firmly packed.
- White sugar
- Unsweetened cocoa powder
- Vanilla extract
- Eggs – two large eggs at room temperature.
- All-purpose flour
- Baking powder
- Salt
Step-by-Step Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Making the Brownie Cookies
Chop the semi-sweet baking chocolate and place it in a microwave-safe bowl with the butter. Microwave in 20-second intervals, stirring between each, until melted and smooth. Set aside to cool slightly.
Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
In a large bowl, whisk the brown sugar, white sugar, and eggs together for about 5 minutes. The mixture should lighten in color and become slightly frothy and thicker.
Add the melted chocolate and butter mixture along with the vanilla to the sugar-and-egg mixture. Whisk until fully combined.
Fold in the flour mixture with a rubber spatula just until no streaks of flour remain. The dough will be soft and resemble chocolate frosting in texture.
Scoop 1 1/2 tablespoons of dough per cookie (a small cookie or ice cream scoop works well) and place on the prepared baking sheet, leaving about 2 inches between each cookie.
Bake for 9 minutes, or until the edges are set and the tops show a crackled surface. The centers will still look soft but will firm as they cool. Allow cookies to cool completely on the baking sheet before decorating or transferring.
Decorating the Cookies
Place white chocolate chips in a microwave-safe bowl and melt in 15-second intervals, stirring between each, until smooth.
Dip each cooled cookie halfway into the melted white chocolate, letting excess drip off. Place dipped cookies on clean parchment paper and immediately sprinkle with crushed candy cane pieces.
Allow the chocolate to set for a few minutes before moving the cookies. Enjoy!
Frequently Asked Questions
What does “spooned and leveled” flour mean?
Spoon flour into your measuring cup and then level it off with a knife. This prevents compacting the flour and ensures you don’t add more than the recipe calls for.
Do I need to bring eggs to room temperature?
Yes. Room-temperature eggs incorporate more easily and help create a fudgier texture and a shiny crinkled top. If you forget, running eggs under warm tap water for a few minutes will help bring them closer to room temperature.
Storing the cookies
Store cookies in an airtight container at room temperature for up to four days.
How to get perfectly round cookies
Right after removing the cookies from the oven, place a round cookie cutter (slightly larger than the cookie) or a glass over each cookie and gently swirl to shape the edges while still soft.
Can I freeze them?
These cookies do not freeze well once decorated; the texture and the white chocolate topping can be affected by freezing.
If you make these chocolate-dipped peppermint brownie cookies, please leave a star rating and a comment below!
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Chocolate Dipped Peppermint Brownie Cookies
Jessie M
Pin Recipe
25 mins
6 mins
24 cookies
Equipment
- large bowl
- baking sheet
- parchment paper
- measuring cups and 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 intervals, stirring until melted. Set aside.
- Whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, whisk brown sugar, white sugar, and eggs for about 5 minutes until lighter and slightly frothy.
- Add the melted chocolate and butter along with vanilla and whisk until combined.
- Fold in the flour mixture with a rubber spatula just until no flour streaks remain; dough will be soft like frosting.
- Scoop 1 1/2 tablespoons of dough per cookie onto the baking sheet, leaving 2 inches between cookies.
- Bake for 9 minutes or until edges are set and tops show a crackle. Let cool completely on the pan before moving.
Decorating the Cookies
- Melt white chocolate chips in a microwave-safe bowl in 15-second intervals, stirring until smooth.
- Dip cooled cookies halfway into the white chocolate, shake off excess, and place on parchment. Sprinkle with crushed candy canes.
- Allow chocolate to set for a few minutes before serving. Enjoy!
brownie cookies, candy cane, chocolate, cookies, fudgy, peppermint, white chocolate