Peppermint White Chocolate Brookie Cookies Recipe

Why You Will Love These Cookies

• Brownie + Cookie: two classics joined into one irresistible cookie.
• Peppermint & Chocolate: a festive flavor pairing that’s fresh and comforting.
• Easy to Make: no mixer or dough chilling required — straightforward steps yield bakery-worthy results.

Ingredient Notes

Full ingredient quantities and detailed instructions are in the recipe card below.

1. Step 1: Make the brownie cookie batter first. Melt butter and chocolate together (microwave in 30-second bursts, stirring in 15-second intervals until smooth).

2. Step 2: Whisk together baking powder, salt, flour, and cocoa powder; set aside.

3. Step 3: In a bowl, combine the melted chocolate mixture with granulated and brown sugars, eggs, and vanilla; beat until lighter and fully combined.

4. Step 4: Fold the dry ingredients into the wet mixture. Set the brownie dough aside while you prepare the peppermint cookie dough.

5. Step 5: In another bowl, whisk melted butter with granulated and brown sugars. Add the egg, peppermint extract, and vanilla; mix until combined.

6. Step 6: Stir in salt, baking soda, and flour. Fold in white chocolate chips and crushed peppermint candies.

7. Step 7: Using a ¼-cup scoop, place about one-third of the peppermint dough into the bottom of the scoop.

8. Step 8: Fill the remainder of the scoop with the brownie dough, creating a two-layer cookie ball.

9. Step 9: Place 5–6 cookie balls on a parchment-lined baking sheet. Sprinkle with coarse sugar.

10. Step 10: Bake at 350°F for 11–13 minutes, until the edges are set and the tops turn a light golden brown. Immediately sprinkle with flaked sea salt if desired and allow to cool.

Expert Baking Tips

• Use a mix of semi-sweet and milk chocolate for balance, or choose all semi-sweet/dark for deeper chocolate flavor.
• The brownie dough will be tacky and slightly wet; that’s normal and helps create a fudgy texture.
• Adjust the ratio of peppermint to brownie dough based on how large you scoop — the amounts are flexible.
• Measurements in grams are more precise for flour; if you don’t have a scale, spoon flour into the cup lightly to avoid packing.

Yes. Substitute a 1:1 gluten-free flour blend and the cookies should work well.

No. Store-bought brownie batter is typically too loose; this recipe uses a thicker brownie cookie batter to hold shape.

For more treats, follow me on Instagram @thesaltedsweets. Tag me if you make these — I love seeing your photos!

Ingredients

Brownie Cookie:

• ½ cup (113.5 g) salted butter
• 1 cup (180 g) chocolate chips (try half milk, half semi-sweet)
• ¾ cup (150 g) granulated sugar
• ¼ cup (55 g) brown sugar
• 2 large eggs, room temperature
• 1 tbsp vanilla
• ¼ cup (21.5 g) cocoa powder
• 1 tsp baking powder
• ½ tsp salt
• 1¼ cups (175 g) all-purpose flour

White Chocolate Peppermint Cookie:

• ½ cup (113.5 g) salted butter, melted
• ½ cup (110 g) granulated sugar
• ⅓ cup (66.7 g) brown sugar
• 1 large egg, room temperature
• ¼ tsp peppermint extract (optional)
• 2 tsp vanilla
• ½ tsp baking soda
• ½ tsp salt
• 1⅓ cups (186 g) all-purpose flour
• ½ cup (180 g) white chocolate chips
• ¼ cup crushed peppermint candies
• Coarse sugar for topping
• Flaked sea salt for topping (optional)

Instructions

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• Make the brownie cookie batter: melt butter and chocolate, whisk dry ingredients (cocoa, baking powder, salt, flour), then combine melted chocolate with sugars, eggs, and vanilla. Fold in dry ingredients and set aside.
• Make the peppermint cookie dough: whisk melted butter with sugars, add the egg, peppermint extract, and vanilla. Stir in salt, baking soda, and flour, then fold in white chocolate chips and crushed peppermint.
• Assemble cookies: using a ¼-cup scoop, place about one-third peppermint dough in the bottom of the scoop, then fill the rest with brownie dough to form a cookie ball.
• Place 5–6 cookie balls on a parchment-lined baking sheet, sprinkle with coarse sugar, and bake 11–13 minutes until lightly golden. Immediately sprinkle with flaked sea salt if desired and allow to cool.

Notes

Nutrition