Brownie cookies have become one of our favorite cookies and for the holiday season we made them festive with white chocolate and crushed peppermint candy canes.
You’ll need our double chocolate brownie mix (which require just oil and water to bake,) and you’ll also need baking powder and water. This recipe is top 14 allergen free, gluten free and vegan. These are like a perfect balance of chewy and crunchy and super satisfying. These would be a great cookie to adorn your holiday trays.
The first step to making these is to gather all your ingredients and supplies.
White Chocolate Peppermint Brownie Cookies
Tools Needed:
- Mixing bowl(s)
- Spatula
- Measuring spoons
- Measuring cups
- Baking tray
- Cooling Rack
- Parchment paper
- Stovetop and Double Boiler or Microwave
- Spoon
Cookie Ingredients Needed:
- Kate’s Safe & Sweet Double Chocolate Brownie Mix
- 1/4 cup + 2 teaspoons water
- 1/3 cup of your safe oil (we used canola)
- 2 tablespoons water
- 2 teaspoons baking powder
Topping Ingredients Needed:
- 10 oz. White chocolate
- Crushed candy canes (approx 4-6 candy canes needed)
Cookie Instructions:
- Preheat oven to 350°F. Line the bottom of a baking tray with parchment paper.
- In a small bowl combine the 2 tablespoons of water and 2 teaspoons of baking powder. Set aside.
- In a medium bowl, blend the brownie mix, water and baking powder mixture, remainder of the water, and oil together until smooth. Scrape the sides of the bowl as needed.
- Place by rounded tablespoons onto the prepared baking tray.
- Bake for 10-12 minutes and then remove from oven.
- Remove from oven and allow to cool on pan for 10 minutes then remove from pan to cool wire rack for at an hour.
Topping Instructions:
- Melt the white chocolate over a double boiler or microwave. If you are using a microwave place the chocolate in a medium heat-proof bowl and melt in 20 second increments, stopping and stirring after each increment until completely melted and smooth.
- Once the white chocolate is melted and smooth remove from heat / microwave and set aside on a heat safe counter or atop a folded-up towel.
- Taking each cookie one at a time dip or spoon on the chocolate onto half of the cookie. Set back onto parchment paper lined tray.
- Sprinkle with the crushed candy canes prior to the white chocolate hardening.
- After the white chocolate hardens you can place onto a plate or serving tray and enjoy!
Here’s a look at the steps to dipping and candy coating these:
Brownie cookies can also be made without the white chocolate and peppermint on top. See what they look like here. Anyway you make them, we know you won’t be disappointed!
Cookies from a brownie mix!?! Who would have thought!
These are best served within 3-5 days. I recommend storing in the fridge to extend the shelf life. You can also freeze these and defrost 30 minutes before you’d like to eat them (that is if you can wait that long!)
These are delicious served with your favorite safe milk too! Don’t forget to check out our entire selection of recipes here.
