Peppermint Bark Brownie Cookies
These Peppermint Bark Brownie Cookies are UNREAL. Fudgy, soft and chewy brownie cookies dunked in smooth white chocolate and fully loaded with peppermint candy pieces. So delicious!
Servings: 24 cookies
Ingredients
- 8 Tbsp (1 stick) unsalted butter
- 1 cup semi-sweet chocolate chips
- 1/4 cup cocoa powder (unsweetened or Dutch process)
- 3/4 cup granulated white sugar
- 1/4 cup light brown sugar, lightly packed
- 2 large eggs
- 1 Tbsp light corn syrup
- 2 tsp pure vanilla extract
- 1 cup + 2 Tbsp all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup peppermint baking chips (such as Andes - if you cannot find, you can use finely chopped peppermint bark)
- 1/2 pkg (8 oz) white chocolate candy coating (such as Candiquik)
- 3/4 cup crushed candy canes
Instructions
- Preheat oven to 350° F. Line 2 baking sheets with parchment paper. Set aside.
- In a medium saucepan over medium low heat, combine the butter and chocolate chips and stir occasionally until melted and smooth. Remove from heat and whisk in the cocoa powder. Let stand for 5 minutes to slightly cool off.
- Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine both sugars, the eggs, corn syrup and vanilla extract and mix until just combined and smooth, about 1 minute. With the mixer on low speed, slowly pour in the chocolate mixture until fully combined. Lastly, add in the flour, baking powder and salt and mix until fully incorporated, scraping down the bottom and sides of the bowl as needed. Mix in the peppermint baking chips.
- Drop heaping 2 Tablespoon-size scoops of dough 3" apart on the baking sheets. The dough is very loose and more batter-like than a cookie dough. If you need to let it set for about 15 minutes, you can. Make sure you give them plenty of room since they do spread some due to the dough being on the thinner side.
- Bake for 12 minutes, rotating pans halfway through baking time to ensure even cooking. Remove from the oven and let cool on the pans for at least 15 minutes before transferring to wire racks to cool completely.
- Melt the white chocolate Candiquik according to package directions, or until melted and smooth. Dip half of the cookie into the melted white chocolate, allowing excess to drip off. Place on a parchment-lined baking sheet and immediately sprinkle with the crushed candy cane pieces. Let the candy coating set before serving or storing.
Notes
If you can't find Andes peppermint baking chips (which can sometimes be very hard to find for some reason), you can use finely chopped peppermint bark. Do not bake with candy canes as the pure sugar will melt and caramelize, creating a huge sticky, burnt mess.