Oh, holiday cookies. How I love you so very much. December is one of the only times of year you can devote an entire day, perhaps maybe more – to making dozens upon dozens of delicious cookies. The best part is there are now about a bajillion variations of different holiday cookies – so many to try, so little time!
I happened upon some of these White Chocolate Peppermint M&M’s and instantly knew they would go perfectly into a certain brownie cookie recipe I had been eyeing for just about forever (okay, maybe a little over a year).
The result? Amazingness that I couldn’t stop eating so therefore I sent all of the cookies away with Jordan to his office (classic move). The base cookie recipe will definitely be made again, at different times of year with different chocolate morsels!
That being said, let’s raise a glass of milk to Holiday Cookies everywhere – because a cookie made with love is sometimes the best gift you can receive. I am also in nostalgia overdrive as a holiday cookie was my first post ever (okay, maybe don’t click that link, old posts tend to be somewhat embarrassing).
White Chocolate Peppermint Brownie Cookies
adapted from the Joy The Baker Cookbook
makes about 2 dozen cookies
- 8 ounces bittersweet chocolate chips or coarsely chopped chunks (I only had semi-sweet chips, and it still worked great)
- 3 tbsp unsalted butter
- 1 cup flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 cup sugar
- 1 tsp pure vanilla extract
- 3 large eggs
- 3/4 – 1 cup White Chocolate Peppermint M&M’s, or any type of peppermint chips
Preheat oven to 325 F. Line 2 cookie sheets with parchment paper and set aside.
Gently simmer 2 inches of water in a medium saucepan or double boiler. If not using a double boiler, place bittersweet chocolate and butter in a medium-sized heatproof bowl and place the bowl over, not touching the simmering water (this creates your homemade double boiler). Melt the chocolate and butter together until butter is melted. Remove from the simmering water and stir until the chocolate is completely melted. Allow the chocolate to cool, the mixture will be thick.
In a large bowl, whisk together flour, baking powder, and salt. Set aside.
Whisk sugar and vanilla extract into warm chocolate mixture. Whisk in the eggs one at a time until well incorporated. Add the chocolate mixture, all at once, to the flour mixture. Fold to incorporate. When flour just begins to disappear into the chocolate mixture, add the white chocolate peppermint M&M’s. Fold thoroughly, batter will be thick. NOTE: Instead of folding M&M’s in, you can go a different route and push the M&M’s into the cookies individually when they are on the baking sheet. This gives an overall prettier look, but let’s be real – I always go the lazy route when I’m baking and hungry. A photo is at the bottom of this post.
Dollop batter by the tablespoonful onto prepared baking sheets. Bake for 11 – 12 minutes (these cookies are much better soft, not crunchy)! Let rest for 5 minutes on the baking sheet before removing to a cooling rack. Cookies will keep in an airtight container for about 5 days, although my batch didn’t last nearly this long!
Variations and Notes:
- add 1 tsp instant espresso or coffee powder (whisk into warm chocolate mixture)
- instead of adding the white chocolate peppermint M&M’s, add 3/4 cup regular white chocolate chips or chunks and 3/4 cup macadamia nuts.
- Sometimes I skip the rule of adding parchment paper to cookie sheets and I just grease the sheet with nonstick spray. This usually works, however here the parchment paper is the only way to go as I tested it both ways!