Cookies

Peppermint Chocolate Crinkle Brownie Cookies

The holidays are here, and another addition to this cookie season are these delicious Peppermint Chocolate Crinkle Brownie Cookies! Dipped in vegan white chocolate and sprinkled with crushed candy canes, these cookies have the texture of a chewy brownie and the taste of the holidays. They’re made with a touch of peppermint extract so you get that deliciously fresh mintiness, but it’s not overpowering at all with the flavors of cocoa and white chocolate.

These are a must to try! You’ll regret it if you don’t make them this winter (or any time of the year really). If you haven’t tried my previous cookie recipe posted for Old Fashioned Molasses Gingerbread then you’ll need to make those as well!

Peppermint Chocolate Crinkle Brownie Cookies Peppermint Chocolate Crinkle Brownie Cookies Peppermint Chocolate Crinkle Brownie Cookies Peppermint Chocolate Crinkle Brownie Cookies

Peppermint Chocolate Crinkle Brownie Cookies

Print Recipe
Serves: 24 cookies Cooking Time: 1 hour

Ingredients

  • 1/2 cup softened vegan butter

  • 1 cup organic dark brown sugar

  • 1/4 cup non-dairy milk
 (I used soy)
  • 1 tsp vanilla
 flavoring
  • 1 tsp peppermint extract
  • 1 + 1/2 cups all-purpose flour
  • 
1/4 cup cocoa powder
  • 
1 tsp baking soda
  • 
1 tsp baking powder

  • 1/2 cup organic powdered sugar
  • 3/4 cup melted vegan white chocolate chips (for dipping)
  • 1/3 cup crushed vegan candy canes

Instructions

1

Preheat the oven to 350f.

2

In a medium bowl, add the softened vegan butter (room temperature butter) and the dark brown sugar. Cream these together with a silicone spatula until completely combined. Add the milk, peppermint extract, vanilla flavoring, and mix again.

3

Add the all-purpose flour, cocoa powder, baking soda, baking powder, and salt into a medium bowl and whisk together. Pour this into the bowl with the butter and sugar and mix again until everything is combined.

4

Scoop out the dough using a 1 tbsp cookie scoop and roll into a ball with your hands. Roll the ball into a bowl with the 1/2 cup of organic powdered sugar to coat completely.

5

Place the cookie dough balls onto a baking sheet that has been lined with parchment paper or a silicone baking mat. Do not flatten down the balls with your hands as they will flatten by themselves when baking.

6

Bake the cookies for 10 minutes. After, let the cookies cool for at least another 15 minutes before dipping them into the melted vegan white chocolate and topping with the crushed vegan candy cane.

7

Allow the chocolate to harden before you eat all the cookies!

You Might Also Like

  • Nancy
    December 19, 2017 at 4:43 pm

    This recipe looks amazing! One question – the ingredient list calls for vanilla and peppermint and extract but I don’t see where they are added in the recipe. What am I missing? Can you clarify. Thanks!

    • Liza Mansour
      December 25, 2017 at 11:06 am

      Hey Nancy – sorry about that. I add in the peppermint extract and vanilla flavoring with the milk. I’ve updated the instructions so please let me know if you end up trying to the recipe. I hope you end up loving it!