White Chocolate Peppermint Brownie Cookies

Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a microwave-safe bowl, melt the chopped chocolate and butter in 30-second intervals, stirring in between, until smooth. Let it cool to room temperature. In a large mixing bowl, beat the eggs, brown sugar, and granulated on medium speed and beat for 4-5 minutes until the mixture is pale and airy. Mix in the melted chocolate and peppermint extract on low speed until fully combined.

Add in the flour, cocoa powder, and baking powder. Fold the dry ingredients into the wet batter until all the flour is just combined into the batter.

Chill the dough in the freezer for 30 minutes. Portion the cookie dough into 2 tablespoons per cookie and roll into balls. Place them on the baking sheets leaving about 2 inches of space between each.

Bake for 10-12 minutes, or until the edges are set and the tops are cracked. Let these cool to room temperature. For the white chocolate icing, heat the heavy cream in the microwave for 45 seconds. Add in the white chocolate chips and let them sit for 30 seconds. Stir both ingredients together until it’s combined into a smooth, thick sauce. Drizzle this ganache on the cooled down cookies and top it off with some holiday sprinkles.