I love this time of year. As a kid I used to love it because of the presents, but now I truly know the meaning of Christmas. Now I rejoice in celebrating Jesus’ birth with family and friends every year.

Since we live a few hours away, coming home for Christmas is always special. It’s always a two – three day event with three different dinners, one breakfast and last until we can do Christmas with my husband’s family into the following week. We are so blessed.

I took this cookie over to my grandma Roy’s house.  There’s always tons of food and desserts. That’s one reason I wanted to make these mini size cookies. Nice minty and chocolately dessert that’s not too heavy after eating so much good food from dinner.

I hope that you and your family have a very Merry Christmas. Most importantly, my hope is that you experience all the joy and peace that coming of Jesus promises to bring.

Merry Christmas!


Brownie Cookies with Minty White Chocolate


1/2 cup + 2 tbsp all-purpose-flour

1/2 cup unsweetened cocoa

1/2 tsp baking powder

1 pinch salt

3/4 cup granulated sugar

3 tbsp butter or margarine, melted and cooled

2 tbsp honey

1 tsp vanilla extract

1 large egg white


1 cup confectioners’ sugar

1 1/2 tbsp milk

1 tbsp butter, softened

1/2 tsp peppermint extract

2 ounces white chocolate, melted and slightly cooled

1 candy cane crushed


Prepare Brownie Bites: Preheat oven to 350°F. Line a large cookie sheet with parchment paper.

In large mixing bowl, mix flour, cocoa, baking powder, and salt together. In medium bowl, whisk sugar, butter, honey, vanilla, and egg white until blended. Stir sugar mixture into flour mixture; then, with a spatula, press dough just until blended. Careful to not over mix. With a small cookie scoop, scoop out dough onto parchment paper. With hands, carefully roll each dough ball just until smooth. With two fingers press to flatten slightly, cookies will not spread out. Bake 7 to 8 minutes or until brownies have cracked slightly. Transfer to wire rack to cool.

Prepare Topping:

In medium bowl, stir confectioners’ sugar and milk until smooth. Whisk in butter and extract, then whisk in melted chocolate until smooth. Swirl or pipe topping on each cookie. Top each frosted cookie with crushed candy cane. Store in tightly sealed container with waxed paper between layers at room temperature up to 3 days or in freezer up to 1 month.

Adapted from Good Housekeeping


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