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Peppermint Bark Brownie Cookies

Meet your new holiday season obsession: Peppermint Bark Brownie Cookies. These cookies are crafted from boxed brownie mix and topped with smooth white chocolate and a generous dusting of crushed candy canes. They are chocolatey, fudgy, fresh, and, quite frankly, the perfect Christmas cookie.

Pile of Peppermint Bark Brownie Cookies on the counter.

Have you ever had a brownie mix cookie? Let me tell you, these gems are a game-changer. I’m all about keeping it easy and delicious, and these cookies hit the sweet spot every time. No one ever suspects these heavenly bites are born from a humble brownie mix – they’re that good. When it comes to holiday flavors, peppermint bark takes the cake (or brownie, in this case) as my absolute favorite. That’s why I always include these peppermint-infused delights on my Christmas cookie tray each year, and without fail, they’re always the first to vanish. There’s no shame in taking a shortcut when it tastes this irresistible!

If you’re obsessed with peppermint bark just as much as I am, you will definitely want to check out these Peppermint Bark Brownies!

Pile of peppermint bark cookies on the counter with two candy canes in a heart shape in the background.

Ingredients for the Peppermint Bark Brownie Cookies

  • Box of fudge brownie mix – The heart of our recipe, providing a rich and fudgy base for these delightful cookies.
  • All-purpose flour – Provides structure to the cookie dough, preventing it from becoming overly dense or gooey.
  • Canola oil – Brings moisture to the mix, contributing to the overall softness of the cookies.
  • Large eggs – Act as a binding agent, providing structure and richness to the brownie cookie dough.
  • Peppermint extract – Infuses a burst of refreshing peppermint flavor.
  • Semisweet chocolate chips – Folded into the dough for added chocolate flavor and a textural surprise.
  • White chocolate chips – A key ingredient in peppermint bark. The melted chocolate adds a velvety topping and creamy sweetness.
  • Vegetable shortening – Works alongside white chocolate to create a smooth and shiny top on the cookies.
  • Crushed candy canes or peppermint candies – The finishing touch providing a delightful crunch and festive peppermint kick to every bite.
Ingredients displayed on counter in bowls.

Making the Peppermint Bark Cookies

  1. Preheat and prep – Begin by preheating your oven to 350 degrees, and line two cookie sheets with parchment paper for easy cleanup. Set them aside.
  2. Mix it up – Combine the fudge brownie mix, all-purpose flour, canola oil, eggs, and peppermint extract in a large bowl. Blend the ingredients until a uniform cookie dough forms. Then, fold in the chocolate chips and mix again.
Collage showing four steps to make the cookie dough.
  1. Scoop and space – Using a medium cookie scoop, drop scoops of dough onto the prepared baking sheets, leaving about 1 1/2 inches of space between each cookie. For an even bake, lightly flatten the dough balls with the palm of your hand or the flat bottom of a measuring cup.
  2. Bake to perfection – Bake the cookies for 8-10 minutes or until the edges are set. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to finish cooling.
Collage showing two steps to shape the cookie dough.
  1. Melt and mix – Once the cookies have cooled, move on to the decadent white chocolate topping. Place the white chocolate and vegetable shortening in a microwave-safe bowl and microwave in 20-second increments, stirring well between intervals.
  2. Top the cookies – Generously spread a spoonful of the melted white chocolate on top of the cookies and immediately sprinkle with the festive touch of crushed candy canes.
  3. Allow to set – Allow the chocolate to set for 20-30 minutes before indulging in these irresistible peppermint bark brownie cookies.
Collage showing four steps to decorate the cookies.

Variations and substitutions

Cake mix cookie base – Instead of making a brownie cookie, try using a cake mix cookie. To make cake mix cookies, combine 1 (15 ounce) box of chocolate cake mix, 2 large eggs, and 1/2 cup of canola oil with the peppermint extract and chocolate chips. 

Dark chocolate drizzle – Instead of white chocolate, drizzle melted dark chocolate over the cookies for an elegant and richer topping.

Holiday sprinkles – Customize your cookies with festive sprinkles along with or in place of crushed candy canes on the white chocolate layer.

Peppermint mocha bliss – Add a teaspoon of instant coffee or espresso powder to the dough for a subtle mocha flavor that complements the peppermint.

Six peppermint bark brownie cookies on a cooking rack.

Tips for success

  • Choose quality ingredients – Opt for high-quality chocolate to top the cookies. This will enhance the overall flavor and quality of the cookies. Ghirardelli is my preferred chocolate for baking. I do not recommend using white almond bark or melting wafers if you can avoid it.
  • Avoid overbaking – Keep a close eye on the baking time to prevent overbaking. The edges should be set, but the center should still be soft. This ensures a chewy and fudgy texture.
  • Be cautious with chocolate melting – When melting the white chocolate, use low heat and short intervals to avoid overheating, which can cause it to seize. Stir well between intervals for a smooth consistency.
  • Work in batches for decorating – Decorate the cookies in batches to ensure the white chocolate doesn’t set before you add the crushed candy canes. This way, the candy canes adhere perfectly for a festive finish.
  • Chill dough if necessary – If the dough becomes too sticky to handle, consider chilling it in the refrigerator for 15-30 minutes before scooping and baking. This helps maintain the shape of the cookies during baking.
  • Adjust cookie size – Modify the size of the cookies based on your preference. Larger cookies may require a slightly longer baking time, while smaller ones may need less time. Keep in mind that these cookies do not spread much during baking. Flatten the dough balls slightly to remove the dome shape, ensuring even baking and a more uniform appearance.
Stack of four peppermint bark brownie cookies with bite missing from the top cookie.


Room Temperature – Store the Peppermint Bark Brownie Cookies in an airtight container at room temperature for up to one week. If stacking the cookies in a container, consider placing sheets of parchment paper between layers to prevent them from sticking together.

Refrigeration (Optional) – To prolong their shelf life, refrigerate the cookies. This is particularly useful if your kitchen tends to be warm. Place them in a sealed container, and they should stay fresh for about two weeks.

Freezing – For longer storage, freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container, separating layers with parchment paper. They can be stored for up to three months. Thaw them at room temperature before serving.

Peppermint Bark Brownie Cookies FAQs

What if I don’t have vegetable shortening for the white chocolate topping?

You can substitute any neutral oil for vegetable shortening in the white chocolate topping. Vegetable oil or refined coconut oil are great options.

Can I make these cookies without adding chocolate chips?

Yes, you can omit the chocolate chips in the dough if you prefer a smoother texture. Alternatively, you can replace them with nuts or other mix-ins.

Pile of cookies with bite missing from one of the cookies.

Looking for more easy recipes for the Christmas cookie season?

Check out these cookie recipes.

Love these fudgy peppermint brownie cookies? Let us know your thoughts in the comments below.

Pile of cookies with bite missing from one of the cookies.

Peppermint Bark Brownie Cookies

Author: Mandy
Festive and easy-to-make, these cookies blend fudge brownie mix with peppermint extract, topped with white chocolate and crushed candy canes for a delightful holiday twist. Perfect for Christmas baking!
Prep Time 10 minutes
Cook Time 10 minutes
Set Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 20 Cookies


  • 1 (18 ounce) box of fudge brownie mix
  • 2 tablespoons All-purpose flour
  • 1/4 cup canola oil
  • 2 large eggs
  • 1 teaspoon peppermint extract
  • 2/3 cups semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 2 teaspoons vegetable shortening
  • 1/3 cup crushed candy canes


  • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
  • In a large mixing bowl, combine the brownie mix, flour, oil, eggs and peppermint extract. Fold in the chocolate chips.
  • Scoop the dough onto the prepared baking sheets using a medium cookie scoop, leaving at least 1 1/2 inches between each cookie.
  • Lightly flatten the dough balls with the palm of your hand or the flatten bottom of a measuring cup.
  • Bake the cookies for 8-10 minutes or until the edges of the cookies are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
  • Once the cookies have cooled, melt the white chocolate and shortening in the microwave in 20 second increments, stirring well between intervals.
  • Spread a spoonful of melted chocolate over each cookie and immediately sprinkle with crushed candy canes.
  • Allow the chocolate to set for 20-30 minutes before serving the cookies.

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.

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[…] If you’re also a fan of brownie mix cookies, be sure to check out these Peppermint Bark Brownie Cookies. […]

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