Peppermint Bark Brownie Cookies
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These Peppermint Bark Brownie Cookies are soft and fudgy with rich chocolate flavor, studded with chocolate chips and topped with a smooth layer of melted white chocolate and crushed candy canes. They combine everything I love about peppermint bark in an easy cookie form using a brownie mix as the base.
Easy Peppermint Bark Cookies
Peppermint bark is my favorite holiday candy, bar none! I look forward to it every year, and since my Peppermint Bark Brownies are always a hit, I knew I had to turn that idea into a cookie. These have everything I love: rich chocolate, peppermint, and a bit of crunch from the crushed candy canes.
I’ve always loved how chewy and fudgy brownie cookies are, like my Buckeye Brownie Cookies and Mini Egg Brownie Cookies. That texture makes the perfect base for layering in peppermint bark flavors. Once I tested the first batch, I knew this one was a keeper.
Ingredients
- Fudge brownie mix – Provides a rich, chocolatey base and gives the cookies their chewy texture. I used Duncan Hines.
- All-purpose flour – Adds structure so the dough isn’t too soft or sticky.
- Canola or vegetable oil – Keeps the cookies moist.
- Eggs – Bind the ingredients and help create a fudgy center.
- Peppermint extract – Infuses the cookies with peppermint flavor.
- Semi-sweet chocolate chips – Add extra chocolate throughout each bite.
- White chocolate chips – Melted and spread on top to mimic peppermint bark.
- Vegetable shortening – Helps the white chocolate melt smoothly and set with a sheen.
- Crushed candy canes – Pressed into the white chocolate for peppermint flavor and texture.
Making the Peppermint Bark Cookies
- Prep – Preheat oven to 350°F and line baking sheets with parchment paper.
- Make the dough – In a large bowl, combine the brownie mix, flour, oil, eggs, and peppermint extract. Stir until fully combined and no dry streaks remain.
- Add chocolate chips – Fold in the semi-sweet chocolate chips until evenly distributed.
- Scoop and bake – Scoop dough onto the prepared baking sheets, spacing each cookie about 2 inches apart. Bake for 9–11 minutes, or until the edges are set.
- Cool completely – Let the cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely before topping.
- Melt the white chocolate – In a microwave-safe bowl, combine the white chocolate chips and shortening. Microwave in 20-second intervals, stirring between each, until smooth.
- Top with peppermint – Spoon or spread a small amount of melted white chocolate on each cooled cookie. Immediately sprinkle with crushed candy canes before the chocolate sets.
Variations and Substitutions
- Cake mix cookie base – Instead of making a brownie cookie, try using a cake mix cookie like in my Chocolate Cake Mix M&M Cookies.
- Dark chocolate topping – Instead of white chocolate, use 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.
- No peppermint extract – If you’re out of extract, mix crushed peppermint candies into the dough for subtle peppermint flavor.
Tips for Success
- Don’t overbake – The cookies should look slightly underdone in the center when you take them out; they’ll continue to set as they cool.
- Cool completely before topping – Make sure the cookies are fully cooled so the white chocolate doesn’t melt or slide off.
- 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 with the topping – Only top a few cookies at a time so the white chocolate doesn’t set before you add the crushed candy canes.
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Peppermint Bark Cookies Recipe
Ingredients
- 1 (18 ounce) box of fudge brownie mix I used Duncan Hines
- 2 tablespoons all-purpose flour
- 1/4 cup canola or vegetable 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
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- 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.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days. If stacking, place a sheet of wax or parchment paper between layers to prevent the white chocolate and candy canes from sticking.
- The cookies can be frozen for up to three months. 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. Thaw at room temperature before serving.
Nutrition
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.
This recipe sounds terrific but doesn’t turn out at all. Dough is too wet and it doesn’t rise at all. Waste of time so disappointed
Oh no, I’m really sorry you had that experience, that’s always frustrating. I actually made these again a couple of weeks ago for a cookie exchange, and the recipe definitely turns out, so something odd is going on here. Can I ask which brownie mix you used? And just to be sure, you used the dry mix only, right? Not the prepared batter according to the box directions?
I made this recipe a little hesitant because of the other review but I’m happy to report they turned out amazing!! I didn’t however have chocolate chips so I didn’t put any in and they still worked great! Would be way better with them though! Thanks for the awesome easy yummy recipe!! Thinking maybe the other person may have made the brownie batter according to the box and then added what the recipe called for. That would definitely end you up with some wet dough.
So glad you enjoyed them. They’re one of my favorite Christmas cookies.