If Christmas cookie season had an official dessert, these peppermint bark brownie cookies would be it. They have a rich, fudgy brownie base, melty pockets of peppermint bark, and a simple white chocolate topping that makes them feel extra festive without a lot of fuss.
Peppermint bark is one of those holiday staples I grab every year, usually with no plan other than "I'll figure it out later." Turning it into brownie cookies is always the move. As a dietitian, I also love that these cookies feel special and indulgent but are still made with familiar pantry ingredients you probably already have on hand.
If you love festive treats like these, don't miss my mini snickerdoodle cookies or hot chocolate cookies. Both are perfect additions to your holiday baking lineup!
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Why You'll Love This Recipe
- Fudgy brownie-style texture: The brownie cookie base gives you chewy edges with a soft, gooey center that feels like a brownie in cookie form.
- Classic holiday flavor combo: Peppermint extract and chopped peppermint bark bring that familiar chocolate-mint flavor everyone expects this time of year.
- Make-ahead friendly: You can prep and freeze the dough ahead of time, then bake fresh cookies whenever you need them.
- Fun finishing step: Dipping the cookies in white chocolate and adding crushed peppermint makes this a great recipe to bake with kids or turn into a decorating moment.
If you're putting together a holiday dessert spread, don't forget my easy sugar cookie dip or hot chocolate dip for a festive, no-bake option.
Ingredients
This recipe uses simple, quality ingredients to create that rich chocolate and peppermint balance.
- Unsalted butter: Adds richness and helps create those chewy edges. It should be room temperature but still slightly firm so the cookies do not spread too much.
- Light brown sugar: Brings moisture and a subtle caramel note that pairs well with chocolate.
- Peppermint extract: A little goes a long way, so measure carefully to keep the flavor balanced.
- Unsweetened cocoa powder: I like using dark cocoa powder for a deeper, richer chocolate flavor.
- Peppermint bark squares: The star of the recipe. Use your favorite brand, and cut into smaller pieces so every cookie gets some melty goodness.
- White chocolate chips: These melt smoothly and give the cookies that classic peppermint bark finish.
Check the recipe card below for the full list of key ingredients and measurements.
Substitutions & Variations
Not everyone loves peppermint bark, and that's okay! Here's what you can do.
- Use milk chocolate chips, dark chocolate chunks, or even caramel-filled chocolates instead of peppermint bark.
- Add peppermint bark to half the dough and chocolate chips to the other half to please everyone.
- Add a pinch of espresso powder to the dough to deepen the chocolate flavor without tasting like coffee.
- The cookies are delicious on their own if you want to skip the white chocolate dip for a simpler finish.
How to Make Peppermint Bark Cookies
Here is how to bring these peppermint bark brownie cookies together step by step!
Step 1: Preheat your oven to 350°F and line a baking sheet with parchment paper. Set aside.
Step 2: In a medium bowl, cream the butter and brown sugar together until the mixture becomes pale and fluffy, about 2 minutes. Beat in the egg, vanilla extract, and peppermint extract until fully combined.
Step 3: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Fold the dry ingredients into the wet ingredients just until a dough forms.
Step 4: Cut each piece of peppermint bark into quarters so they are easier to tuck into the dough.
Step 5: Scoop about 2 tablespoons of dough, flatten slightly, and place 2 to 3 pieces of peppermint bark in the center. Roll the dough around the filling to seal completely. Place the dough balls on the baking sheet, leaving about 2 inches of space between each cookie.
Step 6: Bake for 10 to 12 minutes, until the edges are set but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Step 7: While the cookies cool, melt the white chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring between each round, until smooth.
Step 8: Dip the tops of the cooled cookies into the melted chocolate and sprinkle with crushed peppermint. Let the chocolate set before serving.
Tips for the Best Peppermint Bark Cookies
A few simple tips will help you get perfectly fudgy centers, clean edges, and bakery-style cookies every time.
- Use a cookie scoop to help keep the cookies evenly sized so they bake consistently.
- Don't over bake! Pull the cookies when the centers still look slightly soft for that fudgy texture.
- When you remove cookies from the oven, leave them on the hot sheet for a few minutes to help them set.
- If you want perfectly round cookies, gently scoot them with a round cutter (like a biscuit cutter) right after baking.
Storage
These cookies store well, making them great for gifting and planning ahead.
- Room temperature: Store in an airtight container for up to 5 days.
- Freezing baked cookies: Freeze in a single layer, then transfer to a freezer-safe container for up to 3 months. Thaw at room temperature.
- Freezing the dough: Roll dough into balls, freeze on a baking sheet, then store in a freezer bag. Bake straight from frozen, adding 1 to 2 extra minutes.
FAQ
This usually means the butter was too warm. It should be soft but still slightly firm when creamed with the sugar.
Yes. The cookies are great on their own, but the white chocolate adds a festive peppermint bark look.
Absolutely. Freeze the dough or the baked cookies and finish with the white chocolate dip closer to serving.
Related
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Thank you!
Jessie
Peppermint Bark Brownie Cookies
Ingredients
- ½ cup unsalted butter room temperature
- 1 cup light brown sugar packed
- 1 large egg room temperature
- 2 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup all-purpose flour
- ⅓ cup unsweetened dark cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 6 Ghirardelli peppermint bark pieces
for the white chocolate dip
- 1 cup white chocolate melting wafers
- ¼ cup crushed peppermint candies
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper. Set aside for later.
- In a medium bowl, cream the butter and brown sugar together until the mixture becomes pale and fluffy, about 2 minutes. Beat in the egg, vanilla extract, and peppermint extract until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Fold the dry ingredients into the wet ingredients just until a dough forms.
- Cut each piece of peppermint bark into quarters so they are easier to tuck into the dough.
- Scoop about 2 tablespoons of dough, flatten slightly, and place 2 to 3 pieces of peppermint bark in the center. Roll the dough around the filling to seal completely. Place the dough balls on the baking sheet, leaving about 2 inches of space between each cookie.
- Bake for 10 to 12 minutes, until the edges are set but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
- While the cookies cool, melt the white chocolate in a microwave-safe bowl, heating in 30-second intervals and stirring between each round, until smooth.
- Dip the tops of the cooled cookies into the melted chocolate and sprinkle with crushed peppermint. Let the chocolate set before serving.
Notes
- To avoid overmixing the dough, stop stirring as soon as the flour is fully incorporated. Overmixing can lead to tough cookies.
- For extra festive flair, use a mix of crushed peppermint candies and colorful holiday sprinkles for decorating
- Keep leftover cookies in an airtight container for up to 5 days.
- To make dough ahead, roll dough into balls, freeze on a baking sheet, then store in a freezer bag. Bake straight from frozen, adding 1 to 2 extra minutes.
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