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Close-up of a fudgy peppermint bark brownie cookie surround by cookies and bark pieces.

Peppermint Bark Brownie Cookies

Jessie Winstead
These Peppermint Bark Brownie Cookies combine a rich, fudgy brownie base with gooey pieces of peppermint bark and a festive white chocolate layer. Perfect for the holiday season, these cookies are a must-make for any Christmas cookie tray!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine American
Servings 12
Calories 265 kcal

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.

Nutrition

Serving: 1cookieCalories: 265kcalCarbohydrates: 38gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 36mgSodium: 165mgPotassium: 112mgFiber: 1gSugar: 27gVitamin A: 259IUVitamin C: 0.1mgCalcium: 46mgIron: 1mg
Keyword peppermint bark brownie cookies
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