Tuck these chewy, festive Peppermint Bark Brownie Cookies into your holiday cookie tins for a guaranteed crowd-pleaser. Imagine fudgy brownie-like cookies dipped in peppermint-scented white chocolate and finished with crushed candy canes — rich, minty, and perfect for seasonal gifting or a cozy treat with hot cocoa.
These cookies combine the dense, fudgy texture of a brownie with the bright crunch of peppermint bark. They’re easy enough to make with family or friends and bake up with crackly tops and soft, chewy centers. They also freeze well, so you can prepare ahead for parties and holiday exchanges.
Important ingredient notes
A complete list of ingredients, exact measurements, and printable directions are included in the recipe card below.
You’ll need the following essentials for these peppermint bark brownie cookies:
- All-purpose flour. Use good-quality flour and measure by spooning into the cup and leveling off for accurate results.
- Cocoa powder. Dutch-processed cocoa gives a smooth, toasted chocolate flavor and a deep color, but natural unsweetened cocoa will also work.
- Semi-sweet chocolate. Choose a quality baking chocolate and roughly chop it so it melts evenly when combined with butter.
- Vanilla and peppermint extract. Use pure extracts for best flavor — peppermint can be strong, so add it carefully to taste.
- Chocolate chips (optional). If you love extra chocolate, stir in semi-sweet or dark chocolate chips for pockets of melty goodness.
Variations and substitutions
- Swap Dutch-processed cocoa for regular unsweetened cocoa if that’s what you have on hand.
- Use bittersweet or sweet baking chocolate instead of semi-sweet to change the chocolate intensity.
- Adjust the peppermint extract to your preferred level of mintiness — add a drop at a time and taste carefully.
- For a darker finish, dip cookies in semi-sweet chocolate instead of white chocolate.
How to make these Peppermint Bark Brownie Cookies — step by step
Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment or a silicone mat.
Step 2: In a small bowl, sift together the flour, cocoa powder, and baking powder. Whisk in the salt and set aside.
Step 3: In the bowl of a stand mixer fitted with a whisk, combine the eggs, granulated sugar, and brown sugar. Beat 3–5 minutes until pale and roughly doubled in volume.
Step 4: Melt the semi-sweet chocolate with the butter in short intervals in a microwave-safe bowl, stirring until smooth. Let it cool slightly so it’s not hot to the touch.
Step 5: Replace the whisk with the paddle attachment and mix the melted chocolate into the egg mixture on medium speed until smooth and fully incorporated.
Step 6: Fold in the flour mixture just until no dry streaks remain. If using, stir in the chocolate chips.
Step 7: Scoop 1.5-tablespoon balls of dough and space them about 2 inches apart on the prepared baking sheet.
Step 8: Bake at 350°F for 10–12 minutes. The centers will look slightly underbaked when removed — that’s correct. Allow cookies to cool on the baking sheet a few minutes, then transfer to a rack to cool completely.
Step 9: Melt the white chocolate with shortening in a microwave-safe bowl in short intervals until silky. Stir in the peppermint extract to taste.
Step 10: Dip each cooled cookie halfway into the white chocolate, then immediately sprinkle with crushed peppermint or candy canes so the pieces stick. Let set on a flat surface or chill briefly to speed setting.
Recipe FAQs
Peppermint bark is a layered chocolate confection typically made with dark or semi-sweet chocolate and white chocolate, topped with crushed candy canes or peppermint pieces.
Why are my cookies dry instead of fudgy?
Dry cookies usually result from too much flour or overbaking. Follow the measuring tips and remove the cookies while their centers still look slightly underbaked; they finish setting as they cool.
Pro tips for the best peppermint bark cookies
- Measure flour correctly. Spoon and level for accurate measurement; too much flour makes cookies dense and dry.
- Whip eggs and sugar until light. The mixture should be pale and increased in volume to help create a crackly top and tender crumb.
- Avoid overbaking. Bake just until edges are set. The centers should still look slightly soft when you remove them.
- Sprinkle peppermint on wet chocolate. Add crushed candy immediately after dipping so it adheres well; dip one cookie at a time if needed.
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If you try this Peppermint Bark Brownie Cookies recipe, please leave a star rating and a comment to let others know how they turned out. Enjoy baking and happy holidays!
📖 Recipe
Peppermint Bark Brownie Cookies
Chewy, fudgy brownie-style cookies dipped in peppermint-scented white chocolate and topped with crushed candy canes. Makes about 26 cookies.
Ingredients
Brownie Cookies
- 2/3 cup all-purpose flour (spooned and leveled)
- 2 tablespoons Dutch-processed cocoa powder (or unsweetened cocoa)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 ounces semi-sweet chocolate, roughly chopped
- 1/4 cup butter, softened and cubed
- 2 large eggs, room temperature
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar (or light brown sugar)
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1/2 cup semi-sweet chocolate chips (optional)
White Chocolate Coating
- 8 ounces white chocolate (chopped bar or chips)
- 2 tablespoons shortening
- 1/4 teaspoon peppermint extract
- 1/4 cup crushed peppermint or candy canes
Equipment
- Measuring cups and spoons
- Mixing bowls
- Stand mixer (or hand mixer)
- Baking sheet and silicone mat or parchment
- Wire cooling rack
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment or a silicone mat.
- Sift the flour, cocoa powder, and baking powder into a bowl. Whisk in salt and set aside.
- In a mixer bowl with the whisk attachment, combine eggs, granulated sugar, and brown sugar. Beat 3–5 minutes until pale and nearly doubled.
- Melt the semi-sweet chocolate and butter in a microwave-safe bowl in 20-second intervals, stirring until smooth. Cool slightly.
- Switch to the paddle attachment and mix in the melted chocolate on medium speed until smooth and combined.
- Add the flour mixture and mix until no dry streaks remain. Fold in chocolate chips if using.
- Scoop 1.5-tablespoon portions of dough onto the prepared sheet, spacing about 2 inches apart. Bake 10–12 minutes. Centers should look slightly underbaked—allow cookies to finish setting as they cool.
- Melt white chocolate and shortening in a microwave-safe bowl in short intervals until smooth. Stir in peppermint extract.
- Dip cooled cookies halfway in the white chocolate, immediately sprinkle with crushed peppermint, and set on a flat surface. Chill briefly to speed setting if desired.
Notes
- Measure flour by spooning into the cup and leveling. Too much flour makes cookies dry.
- Beat the egg and sugar mixture long enough for a light color and increased volume to help create a crackly top.
- Remove cookies while centers still look soft; they will firm as they cool.
- Sprinkle peppermint onto the wet white chocolate so the pieces adhere well.
Nutrition (approx.)
Serving: 1 cookie | Calories: 122 kcal | Carbohydrates: 18.5 g | Protein: 3 g | Fat: 6.2 g