These Peppermint Bark Brownie Cookies are a festive holiday treat that tastes just as good as it looks. Each cookie starts with a soft, chewy, fudgy brownie cookie base, then gets packed with peppermint baking chips, dipped in smooth white chocolate, and finished with crushed candy canes. They are rich, chocolatey, cool, creamy, and perfect for a Christmas cookie tray.
If you love the combination of chocolate and peppermint, this recipe is a must-bake for the holiday season. The flavor is inspired by classic peppermint bark, but instead of serving it as a candy, it is layered into a decadent brownie-style cookie. The result is a cookie that feels special enough for parties, cookie exchanges, dessert platters, and homemade gift boxes, while still being easy enough to make at home.
The best part about these peppermint brownie cookies is the texture. They bake up with the deep chocolate flavor of a brownie, but they are handheld and cookie-shaped. The centers stay soft and chewy, while the edges set just enough to hold everything together. The peppermint chips add creamy mint flavor throughout the cookie, and the white chocolate coating gives every bite that familiar peppermint bark finish.
During the holidays, peppermint desserts always feel extra cozy and nostalgic. Whether you enjoy peppermint candy, peppermint ice cream, or classic peppermint bark, this recipe brings that same cool, sweet flavor into a rich chocolate cookie. These cookies are bold, festive, and satisfying without being complicated.
Peppermint Bark Brownie Cookies
These cookies begin with a brownie-inspired dough made by melting butter and semi-sweet chocolate chips together until smooth. Cocoa powder is whisked into the warm chocolate mixture to deepen the flavor and give the cookies that unmistakable brownie richness. From there, the batter comes together with eggs, granulated sugar, light brown sugar, vanilla extract, corn syrup, flour, baking powder, and salt.
Do not worry if the dough looks looser than a typical cookie dough. That is expected for this recipe. It is closer to a thick brownie batter than a firm cookie dough, which is part of what helps create the soft, fudgy texture. If it feels too loose to scoop right away, let it rest for about 15 minutes before portioning it onto the baking sheets.
Peppermint baking chips are stirred directly into the dough for creamy mint flavor in every bite. Andes peppermint baking chips work well, but finely chopped peppermint bark can be used if the baking chips are difficult to find. Avoid using candy canes inside the cookie dough because they can melt, caramelize, and create a sticky mess while baking.
Once the cookies are baked and completely cooled, half of each cookie is dipped into melted white chocolate candy coating. Before the coating sets, the dipped side is sprinkled with crushed candy canes for crunch, color, and extra peppermint flavor. The finished cookies look beautiful and taste like a cross between a fudgy brownie, a chocolate peppermint cookie, and creamy peppermint bark.
These Peppermint Bark Brownie Cookies are ideal for anyone who enjoys rich chocolate desserts with a refreshing mint finish. They are festive, indulgent, and easy to share, making them a wonderful addition to any holiday baking list.
Peppermint Bark Brownie Cookies
Ingredients
- 8 Tbsp (1 stick) unsalted butter
- 1 cup semi-sweet chocolate chips
- 1/4 cup cocoa powder, unsweetened or Dutch process
- 3/4 cup granulated white sugar
- 1/4 cup light brown sugar, lightly packed
- 2 large eggs
- 1 Tbsp light corn syrup
- 2 tsp pure vanilla extract
- 1 cup + 2 Tbsp all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup peppermint baking chips, such as Andes, or finely chopped peppermint bark
- 1/2 pkg (8 oz) white chocolate candy coating, such as Candiquik
- 3/4 cup crushed candy canes
Instructions
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Preheat the oven to 350°F. Line 2 baking sheets with parchment paper and set them aside.
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In a medium saucepan over medium-low heat, combine the butter and chocolate chips. Stir occasionally until melted and smooth. Remove from the heat, whisk in the cocoa powder, and let the mixture stand for 5 minutes to cool slightly.
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In the bowl of a stand mixer fitted with the paddle attachment, combine both sugars, the eggs, corn syrup, and vanilla extract. Mix for about 1 minute, or until just combined and smooth. With the mixer on low speed, slowly pour in the chocolate mixture and mix until fully incorporated. Add the flour, baking powder, and salt, then mix until combined, scraping down the bottom and sides of the bowl as needed. Stir in the peppermint baking chips.
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Drop heaping 2 tablespoon-size scoops of dough onto the prepared baking sheets, spacing them about 3 inches apart. The dough will be loose and more batter-like than traditional cookie dough. If needed, let it rest for about 15 minutes before scooping. Leave enough space between cookies because they will spread while baking.
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Bake for 12 minutes, rotating the pans halfway through the baking time for even cooking. Remove from the oven and let the cookies cool on the pans for at least 15 minutes before transferring them to wire racks to cool completely.
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Melt the white chocolate candy coating according to the package directions, or until smooth. Dip half of each cooled cookie into the melted coating, letting the excess drip off. Place the dipped cookies on a parchment-lined baking sheet and immediately sprinkle with crushed candy canes. Let the coating set completely before serving or storing.
Notes
These cookies are wonderfully rich, festive, and full of peppermint bark flavor. Serve them once the white chocolate coating has set, or pack them into a holiday cookie box for a sweet homemade treat.
Have a super sweet day!
Craving more peppermint? Try bakery-style chocolate peppermint cookies next.
Bakery-Style Chocolate Peppermint Cookies
xo, Hayley