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Irresistible Fudgy Peppermint Bark Brownie Cookies

Irresistible Fudgy Peppermint Bark Brownie Cookies for Joyful Holidays

These Irresistible Fudgy Peppermint Bark Brownie Cookies combine rich chocolatey flavor with refreshing peppermint, perfect for the holidays.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Substitution: Use margarine for a dairy-free option.
  • 1 cup Granulated Sugar
  • 1 cup Brown Sugar
  • 2 large Large Eggs
  • 1 cup All-Purpose Flour A gluten-free flour blend works as a great substitute.
  • 1/2 cup Cocoa Powder
For the Peppermint Twist
  • 1 cup Crushed Candy Canes Variation: Swap with crushed nuts for an extra crunch.
  • 1 cup Chocolate Chips Feel free to use dark or white chocolate chips for a different take.

Equipment

  • Oven
  • Saucepan
  • Mixing bowl
  • Baking sheet
  • Parchment paper

Method
 

How to Make Irresistible Fudgy Peppermint Bark Brownie Cookies
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper.
  2. In a saucepan, melt the unsalted butter over low heat and let it cool slightly before use.
  3. In a large mixing bowl, combine melted butter with granulated sugar and brown sugar, mixing until smooth. Add the eggs one at a time, making sure they are well incorporated.
  4. In a separate bowl, sift together the all-purpose flour, cocoa powder, and a pinch of salt. Gradually fold the dry mixture into the wet ingredients, being careful not to overmix.
  5. Gently fold in the semi-sweet chocolate chips and crushed candy canes to add a festive touch.
  6. Scoop the cookie dough onto the prepared baking sheet and bake for 12-15 minutes. Let cool slightly before enjoying.

Notes

Drizzle with melted chocolate for an extra touch of decadence.