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Irresistible Fudgy Peppermint Bark Brownie Cookies

Irresistible Fudgy Peppermint Bark Brownie Cookies to Wow Everyone

These Irresistible Fudgy Peppermint Bark Brownie Cookies combine rich chocolate with refreshing peppermint, making them perfect for holiday gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Provides rich moisture; let it cool before mixing for best results.
  • 1 cup Granulated Sugar Adds sweetness and helps create structure; swap for coconut sugar for a healthier option.
  • 1/2 cup Brown Sugar Introduces moisture and depth of flavor; don't skip this for that extra richness.
  • 2 large Eggs Binds ingredients and contributes to texture; ensure they're at room temperature to mix well.
  • 1 cup All-Purpose Flour Gives structure to the cookies; can be substituted with gluten-free flour if needed.
  • 1/2 cup Cocoa Powder Infuses the cookies with a delicious chocolate flavor; choose a high-quality brand for the best taste.
  • 1/4 teaspoon Salt Enhances sweetness and balances flavors; don't omit this key ingredient!
For the Mix-Ins
  • 1 cup Semi-Sweet Chocolate Chips Provides richness and a gooey melted texture; use dark chocolate for a less sweet option.
  • 1/2 cup Crushed Candy Canes Adds a festive decoration and a peppermint kick; swap for chopped nuts if you prefer a different crunch.

Equipment

  • Oven
  • medium saucepan
  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • measuring cups
  • measuring spoons

Method
 

How to Make Irresistible Fudgy Peppermint Bark Brownie Cookies
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium saucepan over low heat, melt the unsalted butter, then remove and let cool slightly.
  3. In a large mixing bowl, combine cooled melted butter with granulated sugar and brown sugar. Beat in eggs one at a time until smooth.
  4. Sift together the all-purpose flour, cocoa powder, and salt. Gradually fold this dry mixture into the wet ingredients until just combined.
  5. Gently fold in the semi-sweet chocolate chips and crushed candy canes until evenly distributed.
  6. Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for about 12-15 minutes.
  7. After cooling, drizzle melted chocolate over the cookies for an extra decadent finish.

Notes

These cookies can be customized with different mix-ins like nuts or citrus zest for a unique twist.