These Peppermint Bark Brownie Cookies will soon become the first one gone on the Christmas cookie tray! Soft and chewy brownie cookies loaded with peppermint chips, coated in white chocolate and sprinkled with crushed candy canes. SO delish!
I am fully EMBRACING the holiday season. My trees (yes, plural) and decorations have been up since November 1st, and I have nearly all my Christmas shopping done. What can I say? I just adore this time of year. But lest you think my holiday spirit is nauseating (okay, it kind of is a little bit), I can assure you I am a total nightmare goblin person in summertime.
One of my FAVORITE things about Christmastime (among many) are all the peppermint-flavored things that come out of the woodwork. My latest faves are the peppermint Frosty at Wendy’s and peppermint ice cream sandwiches from Safeway grocery store. But my fave is good old-fashioned peppermint bark by Ghirardelli, though I am not picky – anything creamy and pepperminty is A+ in my book.
Peppermint bark was the inspo for these outrageously delicious cookies and boy did I knock this one out of the park, people. If you love brownies, peppermint bark and soft and chewy cookies, you’re going to LOVE these.
Peppermint Bark Brownie Cookies
These cookies begin with a brownie cookie base. The cookies taste JUST like a fudge brownie but in a cookie format. They consist of butter and chocolate chips melted together until smooth. Then we’ll whisk in some cocoa powder to add more rich chocolaty goodness. The batter is your standard cookie dough: eggs, sugars, vanilla extract, leavening, salt and flour. However, don’t be alarmed when you see that this cookie dough is more like a batter. It is on the looser side. If it makes you feel better, you can let it firm up for about 15 minutes before scooping. Then we’ll mix in some peppermint baking chips – I like Andes brand – or chopped peppermint bark.
Once they’re baked and cooled, we’ll dip half of them in some melted white chocolate. I like almond bark for this because it melts beautifully, tastes great and is readily available. Before it sets completely, sprinkle it with a little crushed candy canes. I mean… talk about HEAVEN.
Fudgy, soft and chewy brownie cookies loaded with peppermint bark goodness… y’all are gonna love these Peppermint Bark Brownie Cookies!
Peppermint Bark Brownie Cookies
These Peppermint Bark Brownie Cookies are UNREAL. Fudgy, soft and chewy brownie cookies dunked in smooth white chocolate and fully loaded with peppermint candy pieces. So delicious!
Servings: 24 cookies
- 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 – if you cannot find, you can use finely chopped peppermint bark)
- 1/2 pkg (8 oz) white chocolate candy coating (such as Candiquik)
- 3/4 cup crushed candy canes
Preheat oven to 350° F. Line 2 baking sheets with parchment paper. Set aside.
In a medium saucepan over medium low heat, combine the butter and chocolate chips and stir occasionally until melted and smooth. Remove from heat and whisk in the cocoa powder. Let stand for 5 minutes to slightly cool off.
Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine both sugars, the eggs, corn syrup and vanilla extract and mix until just combined and smooth, about 1 minute. With the mixer on low speed, slowly pour in the chocolate mixture until fully combined. Lastly, add in the flour, baking powder and salt and mix until fully incorporated, scraping down the bottom and sides of the bowl as needed. Mix in the peppermint baking chips.
Drop heaping 2 Tablespoon-size scoops of dough 3″ apart on the baking sheets. The dough is very loose and more batter-like than a cookie dough. If you need to let it set for about 15 minutes, you can. Make sure you give them plenty of room since they do spread some due to the dough being on the thinner side.
Bake for 12 minutes, rotating pans halfway through baking time to ensure even cooking. Remove from the oven and let cool on the pans for at least 15 minutes before transferring to wire racks to cool completely.
Melt the white chocolate Candiquik according to package directions, or until melted and smooth. Dip half of the cookie into the melted white chocolate, allowing excess to drip off. Place on a parchment-lined baking sheet and immediately sprinkle with the crushed candy cane pieces. Let the candy coating set before serving or storing.
If you can’t find Andes peppermint baking chips (which can sometimes be very hard to find for some reason), you can use finely chopped peppermint bark. Do not bake with candy canes as the pure sugar will melt and caramelize, creating a huge sticky, burnt mess.
These are so scrumptious! I know you’re going to love them as much as I did!
Have a super sweet day!
Craving more peppermint? Check out this recipe!