If you love peppermint bark and fudgy brownies, you’re going to love these Peppermint Bark Brownie Cookies! They’re soft, rich, and chocolatey, with a drizzle of melted white chocolate and crushed candy canes on top.
And the best part? They start with a box of brownie mix!
I’m always looking for easy Christmas desserts that don’t require a ton of ingredients or time in the kitchen. These cookies are perfect for holiday cookie exchanges, Christmas dessert trays, or making something festive with the kids.
The combination of rich chocolate, creamy white chocolate, and crunchy peppermint makes these such a fun holiday treat.
Why You’ll Love These Peppermint Bark Brownie Cookies
- Made with brownie mix: No need to measure out cocoa powder or a bunch of extra dry ingredients.
- Soft and fudgy: They have that rich brownie flavor in cookie form.
- Perfect for Christmas: White chocolate drizzle and crushed candy canes make them festive without complicated decorating.
- Budget-friendly: Just a handful of ingredients, and store-brand brownie mix works great.
- Great for cookie exchanges: They’re easy to make in batches and look beautiful on a Christmas cookie tray.
Ingredients You’ll Need
You only need a few simple ingredients to make these Christmas brownie cookies.
Fudge Brownie Mix: An 18-ounce box of brownie mix creates the rich chocolate base. You won’t need the additional ingredients listed on the box.
All-Purpose Flour: Helps thicken the brownie batter into a scoopable cookie dough.
Eggs: Hold the cookies together and give them a soft texture.
Vegetable Oil: Adds moisture and helps keep the cookies fudgy.
Peppermint Extract: Optional, but it adds extra peppermint flavor to the chocolate cookies. A little goes a long way!
White Chocolate Melting Wafers: Melted and drizzled over the cookies for that classic peppermint bark flavor.
Crushed Candy Canes: Add a festive peppermint crunch and a pop of Christmas color.
Chocolate Chips: Optional, for an extra chocolatey cookie.
How to Make Peppermint Bark Brownie Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Step 2: Make the Brownie Cookie Dough
In a large mixing bowl, combine the brownie mix, flour, eggs, vegetable oil, and peppermint extract if using.
Mix until a thick, sticky cookie dough forms.
If you’re adding chocolate chips, gently fold them into the dough.
Step 3: Scoop the Cookies
Using a cookie scoop or tablespoon, portion the dough onto your prepared baking sheet, leaving about 2 inches between each cookie.
The dough will be thicker than regular brownie batter but may still be slightly sticky.
Step 4: Bake
Bake for 10–12 minutes, or until the edges are set and the centers still look slightly soft.
Avoid overbaking! The cookies will continue to firm up as they cool.
Step 5: Cool
Let the cookies rest on the baking sheet for approximately 5 minutes before transferring them to a wire cooling rack.
Allow them to cool completely before adding the white chocolate drizzle.
Step 6: Add the White Chocolate Drizzle
Melt the white chocolate wafers in a microwave-safe bowl in 20–30 second intervals, stirring between each interval until smooth.
Using a spoon or a small piping bag, drizzle the melted white chocolate back and forth over the cooled cookies.
Immediately sprinkle crushed candy canes over the white chocolate before it sets.
Allow the chocolate to harden before serving or storing.
Tips for the Best Brownie Cookies
Don’t follow the brownie mix box instructions. You’re using the dry brownie mix along with the eggs, oil, and flour listed in this recipe.
Don’t overbake the cookies. For soft, fudgy centers, remove them when the edges are set and the middle is still slightly soft.
Let the cookies cool before decorating. If they’re still warm, the white chocolate drizzle may melt and spread.
Crush the candy canes into small pieces. Smaller pieces stick to the white chocolate drizzle better and make the cookies easier to eat.
Use store-brand brownie mix. It’s an easy way to save money without sacrificing flavor.
Start with less peppermint extract. The crushed candy canes already add peppermint flavor, so you can leave the extract out if you prefer a milder cookie.
Can You Make Peppermint Bark Brownie Cookies Ahead of Time?
Absolutely! These cookies are a great make-ahead Christmas dessert.
You can bake the cookies a day or two before you need them and store them in an airtight container.
For the prettiest appearance, I recommend adding the white chocolate drizzle and crushed candy canes closer to when you plan to serve them.
This helps prevent the crushed candy canes from becoming sticky as they sit.
How to Store Peppermint Bark Brownie Cookies
Once the white chocolate drizzle has completely hardened, store the cookies in an airtight container at room temperature for up to 3 days.
Place parchment paper between layers if you’re stacking them.
For longer storage, freeze the undecorated cookies in a freezer-safe container for up to 2 months. Thaw and decorate before serving.
Frequently Asked Questions
Can I use boxed brownie mix to make cookies?
Yes! Boxed brownie mix makes a delicious base for soft, fudgy cookies. Adding a little flour helps create a thicker dough that’s easier to scoop.
Can I use white chocolate chips instead of melting wafers?
Yes, although white chocolate chips can be thicker when melted. If needed, stir in a small amount of neutral oil to make the chocolate easier to drizzle.
Do I have to use peppermint extract?
No! The crushed candy canes on top provide peppermint flavor, so the extract is completely optional.
Why are my brownie cookies spreading too much?
The consistency of boxed brownie mixes can vary. If your dough is very loose, try chilling it for 20–30 minutes before baking.
Can I make these cookies without candy canes?
Yes! You can leave off the candy canes and decorate with Christmas sprinkles instead. They’ll still be delicious chocolate brownie cookies.
An Easy Christmas Cookie Everyone Will Love
These Peppermint Bark Brownie Cookies are such an easy way to make something festive without spending hours in the kitchen.
With their fudgy chocolate centers, creamy white chocolate drizzle, and crunchy peppermint topping, they’re a fun addition to any Christmas dessert spread.
If you’re putting together a Christmas cookie tray this year, definitely add these to your list!
If you make these Peppermint Bark Brownie Cookies, leave a comment below and let me know how they turned out!
Peppermint Bark Brownie Cookies (Easy Christmas Cookies)
Description
Soft and fudgy brownie mix cookies topped with white chocolate drizzle and crushed peppermint candy canes.
Ingredients
Instructions
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Preheat oven to 350°F. Line a baking sheet with parchment paper.
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In a large bowl, combine the dry brownie mix, flour, eggs, oil, and peppermint extract, if using. Mix until a thick dough forms.
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Fold in chocolate chips if using.
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Scoop tablespoon-sized portions onto the prepared baking sheet, leaving 2 inches between cookies.
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Bake for 10–12 minutes, until edges are set and centers remain slightly soft.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Melt white chocolate wafers in 20–30 second microwave intervals, stirring until smooth.
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Drizzle white chocolate over cooled cookies and immediately sprinkle with crushed candy canes.
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Let the drizzle set before serving.
