Peppermint Bark Brownie Cookies
Rich, chewy, and bursting with festive flavor — these Peppermint Bark Brownie Cookies combine the deep fudginess of a brownie with the cool crunch of peppermint bark. Made with cream cheese, instant pudding mix, and Ghirardelli peppermint bark, each bite delivers chocolatey bliss and holiday cheer. Tested over nine times for perfect texture and flavor, this recipe is your new go-to for cozy gatherings, cookie exchanges, or pure indulgence.
- Prep Time: 20 mins
- Cook Time: 16 mins
- Total Time: 36 mins
- Yield: 18–20 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
4 oz full-fat cream cheese, room temperature
½ cup unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1 (3.9 oz) instant chocolate fudge pudding mix, dry (unprepared)
¼ cup all-purpose flour
1 (18.4 oz) box fudge brownie mix
1 (3.5 oz) Ghirardelli peppermint bark bar, coarsely chopped
¾ cup milk chocolate chips
Optional: ⅓ cup white chocolate chips
Optional: Peppermint crunch sprinkles for garnish
Instructions
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
In a large bowl, beat the cream cheese and butter together until smooth, light, and fluffy.
Add the egg and vanilla extract, mixing until fully incorporated.
With the mixer on low speed, add the instant chocolate fudge pudding mix and flour. Mix just until combined.
Add the fudge brownie mix gradually, continuing to mix until a very thick, cohesive dough forms.
Fold in chopped peppermint bark, milk chocolate chips, and optional white chocolate chips using a sturdy spatula.
Scoop 1½–2 tablespoons of dough per cookie onto the prepared baking sheet, spacing about 2 inches apart.
Bake for 13–16 minutes, until edges are set but centers appear soft and slightly gooey.
While still warm, press reserved peppermint bark pieces or chocolate chips on top for garnish. Sprinkle with peppermint crunch if desired.
Cool on the baking sheet for 5–10 minutes before transferring to a wire rack. Enjoy warm or cooled.
Notes
**Expert Tips:**
• Use true room-temperature butter and cream cheese for the perfect dough texture.
• The dough will be thick — that’s what gives these cookies their chewy, brownie-like center.
• Slightly under-bake for a soft, fudgey texture; cookies firm up as they cool.
• For neat scooping, chill the dough for 20–30 minutes before baking.
**Storage:**
• Keep in an airtight container at room temperature for 3–4 days.
• Freeze baked cookies up to 3 months, or freeze dough balls and bake from frozen with 2–4 extra minutes.
**Variations:**
• Substitute dark chocolate chips for milk chocolate for a richer flavor.
• Add ¼ teaspoon peppermint extract for stronger minty notes.
• Drizzle cooled cookies with melted white or dark chocolate for a festive finish.
• Add ½ cup chopped walnuts or pecans for crunch.
**Yield:** About 18–20 cookies, generously sized and perfect for sharing.