Peppermint Brownie Bark Cookies
Serves 24
25 mins prep
8 mins cook
33 mins total
These peppermint brownie crinkle cookies have crisp edges, soft and fudgy middles, shiny crackly tops, and a delicious chocolate peppermint flavor. To make them even more festive, I dipped the tops halfway into white chocolate and crushed peppermint candy canes - like a classic peppermint bark! They're one of the most festive cookies you could make for the holidays. And you could make them ahead of time and they store great so they're perfect for including in cookie boxes and cookie exchanges for the holidays!
Peppermint Brownie Cookie Dough
Peppermint Bark Dip
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Peppermint Brownie Cookie Dough
Preheat the oven to 355°F (180°C). Line a cookie sheet with parchment paper.
Combine butter and chocolate chips in a small saucepan and melt the mixture on low heat on the stovetop, stirring frequently so it doesn't burn. Remove it from heat as soon as it melts.
⅕ 1 semisweet chocolate chips⅕ ½ unsalted butterIn a large bowl or stand mixer, combine eggs, brown sugar, and granulated sugar. Whisk with a wire whisk until very thick and creamy. It will fall of the whisk in ribbons. Add vanilla extract, peppermint extract, and salt.
⅕ 2 large eggs⅕ ½ brown sugar⅕ ½ granulated sugar⅕ 1 vanilla extract⅕ 1 peppermint extract⅕ ½ sea saltAdd the melted chocolate and butter into the egg mixture. Then, sift the flour and cocoa powder into the bowl. Fold the mixture with a wire whisk until there aren't any more streaks of flour.
⅕ ½ dutch processed cocoa powder⅕ ½ all purpose flourUse a two tablespoon cookie scoop or a piping bag to scoop portions on a parchment paper lined baking sheet, leaving 2 inches of space between each cookie. The cookie dough is very batter-like
Bake the cookies for 8-9 minutes, until they're shiny on top. Remove the cookies off the parchment paper with a spatula and let them cool completely on a wire rack. Repeat until you've baked all of the cookie dough.
Peppermint Bark Dip
Crush candy canes by rolling a rolling pin over them while they're in the wrappers. Then, open the wrappers over a plate to release the pieces. Set aside.
⅕ 6 peppermint candy canesMelt the white chocolate, coconut oil, and peppermint extract in a bowl in the microwave or over a saucepan of simmering water. Stir frequently to prevent it from burning.
⅕ 2 white chocolate bars⅕ ½ coconut oil⅕ ¼ peppermint extractDip the tops of the cookies halfway into the melted chocolate. Then, sprinkle crushed candy canes over the white chocolate. Place them onto a piece of parchment paper on a cookie sheet to set. You can pop the cookie sheet into the fridge to set faster.
