Chocolate Peppermint Bark Cookies

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I’ve been craving all things peppermint bark lately. This time, it’s the star of the show in these chocolate peppermint bark cookies. There are a few ‘secrets’ to getting that perfect chocolate cookie base. You know the kind- soft, slightly chewy with a brownie-like consistency. I started with some softened cream cheese and butter for an ultra creamy batter. Then you’ll add in a box of dry chocolate pudding mix for substance, and surprise- a box of fudge brownie mix. Not only does this boost up the flavors, but it makes this recipe super fast to throw together. Perfect for those last minute holiday gifts! Add in a splash or two of peppermint extract, and a whole bunch of chopped Ghirardelli peppermint bark (that’s where the bark comes into the recipe). You’ll also add in some semi sweet and white chocolate chips, and chopped up peppermint candy pieces if you want these cookies to look extra festive. Last tip- be sure and err on the side of under-baking the cookies to achieve that fudgy brownie texture. Enjoy!

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Start by whisking together the dry chocolate pudding mix and flour.

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Cream together the softened cream cheese and butter until smooth and creamy. Make sure both ingredients are at room temp- let them sit out an hour or so while you’re chopping up (and snacking on) the peppermint bark and candy pieces. Also, this is a holiday cookie. We aren’t going for ‘low-cal’ here, so use the full fat cream cheese. Beat in an egg and a splash of peppermint extract.

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Mix in your pudding-flour mixture, and then the brownie mix. The dough will be EXTREMELY thick, but this is intended. Just keep mixing until a dough forms.

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Fold in all those yummy candy pieces. I like to use a mixture of Ghirardelli peppermint bark bar, semi sweet chocolate chips, white chocolate chips, and then press a few hard peppermint candies on top.

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The key to soft, chewy, brownie-like cookies to to slightly under-bake. Check them at 13 minutes to make sure the edges are set, then let them cool on the hot sheets for 5 minutes before transferring to a wire rack.

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These make the BEST holiday gifts!

Chocolate Peppermint Bark Cookies
There are a few 'secrets' to achieving that perfect, fudgy brownie-like cookie batter- adding in cream cheese, chocolate pudding mix and slightly under-baking to name a few. Top these fast and easy holiday cookies with chopped peppermint bark, chocolate chips, and a splash of peppermint extract.
Servings Prep Time
30 cookies 15 minutes
Cook Time
15 mnutes
Servings Prep Time
30 cookies 15 minutes
Cook Time
15 mnutes
Chocolate Peppermint Bark Cookies
There are a few 'secrets' to achieving that perfect, fudgy brownie-like cookie batter- adding in cream cheese, chocolate pudding mix and slightly under-baking to name a few. Top these fast and easy holiday cookies with chopped peppermint bark, chocolate chips, and a splash of peppermint extract.
Servings Prep Time
30 cookies 15 minutes
Cook Time
15 mnutes
Servings Prep Time
30 cookies 15 minutes
Cook Time
15 mnutes
Ingredients
  • 1, 3.9 ounce box chocolate pudding mix unprepared
  • 1/4 cup flour
  • 4 ounces cream cheese room temperature
  • 1/2 cup butter room temperature
  • 1 egg
  • 1/2 tsp peppermint extract
  • 1, 8.4 ounce box fudge brownie mix
  • 1, 3.5 ounce bar Ghirardelli peppermint bark coarsely chopped
  • 1/2 cup semi sweet chocolate chips
  • 1/4 cup white chocolate chips
  • peppermint candy pieces chopped, optional
Instructions
  1. Preheat oven to 350 and line 2 cookie sheets with parchment paper or silicone mats.
  2. In a medium sized mixing bowl, whisk together the pudding mix and flour. Set aside.
  3. In a large bowl of an electric mixer, cream together the softened cream cheese and butter until smooth.
  4. Beat in the egg and peppermint extract until combined. Scrape down the sides of the bowl.
  5. Beat in the pudding-flour mixture until just combined. Beat in the dry brownie mix. The dough will be extremely thick, but mix just until a dough forms.
  6. Stir in the peppermint bark bar, semi sweet chocolate chips and white chocolate chips. Reserve a few to press on the tops of the cookies.
  7. Scoop out about 30 cookies onto the prepared baking sheets. Press reserved candy pieces, including chopped peppermint candies, on the tops of each cookie if desired. Bake for 13-15 minutes, or until the edges are done but the center is still soft. Slightly under-baking these cookies gives them a chewy, brownie-like texture.
  8. Let cool on baking sheets 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes

Recipe adapted from Chelsea's Messy Apron.

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