Crinkly Fudgy Peppermint Bark Brownie Cookies

If you loved my salted brownie cookies, this Peppermint Bark Brownie Crinkle Cookie version is for you. They're rich, fudgy, and peppermint-flavored, with chocolate chips and bits of peppermint bark nestled into their shiny, crackly tops. They make a great holiday baking gift for the chocolate and peppermint lover on your list!

All About Peppermint Bark Brownie Crinkle Cookies

These rich, fudgy peppermint bark brownie crinkle cookies are adapted from my Salted Brownie Cookies recipe.

I kept everything the same but cut back on the espresso powder. Peppermint extract takes the place of vanilla extract to give the brownie cookies their signature peppermint flavor, and bits of peppermint bark (I picked mine up at Williams Sonoma) join the chocolate chips as a fun topping!

I left out the sea salt flakes this time so they wouldn't compete with the bark.

The chocolate chips and peppermint bark go on after the cookies come out of the oven. Both soften up but don't fully melt.

Recipe Ingredients

You'll need the usual ingredients for my brownie crinkle cookies: all-purpose flour, unsweetened cocoa powder, espresso powder, baking powder, salt, eggs, granulated sugar, vegetable oil, unsalted butter, and semi-sweet chocolate chips.

To turn them into these peppermint bark brownie cookies, you'll also need the following:

Peppermint Extract. Be sure to grab peppermint extract, not mint extract. Mint extract tastes like mint tea.

Peppermint Bark. I used Williams Sonoma's original peppermint bark, the one in the classic red and white tin. You'll need about 6 ounces, broken into small pieces to set on the baked cookies.

Substitutions

Vanilla Extract. If you'd rather rely only on the peppermint bark for peppermint flavor, skip the peppermint extract and use vanilla extract in its place.

Peppermint Bark. Any brand of peppermint bark will work, though I strongly recommend Williams Sonoma. They also carry other flavors, such as salted peppermint bark, dark chocolate, and peppermint bark-covered pretzels, cookies, and truffles. Any of these can be broken up and used as a topping!

The Best Baking Tools

Here are the recommended baking tools for this recipe.

How to Make Peppermint Bark Brownie Cookies

This is a quick overview of how to make these peppermint bark brownie crinkle cookies. For the full recipe, scroll down to the recipe card.

Prep all of your ingredients. Measure everything out first, break up the bark, and only then start on the batter. Once the batter is mixed, scoop it onto the baking sheet and get it into the oven right away.

If you can only fit one tray of cookies in the oven at a time, it's totally fine to let the batter rest for 8-10 minutes while the first batch bakes. Just don't refrigerate the batter to use later.

Whisk the dry ingredients together. This only includes the all-purpose flour, baking powder, and salt. I whisk them together in a separate small or medium bowl and set it aside. The unsweetened cocoa powder and espresso powder go into the melted chocolate and butter mixture.

Begin mixing the wet ingredients. These are the eggs, egg yolk, granulated sugar, vegetable oil, and peppermint extract. I like to start on this right before I melt the chocolate chips and butter.

Melt the chocolate chips and butter. Have the semi-sweet chocolate chips and butter in the saucepan on the stovetop and ready to go. It also helps to set the cocoa powder and espresso powder nearby.

Melt the chocolate and butter together until smooth. This takes just 2-3 minutes over medium heat. Take it off the heat, then stir in the cocoa powder and espresso powder.

Scoop and bake. Just like my salted brownie cookies, I use a 1 1/2 tablespoon cookie scoop. Bake the cookies for 8-10 minutes at 350ºF on a baking sheet lined with parchment paper or a silicone baking mat. Leave about 1 1/2 inches between the cookies.

Top with semi-sweet chocolate chips and peppermint bark. I press 3-4 semi-sweet chocolate chips and 3-4 pieces of peppermint bark onto each cookie.

Let them cool, then enjoy! Let them rest on the baking sheet for about 5 minutes before moving them to a wire cooling rack. Use a spatula to transfer them, because they'll be very soft!

How to Make Perfectly Round Cookies

Your peppermint bark brownie crinkle cookies will spread as they bake, so they won't all come out the same size. To get cookies that are the same size and a bit thicker, follow these steps:

1. As soon as the brownie cookies come out of the oven, leave them on the hot baking sheet.
2. Choose a round cookie cutter that's slightly bigger than the cookie and place it around the cookie. A mug or small bowl works too, as long as it's wider than the cookie. The only downside to a mug or bowl is that you can't see the cookie through it.
3. Move the cookie cutter around the cookie in a circular motion until it forms a perfect circle. For me, this takes about 5-8 seconds.

Hold the baking sheet with the hand you aren't using for the cookie cutter, and wear an oven mitt, because the baking sheet will be VERY hot.

Frequently Asked Questions

My cookies ended up flat and not at all thicker looking like yours. Why is that?

Like my salted brownie cookies, this peppermint bark version spreads as it bakes and comes out on the thin side. For thicker edges and cookies that all match in size, follow my tips above for perfectly round cookies.

Do you recommend baking the cookies then freeze them or make the batter and freeze it until I’m ready to use it?

I suggest baking the cookies and then freezing them, since this brownie cookie batter is really meant to be baked right after it's mixed.

Is this supposed to be a thinner cookie batter?

You can, but you'll still be able to scoop it onto the baking sheets. Once scooped, the batter will form blobs.

How do I get the shiny, crackly tops to the brownie cookies?

A few things help you get these signature cookie tops.
1. Have all of your ingredients measured and ready to go.
2. Bake the cookies right away.
3. Bake them on the early side of the recommended time. My first batch came out of the oven at the 9 minute mark, and my second batch at the 8 minute mark.

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