We've all had cake mix cookies, but have you tried brownie mix cookies? Add your favorite peppermint bark and you have an easy, festive holiday cookie! These cookies are fudgy, loaded with chocolate, and so easy to make!
Cake mix cookies are one of my favorite things to make. When I was thinking of a holiday cookie, I thought "why can't we use brownie mix instead of cake mix?" and here we are!
And does anything scream the holidays more than peppermint bark? Add peppermint bark to a fudgy brownie cookie and you have a match made in holiday cookie heaven!
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Ingredients You'll Need
- Brownie Mix- Use your favorite kind, 18 ounces. Double chocolate, fudgy, or milk chocolate would all be great.
- Butter- all cookies need butter!
- Vanilla- To bring out the flavor in the cookies.
- Peppermint bark- Use your favorite variety. For this cookie recipe, I used Trader Joe's peppermint bark. Ghiradelli's has a delicious peppermint bark that you can chop up.
- Chocolate Chips- Semi-sweet is my go to chocolate chip, but if you prefer dark chocolate or milk chocolate, go with that!
What's In Brownie Mix?
For this recipe, you aren't going to need any leavening or any cocoa. That's because those ingredients are already in the brownie mix. You will need a little extra flour. The extra flour adds more stability to the cookie dough. It will prevent the cookie from spreading too much and becoming too crispy.
Let's Make Peppermint Bark Brownie Mix Cookies!
In the bowl of a stand mixer fitted with the paddle attachment, add all the ingredients except the chocolate chips and the peppermint bark. Mix on low speed for 1 minute, until all the ingredients are well mixed. Add the chocolate chips and the chopped peppermint bark and mix until combined. Refrigerate the dough for 1 hour.
After one hour, take the bowl out of the refrigerator and preheat the oven to 350 degrees. With an ice cream scoop, scoop the cookie dough onto the parchment lined baking sheet. Leave at least one inch between the cookie as they will spread when they cook. Top with more pieces of peppermint bark and bake for 10-12 minutes until the cookies spread and the top of the cookie is just baked. Allow the cookies to cool slightly on the baking sheet and then move the cookies to a wire rack to cool the rest of the way.
Why Do We Refrigerate The Dough?
Refrigerating the dough will help the cookies stay together and not spread too much. It will result is a more fudgy cookie, instead of a crispy cookie. Refrigerating the dough will cause it to spread less. You can keep this dough in the refrigerator for us to 24 hours before you are ready to bake the cookies.
Tips and Tricks
- For even more chocolatey goodness, use a brownie mix that has chocolate chips already in it!
- You want to underbake these cookies a little bit to get the fudgy center. Check them after 10 minutes. They will harder up more as they cool.
- If you do not refrigerate the dough before baking, the cookies will spread and become more crispy than chewy.
Variations Of This Recipe
- Replace the peppermint bark with peanut butter chips, cinnamon chips, caramel chips, or more chocolate chips!
- Add holiday sprinkles to make these cookies even more festive.
- Mix in walnuts or raisins for more texture in these cookies.
- Use white chocolate chips instead of semi-sweet chocolate chips.
- Add mini marshmallows for a smores brownie cookie!
Frequently Asked Questions
After you bake them, these cookies will last up to 5 days in an air tight container, or a Ziploc bag.
Yes! Bake these like usual, and when they are completely cooled, place them in a Ziploc bag and freeze for up to 3 months.
If you don't have butter, you can use vegetable oil or coconut oil. Either of those would be a 1 to 1 replacement for butter.
Other Recipes To Try
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📖 Recipe
Peppermint Bark Brownie Mix Cookies
Equipment
- Stand Mixer or Hand Mixer
Ingredients
- 1 box Brownie Mix 18 ounces
- 2 large Eggs
- ½ cup Butter Melted
- ¼ cup All Purpose Flour
- 1 teaspoon Vanilla
- 1 cup Semi Sweet Chocolate Chips
- 1 cup Peppermint Bark, plus more for topping the cookies Chopped
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the brownie mix, eggs, melted butter, flour, and vanilla. Mix on low speed until the ingredients are well combined.
- Add the chopped peppermint bark and semi sweet chocolate chips. Mix to combine all the ingredients. Cover the bowl with plastic wrap and place the bowl in the refrigerator for 1 hour.
- Preheat the oven to 350 degrees.
- After one hour, scoop the cookie dough onto a parchment lined baking sheet. Leave at least one inch of space between each cookie as they spread when they cook. Top each cookie with more peppermint bark.
- Bake for 10 minutes, or until the cookies are done. You want to underbake these cookies just a little, they will harden as they cool. If you like crispy cookies, leave them in for 12 minutes.
- Allow the cookies to cool slightly on the baking sheet, then place them on a wire rack to cool the rest of the way.
Notes
- Refrigerating the dough keeps the cookies from spreading too much and will result in a fudgier cookie.
- Keep these cookies in an air tight container for up to 5 days.
- Use your favorite peppermint bark in these cookies.
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