Ultimate Easy Fudgy Peppermint Bark Brownie Cookies
Ultimate Easy Fudgy Peppermint Bark Brownie Cookies
Introduction
Get ready for a holiday cookie that delivers on all fronts: rich, fudgy, chocolatey goodness with a refreshing burst of peppermint bark! These Ultimate Easy Fudgy Peppermint Bark Brownie Cookies are designed for maximum flavor with minimal fuss, making them your go-to recipe for festive gatherings or a cozy night in. Combining the best parts of a decadent brownie and a chewy cookie, each bite is a perfect blend of gooey chocolate and crisp peppermint crunch. They're simple to make, utterly irresistible, and guaranteed to spread cheer!
Ingredients
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder (Dutch-processed recommended for darker color)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (about 125g) semi-sweet chocolate chips
- 1 cup (about 150g) white chocolate peppermint bark, roughly chopped (store-bought or homemade)
- 2 tablespoons (about 10g) crushed candy canes or peppermint candies, for topping
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- In a large bowl, combine the melted butter and granulated sugar. Whisk together until well combined and smooth, about 1 minute.
- Whisk in the egg and vanilla extract until the mixture is lightened in color and fluffy, about 1-2 minutes.
- In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Do not overmix.
- Fold in the semi-sweet chocolate chips and about 3/4 cup of the chopped peppermint bark until evenly distributed. Reserve the remaining 1/4 cup chopped bark for later.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until the edges are set but the centers still look slightly soft and fudgy. For extra fudginess, do not overbake.
- Remove from the oven and immediately press a few of the reserved peppermint bark pieces into the tops of the warm cookies. Sprinkle generously with crushed candy canes.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Pro Tips & Notes
- Don't Overmix: Overmixing the dough can develop the gluten in the flour, leading to tougher cookies. Mix just until the ingredients are combined.
- For Ultimate Fudginess: Be careful not to overbake! The cookies should still look slightly underdone in the center when you pull them out of the oven. They will continue to set as they cool.
- Chill the Dough (Optional but Recommended): If your dough seems too soft or sticky, cover the bowl and chill it in the refrigerator for 20-30 minutes. This can help prevent the cookies from spreading too much.
- Crushing Peppermint: Place candy canes or peppermint candies in a sturdy zip-top bag and crush them with a rolling pin or the flat side of a meat mallet.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days. They are also freezer-friendly for longer storage.
Nutrition Facts (per serving)
- Calories: 220 kcal
- Protein: 3g
- Fat: 12g
- Saturated Fat: 7g
- Carbohydrates: 28g
- Sugar: 22g
- Fiber: 1g
- Sodium: 80mg
Frequently Asked Questions
- Q: Can I use dark chocolate peppermint bark? A: Absolutely! Dark chocolate peppermint bark would add a deeper, richer chocolate flavor that complements the brownie base beautifully.
- Q: How can I make these cookies even more festive? A: After cooling, you could drizzle them with a little extra melted white chocolate or dark chocolate before sprinkling the crushed peppermint for an elegant touch.
- Q: Can I freeze the cookie dough? A: Yes! Scoop the dough into balls and place them on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
- Q: My cookies spread too much. What went wrong? A: This can happen if your butter was too warm, your oven temperature was too low, or the dough wasn't chilled enough. Try chilling the dough for at least 30 minutes next time, and ensure your oven is accurately preheated.