Get ready to transform your holiday baking with the most irresistible cookie creation that will make your taste buds dance with joy! These Peppermint Bark Brownie Cookies are not just a dessert - they're a festive experience that combines the rich, decadent depth of chocolate brownies with the cool, crisp snap of peppermint. Imagine a cookie so luxurious it looks like it belongs in a high-end bakery window, yet is surprisingly simple to make right in your own kitchen. Whether you're a seasoned baker or a holiday treat novice, these cookies will become your new must-make seasonal sensation!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1/2 teaspoon salt
- 1 cup crushed peppermint candies
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper, ensuring even coverage and preventing cookie sticking.
- In a large microwave-safe bowl, melt the unsalted butter completely. Use 50% power and stir every 30 seconds to prevent burning.
- Whisk granulated sugar into the melted butter until well combined and slightly glossy, creating a smooth base mixture.
- Add eggs one at a time, beating thoroughly after each addition to ensure complete integration and a uniform texture.
- Stir in vanilla extract, mixing until the batter becomes smooth and fragrant.
- Sift together all-purpose flour, cocoa powder, and salt in a separate bowl to remove any lumps and ensure even distribution.
- Gradually fold dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing to maintain a tender cookie texture.
- Gently fold in half of the crushed peppermint candies into the batter, reserving the remaining candies for topping.
- Drop rounded tablespoons of batter onto prepared baking sheets, spacing cookies about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 12-15 minutes, until edges are set and centers appear slightly soft.
- Remove from oven and immediately sprinkle remaining crushed peppermint candies on top of warm cookies.
- Melt white chocolate chips using a double boiler or microwave, stirring until smooth and fully liquefied.
- Drizzle melted white chocolate over cooled cookies in a decorative pattern, creating a festive peppermint bark effect.
- Allow cookies to cool completely on baking sheets, then transfer to a wire rack to set the white chocolate drizzle.
- Store in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
Tips
- Use room temperature eggs for smoother batter integration and better cookie texture.
- For the most intense chocolate flavor, use high-quality cocoa powder.
- Don't overmix the batter - this keeps cookies tender and prevents toughness.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Let cookies cool completely before drizzling white chocolate to prevent melting.
- Crush peppermint candies just before using to maintain their vibrant color and crisp texture.
- For a gourmet touch, use a squeeze bottle for more precise white chocolate drizzling.
- Store cookies between parchment layers to prevent sticking and maintain their pristine appearance.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 65mg
