I’ve been dreaming about these Peppermint Bark Brownie Crinkle Cookies for weeks now. There’s something magical about combining the fudgy goodness of brownies with the festive zing of peppermint, all wrapped up in a gorgeous crackly cookie. If you’re looking for a holiday treat that’ll make everyone ask for the recipe, this is it. The contrast between the rich chocolate and cool mint creates the perfect balance that’ll have you reaching for “just one more.” Want to know my secret for getting that perfect crinkle top?
Why You’ll Love these Peppermint Bark Brownie Crinkle Cookies
Whether you’re a holiday baking enthusiast or just someone with a serious chocolate craving, these Peppermint Bark Brownie Crinkle Cookies will absolutely steal your heart.
They’re the perfect marriage of fudgy brownies and crinkle cookies, with a festive peppermint twist that’s impossible to resist.
I’m obsessed with how the powdered sugar creates that beautiful crackled effect while the inside stays wonderfully soft and chewy.
And those peppermint bark pieces? They melt slightly when added to the hot cookies, creating pockets of minty chocolate magic.
Who can say no to that?
What Ingredients are in Peppermint Bark Brownie Crinkle Cookies?
These brownie crinkle cookies combine rich chocolate flavors with invigorating peppermint for the perfect holiday treat.
- 1 cup dark chocolate, melted
- ½ cup butter
- 2 eggs, room temperature
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- ½ cup flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup peppermint bark, chopped
- Powdered sugar for rolling
For best results, make sure your eggs are truly at room temperature and use high-quality dark chocolate and fresh peppermint extract, as these ingredients really shine through in the final cookie.
How to Make these Peppermint Bark Brownie Crinkle Cookies
Step 1: Melt the Chocolate and Butter
Combine 1 cup of dark chocolate and ½ cup of butter in a microwave-safe bowl, heating in 30-second intervals until smooth and fully melted.
Stir between each interval to prevent burning—nobody wants scorched chocolate ruining their holiday baking.
Step 2: Whisk the Eggs and Sugars
In a separate bowl, whisk 2 room temperature eggs with ½ cup brown sugar and ½ cup granulated sugar until the mixture becomes creamy and slightly lighter in color.
This creates that perfect foundation for our fudgy, crinkly texture.
Step 3: Add the Extracts and Chocolate
Pour in 1 teaspoon vanilla extract and 1 teaspoon peppermint extract, then fold in your melted chocolate mixture.
The aroma at this point is absolutely divine—that moment when chocolate and peppermint meet is pure magic in a bowl.
Step 4: Incorporate the Dry Ingredients
Sift ½ cup flour, ½ cup cocoa powder, 1 teaspoon baking powder, and ½ teaspoon salt directly into your wet mixture, then fold gently until just combined.
Overmixing is the enemy of tender cookies, so show some restraint here.
Step 5: Chill the Dough
Cover the cookie dough and refrigerate for at least 30 minutes, or until firm enough to handle.
This chilling time isn’t just busywork—it’s essential for developing that characteristic crinkle appearance we’re after.
Step 6: Roll in Powdered Sugar
Preheat your oven to 350°F and line baking sheets with parchment paper.
Roll tablespoon-sized balls of chilled dough in powdered sugar until thoroughly coated, then place on your prepared baking sheets about 2 inches apart.
Step 7: Bake to Perfection
Bake the cookies for 9-10 minutes until the edges are set but the centers still look slightly underdone.
They’ll continue cooking a bit after removing from the oven, so don’t worry if they seem too soft at first.
Step 8: Top with Peppermint Bark
Immediately after removing the cookies from the oven, gently press pieces of 1 cup chopped peppermint bark onto the tops of the warm cookies.
The residual heat will help the bark adhere without completely melting it.
For a smoother, more even cookie dough consistency, consider using a stand mixer to efficiently combine all ingredients without overworking the mixture.
What to Serve with Peppermint Bark Brownie Crinkle Cookies
These rich, chocolatey cookies deserve some thoughtful pairings to create the perfect holiday treat experience. A mug of peppermint hot chocolate makes for an indulgent double-mint moment, while vanilla bean ice cream creates a delightful temperature contrast with the cookies when served slightly warm.
For a more sophisticated evening treat, pair with a glass of Bailey’s Irish Cream or a peppermint mocha.
Need something to cut through the richness? A small bowl of fresh raspberries or strawberries offers a revitalizing palate cleanser between bites.
These cookies make a standout addition to holiday dessert boards or afternoon coffee breaks when you need something special but not too fussy.
Peppermint Bark Brownie Crinkle Cookies Substitutions and Variations
• Chocolate Options: Swap dark chocolate for semi-sweet or milk chocolate if you prefer a sweeter cookie.
White chocolate works too for a completely different twist!
• Dietary Adjustments: Make these gluten-free with a 1:1 gluten-free flour blend.
For dairy-free cookies, use coconut oil instead of butter and dairy-free chocolate.
- Extract Experiments: Replace the peppermint with orange extract for chocolate-orange cookies, or almond extract for a nutty profile.
- Festive Add-ins: Fold in crushed candy canes instead of peppermint bark, or try white chocolate chips with crushed Oreos for a cookies-and-cream version.
- Toppings & Garnishes: Drizzle cooled cookies with white chocolate and sprinkle with crushed candy canes.
A light dusting of edible gold dust makes these holiday-party worthy.
• Less Sweet Option: Reduce sugars to ⅓ cup each and use 70% dark chocolate for a more intense chocolate experience.
Leftovers and Storage for these Peppermint Bark Brownie Crinkle Cookies
These decadent cookies actually taste even better the next day, as the flavors have time to meld together. Here’s how to keep them at their best:
- Store in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking.
- For longer storage, freeze in a freezer-safe container for up to 3 months. Separate layers with parchment paper to prevent freezer burn.
- To refresh, warm room temperature cookies in the microwave for 7-10 seconds—just enough to slightly soften without melting the bark pieces.
- When freezing, thaw cookies at room temperature for about 30 minutes before serving.
- To prevent cookies from drying out, add a slice of bread to your storage container—it’ll keep them perfectly soft and chewy.
Final Thoughts
These Peppermint Bark Brownie Crinkle Cookies truly capture the essence of winter festivities in each chocolatey, mint-kissed bite. The combination of rich brownie texture with the invigorating crack of peppermint bark creates something that feels both nostalgic and sophisticated.
They’re ideal for holiday cookie exchanges, Christmas Eve dessert platters, or those December afternoons when the weather outside is frightful and baking seems like the only reasonable response.
The contrast between the dark chocolate cookie and bright peppermint makes these treats particularly stunning on a holiday table, where they’ll disappear faster than snow on a sunny day.