Chocolate Peppermint Cookies are ultra-fudgy, packed with peppermint bark and chocolate, and so straightforward to make!
author’s note
How My “Lifesaver” Cookie Became A Christmas MVP!
These brownie cookies have always been one of my go-to lifesaver cookie recipes. They take almost no effort, taste amazing, and are always a hit.
With the holidays coming up, I wanted to give that never-fail cookie base a festive twist, so I added peppermint bark and played around with the chocolate chips. The result was just as simple and just as irresistible.
Now they’re a holiday staple for me, and I make them all season long.
Ingredients
| Ingredient | Helpful Tip or Simple Swap |
|---|---|
| Cream Cheese | Use full fat brick style so the dough holds its shape. Avoid whipped tubs. |
| Butter | Room temp gives the best texture. Do not melt. |
| Fudge Brownie Mix | Use any 17 to 18 ounce box. This gives the cookies their brownie like interior. |
| Chocolate Instant Pudding Mix | Adds moisture and softness. Skip sugar free versions. |
| Peppermint Bark | Chop into chocolate chip sized pieces. Use store bought or leftover holiday bark. |
| Chocolate Chips | You can use milk, semisweet, or a mix. White chocolate chips are skippable but so good. |
| Peppermint Extract | skippable but great if you like stronger peppermint flavor. Skip mint extract. |
How To Make Chocolate Peppermint Cookies
- Prep oven: Heat to 350℉ and line a sheet pan with a baking mat.
- Soften butter and cream cheese: Let them sit out or pop in the microwave if needed.
- Mix wet ingredients: Beat cream cheese, butter, egg, and extracts.
- Add dry ingredients: Mix in pudding and brownie mix.
- mix in mix-ins: Gently mix through the add-ins.
- Shape cookies: Roll into balls, flatten, and place on the pan. Bake and enjoy!
Tips For Success
- Use A Mixer: Use a hand or stand mixer since the Chocolate Peppermint Cookie Dough is thick and hard to mix by hand.
- Chilling Dough: If the dough is sticky, chill it for 30 minutes up to an hour to make it easier to handle.
- Shape Dough: Shape into flat discs, not balls, as the cookies don’t spread much.
- Lined Baking Tray: Use a baking mat to keep the bottoms from browning too fast.
Storage
- Store chocolate peppermint cookies in an airtight container for up to 3 days. Microwave for 8–10 seconds to reheat.
- Freeze Dough: Freeze dough balls, then bake from frozen, adding 1–3 minutes to bake time.
More Irresistably satisfying Holiday Treats:
Christmas
Peppermint Bark Recipe
Christmas
Christmas Popcorn
Desserts
Frozen Hot Chocolate Cheesecake
Desserts
Peppermint Fudge Recipe
