These fudgy and rich Peppermint Bark Cookies make the perfect seasonal treat. They're loaded with chopped peppermint bark, milk chocolate, and white chocolate. For these cookies, we're using a boxed brownie mix to keep the process as easy as possible during the busy holiday season.
Course Dessert, Snack
Keyword Peppermint Bark Cookies
Prep Time 1hour20minutes
Cook Time 8minutes
Total Time 1hour28minutes
Servings 28-30 cookies
Author Chelsea Lords
4ounces (113g) cream cheesefull-fat, at room temperature
8tablespoons (1/2 cup; 113g) butterunsalted, at room temperature
1teaspoonpure vanilla extract
1/2teaspoonpure peppermint extractoptional
1 package(3.9 oz.; 111g)chocolate instant pudding and pie filling mix(unprepared) not cook-and-serve
3/4cup (113g) peppermint bark(1, 3.5 ounce bar),coarsely chopped (Ghirardelli is a great brand)
3/4cup (136g)milk chocolate chips
Optional: 1/3 cup (60g) white chocolate chips
PREP: Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a silicone liner and set aside. Bring the cream cheese and butter to room temperature by either leaving out for 1 hour or by microwaving the (unwrapped) cream cheese in increments of 5-10 seconds until soft and separately microwaving the butter for 5 seconds, flipping to the other side, and microwaving for another 5 seconds. Be careful to not melt or overly soften either ingredient.
CREAMBUTTER: In a large bowl fitted to a stand mixer, cream together the cream cheese and butter until completely smooth. Beat in the egg, vanilla, and optional peppermint extract. Beat until smooth and creamy.
DRYINGREDIENTS: Add in the dry pudding mix and brownie mix. Beat to combine. (The dough will be extremely thick and takes a while to get a dough to form. This is intended. Just keep mixing and it will all come together even though it seems like it won't.)
ADD-INS: Coarsely chop the peppermint bark candy. Stir in the chopped peppermint bark, chocolate chips, and optional white chocolate chips.
FORM DOUGH BALLS: Measure each cookie dough ball to be a full, packed 2 tablespoons of dough (43 grams). Knead the dough ball to get the chocolate chips to stick into the dough and then roll it into a ball. Slightly flatten balls to about 1/2-inch thick. You should get about 28-30 cookies from this batter. Place 6-8 cookies on the prepared cookie sheet, giving cookies ample room to spread.
BAKE: Bake each batch for 10-14 minutes. Slightly under-baking these cookies gives them an awesome taste and texture like ultra fudge-y brownies, so err on the side of slightly under-baking. Remove from the oven. Sometimes the edges have a tendency to leak out; simply use the back of a spoon or metal spatula to press the edges in towards the center of the cookie right out of the oven. If desired, add some additional chocolate chips and/or chopped peppermint bark on top of the cookies. Repeat with the remaining cookie dough.
Note 1: While we like these cookies best hot out of the oven and the same day they are made, they will store in an airtight container for up to 3 days at room temperature or up to 1 week in the fridge.Note 2: If you love these cookies warm as much as I do, you can put a cooled cookie in the microwave for 8-10 seconds 🙂Note 3: If you won't be eating all the cookies right away, I recommend freezing the unbaked cookie dough balls. No need to thaw when baking, simply add 1-3 minutes to the baking time.