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Chocolate Peppermint Cookies

Ultra Fudgy brownie cookies with chunks of peppermint bark, milk chocolate, and white chocolate.
Course Dessert
Cuisine American
Keyword Chocolate Peppermint Cookies
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 16 cookies
Author Chelsea
Cost $1.27


  • 1/2 of 1 full package (18.4 ounce package) fudge brownie mix (9.2 ounces total)
  • 1/2 of 1 full package (3.9 ounce package) instant chocolate fudge pudding mix, dry (so ~2 ounces total)
  • 1/2 of 1 full Ghirardelli peppermint bark bar (or Hershey's peppermint bar), coarsely chopped
  • 1/2 cup milk chocolate chips
  • 2 tablespoons white chocolate chips


  • 2 ounces full-fat cream cheese, room temperature
  • 1/4 cup unsalted butter, room temperature
  • 1 large egg yolk


  • IN THE MASON JAR: Using a food scale, separate the brownie mix and pudding mix in exact halves. Add the brownie mix to the jar first (do not pack down). Add in the pudding mix (again don't pack down). Add in the coarsely chopped peppermint bark bar, milk chocolate chips, and white chocolate chips. Seal the mason jar, add a ribbon with a miniature whisk (if desired), and attach the free printable recipe attachment (or the following directions)
  • RECIPE TO ATTACH: Preheat the oven to 350 degrees F. Cream together room temperature cream cheese and room temperature butter until smooth. Beat in 1 large egg yolk. Add the mason jar mix and beat until a very thick dough is formed. Scoop out the cookies onto a parchment lined tray and bake for 13-16 minutes. (Underbake for an awesome brownie texture!)


Use a food scale for best results