Steam curls up from the valve and your stomach starts talking back. You spot the little hiss from the valve and now the kitchen smells like chocolate and cool peppermint all mixed up together. It’s like the holidays just snuck right up inside your house.
You catch that steam cue and know the next step’s coming, a slow release to keep everything tender and gooey just like you like. It’s kinda wild to think about how a pressure cooker makes these cookies come out with this perfect broth depth of flavor, even when it’s usually all about sweets.
Now you remember your mom’s glazed apple cookies and realize you’re not just baking a treat, you’re carrying on traditions and making the season taste even better. This peppermint bark brownie cookie thing? It’s the best holiday cookie recipe ever, hands down.
The Real Reasons You Will Love This Method
- Quick pressure build means you get the perfect texture in less time than you expect.
- Slow release keeps cookies super moist and rich, no dry crumb in sight.
- Valve hiss tells you exactly when to start slowing things down, it works real good.
- Broth depth flavor comes out way better than just oven baking.
- Pressure cooking cuts down the stress of timing, so you can chill while it cooks.
- It’s kinda fun watching the steam curl as your cookies bake, adds to the holiday vibe.
Whether you're curious about alternative cooking tools or want to explore more pressure cooker recipes, check out our Classic Crockpot Pierogi Casserole with Kielbasa for a comforting slow cooker meal.
Everything You Need Lined Up
- 4 ounces full-fat cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3.9 ounces instant chocolate fudge pudding mix, dry and unprepared
- ¼ cup white flour
- 1 18.4 ounces fudge brownie mix
- 1 3.5 ounces Ghirardelli peppermint bark bar
- ¾ cup milk chocolate chips
- Optional: ⅓ cup white chocolate chips and peppermint crunch sprinkles
You gotta make sure all your ingredients are ready and close by before you start. Room temperature is key for cream cheese and butter so they beat smooth. The instant pudding mix gives the cookies this crazy soft texture that you just don’t get from regular cookies.
Having the peppermint bark chopped fresh makes all the difference, the bits melt just right in the pressure cooker. If you’re feeling fancy, toss in those white chocolate chips and sprinkle some peppermint crunch on top because, heck, why not? It’s the holidays.
For more inspiration on easy and festive snacks, see our Easy Marinated Cheese Appetizer with Salami & Green Olives, a savory delight!
How It All Comes Together Step by Step
First thing, preheat your oven to 350°F and line your baking sheet with parchment paper. You gotta prep before you work fast with the pressure cooker.
Next up, grab a large bowl and beat the cream cheese and butter until they’re silky smooth. No lumps, just creamy love.
Add in the egg and vanilla extract, then mix it all together until it’s one happy batter.
Now, stir in the dry instant chocolate fudge pudding mix. You’re looking for it to blend real good, no clumps hanging about.
Then throw in your white flour and the fudge brownie mix. Stir until a nice dough forms. Don’t over mix, though, gotta keep it tender.
Fold in the chopped peppermint bark and milk chocolate chips. Watch out, your kitchen’s gonna smell amazing.
If you’re using them, gently fold in the white chocolate chips and peppermint crunch sprinkles.
Last step, scoop the dough onto your lined baking sheet, leaving about 2 inches between each cookie. Bake for 10 to 12 minutes until the edges are just set and the tops got that lovely crackled look. Let them cool on the sheet for 5 minutes before you move them to a wire rack. Steam cues just right for these treats!
Quick Tricks That Save Your Time
- Beat the cream cheese and butter in the same bowl to save cleanup and mix faster.
- Use pre-chopped peppermint bark if you’re in a hurry, but fresh chop is better if you got time.
- Prepare your baking sheet while the mixer runs so everything’s ready to go when dough’s done.
These little hacks keep your holiday baking smooth and fun, no stress, just cookies and good smells.
What It Tastes Like Fresh From the Pot
Your first bite is this rich, chocolatey hug with a cool peppermint kick that sings on your tongue. It’s creamy from the cream cheese and butter blend.
The milk chocolate chips melt in just right, mingling with the fudgey brownie flavor with hints of that chilly peppermint bark crunch. You get a little crackle on top that makes every bite kinda perfect.
It’s like the holidays in cookie form, all warm and cool and sweet all at once. You recall moments with your mom and the smells from years past, now in a cookie you made yourself.
You won’t be able to stop at one, ’cause this recipe really hits that sweet spot you want in a holiday treat.
Smart Storage That Actually Works
- Room temperature: Store cookies in an airtight container with a slice of bread to keep them soft for up to 3 days.
- Refrigerator: If you want them to last more, pop cookies in the fridge inside a container. They keep for about a week this way.
- Freezer: Wrap cookies in plastic wrap and place in freezer bags. Freeze for up to 3 months and thaw before eating. The flavor stands up great to freezing.
Keeping your cookies fresh is key. You remember how disappointing stale cookies can be so these tricks really save the day.
With airtight containers and knowing where to stock them, you get to enjoy these peppermint bark brownie cookies longer than you thought possible.
What People Always Ask Me
- Can I skip the cream cheese? Technically yes, but cream cheese makes them super soft and gives that special tang you’re gonna love.
- What if I don’t have a pressure cooker? No worries. They bake great in the oven but the pressure cooker is what takes it up a notch on flavor and moisture.
- Can I use dark chocolate chips instead of milk? Absolutely, switch it up to your taste buds’ delight.
- Do peppermint crunch sprinkles really matter? They add crunch and festive vibes but it’s totally optional.
- How do I know when to do the slow release? When you hear that valve hiss start to soften, you slow down the pressure release to keep cookies nice and tender.
- Can these cookies be frozen? Yes, they freeze super well and keep their flavor. Just thaw ’em before diving in.
For more holiday recipes that bring comfort and joy, don’t miss our Cheesy Kielbasa Hashbrown Casserole Dump Meal Recipe and the savory Mozzarella Stuffed Rosemary Parmesan Soft Pretzels. Both make excellent additions to your seasonal menu.
Peppermint Bark Brownie Cookies
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 4 ounces cream cheese full-fat, room temperature
- ½ cup unsalted butter room temperature
- 1 egg large
- 1 teaspoon vanilla extract
- 3.9 ounces instant chocolate fudge pudding mix dry and unprepared
- ¼ cup white flour
- 18.4 ounces fudge brownie mix
- 3.5 ounces Ghirardelli peppermint bark bar chopped
- ¾ cup milk chocolate chips
- ⅓ cup white chocolate chips and peppermint crunch sprinkles optional
Instructions
Instructions
- Preheat oven to 350°F and line your baking sheet with parchment paper.
- In a large bowl, beat the cream cheese and butter until silky smooth.
- Add the egg and vanilla extract, then mix until well combined.
- Stir in the dry instant chocolate fudge pudding mix until evenly incorporated.
- Add white flour and fudge brownie mix. Stir until a dough forms.
- Fold in the chopped peppermint bark and milk chocolate chips.
- If using, gently fold in the white chocolate chips and peppermint crunch sprinkles.
- Scoop dough onto lined baking sheet, spacing cookies 2 inches apart.
- Bake for 10 to 12 minutes, until edges are set and tops crackled.
- Cool cookies on baking sheet for 5 minutes before transferring to wire rack.
