Peppermint Bark Brownie Cookies
These peppermint bark brownie cookies are rich, fudgy, and bursting with festive flavor thanks to creamy chocolate, cool peppermint, and a pressure cooker twist that keeps them super soft and gooey.
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.
Notes
Store at room temperature up to 3 days or freeze for longer. Optional toppings like peppermint crunch add a festive twist.