Easy Peppermint Bark Cookies (From Brownie Mix!)

Name: Easy Peppermint Bark Cookies (From Brownie Mix!)
Prep time: 10 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 1 (18-ounce) box fudge brownie mix; 1/4 cup all-purpose flour; 1/3 cup vegetable or canola oil; 2 large eggs, room temperature; 1 teaspoon pure peppermint extract; 1 cup semi-sweet chocolate chips; 1 1/2 cups white chocolate chips; 1 tablespoon vegetable shortening; 6 candy canes, crushed (about 1/2 cup)

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These peppermint bark cookies come together in just 35 minutes using a simple brownie mix shortcut that I absolutely love for busy holiday baking. The first time I made these with Logan and Ellie, they couldn't believe how quickly we went from mixing bowl to cookie jar. No chilling the dough, no complicated steps — just fudgy chocolate cookies topped with melted white chocolate and crushed candy canes that taste exactly like that festive peppermint bark we all crave during the holidays.

Delicious chocolate peppermint cookies with white icing and crushed peppermint. A festive favorite for the holidays.

What makes these cookies so special is that brownie mix base. Instead of measuring out flour, cocoa powder, sugar, and leavening agents separately, you're starting with a mix that's already perfectly balanced for a dense, fudgy texture. Add a handful of chocolate chips, a splash of peppermint extract, and you've got a cookie dough that practically makes itself. The white chocolate topping with those pretty candy cane pieces? That's what transforms these from regular chocolate cookies into something truly festive and gift-worthy.

I've tested this recipe so many times — tweaking the peppermint extract amount, trying different candy cane crushing methods, perfecting the white chocolate spreading technique — until we got cookies that stay soft for days and taste like the holidays in every bite. Let's bake some cookies together!

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What Makes These Peppermint Bark Cookies Special
What's the Best Way to Add Peppermint Flavor to Cookies?
Ingredients for Peppermint Bark Cookies
How to Make Peppermint Bark Cookies
Does Peppermint Extract Make Cookies Taste Like Toothpaste?
Tips for Perfect Peppermint Bark Cookies
Storage and Freezing Instructions
Recipe Variations and Substitutions
Frequently Asked Questions
More Christmas Cookie Recipes You'll Love
📖 The Complete Recipe
💬 Reviews

What Makes These Peppermint Bark Cookies Special

The Brownie Mix Shortcut

Using a brownie mix instead of building a cookie dough from scratch saves you about 10 minutes of prep time and cuts your ingredient list nearly in half. But it's not just about convenience — brownie mix creates a denser, fudgier cookie that holds up beautifully under that white chocolate topping. The mix already has the perfect ratio of cocoa, sugar, and leavening, so you're getting consistent results every single time.

I've made these cookies with Duncan Hines, Betty Crocker, and Ghirardelli brownie mixes, and they all work wonderfully. The key is using an 18-ounce fudge brownie mix (the family size box). Some mixes are only 15 or 16 ounces, which will give you slightly different results, so check that label before you start mixing.

No Frosting Required

Unlike some peppermint bark cookie recipes that require you to make buttercream frosting or royal icing, these cookies get their festive look from a simple melted white chocolate topping. You're literally just melting white chocolate chips with a tiny bit of vegetable shortening (which keeps the chocolate smooth and glossy), spreading it on cooled cookies, and sprinkling crushed candy canes on top.

The whole topping process takes maybe 5 minutes, and there's no piping bag required, no frosting skills needed. Just a spoon or offset spatula and a little bit of patience while the chocolate sets. My kids can help with this part without making a huge mess, which is saying something.

What's the Best Way to Add Peppermint Flavor to Cookies?

I've tried every method for getting that peppermint flavor into cookies, and here's what I've learned from years of holiday baking:

Method	Pros	Cons	Best For
Peppermint Extract	• Cost-effective ($3 for many batches) • Even flavor distribution • No texture changes	• Easy to overdo • Requires precise measurement	From-scratch cookies, budget baking
Crushed Candy Canes	• Visual appeal • Crunchy texture • Festive appearance	• Can get stuck in teeth • May make cookies too hard • More expensive	Topping only, not mixed in dough
Peppermint Chocolate Chips	• Chocolate + mint combo • Pre-measured flavor • Melts beautifully	• Expensive ($4–6/bag) • Limited availability • Can overpower	Premium cookies, gifts
Brownie Mix Base ⭐	• Built-in chocolate depth • Foolproof flavor balance • Only needs extract + topping	• Requires boxed mix • Less customizable	Quick baking, guaranteed results

Winner: Peppermint extract (1 teaspoon) plus white chocolate topping plus crushed candy canes gives you the best flavor, texture, and value. That's exactly what we're using in this recipe, and it delivers that authentic peppermint bark taste without any of the fussiness.

Ingredients for Peppermint Bark Cookies

For the Cookie Base

1 (18-ounce) box fudge brownie mix — Duncan Hines is my go-to brand, but Betty Crocker and Ghirardelli work just as well. Make sure it's the family size box.

¼ cup all-purpose flour — This gives the brownie mix just enough structure to hold a cookie shape instead of spreading into flat puddles. Spoon the flour into your measuring cup and level it off with a knife for the most accurate measurement.

⅓ cup vegetable or canola oil — Room temperature oil mixes more easily into the dough and creates a tender texture.

2 large eggs — Let these sit on the counter for about 20 minutes before you start baking. Room temperature eggs incorporate more smoothly and create a better cookie texture.

1 teaspoon pure peppermint extract — Not spearmint, which tastes like toothpaste — peppermint extract gives you that sweet, festive candy cane flavor. I like McCormick or Simply Organic brands.

1 cup semi-sweet chocolate chips — These add extra chocolate pockets throughout the cookies. You can use milk chocolate if you prefer something sweeter, or dark chocolate for a more intense flavor.

For the Topping

1 ½ cups white chocolate chips — I use Ghirardelli white chocolate chips because they melt smoothly and taste fantastic, but any brand works.

1 tablespoon vegetable shortening — This helps the white chocolate melt into a smooth, spreadable consistency that sets up nicely without being too hard.

6 standard candy canes, crushed — About ½ cup once crushed. Those classic red and white peppermint candy canes work perfectly.

Delicious chocolate cookies topped with white frosting and pink sprinkles. Perfect for cookie lovers and baking fans.

How to Make Peppermint Bark Cookies

Prepare Your Baking Sheets
Preheat your oven to 350°F and line two large baking sheets with parchment paper. I always use parchment because it prevents the cookies from sticking and makes cleanup so much easier. You can reuse the same sheets of parchment for multiple batches, too.
Mix the Cookie Dough
In a large mixing bowl, combine the brownie mix, flour, oil, eggs, and peppermint extract. I like to whisk everything together with a sturdy wooden spoon or a hand mixer on low speed for about 1 minute, just until the ingredients are completely combined and you don't see any dry streaks of brownie mix. The dough will be thick and slightly sticky — that's exactly what you want.
Add chocolate chips
Fold in the chocolate chips with a rubber spatula, making sure they're distributed evenly throughout the dough. If you overmix at this point, you might develop the gluten in the flour too much and end up with tougher cookies, so just fold gently until the chips are incorporated.
Shape and Bake
Using a medium cookie scoop (about 2 tablespoons), drop rounded balls of dough onto your prepared baking sheets, spacing them about 1.5 inches apart. These cookies don't spread a ton, but they do puff up a bit while baking. Gently flatten each dough ball with the palm of your hand or the bottom of a glass until they're about ½ inch thick.
Bake for 8 to 10 minutes, just until the edges look set and the tops are no longer shiny. The centers might still look slightly underdone, and that's perfect — they'll continue cooking on the hot baking sheet after you remove them from the oven. If you overbake them even by a minute or two, they'll turn out dry and crumbly instead of soft and fudgy.
Let the cookies cool on the baking sheet for 5 minutes (this helps them firm up enough to move without breaking), then transfer them to a wire cooling rack. Let them cool completely before adding the topping — this is important because the white chocolate won't set properly on warm cookies.
Prepare the white chocolate and peppermint candy
While the cookies are cooling, crush your candy canes. I put them in a zip-top plastic bag, seal it, and gently tap them with a rolling pin or the bottom of a heavy mug until they're in small pieces. You want some variety in the sizes — a mix of fine powder and small chunks looks pretty and gives you different textures in every bite.
In a microwave-safe bowl, combine the white chocolate chips and vegetable shortening. Microwave in 30-second intervals, stirring after each one, until the chocolate is completely melted and smooth. This usually takes about 1 ½ minutes total, but watch it carefully because white chocolate can seize up or burn if it gets too hot.
Add the Peppermint Bark Topping
Working quickly (the white chocolate starts to set up as it cools), spread about 1 tablespoon of melted white chocolate onto each cooled cookie using the back of a spoon or a small offset spatula. Immediately sprinkle crushed candy canes over the white chocolate before it sets. The candy canes will stick right into that chocolate coating and create that signature peppermint bark look.
Let the cookies sit at room temperature for 20 to 30 minutes until the white chocolate is completely set and firm to the touch. If you're in a hurry, you can pop them in the refrigerator for about 10 minutes to speed things up.

Does Peppermint Extract Make Cookies Taste Like Toothpaste?

Short answer: No, when used correctly. Here's why this question comes up so often and how to avoid that medicinal flavor completely.

The Science Behind the Flavor

Peppermint equals Christmas flavor (mentha piperita), while spearmint equals toothpaste flavor (mentha spicata). They're different plants with distinct flavor profiles. Peppermint extract won't taste like toothpaste because:

Different chemical compounds — Peppermint has higher menthol content that reads as warm and sweet when you bake with it
Baking transforms the flavor — Heat mellows the mint, making it sweeter and less sharp
Chocolate balances it — Cocoa masks any medicinal notes and creates that candy cane flavor we all love

5 Tips to Avoid "Toothpaste Cookies"

Use peppermint extract, not spearmint — Check the label carefully before you buy. It should say "pure peppermint extract" on the front.
Start with 1 teaspoon per batch — That's the same amount you'd use for vanilla extract in most cookie recipes. It's enough to taste but not overpower.
Pair with chocolate — The cocoa creates a candy cane flavor profile that tastes festive, not medicinal. These brownie-based cookies have plenty of chocolate to balance the mint.
Add a pinch of salt — Even though brownie mix already contains some salt, that mineral note balances sweetness and enhances the mint flavor in a good way.
Let cookies cool completely — Mint flavor mellows and sweetens as the cookies cool. Hot cookies taste more intensely minty than room-temperature ones.

How Much Peppermint Extract Per Cookie Batch?

Standard recipe (24 cookies): 1 teaspoon
Double chocolate base: 1 to 1.5 teaspoons (chocolate can handle more mint)
Brownie mix cookies: 1 teaspoon (the mix already has flavor depth)

Pro Tip: If you're nervous about the peppermint flavor, start with ¾ teaspoon and taste a tiny bit of the dough (if you're comfortable with raw eggs). You can always stir in another ¼ teaspoon, but you can't remove extract once it's mixed in.

Delicious chocolate peppermint cookies topped with white frosting and festive peppermint sprinkles.

What Went Wrong If They DO Taste Like Toothpaste?

Problem	Likely Cause	Fix for Next Time
Chemical / medicinal taste	Used spearmint instead of peppermint	Buy “pure peppermint extract” specifically
Overpowering mint	Added more than 1.5 teaspoons per batch	Start with 1 teaspoon, increase gradually
Flat, minty cookies	Not enough chocolate or sweetness	Add chocolate chips, increase sugar slightly

Tips for Perfect Peppermint Bark Cookies

Don't overbake these cookies. The edges should look set and the tops should be dry, but the centers can still look slightly soft. They'll firm up as they cool, and baking them even 1 or 2 minutes too long turns them dry and crumbly instead of fudgy.

Use fresh peppermint extract. Extract loses its potency over time, especially if it's been sitting in your pantry for a year or more. If your extract is old, you might need to use a bit more to get that strong peppermint flavor.

Crush candy canes just before using them. Crushed candy canes absorb moisture from the air and can get sticky or start to melt if they sit around too long. I crush mine while the cookies are baking so they're fresh and dry when I need them.

Cool cookies completely before adding the white chocolate topping. I know it's tempting to speed things up, but warm cookies will melt the white chocolate too much and it won't set properly. You'll end up with a gooey mess instead of a nice firm coating.

Work quickly when adding candy canes. White chocolate sets up faster than you'd think, especially if your kitchen is cool. Spread the chocolate on a few cookies at a time, sprinkle the candy canes immediately, then move on to the next batch.

Use room temperature eggs. Cold eggs don't incorporate as well into the dough, which can affect the texture of your cookies. Just set them out on the counter for 15 to 20 minutes before you start mixing.

Measure flour correctly. Too much flour makes cookies dry and cakey. Spoon the flour into your measuring cup and level it off with a knife — don't scoop directly from the bag or you'll pack in too much.

Troubleshooting Common Issues

Cookies spreading too much: Flatten the dough balls less before baking, or pop the shaped dough in the refrigerator for 10 minutes before baking to firm up the oil.

Dry, crumbly cookies: You probably overbaked them by a minute or two. Set a timer and check them at the 8-minute mark — they should look barely done.

Candy canes melting into the chocolate: Make absolutely sure your cookies are completely cool to the touch before you add the white chocolate topping. Even slightly warm cookies will cause issues.

White chocolate seizing up: You might have gotten a drop of water in the chocolate, or heated it too quickly. Add a teaspoon of vegetable shortening and stir vigorously to bring it back together.

Storage and Freezing Instructions

How to Store Peppermint Bark Cookies

These cookies stay fresh at room temperature for up to 5 days when stored properly. Layer them in an airtight container with sheets of parchment paper between each layer to keep the white chocolate topping from sticking to the cookies above. Don't refrigerate them — the cold temperature changes the texture of both the cookies and the white chocolate coating, making the cookies dry and the chocolate dull-looking.

Keep the container in a cool, dry spot away from direct sunlight. Heat can soften the white chocolate topping, and humidity can make the candy canes sticky.

Can You Freeze Peppermint Bark Cookies?

Absolutely! These cookies freeze beautifully for up to 3 months, which makes them perfect for holiday baking marathons. Here's my tested method:

First, freeze the cookies in a single layer on a baking sheet for about 1 hour until they're solid. This prevents them from sticking together. Then transfer the frozen cookies to a freezer-safe container or heavy-duty freezer bag, placing sheets of parchment paper between the layers.

When you're ready to serve them, let the cookies thaw at room temperature for about 30 minutes. They'll taste just as fresh as the day you made them. I actually prefer to do this — I'll bake a triple batch in early December, freeze most of them, and pull out a container whenever we need cookies for a party or gift exchange.

You can also freeze the un-topped cookies if you want the white chocolate and candy canes to look absolutely perfect. Just freeze the plain baked cookies, then thaw them and add the topping right before serving.

Delicious chocolate cookies layered with creamy white frosting, topped with festive peppermint sprinkles, perfect for holiday treats.

Recipe Variations and Substitutions

Different Brownie Mix Brands

I've tested this recipe with Duncan Hines (my favorite), Betty Crocker, and Ghirardelli brownie mixes, and they all work wonderfully. The main thing is to use an 18-ounce family size box of fudge brownie mix. Some brands make 15- or 16-ounce boxes, which will give you slightly different results — you might need to reduce the flour by a tablespoon or two.

Ghirardelli gives you the richest, most chocolatey cookies with a deeper color. Betty Crocker creates a slightly sweeter, lighter cookie. Duncan Hines falls right in the middle and is usually the most affordable option.

Chocolate Variations

Dark chocolate chips create a more intense, less sweet cookie that adults tend to love. The dark chocolate plays beautifully with the peppermint and white chocolate.

Milk chocolate chips make the cookies sweeter and more kid-friendly. My daughter Ellie always votes for milk chocolate because she likes things on the sweeter side.

White chocolate chips only (no semi-sweet chips in the dough) create a lighter-colored cookie with peppermint as the main flavor. It's a nice change if you're not a huge chocolate fan.

Mixed chocolate — use ½ cup semi-sweet and ½ cup white chocolate chips in the dough for variety in every bite.

Dietary Modifications

Gluten-free: Use a gluten-free brownie mix (check that it's an 18-ounce box) and substitute the all-purpose flour with a gluten-free 1-to-1 baking flour like Bob's Red Mill. The cookies turn out almost identical to the regular version.

Vegan: Use a vegan brownie mix, replace the eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water, let sit for 5 minutes), and use dairy-free chocolate chips and dairy-free white chocolate for the topping. Enjoy Life makes great dairy-free white baking chips.

Dairy-free: Most brownie mixes are already dairy-free (check the label), so just use dairy-free chocolate chips and dairy-free white chocolate for the topping.

Cake Mix Version

If you can't find brownie mix or prefer a lighter cookie texture, you can make these with chocolate cake mix instead. Use an 18-ounce box of chocolate cake mix, reduce the flour to 2 tablespoons (cake mix has more flour than brownie mix), and follow the recipe exactly as written. The cookies will be lighter, fluffier, and less fudgy — more like a traditional cookie texture. They're delicious this way too, just different from the brownie-style cookies.

Topping Alternatives

Starlight mints crushed up instead of candy canes give you the same peppermint flavor with a different look — they're red and white swirled instead of striped.

Crushed peppermint Oreos mixed into the white chocolate create a cookies-and-cream peppermint bark cookie that's absolutely incredible.

Chopped Andes mints scattered on the white chocolate topping add a mint chocolate layer that's different from candy canes.

Dark chocolate drizzle plus white chocolate — spread the white chocolate first, let it set slightly, then drizzle melted dark chocolate over the top in a zigzag pattern before adding the candy canes.

Delicious chocolate cookies topped with creamy white icing and festive peppermint sprinkles.

Frequently Asked Questions

Do peppermint bark cookies need to be refrigerated?

No, these cookies should be stored at room temperature in an airtight container for up to 5 days. Refrigerating them changes the texture of the cookies (making them dry) and dulls the appearance of the white chocolate topping.

Can I make peppermint bark cookies ahead of time?

Yes! You can bake the cookies and freeze them for up to 3 months (see the storage section above for detailed instructions). You can also make the dough, scoop it into balls, and refrigerate it for up to 3 days before baking. Let the refrigerated dough sit at room temperature for 10 minutes before baking.

Why are my peppermint bark cookies spreading too much?

The most common causes are: butter being too warm (if you substituted butter for oil), dough not being firm enough, or oven temperature being too low. Try flattening the dough balls less before baking, or refrigerate the shaped dough for 15 minutes before baking. Also check your oven temperature with an oven thermometer — if it's running cool, your cookies will spread more.

Can I use a different type of brownie mix?

Yes, any 18-ounce fudge brownie mix works great in this recipe. I've used Duncan Hines, Betty Crocker, Ghirardelli, and store brands with excellent results. Just make sure it's a fudge brownie mix (not cake-like brownies) and 18 ounces. Smaller boxes will need adjustments to the flour amount.

How do I keep the candy canes from melting on top of the cookies?

Make sure your cookies are completely cool to the touch before you add the white chocolate topping. Even slightly warm cookies can cause the candy canes to start melting or getting sticky. Also, add the crushed candy canes immediately after spreading the white chocolate, while it's still wet enough for them to stick but before it starts setting up.

What's the difference between using cake mix versus brownie mix for these cookies?

Brownie mix creates a denser, fudgier cookie with a richer chocolate flavor — it's closer to the texture of actual peppermint bark. Cake mix produces a lighter, fluffier cookie with more traditional cookie texture. Both are delicious, just different. I prefer brownie mix because that dense, fudgy texture reminds me of the chocolate base in real peppermint bark.

If these peppermint bark cookies have you in the holiday baking mood, try some of our other festive favorites. Our candy cane cookies are soft sugar cookies rolled in crushed candy canes with a sweet peppermint flavor throughout. They're absolutely beautiful on a cookie platter.

For a classic that never goes out of style, these rolled sugar cookies are perfect for decorating with royal icing and sprinkles. Logan and Ellie spend hours decorating these every Christmas, and we always end up with a countertop full of colorful creations.

Looking for more chocolate cookie recipes? We have a whole collection of holiday cookies on the site that includes everything from gingerbread to snickerdoodles to chocolate crinkles. There's something for everyone in your family.

Delicious peppermint bark brownie cookies for the holidays. Easy, festive treat perfect for Christmas dessert or gift.

These easy peppermint bark cookies have become my go-to recipe when I need something festive in a hurry. That brownie mix shortcut means I can have fresh-baked Christmas cookies on the table in just 35 minutes, which is perfect for last-minute cookie exchanges, unexpected guests, or those evenings when the kids suddenly remember they need to bring treats to school tomorrow.

The fudgy texture, the sweet white chocolate topping, and those pretty crushed candy canes make these cookies look and taste like you spent hours in the kitchen — but you and I will know they're actually one of the easiest holiday cookies you can make. Every single time I bring these to a party or package them up as gifts, people ask for the recipe and are amazed when I tell them about the brownie mix trick.

Make these peppermint bark cookies tonight and enjoy that festive candy cane flavor in under 40 minutes! And when you do, I'd love to hear how they turned out. Leave a rating and review below, and snap a picture to share on Instagram — tag me so I can see your beautiful cookies!