Peppermint Fudge Cookies
It’s Day 2 of our 12 Days of Cookies and not only do we have another great cookie recipe, but we also have a video too! Calling all chocolate lovers! These peppermint fudge cookies are chewy, chocolatey, and then stuffed with peppermint bark chunks. Ultimate holiday right here folks. These fudge peppermint cookies are so so so easy and the perfect addition to your holiday cookie boxes. (Cookie box tutorial coming soon 😏) Add them to your plate for Santa or treat yourself!
Why are these cookies so good?
Chocolate and peppermint are a holiday staple and shoving them into a cookie with peppermint bark and chocolate = the best combo. The cookies are crispy on the edges and chewy in the center.
If you’ve been here before you know I love an easy cookie recipe and these are schuuuper easy.
The chocolate flavor is rich, but not overloaded where you feel like you just ate a 5 course chocolate dinner (although some of you might dream about that). I like chocolate, but honestly, I’m not chocolate’s #1 fan, but these cookies are the BOMB.
Not to forget, the big chunks of peppermint bark seal the deal for these cookies. Gooey, peppermint goodness.
How to Make the Best Peppermint Fudge Cookies
- Start by creaming the butter and sugars in a large bowl. (Typical cookie baking 😁)
- Next, add in the eggs and vanilla extract.
- Begin to add your dry ingredients, including the flour, baking soda, baking powder, cocoa powder, and salt.
- Add in the chopped peppermint bark and fold with a spatula.
- Use a large cookie scoop to form the the cookie dough balls and place on a large cookie sheet. Chill in the fridge for 30 minutes to 1 hour.
- Once chilled, spread the cookies at least 2 inches apart. They are going to spread! I suggest putting 5-6 on one large sheet.
- Bake for 15-18 minutes. The edges will be crisp and the center still soft, but remember, the cookies harden as they chill.
Best Tips for Your Cookies
I don’t know if you got the hint earlier, but these cookies are almost too easy to be true. Mix, chill, bake, done. Just in case you need a little extra assistance, here are my best tips.
- You must chill the dough! – If you don’t chill the dough, you could risk running into suuuuper flat cookies. I say this all the time, but making sure you chill your cookies may be the most important part. Chill those suckers!
- The bigger the scoop, the better – When it comes down to your cookie scoop, go big or go home! I used a 2 oz cookie scoop, which I use in almost all my cookie recipes as well.
- Don’t forget your ingredients – Although this is a pretty basic cookie recipe, with some fun additions, you still have to make sure to add everything. Make sure to not forget the eggs, vanilla…etc.
- Be careful not to burn your cookies – Since the cookies are dark from the beginning, you want to watch the baking times because they could burn quickly if you forget. I suggest 15-17 minutes.
Things to Keep in Mind
In case you haven’t gotten enough tips already, here are just a few things to keep in mind.
- It’s best to use parchment paper when you bake the cookies. It’s not required, but it does help the cookies from sticking to the pan or burning on the bottom too fast.
- Adding extra peppermint bark to the top is always a good idea! Although we mix it into the dough, go on, stick some more on top!
- Any kind of peppermint bark will work. I happened to use Ghirardelli peppermint bark squares because it’s not Christmas if I don’t buy those in my household.
- If you wanted to freeze the cookie dough for a while, go right ahead. Add the cookie dough to a plastic bag and freeze for up to 1 month. (P.S. – This is a great chance to make them now and bake on Christmas Eve for Santa)
Troubleshooting the Cookies
Ok, ok, you’re probably tired of tips, but what if your dough got messed up, where do you look now? 😁 Just incase…
- My cookies are round and didn’t flatten! – Chances are your cookies actually chilled too long causing them to not flatten. If you just took them out of the freezer, let them sit out for 15-20 minutes before baking. If they were only in the fridge, limit it to 30 minutes – 1 hour.
- My peppermint bark disintegrated! – Your oven might have been too hot or your peppermint bark was just soft from the beginning. I used Ghirardelli peppermint bark squares. If you’re using homemade peppermint bark, that might happen.
- The cookies are paper thin and burnt! – You most likely didn’t chill the cookie dough long enough. This can cause the cookie to flatten a lot which means they’ll bake too fast, then burning. Next time, try chilling the dough a little longer until it is firm to the touch but not a rock.
Best Products to Have On Hand
Ok. Last time I’ll say it. These cookies are so so so easy, and you really don’t need a lot of materials, but here are my suggestions.
Bonus tip: These links are through amazon, but you can probably find a good deal at your local grocery store.
Can I Chill the Dough Longer?
Yes! If you want to make the dough now and the cookies later, you can totally do that! Add the dough to a plastic bag and chill or freeze for up to 1 month.
If you choose to freeze or chill the dough, let it sit out at room temp for 15-20 minutes before baking.
For More of Our Best Holiday Cookies, Visit Our:
- Orange & Cranberry Linzer Cookies
- Apple Cinnamon Oat Cookies
- Snazzy Snickerdoodles
- Classic Gingerbread Cookies
- Perfect Peanut Butter Cookies
Don’t forget to check out our new video too!
Did you make this recipe? Let us know below or on Instagram @tuesday.treats or use #tuesdaytreats2016
Peppermint Fudge CookiesCourse: Cookies, HolidayCuisine: DessertDifficulty: Easy
Holidays aren’t complete without peppermint and chocolate. These peppermint fudge cookies are crispy on the edges, chewy in the center, and stuffed with peppermint bark chunks. Add these to your holiday baking list for Santa asap!
3/4 cup brown sugar
1 cup sugar
1 cup butter, softened (2 sticks)
1 1/2 cups flour
1/2 cup cocoa powder
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla extract
1/2 tsp salt
1 cup peppermint bark, chopped
- Start by lining 2 large cookie sheets with parchment paper. Set aside.
- In a large bowl, cream together your butter and sugars. About 2 minutes. Next, add in your vanilla extract and eggs. Mix until fully combined.
- Mix in the dry ingredients, including your flour, baking powder, baking soda, cocoa powder, and salt.
- Add the chopped peppermint bark and fold it into the dough with a spatula. *Notes
- Use a large cookie scoop to scoop the dough into balls and place them next to each other on a cookie sheet. Place large chunks of your peppermint bark onto the cookie dough balls lightly pressing them in. Chill for 30 minutes – 1 hour. Towards the end of the chilling time, pre-heat the oven to 350 F.
- Once chilled, spread the cookies out at least 2 inches apart. I suggest 5-6 cookies per 1 large cookie sheet.
- Bake for 15-17 minutes. The edges will be crisp and the centers a little soft. Remember the cookies will harden as they cool.
- I roughly chopped the peppermint bark leaving some fairly large chunks.