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Peppermint Bark Brownie Crinkle Cookies

Master fudgy peppermint bark crinkle cookies with a double-sugar coating that guarantees snowy white cracks and deep chocolate flavor every time.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Rest Time 1 hour
Total Time 1 hour 30 minutes
Servings: 24
Ingredients Equipment Method Notes

Ingredients
  

  • 4 oz bittersweet chocolate (60-70% cacao) finely chopped
  • 1/2 cup unsalted butter cubed
  • 1 cup granulated sugar for batter
  • 1/2 cup granulated sugar for rolling
  • 3 whole large eggs room temperature
  • 1 tsp pure peppermint extract do not use mint extract
  • 1 tsp vanilla extract pure vanilla
  • 1 cup all-purpose flour spooned and leveled
  • 1/2 cup Dutch-process cocoa powder unsweetened
  • 1 tsp baking powder fresh
  • 1/2 tsp fine sea salt or table salt
  • 1/2 cup white chocolate chips or chopped white bark
  • 1/2 cup powdered sugar for rolling

Equipment

  • 9x13-inch baking sheet
  • Parchment paper
  • Medium saucepan
  • Heatproof bowl
  • Measuring cups and spoons
  • Wire cooling rack
  • 1.5-tablespoon cookie scoop

Method
 

  1. Heat chopped bittersweet chocolate and cubed unsalted butter in a heatproof bowl over a pot of simmering water, stirring until completely melted and smooth.
  2. Remove chocolate mixture from heat and let cool for 5 minutes until lukewarm to the touch.
  3. Whisk 1 cup granulated sugar, eggs, pure peppermint extract, and vanilla extract into cooled chocolate until shiny and smooth.
  4. Whisk all-purpose flour, Dutch-process cocoa powder, baking powder, and fine sea salt together in a separate medium bowl.
  5. Fold dry ingredients into wet mixture with a rubber spatula just until no white flour streaks remain.
  6. Stir white chocolate chips into batter until distributed throughout dough.
  7. Cover bowl with plastic wrap and chill in refrigerator for 60 minutes until firm.
  8. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  9. Place remaining 1/2 cup granulated sugar in one shallow bowl and 1/2 cup powdered sugar in a second shallow bowl.
  10. Scoop 1.5-tablespoon portions of chilled dough and roll between palms into smooth round balls.
  11. Roll each dough ball thoroughly in granulated sugar to coat completely.
  12. Roll each sugar-coated ball heavily in powdered sugar until thick white coating forms.
  13. Arrange dough balls 2 inches apart on prepared baking sheets.
  14. Bake at 350°F (175°C) for 10 minutes until edges set and cracks form across tops.
  15. Cool cookies on baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

If baking at high altitude above 3,000 feet, reduce baking powder to 3/4 teaspoon and increase oven temperature to 375°F to maintain fudgy structure without over-expanding.
To double this recipe, bake sheets one at a time on the middle rack rather than crowding two sheets in the oven simultaneously.