First, make your peppermint bark. Preheat your oven to 250 degrees. Spread your white chocolate evenly across a lined cookie sheet.

While your oven preheats, add your peppermint sticks into a plastic bag and use a heavy tool to crush your peppermint sticks.

Place your cookie sheet into the oven for about 5 minutes. Remove from the oven and spread your melted white chocolate.

Once your white chocolate is spread smooth, sprinkle your crushed peppermint sticks evenly across your white chocolate. Place your white chocolate into the fridge to set.

Wait about 30 minutes while your white chocolate sets, then chop into large pieces and place back into the fridge.

Then, make your brownie cookie batter. Finely chop your semisweet chocolate and set aside. Into your nonstick pot and over a low heat, add in your butter.

Once your butter is more than halfway melted, add in your semisweet chocolate. Stir until everything is melted together and smooth.

Into a large bowl, add in both sugars and your eggs. Use your hand mixer at a medium speed to combine until your sugar and egg mixture lightens in color.

Pour in your butter and chocolate and mix until fully combined.

Add in your peppermint extract and mix again until fully incorporated.

Add in your dry ingredients - cocoa powder, flour, baking powder, and salt. Fold your dry ingredients in.

Add in most of your chopped white chocolate peppermint bar to your cookie dough mixture.

Use a cookie scoop or large spoon to portion out your dough onto a parchment lined cookie sheet.

Place your scooped dough into the fridge to chill for up to 30 minutes or until firm.

Preheat your oven to 350 degrees.

Roll each cookie scoop in your palms until completely smooth and a little shiny on the outside, and then lightly press into a thick disk shape.

Bake your cookies for about 10-12 minutes. At around 8 minutes, add extra peppermint bark to the tops of your partially baked cookies.

Allow your brownie cookies to cool.