Preheat oven to 350 degrees F.

Line 2 baking sheets with parchment or spray with cooking spray.

In a large bowl, stir together brownie mix, flour, melted butter, and eggs until just combined (about 30 seconds). Fold in 1 cup of the chopped peppermint bark.

Drop batter by generous tablespoonfuls about 2 inches apart on the prepared baking sheets.

Press ½ teaspoon of the remaining peppermint bark onto each dollop of batter.

Bake until cookies are firm around edges but still soft in the center, about 10-12 minutes. Be sure not to over bake them or they won't be soft and chewy when they cool! In fact, I actually like mine slightly under-baked. :)

Allow cookies to cool on baking sheets for 2-3 minutes before transferring to a wire rack to cool. Serve warm, or allow to cool for 20 minutes before storing in an airtight container.