This Peppermint Bark Cookies recipe combines a chocolate cookie’s fudginess with the refreshing peppermint candy crunch. Made with a decadent dark chocolate cookie base, creamy white chocolate topping, and a sprinkle of festive crushed candy canes, it’s the perfect holiday treat for any sweet tooth.
If you’re looking for a cookie that screams holiday cheer, this is it. These cookies are not only visually stunning with their vibrant peppermint topping but also deliver an irresistible combination of textures and flavors in every bite. They’re a step up from your classic chocolate cookie with their added elegance and festive twist.
Make these peppermint bark cookies for your holiday parties, cozy family gatherings, or as a fun weekend baking project. They’re ideal for sharing with friends and loved ones or savoring alongside a mug of hot cocoa by the fire. With their festive look and irresistible flavor, these cookies are perfect for making your holiday season even sweeter.
Since you are here and love cookie recipes, check out this Marbled Christmas Sugar Sookie Recipe, these Chewy Ginger Molasses Cookies, or these Snowball Cookies.
Ingredients for these Chocolate Peppermint Bark Cookies
Here are the ingredients you will need to make the best Christmas cookies. Scroll down to the recipe card at the bottom of the page for the detailed ingredient measurements.
For the Cookies
- All-purpose Flour: forms the structural base of the cookies and gives them their shape and texture.
- Cocoa Powder: adds a rich chocolate flavor to the cookie dough.
- Cornstarch: helps create a tender and chewy texture in the cookies.
- Baking Powder: provides a little lift and makes the cookies more airy.
- Salt: balances the sweetness and enhances the chocolate flavor.
- Unsalted Butter: adds moisture and richness, creating a soft and decadent cookie.
- Dark Chocolate Chips: infuses intense chocolate flavor and ensures a gooey, melty texture.
- Large Egg: binds the ingredients together and contributes to the cookie’s structure and chewiness. The egg should be at room temp.
- Brown Sugar: adds sweetness and a touch of molasses flavor for depth and chewiness.
- Granulated Sugar: sweetens the peppermint bark cookies.
- Vanilla Extract: enhances the flavor profile with a subtle warmth.
For the Peppermint Bark Topping
- White Chocolate Chips or Chopped White Chocolate Bar: creates the creamy base layer for the bark topping.
- Peppermint Extract: infuses the topping with a refreshing mint flavor. We’re only using about ¼ teaspoon of this because we don’t want out chocolate coating to seize.
- Neutral Oil: helps to thin out the white chocolate for smoother spreading and a glossy finish.
- Crushed Peppermint Candies: adds a festive crunch and bursts of peppermint flavor to the topping.
How to make this homemade Peppermint Bark Cookie Recipe
This is how you can make these chocolate peppermint cookies. Make sure to scroll down to the recipe card at the end of this post for the oven temp, baking time, and full step-by-step instructions!
- Preheat your oven and line a cookie sheet with parchment paper or a silicone baking mat.
- In a small mixing bowl, combine the flour, cocoa powder, cornstarch, baking powder, and salt. Set this mixture aside.
- In a microwave-safe bowl, melt the butter and dark chocolate chips in 30-second bursts, stirring after each interval, until smooth. Stir in the cocoa powder until fully incorporated and set aside to cool slightly.
- Using an electric mixer or stand mixer, beat the egg, brown sugar, and granulated sugar at medium-high speed for about 5 minutes until the mixture is light, fluffy, and doubled in volume. Mix in the vanilla extract.
- Carefully fold the melted chocolate mixture into the whipped egg mixture, then gently incorporate the dry ingredients until just combined. Make sure to scrape the sides of the bowl so everything is well incorporated
- Scoop the dough into balls, about 2 tablespoons each, and place them 2 inches apart on the prepared baking sheets.
- Bake the cookies, then cool them on the baking sheet before transferring them to a wire rack to cool completely.
- Melt the white chocolate chips in a microwave-safe bowl, heating in 20-second increments and stirring in between until smooth and melted.
- Stir in the peppermint extract and neutral oil to make the white chocolate easier to spread.
- Once the cookies are completely cooled, spoon the melted white chocolate over the top of each one, spreading it evenly.
- Sprinkle crushed candy cane pieces on top of the white chocolate before it sets.
- Let the peppermint bark cookies sit at room temperature or chill them in the refrigerator until the white chocolate hardens.
Peppermint Bark Cookies Tips and Tricks
- Don’t Overmix the Dough: When combining the dry ingredients with the wet mixture, mix just until incorporated. Overmixing can result in dense, tough cookies instead of the desired soft and fudgy texture.
- Sift the Dry Ingredients: Cocoa powder can sometimes be clumpy straight out of the container. To ensure your cookies have the best texture, take a moment to sift it before mixing it with the other ingredients.
- Melt Chocolate Carefully: When melting both the dark and white chocolate, use short microwave intervals and stir thoroughly between each. This prevents overheating and keeps the chocolate smooth and glossy.
- Spread White Chocolate Quickly: After melting, work quickly to spread the white chocolate over the cooled cookies as it begins to set.
Why do you need to make this Peppermint Bark Cookies recipe?
- This fun and festive recipe only requires a handful of simple ingredients that you can easily find at any grocery store.
- They’re a great addition to add to a holiday cookie tray.
- For the people who don’t like mint and chocolate flavors together, these cookies will change their opinion.
- The hardest part is trying to not them all as soon as they come out of the oven.
Frequently Asked Questions – FAQ
How do I store my leftover peppermint bark cookies?
Place your leftover cookies into an airtight container and store them at room temperature or in the fridge for 3 or 4 days. You can also freeze these cookies if you want. Let the white chocolate set completely, then store them in an airtight container or freezer bag with parchment paper between layers. They should stay fresh for up to 3 months.
Can I make these cookies ahead of time?
Sure! I suggest making these cookies up to 3 days in advance. Store them in an airtight container in the refrigerator to keep them as fresh as possible. You can even make a big batch ahead of time and freeze it until you are ready to fill up your Christmas cookie boxes!
How do I keep the white chocolate from hardening too quickly?
Adding a small amount of neutral oil, like vegetable shortening or coconut oil, to the melted white chocolate will keep it smoother for longer. This will give you time to spread it evenly over the cookies.
Can I use pre-made cookie dough for the base?
Yes, you can use store-bought chocolate cookie dough to save time. However, the homemade cookie base in this recipe adds a richer, more fudgier flavor that complements the peppermint bark cookies better. If not you can use those logs of chocolate cookie dough that are ready to be baked!
What’s the best way to crush candy canes without making a mess?
The easiest way would be to use a food processor. If you don’t have one, you can place the candy canes in a ziplock bag, lay the bag flat on the kitchen counter, and gently tap it with a rolling pin to crush them. Doing this on a cutting board helps prevent breaking the bag or scattering candy pieces.
The Best Peppermint Bark Cookies Recipe
Peppermint Bark Cookies Recipe
Ingredients
For the Cookies:
- ½ cup all-purpose flour
- 3 tablespoon cocoa powder
- ½ tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter
- ¾ cup dark chocolate chips or chunks
- 1 large egg at room temperature
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
For the Peppermint Bark Topping:
- 10 oz white chocolate chips or chopped white chocolate
- ¼ teaspoon peppermint extract
- 1 teaspoon neutral oil vegetable or coconut, to thin out
- ¼ cup crushed candy canes
Instructions
- Prepare the Cookie Base:
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, and salt. Set aside.½ cup all-purpose flour, 3 tablespoon cocoa powder, ½ tablespoon cornstarch, ½ teaspoon baking powder, ¼ teaspoon salt
- In a microwave-safe bowl, melt the butter and dark chocolate chips in 30-second intervals, stirring between each, until smooth. Mix in the cocoa powder until combined and set aside.¼ cup unsalted butter, ¾ cup dark chocolate chips or chunks
- Using a hand mixer or stand mixer, whisk the egg, brown sugar, and granulated sugar on medium-high speed for about 5 minutes, or until light, fluffy, and doubled in volume. Add the vanilla extract and mix.1 large egg, ¼ cup brown sugar, ¼ cup granulated sugar, ½ teaspoon vanilla extract
- Gently fold the melted chocolate mixture into the egg mixture, followed by the dry ingredients. Mix just until combined.
- Scoop the dough into 2-tablespoon-sized balls and place them on the baking sheet about 2 inches apart.
- Bake for 9 minutes, then let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Prepare the Peppermint Bark Topping:
- Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.10 oz white chocolate chips
- Stir in the peppermint extract and oil to thin out the white chocolate slightly for easy spreading.¼ teaspoon peppermint extract, 1 teaspoon neutral oil
- Once the cookies are completely cooled, dip the cookies into the melted white chocolate to coat them well and place them back onto the baking sheet.
- Sprinkle crushed candy canes over the white chocolate before it sets.¼ cup crushed candy canes
- Let the cookies sit at room temperature or in the refrigerator until the white chocolate is firm.
Notes
• Crushed Candy Canes: Crush them finely or leave larger pieces for a textured look.
• Storage: Store in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness. These Peppermint Bark Cookies are the ultimate mashup of brownies and holiday magic! Perfect for cookie swaps, gift-giving, or simply enjoying with a cozy cup of hot cocoa.
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Massiel
This recipe is AMAZING! So easy to follow and the cookies come out perfect! I’m not a peppermint person but these are a must!! Made them three different times this holiday season!