Name: Peppermint Bark Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup (125g) all-purpose flour, gluten-free if needed (Note 1); 2/3 cup (55g) natural unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 cup (1 stick; 120g) unsalted butter (softened to room temperature); 1/2 cup (100g) granulated sugar; 1/2 cup (100g) light brown sugar (packed); 1 large egg (at room temperature); 1 teaspoon vanilla extract; 1/2 teaspoon peppermint extract; 1 tablespoon (15ml) milk; 1 (3.5 ounce) semi-sweet chocolate bar (chopped plus more for topping, optional, Note 2); 9-11 ounces premium white chocolate baking bar (chopped; chips work too); 2 teaspoons (9g) refined coconut oil or vegetable shortening; 6-8 candy canes (crushed)

Jump to Recipe· 3.9 from 52 reviews

If you’re craving a treat that perfectly combines rich chocolate, refreshing peppermint, and a fun crunchy twist, the Peppermint Bark Cookies Recipe is exactly what you need. These cookies blend a deeply chocolaty base with bursts of minty goodness, topped with crisp crushed candy canes embedded in a creamy white chocolate layer. Whether you’re baking for the holidays or simply wanting a cozy indulgence, these cookies bring festive joy to every bite. Easy enough for bakers of all levels and utterly delicious, this recipe will quickly become one of your beloved favorites.

Ingredients You'll Need

The image is split into two parts: the left side shows a close-up of nine round, dark brown chocolate cookies with a slightly cracked and textured surface, some cookies have small chocolate chips on top, all arranged neatly on a black wire cooling rack over a white marbled surface. The right side shows a white marbled surface covered with nine similar dark brown cookies scattered around, a white bowl filled with pink crushed candy pieces and white chocolate chips placed on a white plate, and a clear glass measuring cup containing a smooth, light yellow liquid with a silver spoon inside. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are straightforward but play essential roles in building the perfect cookie texture and flavor. From the cocoa powder that gives it that deep chocolate foundation to the peppermint and candy canes that add a refreshing holiday spirit, every element is carefully chosen.

All-purpose flour (1 cup / 125g): The base of your cookie dough, opt for gluten-free if needed without sacrificing texture.
Natural unsweetened cocoa powder (⅔ cup / 55g): Provides the rich chocolate flavor that makes these cookies irresistible.
Baking soda (1 teaspoon): Essential for giving the cookies a nice rise and light crumb.
Kosher salt (½ teaspoon): Balances the sweetness and enhances the chocolate notes.
Unsalted butter (½ cup / 120g): Softened for creamy creaming, it adds moisture and rich flavor.
Granulated sugar (½ cup / 100g): Sweetens and helps with the chewy texture.
Light brown sugar (½ cup / 100g): Adds a subtle caramel undertone and moistness.
Large egg (1): Acts as a binder and adds structure.
Vanilla extract (1 teaspoon): Enhances all the flavors and rounds out the taste.
Peppermint extract (½ teaspoon): Gives that signature minty kick that's so festive and refreshing.
Milk (1 tablespoon / 15ml): Helps combine the ingredients and keeps the dough soft.
Semi-sweet chocolate bar (3.5 ounces, chopped): Provides melty pockets of chocolate inside the cookie.
Premium white chocolate baking bar (9-11 ounces, chopped): For the luscious coating that pairs perfectly with crushed candy canes.
Refined coconut oil or vegetable shortening (2 teaspoons / 9g): Keeps the melted white chocolate smooth and glossy.
Candy canes (6-8, crushed): Adds colorful, crunchy peppermint goodness as a finishing touch.

How to Make Peppermint Bark Cookies Recipe

Step 1: Prepare the Dry Ingredients

Start by whisking together the all-purpose flour, cocoa powder, baking soda, and kosher salt in a medium bowl. This ensures the dry ingredients are evenly combined and will be incorporated smoothly into the wet mixture for even flavor and texture.

Step 2: Cream Butter and Sugars

Using a hand-held or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and light brown sugar at medium-high speed for 2-3 minutes. You want this mixture light and fluffy, as this step is crucial to creating a tender cookie with the right lift.

Step 3: Add Wet Ingredients

Next, add the egg, vanilla extract, peppermint extract, and milk into the butter-sugar mixture. Beat until everything is well combined and smooth, scraping down the sides and bottom of the bowl when necessary so every bit is mixed well.

Step 4: Incorporate Dry Ingredients

Lower the mixer speed and gradually add the dry ingredients to the wet mixture until just combined. Overmixing can make the cookies tough, so stop as soon as everything comes together nicely.

Step 5: Fold in Chocolate Chunks and Chill

Fold in your chopped semi-sweet chocolate with a rubber spatula, distributing the melty chunks throughout the dough. Cover the bowl tightly with plastic wrap, then chill the dough for at least 3 hours. This chilling step is critical for preventing the cookies from spreading too much and keeping them thick and chewy.

Step 6: Scoop and Bake

Preheat your oven to 350°F and prepare two baking sheets lined with parchment paper. If the dough has chilled for longer than 24 hours, let it soften at room temperature for about 15-30 minutes to make scooping easier. Use a large cookie scoop (3-4 tablespoons) to portion out dough balls, placing them 2-3 inches apart. Bake for 10-12 minutes until the edges have set and the tops remain slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Step 7: Dip in White Chocolate and Add Candy Cane Topping

Once the cookies are cool and the inside chocolate has set, melt the white chocolate along with the coconut oil or shortening in a microwave-safe container, heating in 30-second intervals and stirring until glossy and smooth. Dip half of each cookie into the melted white chocolate, then place on parchment paper and immediately sprinkle generously with crushed candy canes. Let the white chocolate fully set before serving or storing.

How to Serve Peppermint Bark Cookies Recipe

Garnishes

Sprinkling crushed candy canes on top not only looks festive but adds a crisp peppermint crunch. You can also dust the cookies lightly with cocoa powder for a sophisticated finish or add a drizzle of melted dark chocolate for extra indulgence.

Side Dishes

These cookies pair wonderfully with a warm cup of cocoa or peppermint tea, enhancing their minty profile. For a holiday party, serving alongside a cheese board or a bowl of spiced nuts adds complementary savory and salty contrasts.

Creative Ways to Present

Arrange the Peppermint Bark Cookies Recipe on a decorative platter lined with evergreen sprigs for a holiday table centerpiece. You can also stack them with wax paper in between as thoughtful homemade gifts wrapped in clear cellophane tied with a red ribbon.

Make Ahead and Storage

Storing Leftovers

Place cooled cookies in an airtight container at room temperature, layering parchment paper between them to prevent sticking. They stay fresh and chewy for up to 5 days, perfect for keeping on hand for unexpected visitors or late-night cravings.

Freezing

Freeze baked cookies in a single layer on a parchment-lined tray before transferring them to a sealed freezer bag. They can be stored frozen for up to 3 months. Thaw at room temperature to enjoy the same delightful texture and flavor.

Reheating

If you prefer your cookies slightly warm, gently reheat them in the microwave for 10-15 seconds or in a preheated 300°F oven for 5 minutes. This brings back that fresh-from-the-oven softness without melting the white chocolate coating too much.

FAQs

Can I use chocolate chips instead of chopped chocolate bars?

Absolutely! Chocolate chips work well and are convenient, though chopped bars often melt more unevenly, giving delightful pockets of gooey chocolate.

What if I don’t have peppermint extract?

If peppermint extract isn’t on hand, you can omit it and still have delicious chocolate cookies, but the distinctive peppermint flavor will be less pronounced. Alternatively, a drop or two of peppermint oil can be used cautiously.

Can I make these cookies gluten-free?

Yes! Use a 1-to-1 gluten-free all-purpose flour blend to replace the regular flour. Make sure your other ingredients like baking soda and chocolate are also gluten-free certified.

Why is chilling the dough so important?

Chilling solidifies the butter and allows the flour to fully hydrate, which results in a thicker cookie that doesn’t spread flat in the oven, maintaining that perfect chewy texture.

Can I skip dipping the cookies in white chocolate?

Definitely! The cookies are delicious on their own, but the white chocolate and crushed candy canes elevate the flavor and add a gorgeous, festive finish.

Final Thoughts

Now that you’ve got the full scoop on the Peppermint Bark Cookies Recipe, it’s time to roll up your sleeves and bake some magic. These cookies are a wonderful mix of chocolatey richness and cool peppermint charm that’s sure to delight friends and family alike. Whether for holiday celebrations or a cozy night in, trust me—you’ll want to make these again and again.

Peppermint Bark Cookies Recipe

Ingredients You'll Need