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Peppermint Bark Cookies

Featured in Sweet Treats for Every Occasion.

These quick peppermint bark cookies revolutionize the classic holiday candy by transforming it into a soft, chewy chocolate cookie base generously coated with creamy white chocolate and sprinkled with crushed candy canes. Perfect for busy bakers, the simple recipe requires no mixer or chilling time yet creates wonderfully textured cookies. Each bite delivers that signature combination of chocolate and peppermint that makes bark so beloved, while the contrast between the tender cookie and crisp candy pieces creates a delightful textural experience. The white chocolate coating adds rich smoothness that ties everything together.
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Updated on Tue, 14 Jan 2025 21:13:58 GMT
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A plate of chocolate cookies with white icing and crushed peppermint pieces, surrounded by holiday decorations. Pin it
A plate of chocolate cookies with white icing and crushed peppermint pieces, surrounded by holiday decorations. | tastygusto.com

Get ready to fall in love with my Peppermint Bark Cookies a magical holiday treat that transforms everyone's favorite Christmas candy into irresistible cookies. Each bite delivers the perfect combination of rich chocolate creamy white chocolate and crisp peppermint making them an absolute showstopper on any holiday cookie platter. They're surprisingly simple to make and bring so much festive cheer to your holiday baking.

What Makes These Cookies Special

These cookies are pure holiday magic in every bite soft chewy centers studded with chocolate and topped with that signature peppermint crunch. The best part? You don't need a mixer or hours of chilling time they come together so quickly perfect for those last minute holiday gatherings or when you need to whip up something special for your cookie exchange.

Everything You'll Need

  • Natural Cocoa Powder: A half cup gives us that gorgeous chocolate flavor stick with natural not Dutch process for the best results.
  • Cornstarch: Just a teaspoon is our secret weapon for perfectly soft chewy cookies.
  • Mini Chocolate Chips: Half a cup scattered throughout for chocolate in every bite.
  • Peppermint Extract: Half a teaspoon gives that perfect hint of mint careful not to use regular mint extract.
  • White Chocolate: A full cup for dipping and drizzling pure heaven.
  • Crushed Candy Canes: Half a cup adds festive crunch and sparkle.
  • Butter: Half a cup melted and cooled makes everything rich and wonderful.
  • Granulated Sugar: Half a cup for sweetness.
  • Brown Sugar: Another half cup for moisture and deep flavor.
  • Egg and Egg Yolk: These make our cookies extra rich and chewy.

Let's Make Some Cookies

Start with Chocolate
Melt your butter and chocolate chips until they're silky smooth let them cool completely we don't want scrambled eggs in our cookies.
Mix the Wet Stuff
Stir in both sugars egg egg yolk and that lovely peppermint extract until everything's beautifully combined.
Add Your Dry Ingredients
Whisk cocoa powder cornstarch and flour together then gradually mix into your chocolate mixture until you've got perfect cookie dough.
Time to Bake
Drop spoonfuls onto your lined baking sheet give them a gentle press and bake at 350°F for 9 minutes. Let them rest on the sheet before moving to a cooling rack.
The Fun Part
Melt your white chocolate with a bit of shortening for smooth dipping then dunk each cookie halfway and sprinkle with crushed candy canes before they set.

Keep Them Fresh

These beauties stay perfect for up to 5 days in an airtight container at room temperature. Want to save some for later? Pop them in the freezer for up to 3 months. Just let them come back to room temperature before serving to get that perfect texture back.

My Best Tips

Patience is key with that chocolate mixture let it cool completely before adding your sugars and eggs. Using salted butter? Just cut back on the added salt. My favorite trick for super smooth white chocolate dipping? Add a tiny bit of shortening or coconut oil it makes such a difference.

Common Questions

Want to prep ahead? You can freeze both the baked cookies and the dough. For dough just roll it into balls freeze on a tray then pop them in a freezer bag. If you're not comfortable with the microwave a double boiler works perfectly for melting chocolate.

Perfect for the Holidays

There's something extra special about serving these at Christmas time. Their festive red and white colors that classic peppermint flavor they're always the first to disappear at holiday parties. Pack them up in pretty boxes and they make the sweetest homemade gifts for friends and family.

A stack of three chocolate cookies topped with creamy frosting and crushed peppermint candies, set against a festive background. Pin it
A stack of three chocolate cookies topped with creamy frosting and crushed peppermint candies, set against a festive background. | tastygusto.com

Frequently Asked Questions

→ Why use premium white chocolate chips?
Premium white chocolate chips melt more smoothly and have better flavor. Lower quality chips may not melt properly or could seize up during melting.
→ Why add shortening or coconut oil to the white chocolate?
Adding shortening or oil helps thin the chocolate for easier dipping and creates a smoother finish that sets well without blooming.
→ How should I store these cookies?
Store in an airtight container at room temperature for up to 5 days after the white chocolate has completely hardened.
→ Can I skip the mini chocolate chips?
Yes, the mini chocolate chips are optional. They add extra texture and chocolate flavor but aren't essential to the recipe.
→ Why let the melted chocolate cool before adding eggs?
If the chocolate mixture is too hot when adding eggs, they could start to cook and scramble. Cooling prevents this and ensures proper cookie texture.

Peppermint Bark Cookies

Chewy chocolate cookies dipped in white chocolate and sprinkled with crushed candy canes, combining the flavors of classic peppermint bark in cookie form.

Prep Time
20 Minutes
Cook Time
10 Minutes
Total Time
30 Minutes

Category: Desserts & Sweets

Difficulty: Intermediate

Cuisine: American

Yield: 30 Servings (30 cookies)

Dietary: Vegetarian

Ingredients

01 ½ cup unsalted butter, cut in tablespoons.
02 2 cups semisweet chocolate chips.
03 ¾ cups light brown sugar, packed.
04 ½ cup granulated sugar.
05 2 large eggs plus 1 yolk.
06 1 teaspoon vanilla extract.
07 ¼ teaspoon peppermint extract.
08 1 ⅔ cup all-purpose flour.
09 2 tablespoons natural cocoa powder.
10 1 teaspoon cornstarch.
11 ½ teaspoon baking powder.
12 ½ teaspoon baking soda.
13 ½ teaspoon salt.
14 1 cup mini chocolate chips (optional).
15 10 oz white chocolate chips.
16 2 teaspoons vegetable shortening.
17 ½ cup crushed candy canes.

Instructions

Step 01

Preheat oven to 350°F. Line baking sheets with parchment paper.

Step 02

Microwave butter and chocolate chips in 30-second intervals until melted. Cool 10 minutes.

Step 03

Stir sugars, eggs, vanilla and peppermint extracts into cooled chocolate mixture.

Step 04

Whisk dry ingredients separately, then gradually mix into wet ingredients. Stir in mini chips if using.

Step 05

Drop 1½ tablespoon scoops onto sheets, flatten slightly. Bake 9 minutes.

Step 06

Melt white chocolate with shortening. Dip cooled cookies and sprinkle with crushed candy canes.

Notes

  1. No mixer needed.
  2. No chilling required.
  3. Store up to 5 days after chocolate hardens.

Tools You'll Need

  • Baking sheet.
  • Mixing bowls.
  • Cookie scoop.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Eggs.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 182
  • Total Fat: 9 g
  • Total Carbohydrate: 24 g
  • Protein: 2 g