Peppermint Bark Cookies Recipe

If you love the classic holiday treat of peppermint bark, you’re going to absolutely adore this Peppermint Bark Cookies Recipe that I’m excited to share with you today! These cookies are like a perfect mashup of fudgey chocolate, sweet peppermint, and a little bit of crunch—all wrapped up in one festive bite. I’ve made these so many times, especially around the holidays, and my family honestly goes crazy for them every single time. Stick around because I’ll walk you through the whole process and share some tricks to make sure your peppermint bark cookies turn out just right!

Ingredients You’ll Need

Getting the ingredients right is where half the magic begins. This Peppermint Bark Cookies Recipe uses simple pantry staples, with that showstopper peppermint bark topping that really takes the cookies up a notch. When shopping, look for good quality chocolates and fresh candy canes for the best flavor.

• All-purpose flour: The base of the cookie dough, choose a good quality brand for best texture.
• Cocoa powder: Unsweetened cocoa gives that rich chocolate flavor and depth.
• Cornstarch: This helps keep the cookies tender and gives a soft bite.
• Baking powder: To give a light lift so cookies aren’t too dense.
• Salt: Balances the sweetness and enhances the chocolate flavor.
• Unsalted butter: Using unsalted means you control the salt, plus it ensures the cookies bake up buttery soft.
• Dark chocolate chips/chunks: Melting this gives the dough extra fudginess and chocolate richness.
• Egg: Helps bind the dough and adds moisture.
• Brown sugar: Adds moisture and a little caramel undertone that pairs beautifully with peppermint.
• Granulated sugar: Balances the sweetness for a perfect cookie bite.
• Vanilla extract: Adds warmth and complexity to the chocolate base.
• White chocolate chips/chopped white chocolate: The star of the peppermint bark topping—choose good melting quality white chocolate.
• Peppermint extract: Provides that unmistakable fresh peppermint flavor in the topping.
• Neutral oil (vegetable or coconut): Thins out the white chocolate so it’s easy to dip and spread.
• Crushed candy canes: Adds festive crunch and color—freshly crushed is best for texture.

Variations

I like to play around with this Peppermint Bark Cookies Recipe depending on the occasion and what I have on hand. You can easily customize the topping or even switch up the chocolate base for something unique. Feel free to make it your own!

• Try Dark Peppermint Bark: Once, I swapped the white chocolate topping with melted dark chocolate mixed with peppermint oil—totally delicious and less sweet.
• Vegan Version: Use dairy-free butter and egg substitute, and make sure your chocolates are dairy-free; the end result is still peppermint perfection.
• Extra Crunch: Add chopped nuts like pistachios or almonds on top with the crushed candy canes for added texture and flavor contrast.
• Mini Cookies: Make smaller cookies for bite-sized treats—perfect for holiday cookie trays and parties.

How to Make Peppermint Bark Cookies Recipe

Step 1: Mix Dry Ingredients for the Cookie Base

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper or a silicone mat—this makes cleanup so much easier! In a small bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, baking powder, and salt. Setting this aside ensures your dry ingredients are evenly distributed and ready to gently fold into the wet ingredients later.

Step 2: Melt the Butter and Dark Chocolate

Place the butter and dark chocolate chips in a microwave-safe bowl. Heat them in 30-second bursts, stirring after each interval until completely smooth. This gentle melting prevents burning and keeps the chocolate perfectly glossy. After melting, give it a quick stir and let the mixture cool slightly before proceeding—hot chocolate can scramble the eggs if added too soon!

Step 3: Whisk the Egg and Sugars

Using a hand or stand mixer, beat the egg with brown and granulated sugar on medium-high speed for about 5 minutes. You’ll see it lighten in color and become fluffy—this step adds air, giving your cookies that perfect tender crumb. Stir in vanilla extract at the end for that cozy flavor.

Step 4: Combine Everything

Carefully fold the melted chocolate mixture into the egg and sugar batter, then fold in your dry ingredients just until combined. Avoid overmixing here to keep the cookies soft and tender! Once mixed, scoop the dough into 2-tablespoon-sized balls and space them about 2 inches apart on your prepared baking sheet.

Step 5: Bake and Cool

Bake the cookies for 9 minutes at 350°F. They might look a little soft in the center—that’s perfect! Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set up without losing that fudgy soul.

Step 6: Prepare and Apply the Peppermint Bark Topping

Now for the fun part! Melt white chocolate chips in a microwave-safe bowl using 20-second intervals, stirring well each time. When smooth, stir in the peppermint extract and neutral oil to thin the chocolate slightly—this makes dipping and spreading a breeze. Dip each cooled cookie into the white chocolate, covering it generously. Place them back on the baking sheet and immediately sprinkle crushed candy canes on top. Let them sit at room temperature or pop them in the fridge until the white chocolate hardens.

How to Serve Peppermint Bark Cookies Recipe

Garnishes

I love adding an extra sprinkle of crushed candy cane on top once the white chocolate sets—it amps up the festive look and adds just the right pop of crunch. Sometimes I also dust a bit of cocoa powder around the serving platter for a nice chocolatey frame.

Side Dishes

These cookies pair beautifully with a warm cup of hot cocoa or peppermint-flavored coffee. For a holiday party, I like serving them alongside a simple cheese board with mild cheeses—something salty really complements the sweet peppermint.

Creative Ways to Present

For gift-giving, I pack these cookies in clear cello bags tied with red ribbons and a sprig of fresh rosemary for a natural festive touch. On the dessert table, arranging them in a circle like a wreath with extra candy canes in the center is always a conversation starter!

Make Ahead and Storage

Storing Leftovers

I store leftover peppermint bark cookies in an airtight container at room temperature for up to four days. Make sure the container is sealed tightly to keep the white chocolate topping from getting sticky.

Freezing

These cookies freeze wonderfully! I separate layers with parchment paper and pop them in a freezer-safe container. When I want a quick treat, I pull some out to thaw on the counter for about 30 minutes before serving.

Reheating

If you want to freshen up slightly stale cookies, I gently warm them in a low oven (about 275°F) for 5 minutes. This softens the cookie base without melting the white chocolate topping too much—just keep an eye on them!

FAQs

Final Thoughts

I can honestly say this Peppermint Bark Cookies Recipe has become a holiday staple in my kitchen, and I’m confident it’ll become one in yours too. The mix of fudgy chocolate cookie and crisp peppermint bark is something special—kind of like a hug in cookie form! Once you try these cookies, you’ll find yourself reaching for them all season long to share with family, friends, or maybe just for a cozy night in. Give them a try and let me know how your batch turns out—I’m cheering you on from my kitchen to yours!

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