There’s something magical about the first whiff of peppermint in December, it signals the start of cozy baking days and crackling fires. This year, your kitchen will smell like heaven when you bake a batch of peppermint bark cookies. These chocolatey, mint-kissed cookies combine everything you love about classic peppermint bark in one chewy, festive bite. The recipe is easy enough for a weekday bake yet impressive enough for any holiday cookie tray. Whether you’re prepping for a cookie exchange or just treating yourself, this guide will help you master the most irresistible peppermint bark cookies you’ve ever made.
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Why Peppermint Bark Cookies Are the Holiday Favorite
There’s a reason peppermint bark cookies make an appearance at nearly every cookie exchange and holiday gathering. They embody everything we crave in winter desserts, deep chocolate flavor, a refreshing pop of mint, and that satisfying candy cane crunch. They’re festive without being fussy, elegant enough for a dessert platter, yet simple enough for a cozy night in by the fire.
One of my favorite things about baking them is their versatility. You can wrap a batch in cellophane for handmade gifts or stack them in a tin for an impressive party contribution. They freeze beautifully and look stunning on a cookie tray alongside Festive Cookie Recipes. Each cookie feels like a little piece of joy, sweet, minty, and wonderfully nostalgic.
Peppermint Bark Cookies
Equipment
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
- Spatula or offset knife
- Microwave-safe bowl or double boiler
Ingredients
For the Chocolate Cookie Dough:
- 1 ¼ cups 150g all-purpose flour
- 36 g Dutch-process cocoa powder (¼ cup + 2 tablespoons)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 113g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 4 ounces 113g semi-sweet chocolate, coarsely chopped
For the Peppermint White Chocolate Coating:
- 4 ounces 113g white chocolate, coarsely chopped
- ½ cup 113g unsalted butter, softened
- 1 ½ cups 180g powdered sugar
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon peppermint extract
- ¼ teaspoon salt
- 2 tablespoons 30mL heavy cream
- 5 mini candy canes crushed
Instructions
- Whisk flour, cocoa powder, baking soda, and salt in a medium bowl.
- In another bowl, beat butter and sugar together until light and fluffy.
- Add egg and vanilla, then mix until combined.
- Slowly mix in the dry ingredients until a soft dough forms.
- Stir in the chopped semi-sweet chocolate.
- Cover and chill dough for at least 1 hour.
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Roll dough into 1-inch balls and place on the baking sheet.
- Bake for 8-10 minutes until edges are set but centers look slightly soft.
- Cool completely on a wire rack before frosting.
- Melt white chocolate gently using a double boiler or microwave in short intervals.
- In a bowl, beat softened butter with powdered sugar, vanilla, peppermint extract, and salt.
- Add the melted white chocolate and heavy cream, then mix until smooth.
- Spread or dip each cooled cookie with peppermint white chocolate mixture.
- Sprinkle crushed candy canes on top before the coating sets.
Notes
- Calories: 247 kcal
- Carbohydrates: 27g
- Protein: 3g
- Fat: 16g
- Saturated Fat: 10g
- Sugar: 17g
- Sodium: 100mg
The Secret to the Chewiest Peppermint Bark Cookies
Ingredients That Make the Difference
When it comes to baking peppermint bark cookies, the real secret lies in the balance of ingredients. You want that soft, fudgy texture that melts in your mouth but still has a little chew. To achieve that, I always start with unsalted butter and good-quality Dutch-process cocoa powder, it gives the dough a deeper, smoother chocolate flavor. Granulated sugar provides crisp edges, while brown sugar adds moisture for that brownie-like center.
Another key component? Chocolate chunks instead of chips. Chopping a semi-sweet chocolate bar ensures irregular pieces that melt differently throughout each cookie, creating rich, gooey pockets of flavor. I also swear by adding a pinch of salt to heighten the sweetness and a touch of vanilla extract for warmth. Once the base dough is mixed, it’s important to let it chill, at least one hour, to prevent spreading and develop that dense, chewy bite we love.
If you enjoy a classic chocolate treat, you’ll also find that the foundation here resembles my Classic Chocolate Chip Cookies, only with a winter twist that adds a burst of peppermint cheer.
Step-by-Step Method for a Rich, Decadent Base
Start by whisking together your dry ingredients, flour, cocoa powder, baking soda, and salt. In another bowl, cream the butter and sugar until light and fluffy, then blend in the egg and vanilla. Slowly fold the dry ingredients into the wet mixture until just combined. Finally, stir in those glorious chocolate chunks.
Here’s where patience pays off: chill the dough for at least an hour before baking. Cold dough helps maintain the cookies’ shape, ensuring chewy centers and crisp edges. Bake them just until the tops lose their sheen, that’s the sweet spot between underbaked and dry. Overbaking will rob you of that soft, melt-in-your-mouth texture that defines peppermint bark cookies.
If you’re new to baking or want to more peppermint recipes this is for you Peppermint Cookies Christmas . Once your cookies are cooled, they’re ready for their peppermint-white chocolate transformation, the signature finishing touch that makes this recipe so festive and unforgettable.
Creating the Iconic Peppermint Bark Cookie Finish
White Chocolate Peppermint Coating
Now comes my favorite part, transforming those rich chocolate cookies into true peppermint bark cookies. The magic is in the white chocolate coating. It’s not just for looks; it adds a creamy sweetness that balances the bold cocoa base. The key to success here is melting the white chocolate slowly and evenly. I like to use a double boiler to maintain control, but a microwave works too, just heat in 20-second bursts and stir frequently until smooth.
Once melted, stir in a touch of peppermint extract. Don’t go overboard; peppermint is powerful, and just a quarter teaspoon gives that bright, cool flavor we’re after. Let the mixture rest for a few minutes to thicken slightly before dipping. Then, take each cooled chocolate cookie and dip it halfway into the silky white chocolate. Lay them on parchment paper, and as the coating sets, you’ll see that glossy, picture-perfect shine, exactly like the holiday cookies we all admire.
For a little extra inspiration, try my Cream Cheese Spritz Cookies recipe. And if you’re feeling creative, use that same peppermint-infused coating on cupcakes or brownies for a delightful winter twist, like Peppermint Frosting .
Candy Cane Crunch & Creative Toppings
No peppermint bark cookie would be complete without that festive candy cane crunch. I love using a mix of crushed and finely ground pieces, the smaller bits melt slightly into the chocolate, while the larger shards add sparkle and satisfying crunch. To crush candy canes, seal them in a zip-top bag and gently tap with a rolling pin. The key is not to pulverize them, you want texture, not dust.
Feeling adventurous? Add crushed Oreos for a cookies-and-cream variation or sprinkle on sea salt for a sophisticated twist. Pretzel crumbs can even add a playful salty contrast that makes these cookies irresistible. The best part is how customizable they are, a true reflection of your own holiday style.
If you’re building a dessert spread, these cookies pair beautifully with Christmas Sugar Cookie Bars or other sweet creations from my Holiday Dessert . When arranged on a platter, they sparkle like little edible ornaments, equal parts charming, indulgent, and full of holiday cheer.
Storing, Freezing, and Customizing Peppermint Bark Cookies
Keeping Them Fresh
After you’ve admired your tray of beautifully finished peppermint bark cookies, it’s time to make sure they stay as perfect as the day you baked them. These cookies keep best when stored in an airtight container lined with parchment paper. If you’ve layered multiple rows, separate them with parchment to prevent the peppermint topping from sticking. At room temperature, they stay fresh for about five days, just enough time to gift a batch or enjoy one with every evening coffee.
When freezing, always let the white chocolate coating set completely first. Arrange the cookies in a single layer on a baking sheet and freeze for one hour before transferring them to a sealed freezer-safe bag or tin. This quick chill prevents smudging and keeps the peppermint layer pristine. When ready to serve, thaw them at room temperature for about 15–20 minutes. The texture stays wonderfully soft, and the peppermint flavor often deepens after a few days.
For those planning ahead for the holidays, my Christmas Cookies post pairs perfectly with this one, helping you prep and freeze dozens of festive cookies without losing flavor or texture.
Flavor Twists & Festive Variations
What makes peppermint bark cookies so delightful is their flexibility. Once you’ve mastered the classic version, you can experiment endlessly. Stir in a teaspoon of espresso powder to deepen the chocolate flavor or drizzle melted dark chocolate over the white layer for a beautiful marbled effect. If you want extra crunch, sprinkle toasted coconut or chopped nuts over the top before the coating hardens.
These cookies also work wonderfully as dessert bars, just press the dough into a pan, bake, and top with white chocolate and crushed peppermint for easy slicing. I love serving them warm with a mug of Homemade Peppermint Mocha or alongside buttery Chocolate Shortbread Cookies. The contrast of textures and flavors turns a simple cookie platter into an irresistible holiday centerpiece.
At the end of the day, peppermint bark cookies are more than a dessert, they’re a little piece of comfort and creativity you can share. Whether they’re wrapped in ribbon for gifting or served with cocoa by the fire, they always deliver that unmistakable taste of the season, cool, chocolatey, and filled with cheer.
FAQs
How do you make peppermint bark cookies from scratch?
Start by making a rich chocolate cookie dough with cocoa powder, butter, and sugar. Once baked and cooled, dip each cookie halfway into melted white chocolate mixed with peppermint extract. Sprinkle crushed candy canes on top and let them set. The result? A batch of peppermint bark cookies that taste like a bite of the holidays.
Can I freeze peppermint bark cookies for later?
Absolutely. Place them in a single layer on a baking sheet and freeze for one hour. Then, transfer to a freezer-safe container with parchment paper between layers. They’ll keep for up to two months. When you’re ready to serve, let them thaw at room temperature.
What type of chocolate works best for peppermint bark cookies?
For the base, use semi-sweet or dark chocolate to balance the sweetness of the white chocolate topping. For the coating, white chocolate bars melt more smoothly than chips, creating a glossy finish. A touch of peppermint extract gives it that signature winter flavor.
How do I keep peppermint bark cookies fresh?
Store your cookies in an airtight tin lined with parchment paper. Keep them in a cool, dry place away from moisture or heat. Properly stored, peppermint bark cookies stay fresh for about five days, or up to two months when frozen.
Peppermint bark cookies are a delicious blend of comfort and celebration, chewy chocolate base, creamy peppermint frosting, and that satisfying candy cane crunch. They’re the kind of treat that disappears quickly at every holiday gathering because they taste like nostalgia in every bite.
If you love these, don’t miss my Caramel Brownies with Pretzel Bottom and Festive Dessert Recipe for more seasonal inspiration. Whether you’re baking solo or with family, let these cookies remind you that the sweetest memories are often made one recipe, and one crumb-covered kitchen counter, at a time.
