Peppermint Bark Cookies

Name: Peppermint Bark Cookies
Prep time: 3 h
Cook time: 12 min
Total time: 3 h 12 min
Cuisine: American
Ingredients: 1 cup (125g) all-purpose flour (gluten-free if needed); 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, optional for topping); 9-11 ounces premium white chocolate baking bar (chopped or chips); 2 teaspoons (9g) refined coconut oil or vegetable shortening; 6-8 Candy canes (crushed)

by Peter Harper

Published on: November 26, 2025

Peppermint bark cookies stacked on a festive plate for the holidays

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Peppermint Bark Cookies are a festive treat that perfectly captures the holiday spirit. These cookies combine rich chocolate with refreshing peppermint, creating a delectable balance of flavors that will fill your kitchen with a warm, inviting aroma. Topped with crunchy crushed candy canes, they are not only visually stunning but melt in your mouth with every bite. This recipe is a breeze to make, using mainly pantry staples, making it an ideal choice for cozy gatherings or a sweet weekday reward.

Table of Contents

Why You’ll Love This Recipe

These Peppermint Bark Cookies are perfect for holiday parties, cozy family gatherings, or simply to indulge yourself with a comforting sweet treat. The delightful mix of rich chocolate and mint flavors offers a refreshing twist, while the easy preparation ensures you can whip them up without a fuss. Their versatility is unmatched; serve them warm from the oven or as a festive gift wrapped in a pretty box. Whichever way you choose to enjoy them, these cookies are sure to become a seasonal favorite.

Seasonal Ingredients Spotlight

During the holiday season, fresh peppermint and rich chocolate are at their peak, bringing vibrant colors and enticing aromas into your kitchen. The deep brown cocoa coupled with the bright white chocolate creates an appealing contrast that is visually stunning. Crushed candy canes sprinkled atop the cookies not only add a burst of color but also a satisfying crunch. Using high-quality, locally sourced ingredients enhances the natural flavors, making these cookies a sustainable choice for your festive baking needs.

What You’ll Need

1 cup (125g) all-purpose flour (gluten-free if needed)
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, optional for topping)
9-11 ounces premium white chocolate baking bar (chopped or chips)
2 teaspoons (9g) refined coconut oil or vegetable shortening
6-8 Candy canes (crushed)

Feel free to swap the chocolate types or try dairy-free options to suit your dietary needs. The cookie dough is rich and soft, promising a fudgy, satisfying texture.

How to Make This Recipe

1. Chill the Dough

Note: This cookie dough requires at least 2 hours of chilling, but ideally overnight. The cookies will be thicker the longer they chill (up to 3 days).

2. Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined. The cocoa powder will have a rich, earthy aroma as you mix it in.

3. Cream the Butters and Sugars

In a large bowl, using a hand-held or stand mixer fitted with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes, until light and fluffy. The mixture should turn a pale golden and be airy.

4. Add the Wet Ingredients

Add the egg, vanilla extract, peppermint extract, and milk, and beat until all are combined, scraping down the bowl as necessary to ensure no ingredients are left behind.

5. Combine the Dry and Wet Mixtures

Turn the mixer down to low speed and slowly add the dry ingredients into the wet ingredients until fully mixed. The dough will thicken and have a rich, chocolatey consistency.

6. Incorporate Chocolate Chunks

Gently fold in the chocolate chunks using a rubber spatula, ensuring they are evenly distributed throughout the dough.

7. Chill the Dough

Cover the bowl tightly with plastic wrap and chill for at least 3 hours or up to 3 days. This important step prevents the cookies from spreading too much during baking.

8. Preheat and Prepare Baking Sheets

Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.

9. Scoop and Shape Cookies

If the dough was chilling for more than 24 hours, allow it to soften at room temperature for 15-30 minutes for easier scooping. Using a large cookie scoop (3-4 Tablespoons), scoop the cookie dough and drop them 2-3 inches apart on the prepared baking sheets.

10. Bake the Cookies

Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the tops appear slightly soft. Let them cool for 5 minutes on the cookie sheet before transferring to a cooling rack to cool completely.

11. Prepare the White Chocolate Coating

Before dipping in white chocolate, ensure the cookies cool completely. In a tall and skinny microwave-safe bowl, combine the white chocolate and coconut oil. Cook in 30-second increments in the microwave, stirring between each until smooth.

12. Dip and Decorate

Dip half of each cookie into the melted white chocolate, then place them on parchment paper and sprinkle with crushed candy canes. Allow the cookies to cool entirely until the white chocolate is set.

13. Store

Baked cookies remain fresh in an airtight container at room temperature for up to 5 days or can be frozen for up to 3 months.

Essential Tools

Mixing bowls (various sizes)
Stand or hand mixer
Baking sheets
Parchment paper
Cookie scoop
Microwave-safe bowl for melting chocolate
Rubber spatula
Cooling rack

Having these basic kitchen tools will streamline your baking process!

Meal Prep & Storage Tips

These cookies can be made ahead of time, perfect for preparing for a holiday gathering. Once cooled, store in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a single layer and transfer them to a freezer bag; they will keep for up to 3 months. Just thaw them at room temperature before serving, and they will taste as fresh as the day they were made!

Perfect Pairings

To elevate your Peppermint Bark Cookies, consider pairing them with a steaming cup of hot cocoa or a creamy peppermint latte. Their chocolatey richness beautifully complements the warmth of these beverages. For a festive touch, serve them alongside homemade fudge or your favorite holiday treats on a beautifully arranged platter, enhancing both visual appeal and taste.

Nutrition Facts

Calories: ~180 kcal
Fat: 8 g
Carbohydrates: 24 g
Protein: 3 g
Fiber: 1 g
Sugar: 14 g

Each cookie provides a delightful balance of indulgence and nostalgia, perfect for the holiday season.

Avoid These Common Pitfalls

Dough Too Dry

If your dough seems overly dry, don’t hesitate to add a splash of milk until it becomes pliable.

Chocolate Coating Breaks

Ensuring your melted chocolate is smooth and warm will help prevent it from breaking or cracking when you dip the cookies.

Unevenly Shaped Balls

Utilizing a cookie scoop helps yield uniformly shaped cookies, ensuring they bake evenly and look professional.

Pro Tips for Best Results

For the best flavor, use high-quality ingredients—especially cocoa powder and chocolate.
The peppermint extract should be used sparingly as it can be overpowering; start with a smaller amount and adjust based on taste.
If you prefer a deeper chocolate cookie, you can increase the cocoa powder slightly, but be careful not to alter the dough’s texture too much.

Recipe Variations to Explore

Chocolate Variations: Try substituting dark chocolate or white chocolate chips for a different taste.
Nutty Twist: Add chopped nuts, like walnuts or pecans, for extra texture.
Seasonal Spices: Incorporate spices like nutmeg or cinnamon to enhance the holiday flavor.

Dietary Adaptations & Safety Info

For gluten-free cookies, simply use a gluten-free flour blend. To make these cookies vegan, substitute the egg with a flaxseed or chia egg and use dairy-free butter and chocolate alternatives. Always check labels for allergens to ensure the safety of your ingredients.

Frequently Asked Questions

1. Can I make the dough in advance?

Yes! The dough can be prepared and stored in the refrigerator for up to 3 days before baking.

2. What if I don’t have peppermint extract?

You can use vanilla extract as a substitute, but your cookies will lose that signature peppermint flavor.

3. Why do I need to chill the dough?

Chilling the dough prevents the cookies from spreading too much while baking, resulting in thicker and chewier cookies.

4. Can I freeze the cookies?

Absolutely! They can be frozen after baking for up to 3 months. Just let them thaw at room temperature before serving.

5. How long do the cookies stay fresh?

When stored in an airtight container, these cookies will remain fresh for about 5 days at room temperature.

Final Thoughts & Next Steps

These Peppermint Bark Cookies are ready to delight your taste buds and impress your friends and family. Don’t hesitate to share your baking experience or tag us in your sweet creations! If you’re excited for more festive recipes, check out our dessert collection for even more inspiration!