Name: Peppermint Bark Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 3 h 30 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, plus more for topping (optional); 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 41 reviews

If you’re craving a festive treat that perfectly blends rich chocolate with refreshing peppermint, this Peppermint Bark Cookies Recipe is exactly what you need. These cookies have it all—the deep, fudgy goodness of cocoa, the gentle crunch of chocolate chunks, and a dreamy white chocolate coating sprinkled with crushed candy canes that brighten every bite. Whether you’re baking for holiday gatherings or just want to indulge in a nostalgic winter dessert, this recipe brings cozy warmth and a delightful peppermint twist that will make your kitchen smell like pure magic.

Ingredients You’ll Need

The image shows two scenes side by side with chocolate cookies. On the left side, there are nine round, dark brown cookies with a bumpy texture and some chocolate chunks on top, placed close to each other on a black wire cooling rack, set on a white marbled surface. On the right side, there are many of the same cookies spread around a clear glass measuring cup filled with smooth, light yellow cream with a silver spoon inside it. Near the cup, on a round white plate, there is a small white bowl filled with pink crushed candy and white chocolate chips. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering these simple but essential ingredients sets the stage for cookie perfection. Each one plays a key role in creating that balance of texture, flavor, and festive color you expect in a standout cookie.

All-purpose flour (125g): The foundation for the cookie structure; gluten-free options work just as wonderfully.
Natural unsweetened cocoa powder (55g): Brings rich chocolate flavor without any added sugar, keeping the batter deeply chocolaty.
Baking soda (1 teaspoon): Helps the cookies rise nicely and become perfectly tender.
Kosher salt (1/2 teaspoon): Balances sweetness and enhances overall flavor.
Unsalted butter, softened (120g): Adds moisture and that melt-in-your-mouth softness you love in cookies.
Granulated sugar (100g): Gives a clean sweetness and promotes that beautiful golden color during baking.
Light brown sugar, packed (100g): Adds chewiness and a subtle caramel note.
Large egg (1): Binds everything together with added richness.
Vanilla extract (1 teaspoon): Enhances all the chocolate and peppermint flavors.
Peppermint extract (1/2 teaspoon): The star that delivers the iconic cool, minty punch.
Milk (1 tablespoon): Keeps the dough just the right consistency and moist.
Semi-sweet chocolate bar, chopped (3.5 ounces): Melty pockets of decadent chocolate inside every bite.
White chocolate baking bar (9-11 ounces): For that creamy, festive coating that wraps the cookie beautifully.
Refined coconut oil or vegetable shortening (2 teaspoons): Ensures the white chocolate coating is silky smooth and glossy.
Crushed candy canes (6-8): Adds texture, color, and an unmistakable holiday crunch for the final flourish.

How to Make Peppermint Bark Cookies Recipe

Step 1: Whisk the Dry Ingredients

Begin by combining your flour, cocoa powder, baking soda, and salt in a medium bowl. Whisking these components together ensures they’re evenly distributed, so every cookie gets that perfect chocolatey flavor and rises just right.

Step 2: Cream Butter and Sugars

In a separate large bowl, use a mixer to beat the softened butter with granulated and brown sugars until light and fluffy—this usually takes about 2 to 3 minutes. This step is key because it traps air that will help your cookies rise and create that tender texture.

Step 3: Add Wet Ingredients

Mix in the egg, vanilla extract, peppermint extract, and milk. Scrape the sides and bottom of your bowl to make sure everything gets fully combined. With the peppermint extract, a little goes a long way—it’s what makes these cookies so memorably minty.

Step 4: Incorporate Dry Ingredients and Chocolate

Slow your mixer to low speed as you gradually add the dry mix to the wet. Once nearly combined, fold in the chopped semi-sweet chocolate with a spatula. The chocolate chunks will give delightful pockets of melty richness within the fudgy dough.

Step 5: Chill the Dough

Cover the dough with plastic wrap and chill it in the refrigerator for at least 3 hours, preferably overnight or up to 3 days. This chilling step is critical—it thickens the dough so the cookies spread less and bake up nice and thick.

Step 6: Preheat and Scoop

When you’re ready, preheat your oven to 350°F and line baking sheets with parchment paper. If the dough has been chilling more than a day, let it soften slightly for 15–30 minutes to make scooping easier. Then, use a large ice cream scoop or spoon to drop dough mounds spaced 2 to 3 inches apart.

Step 7: Bake and Cool

Bake your cookies for 10-12 minutes until the edges are set but the tops still look slightly soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This keeps them from crumbling and helps retain their soft texture.

Step 8: Coat With White Chocolate and Candy Canes

After the cookies are fully cooled and the internal chocolate is set, melt your white chocolate with the coconut oil in short bursts in the microwave, stirring until glossy and smooth. Dip half of each cookie in the white chocolate, then sprinkle generously with crushed candy canes while the coating is still wet. Let them cool completely until set.

How to Serve Peppermint Bark Cookies Recipe

The image shows two views of chocolate cookies dipped halfway into white chocolate. On the left, a woman's hand holds a round, dark brown cookie with a rough texture, dipping it into a clear measuring cup filled with smooth white chocolate. On the right, the cookie is lying on white paper on a white marbled surface, half covered with white chocolate, and sprinkled with small, crushed red and white candy pieces. A woman's hand is sprinkling more crushed candy on top of another dipped cookie nearby photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding crushed candy canes on top creates an eye-catching burst of festive color and adds that signature peppermint crunch. For an extra-special touch, you can drizzle a little dark chocolate over the white coating before it sets, giving a pretty bark effect.

Side Dishes

These cookies pair beautifully with a warm cup of hot cocoa or a peppermint-infused coffee, enhancing the mint-chocolate vibe. They also complement vanilla ice cream perfectly if you want a chilly contrast to the chewy, minty cookie.

Creative Ways to Present

Arrange your Peppermint Bark Cookies Recipe on a holiday-themed platter with sprigs of fresh rosemary or evergreen to make your presentation festive and inviting. Wrapping a few in clear cellophane tied with a red ribbon makes a charming homemade gift that friends and family will adore.

Make Ahead and Storage

Storing Leftovers

Keep your baked Peppermint Bark Cookies in an airtight container at room temperature for up to 5 days. This maintains their soft, chewy texture while keeping the white chocolate coating perfectly firm.

Freezing

You can freeze the fully baked and decorated cookies for up to 3 months. Place them in a single layer on a baking sheet to freeze first, then transfer to a freezer-safe container with parchment paper between layers to prevent sticking. Thaw at room temperature when ready to enjoy.

Reheating

For a slightly warm treat, let the cookie reach room temperature or warm gently in the microwave for 10-second increments. Avoid overheating, as the white chocolate coating can melt and lose its crisp snap.

FAQs

Can I make these cookies gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend in place of all-purpose flour. We have had great results with brands like Bob’s Red Mill and King Arthur’s Measure for Measure Flour.

Why do I need to chill the dough so long?

Chilling the dough prevents the cookies from spreading too much during baking, giving them that perfect thick, chewy texture with rich pockets of chocolate inside.

Can I substitute candy canes with other toppings?

Yes! Crushed peppermint candies, peppermint sugar crystals, or even finely chopped Andes mints make delightful alternatives that keep the refreshing mint flavor intact.

Is there a way to make these cookies dairy-free?

Try substituting the butter with a plant-based butter alternative and ensure your chocolates are dairy-free. Just be aware that texture or flavor might vary slightly.

How do I prevent the white chocolate from seizing when melting?

Use a tall, narrow container for microwaving and add a bit of refined coconut oil or vegetable shortening to encourage a smooth, glossy melt. Stir frequently and melt in short bursts to avoid overheating.

Final Thoughts

Making this Peppermint Bark Cookies Recipe is such a joyful experience and results in a cookie that’s bursting with flavor and festive cheer. Whether sharing with loved ones or sneaking a few as a personal treat, these cookies bring both comfort and sparkle to any occasion. Give this recipe a try—you won’t want to stop at just one!