Peppermint Bark Cookies Recipe

If you love the festive crunch of peppermint bark and the rich, chewy goodness of chocolate cookies, then you’re in for a real treat with this Peppermint Bark Cookies Recipe. I absolutely love how these cookies blend that creamy white chocolate and peppermint topping with a fudgy cocoa base—it’s like having a holiday classic in cookie form. Stick around, and I’ll walk you through every step to make sure your batch turns out perfectly every time!

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Ingredients You’ll Need

These ingredients come together to create a cookie that’s simultaneously fudgy, deliciously chocolatey, and lightly sweetened with a fresh peppermint finish. Make sure your butter is room temperature for smooth mixing, and I always recommend using good quality chocolate chips to up the flavor game.

• All-purpose flour: Gives the cookies structure but keeps them tender thanks to cornstarch usage.
• Cocoa powder: Use unsweetened for that rich, chocolate intensity in the cookie base.
• Cornstarch: This little trick adds softness to the cookies so they don’t turn out cakey or tough.
• Baking powder: Gives just enough lift without making cookies too fluffy.
• Salt: Balances sweetness and enhances chocolate flavor.
• Unsalted butter: Room temperature to cream smoothly with sugars for the perfect texture.
• Dark chocolate chips: Melting these into the dough makes the cookie base rich and irresistibly fudgy.
• Egg: At room temperature so it blends easily, helping with the cookie’s moisture.
• Brown sugar and granulated sugar: Brown sugar adds moisture and chewiness, while granulated sugar helps with crisp edges.
• Vanilla extract: Elevates all flavors with a sweet, warm aroma.
• White chocolate chips: Creamy and perfect for melting into that dreamy peppermint bark topping.
• Peppermint extract: Imparts that classic peppermint flavor without overpowering.
• Neutral oil (vegetable or coconut): Thins the white chocolate topping for easy dipping and spreading.
• Crushed candy canes: Adds festive crunch and color—crush as finely or coarsely as you like!

Variations

I love making this Peppermint Bark Cookies Recipe my own depending on the occasion or what I have on hand. Feel free to play around with these ideas to suit your taste buds or dietary needs.

• Chocolate Variety: I’ve switched out dark chocolate chips for semi-sweet or even milk chocolate for a sweeter, creamier cookie base, and it works beautifully.
• Mint Intensity: When you want a stronger peppermint punch, add an extra 1/8 teaspoon of peppermint extract to the white chocolate topping.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour—just be sure to check the baking powder is gluten-free, too.
• Vegan Adaptation: Substitute butter with a vegan buttery spread and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water) instead of the regular egg. The cookies will still be wonderfully fudgy.

How to Make Peppermint Bark Cookies Recipe

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat. This helps the cookies bake evenly and prevents sticking. I always prep my baking sheets in advance—it saves stress when the dough’s ready to go.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, and salt. This step ensures your dry ingredients are evenly distributed, so the cookies bake uniformly. I learned this trick the hard way—no one likes biting into a salty clump or bitter cocoa patch.

Step 3: Melt Butter and Chocolate

Melt the butter and dark chocolate chips together in the microwave using 30-second bursts, stirring well between each. You want a smooth, glossy mixture—don’t rush this, or you might burn the chocolate. Once melted, stir in a bit of cocoa powder to deepen the chocolate flavor and set aside to cool slightly.

Step 4: Whisk Sugars and Egg

In your mixer, beat the egg with both the brown and granulated sugar on medium-high speed for about 5 minutes, until the mixture is pale, fluffy, and doubled in volume. This step gives your cookies that tender, almost brownie-like lift. Then add vanilla extract and mix just to combine.

Step 5: Combine Wet and Dry Ingredients

Gently fold the melted chocolate mixture into your whipped egg and sugar mixture. Follow that by folding in the dry ingredients, mixing just until everything comes together. Don’t overmix here—you’ll want tender cookies, not tough ones.

Step 6: Scoop and Bake

Scoop the dough into 2-tablespoon-sized balls and space them about 2 inches apart on your baking sheet. Pop them in the oven and bake for exactly 9 minutes. When I first baked them, underbaking just a touch made them insanely chewy and soft in the center, which I love. Let them cool on the sheet for 5 minutes before moving to a wire rack.

Step 7: Prepare the Peppermint Bark Topping

While your cookies cool, melt the white chocolate chips in 20-second bursts in the microwave, stirring well each time, until smooth. Stir in the peppermint extract and a teaspoon of neutral oil—this thins the chocolate just enough for smooth dipping or spreading.

Step 8: Coat Cookies and Add Candy Canes

Once the cookies are completely cool, dip each into the white chocolate, coating them generously. Place them back on your lined baking sheet and immediately sprinkle crushed candy canes on top. I like mixing finely crushed for delicate crunch with a few chunkier pieces for texture.

Step 9: Let the Magic Set

Let the cookies sit at room temperature or pop them in the fridge until the white chocolate hardens. I usually refrigerate for 20-30 minutes so the peppermint bark topping doesn’t smudge—plus it makes them extra refreshing.

How to Serve Peppermint Bark Cookies Recipe

Garnishes

I like to add an extra sprinkle of crushed candy canes or a light dusting of powdered sugar right before serving to make these cookies look extra festive and fresh. Sometimes, a tiny dollop of whipped cream on the side ups the treat factor during holiday parties.

Side Dishes

These cookies are a knockout paired with classic holiday drinks like hot cocoa or peppermint mocha. If I’m serving them at brunch or dessert table, I like to offer fresh berries or a simple vanilla bean ice cream side to balance the rich chocolate flavors.

Creative Ways to Present

For gifting, I arrange these Peppermint Bark Cookies in a festive tin layered with parchment paper, then top the box with a sprig of fresh pine and a red ribbon. For parties, stacking them on tiered dessert trays makes for a stunning presentation that guests always comment on. I’ve even wrapped individual cookies in cellophane tied with curling ribbon to hand out as little favors.

Make Ahead and Storage

Storing Leftovers

I store leftover Peppermint Bark Cookies in an airtight container at room temperature for up to 4 days. Make sure to layer them with parchment paper so the white chocolate topping doesn’t stick together. They keep their texture beautifully this way—soft yet still crisp on the edges.

Freezing

Freezing these cookies works like a charm. I freeze them in a single layer on a tray first, then transfer to a sealed freezer bag to avoid clumping. When I’m ready to enjoy, I let them thaw at room temperature for about 30 minutes—perfect for satisfying those sudden cookie cravings.

Reheating

If you prefer your cookies a little warm, I gently reheat them in a microwave for 10-15 seconds or in a low oven (300°F) for about 5 minutes. Just be careful—the white chocolate topping can soften quickly but does not always re-harden perfectly, so warm only briefly.

FAQs

Final Thoughts

This Peppermint Bark Cookies Recipe has become my go-to for holiday baking because it’s easy, crowd-pleasing, and just plain fun to make with family or friends. The combination of fudgy chocolate cookie and crisp peppermint topping is a total showstopper. If you try it once, I guarantee you’ll be making it again year after year—and maybe sneaking a few bites straight from the kitchen, like I do. So grab your mixing bowl and get ready to bake some festive magic!

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