Peppermint Bark Cookies – Festive, Crunchy, and Chocolatey
Peppermint bark cookies bring everything you love about the classic holiday treat into a soft, chewy cookie. They’re rich with cocoa, studded with white and dark chocolate, and topped with a crisp peppermint crunch. The flavors are familiar and comforting, but the texture is what makes them memorable.
5 Irresistible Desserts, Completely Free
Get five easy dessert recipes you’ll want to save, share, and make again and again—delivered straight to your inbox.
These are the cookies you bring to a party and watch disappear. They’re easy to bake, fun to decorate, and perfect for gifting or pairing with a hot cup of coffee.
Ingredients
Method
- Prep your tools. Line two baking sheets with parchment paper. Preheat your oven to 350°F (175°C). Have a small zip-top bag and rolling pin ready for crushing candy canes.
- Crush the peppermint. Place candy canes in the bag and tap gently until you have a mix of small shards and fine dust. Avoid large chunks that can be too sharp or sticky.
- Whisk the dry ingredients. In a medium bowl, whisk together 1 3/4 cups flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- Cream the butter and sugars. In a large bowl, beat 3/4 cup unsalted butter with 1/2 cup granulated sugar and 3/4 cup light brown sugar until light and fluffy, about 2–3 minutes. This traps air and helps the cookies bake up soft.
- Add eggs and flavorings. Beat in 2 large eggs, one at a time, then mix in 1 teaspoon vanilla extract and 1/4 teaspoon peppermint extract. Taste the dough after dry ingredients are added and adjust peppermint slightly if needed, but keep it light.
- Combine wet and dry. Add the dry mixture to the wet in two additions. Mix on low just until you don’t see dry streaks. Overmixing can make cookies tough.
- Fold in the chocolate. Stir in 3/4 cup dark or semisweet chocolate chips and 3/4 cup white chocolate chips. The mix of both mimics classic peppermint bark layers.
- Portion the dough. Scoop the dough into 1 1/2-tablespoon balls (a medium cookie scoop works well). Place on prepared sheets, leaving about 2 inches between each for gentle spread.
- Bake. Bake for 9–11 minutes, until edges are set and centers still look slightly soft. They’ll continue to set on the pan. Do not overbake—chewiness is the goal.
- Top with peppermint. As soon as the cookies come out, sprinkle crushed candy canes on top and press lightly so they stick to the warm chocolate. Optionally, add a tiny pinch of flaky sea salt to brighten the flavor.
- Cool and set. Let cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely. For a fancier look, drizzle melted white chocolate over cooled cookies and add a final dusting of peppermint.
What Makes This Special
Think of these as the cookie version of peppermint bark: a chocolate base, creamy sweetness, and cool peppermint on top. The cookie itself is soft and slightly fudgy, so every bite has contrast—chewy center, melty chocolate, and a delicate peppermint crunch.
They come together with pantry staples and a few seasonal add-ins, so there’s no fuss. You can decorate them simply or go all out with chocolate drizzle and crushed candy canes. They also hold their shape well, which makes them great for holiday cookie boxes.
Shopping List
- All-purpose flour – for structure
- Unsweetened cocoa powder – natural or Dutch-process
- Baking soda – helps cookies spread lightly
- Fine sea salt
- Unsalted butter – room temperature
- Granulated sugar
- Light brown sugar – for moisture and chew
- Large eggs – room temperature
- Pure vanilla extract
- Peppermint extract – just a little goes a long way
- Dark or semisweet chocolate chips
- White chocolate chips or chopped white chocolate
- Candy canes or peppermint candies – crushed
- Optional: flaky sea salt – for finishing
Step-by-Step Instructions
- Prep your tools. Line two baking sheets with parchment paper. Preheat your oven to 350°F (175°C).
Have a small zip-top bag and rolling pin ready for crushing candy canes.
- Crush the peppermint. Place candy canes in the bag and tap gently until you have a mix of small shards and fine dust. Avoid large chunks that can be too sharp or sticky.
- Whisk the dry ingredients. In a medium bowl, whisk together 1 3/4 cups flour, 1/2 cup cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- Cream the butter and sugars. In a large bowl, beat 3/4 cup unsalted butter with 1/2 cup granulated sugar and 3/4 cup light brown sugar until light and fluffy, about 2–3 minutes. This traps air and helps the cookies bake up soft.
- Add eggs and flavorings. Beat in 2 large eggs, one at a time, then mix in 1 teaspoon vanilla extract and 1/4 teaspoon peppermint extract.
Taste the dough after dry ingredients are added and adjust peppermint slightly if needed, but keep it light.
- Combine wet and dry. Add the dry mixture to the wet in two additions. Mix on low just until you don’t see dry streaks. Overmixing can make cookies tough.
- Fold in the chocolate. Stir in 3/4 cup dark or semisweet chocolate chips and 3/4 cup white chocolate chips.
The mix of both mimics classic peppermint bark layers.
- Portion the dough. Scoop the dough into 1 1/2-tablespoon balls (a medium cookie scoop works well). Place on prepared sheets, leaving about 2 inches between each for gentle spread.
- Bake. Bake for 9–11 minutes, until edges are set and centers still look slightly soft. They’ll continue to set on the pan.
Do not overbake—chewiness is the goal.
- Top with peppermint. As soon as the cookies come out, sprinkle crushed candy canes on top and press lightly so they stick to the warm chocolate. Optionally, add a tiny pinch of flaky sea salt to brighten the flavor.
- Cool and set. Let cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely. For a fancier look, drizzle melted white chocolate over cooled cookies and add a final dusting of peppermint.
How to Store
Store cookies in an airtight container at room temperature for up to 4 days. Layer with parchment to protect the peppermint topping and prevent sticking.
For longer storage, freeze baked cookies in a single layer until solid, then transfer to a freezer bag for up to 2 months. Thaw at room temperature, then refresh with a quick 2–3 minute warm-up in a 300°F (150°C) oven if you like. You can also freeze the scooped dough and bake from frozen, adding 1–2 minutes to the bake time.
Benefits of This Recipe
- Festive flavor with simple steps: No tempering chocolate or complicated techniques.
- Great make-ahead option: Dough and baked cookies both freeze well.
- Balanced sweetness: Cocoa and semisweet chips keep the cookies from tasting cloying.
- Kid-friendly project: Crushing candy canes and sprinkling toppings is fun and easy.
- Versatile for gifting: They look pretty and travel well in tins.
Pitfalls to Watch Out For
- Too much peppermint extract: It can turn bitter quickly.
Measure carefully and keep it subtle.
- Overbaking: Dry, cakey centers lose the “bark” vibe. Pull them when centers look slightly underdone.
- Large candy cane chunks: They can melt into sticky puddles. Aim for small pieces.
- Overmixing the dough: This toughens the texture and reduces spread.
Mix just until combined.
- Using very warm baking sheets: Cookies can overspread. Cool or rotate pans between batches.
Alternatives
- Gluten-free: Use a 1:1 gluten-free flour blend with xanthan gum. Chill the dough 30 minutes to help structure.
- Dairy-free: Swap in plant-based butter and dairy-free chocolate.
Check that your white chocolate alternative melts well.
- Double chocolate base: Add 1/2 cup mini chocolate chips to the dough for extra gooey pockets.
- Mint-thin style: Skip white chocolate chips and use all dark chips; finish with a dark chocolate drizzle.
- Espresso twist: Add 1 teaspoon instant espresso powder to the dry ingredients to deepen the cocoa notes.
- Less sweet topping: Use crushed peppermint puffs instead of candy canes; they’re softer and milder.
FAQ
Can I use Dutch-process cocoa?
Your Next Favorite Dessert Is Inside
SEND ME THE FREE DESSERTS
Yes. Dutch-process cocoa will give a deeper color and smoother chocolate flavor. If your cocoa is very dark, the cookies may taste slightly richer and less sharp.
The recipe’s baking soda still works here since there’s enough acidity from the other ingredients, but if your dough seems dry, add a teaspoon of milk.
How do I keep the peppermint from getting sticky?
Store the cookies in a cool, dry spot and layer them with parchment. Humidity makes crushed candy tacky. You can also add the peppermint right after baking so it adheres to melted chocolate and needs less pressing, which reduces sticky patches later.
Can I make the dough ahead?
Absolutely.
Chill the dough for up to 48 hours, or scoop into balls and freeze. Bake from frozen, adding an extra minute or two. Chilling slightly intensifies the chocolate flavor and improves texture.
What if I don’t have peppermint extract?
You can skip it and rely on the candy canes alone, or add a tiny bit of mint extract.
Start with 1/8 teaspoon if using mint extract—it’s stronger and can taste toothpaste-like if overdone.
Why are my cookies flat?
Warm dough, warm pans, or over-creamed butter can cause overspreading. Chill the dough for 20–30 minutes, use cool baking sheets, and cream butter only until light and fluffy, not greasy. A touch more flour (1–2 tablespoons) can also help.
Can I use peppermint bark pieces instead of candy canes?
Yes.
Chop them into small bits and fold some into the dough, then sprinkle a few on top after baking. They’ll add both chocolate and peppermint flavor, similar to the chips-plus-candy approach.
How do I get a clean white chocolate drizzle?
Melt white chocolate gently in the microwave at 50% power in short bursts, stirring often. Add a teaspoon of neutral oil if it’s too thick.
Drizzle with a spoon or transfer to a small bag, snip the corner, and pipe thin lines.
Can I make them smaller for a cookie platter?
Yes. Use 1 tablespoon of dough per cookie and bake 7–9 minutes. Keep a close eye on them; smaller cookies set fast and can overbake quickly.
Final Thoughts
Peppermint bark cookies hit that sweet spot between festive and unfussy.
They’re easy enough for a weeknight bake yet pretty enough for a holiday tray. The chewy chocolate base, creamy chips, and cool peppermint crunch make them an instant favorite. Keep the peppermint light, watch the bake time, and you’ll get a batch that tastes like the season in every bite.
Bake a double batch—you’ll be glad you did.
Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
Save Room for Something Sweet
Before you go, grab five irresistible dessert recipes that are simple to follow, satisfying to make and perfect for sharing.
