Every holiday season, I find myself craving those classic peppermint bark flavors — creamy white chocolate, rich dark chocolate, and crunchy peppermint pieces.
So turning that combination into a soft, chewy cookie felt like the perfect festive twist.
These Peppermint Bark Cookies capture all the holiday magic in a warm-from-the-oven treat.
They’re rich, chocolatey, and studded with crushed candy canes and melty chocolate chunks, giving you the perfect balance of sweetness and peppermint crunch.
They look gorgeous on Christmas cookie trays, and they freeze beautifully, making them ideal for gifting, parties, and all your December baking.
Recipe Highlights
These Peppermint Bark Cookies combine the nostalgic flavors of classic holiday peppermint bark with the soft bite of a bakery-style chocolate cookie.
They’re incredibly easy to make — no chilling required — yet they bake up beautifully with crackly tops and pockets of melted chocolate.
The crushed peppermint not only adds a festive crunch but also gives the cookies their iconic Christmas look that photographs beautifully for Pinterest.
These cookies store well, stack well, and hold their shape, making them perfect for cookie exchanges, dessert platters, and gifting.
- Soft, chewy double-chocolate cookie base.
. - Festive peppermint crunch in every bite.
. - Melty white and dark chocolate throughout.
. - No chilling time required — ready in under 30 minutes.
Ingredient Notes
All-Purpose Flour
Gives the cookies stability while keeping them soft and tender.
Unsweetened Cocoa Powder
Provides deep, rich chocolate flavor for the cookie base.
Baking Soda
Ensures proper rise and soft texture.
Salt
Balances the sweetness and enhances the chocolate flavor.
Unsalted Butter
Creates a smooth, rich cookie dough and helps with chewiness.
Brown Sugar
Adds moisture and caramel depth to the cookies.
Granulated Sugar
Helps create slightly crisp edges and structure.
Large Egg
Binds the dough and contributes to softness.
Vanilla Extract
Adds warmth and enhances the peppermint and chocolate notes.
White Chocolate Chips
Gives the cookies their iconic “peppermint bark” creaminess.
Dark Chocolate Chunks or Chips
Provides deeper chocolate richness and melty pockets.
Crushed Candy Canes
Adds crunch, peppermint flavor, and festive flair.
How to Make My Peppermint Bark Cookies
Step 1 — Preheat the Oven: Preheat your oven to three hundred and fifty degrees Fahrenheit. Line two baking sheets with parchment paper.
Step 2 — Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Step 3 — Cream Butter and Sugars: Beat the butter, brown sugar, and granulated sugar until light and fluffy, about two minutes.
Step 4 — Add Egg and Vanilla: Mix in the egg and vanilla extract until fully combined.
Step 5 — Add Dry Ingredients: Slowly mix the dry ingredients into the butter mixture until a soft dough forms.
Step 6 — Add Chocolates and Peppermint: Fold in the white chocolate chips, dark chocolate chunks, and crushed candy canes.
Step 7 — Scoop and Bake: Drop tablespoon-sized dough balls onto the baking sheets. Bake for ten to twelve minutes, until the tops are slightly crackled.
Step 8 — Add Extra Peppermint: While warm, sprinkle a little extra crushed candy cane on top for color and crunch.
Step 9 — Cool: Let cookies cool on a rack before serving.
Serving Suggestions
- Serve with hot cocoa or peppermint lattes.
. - Add to Christmas cookie tins and neighbor-gift boxes.
. - Pair with chocolate-dipped pretzels on a dessert board.
. - Serve alongside peppermint bark and other Christmas favorites.
. - Offer as dessert after a holiday dinner.
Tips for the Best Peppermint Bark Cookies
Avoid over-baking — these cookies should stay soft and chewy in the center. If your candy canes melt too much, sprinkle extra crushed peppermint on the cookies after baking to restore the festive look.
Use high-quality chocolate chips for the richest flavor. For thicker cookies, chill the dough for fifteen minutes, though chilling isn’t required.
Store extra crushed peppermint separately and sprinkle right before serving if the humidity is high.
Peppermint Bark Cookies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy24
cookies15
minutes12
minutes165
kcalThese Peppermint Bark Cookies are soft, chocolatey, festive, and loaded with melty chocolate and peppermint crunch — everything you love about holiday bark in cookie form.
Ingredients
1 and ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup brown sugar, packed
½ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
¾ cup white chocolate chips
¾ cup dark chocolate chunks or chips
½ cup crushed candy canes, plus extra for topping
Directions
- Preheat the oven to three hundred and fifty degrees Fahrenheit and prepare baking sheets with parchment.
- Whisk flour, cocoa powder, baking soda, and salt in a medium bowl.
- Cream butter and sugars until fluffy.
- Mix in the egg and vanilla extract.
- Add dry ingredients to the wet mixture until combined.
- Fold in white chocolate chips, dark chocolate chunks, and crushed candy canes.
- Scoop dough into tablespoon-sized balls onto baking sheets.
- Bake for ten to twelve minutes, until tops crackle slightly.
- Sprinkle additional crushed candy cane over warm cookies.
- Cool completely before storing.
Notes
- Use parchment paper to prevent candy cane pieces from sticking.
- Add a chocolate drizzle over cooled cookies for extra flair.
- Replace dark chocolate with semi-sweet if preferred.
- Avoid storing cookies with other baked goods — peppermint flavor spreads.
Storage & Warming Instructions
- Store cookies in an airtight container for up to one week.
. - Freeze baked cookies for up to three months.
. - Freeze cookie dough balls for up to three months.
. - Warm in the microwave for five seconds to soften the chocolate.
