Picture this: it’s a chilly December evening, the twinkle lights are glowing, and your kitchen is filled with the warm, sweet scent of chocolate and peppermint. That’s the magic of these Peppermint Bark Cookies. They’re the perfect mashup of a rich, fudgy cookie and the iconic holiday candy we all adore. If you’re looking for a dessert that’s as festive as it is foolproof, you’ve just found your new go-to. This recipe is my little gift to you—a surefire way to bring some extra joy to your holiday baking.
Table of Contents
Table of Contents
Why You’ll Love These Peppermint Bark Cookies
- Super Simple: No fancy skills required! This is an easy, one-bowl situation that comes together in a flash.
- Total Crowd-Pleaser: The combination of rich chocolate and cool peppermint is a holiday flavor dream team that everyone, from kids to grandparents, goes crazy for.
- Make-Ahead Magic: The dough chills quickly, and you can even freeze it for those last-minute “I need a treat NOW” moments.
- Festive & Fun: They look gorgeous on a cookie platter and make your house smell like Santa’s workshop.
Gathering Your Ingredients
Here’s what you’ll need to create these minty, chocolatey wonders. I bet you have most of this in your pantry already.
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Peppermint Bark Cookies Recipe
- Total Time: 75 minutes
- Yield: 36 cookies 1x
Description
Easy Peppermint Bark Cookies recipe Whip up these festive holiday treats with chocolate crushed candy canes Simple step by step instructions for perfect cookies
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed peppermint candies or candy canes, plus more for topping
- 4 ounces white chocolate, chopped, for drizzling
Instructions
- Cream the Butter & Sugars: In a large bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy.
- Add the Wet Ingredients: Beat in the eggs, one at a time, followed by the vanilla and peppermint extracts.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Bring It All Together: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Then, gently fold in the chocolate chips and crushed peppermints with a spatula.
- Chill Out: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Bake: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough onto the sheets, about 2 inches apart. Bake for 8-10 minutes.
- Cool & Drizzle: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cool, melt the white chocolate and drizzle it over the cookies. Immediately sprinkle with extra crushed peppermint.
Notes
A festive and foolproof recipe for Peppermint Bark Cookies, combining a rich, fudgy chocolate cookie with the cool, refreshing taste of peppermint for the perfect holiday treat.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 36 cookies
- Calories: 180 calories
- Sugar: 16 grams
- Fat: 9 grams
- Carbohydrates: 24 grams
- Fiber: 1 gram
- Protein: 2 grams
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup crushed peppermint candies or candy canes, plus more for topping
- 4 ounces white chocolate, chopped, for drizzling
Let’s Make Some Cookie Magic!
- Cream the Butter & Sugars: In a large bowl, use a hand mixer or stand mixer to beat the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy. This is the foundation of a perfectly chewy cookie!
- Add the Wet Ingredients: Beat in the eggs, one at a time, followed by the vanilla and peppermint extracts. Don’t be shy with that peppermint—it’s the star of the show!
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures everything is evenly distributed so you don’t get a mouthful of just baking soda.
- Bring It All Together: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. A few streaks of flour are okay! Then, gently fold in the chocolate chips and crushed peppermints with a spatula.
- Chill Out: Cover the bowl with plastic wrap and pop it in the refrigerator for at least 30 minutes. This step is crucial—it prevents the cookies from spreading too much and gives the flavors time to get to know each other.
- Bake: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough onto the sheets, about 2 inches apart. Bake for 8-10 minutes. The cookies might look a little soft in the center; that’s perfect! They’ll firm up as they cool.
- Cool & Drizzle: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Once cool, melt the white chocolate and drizzle it over the cookies. Immediately sprinkle with a little extra crushed peppermint for that beautiful, festive finish.
My Go-To Baking Tools
You don’t need a ton of fancy gear for this recipe, but a few key tools make it a breeze:
- Stand Mixer or Hand Mixer
- Mixing Bowls
- Whisk
- Baking Sheets
- Parchment Paper
- Wire Cooling Rack
Tips for Peppermint Bark Perfection
I’ve made these cookies more times than I can count, and here’s what I’ve learned:
- Don’t Overmix: Once you add the flour, mix until the ingredients are just combined. Overmixing leads to tough cookies, and we want them soft and chewy.
- Crushing Candy Canes: The easiest way to crush peppermints is to place them in a zip-top bag and whack them with a rolling pin. It’s a great way to work out any pre-holiday stress!
- Chill the Dough: I know, waiting is the hardest part. But trust me, chilled dough means thicker, chewier cookies. If you’re in a huge rush, 15 minutes will do in a pinch.
- Storage: Keep these in an airtight container at room temperature. They’re best within 3 days, but let’s be real—they’ll be gone long before that.
The Perfect Pairings
These cookies are stellar all on their own, but they’re next-level with a cold glass of milk or a warm mug of slow cooker hot chocolate. They also make a wonderful addition to any holiday dessert spread alongside other classics like gingerbread cookies.
Can I make these cookies ahead of time?
Absolutely! The dough balls freeze beautifully for up to 3 months. Just place them on a baking sheet to freeze solid, then toss them in a zip-top bag. Bake straight from frozen, adding a minute or two to the baking time.
Can I use mint extract instead of peppermint?
While they are similar, peppermint extract has a sharper, cooler flavor that we associate with candy canes. Mint extract is often a blend of spearmint and peppermint and can taste more like gum. For that classic holiday flavor, peppermint is best. If it’s all you have, use half the amount as it can be stronger.
My white chocolate is seizing up! What do I do?
White chocolate is notoriously fussy. The key is to melt it slowly, either in short bursts in the microwave or in a double boiler. If it gets thick and clumpy, try stirring in a tiny bit of coconut oil or vegetable oil to smooth it out.
How do I get my cookies to be chewy and not cakey?
The secret is in the chill time and not overbaking. Taking them out when they still look a little soft in the middle is the trick to a perfectly chewy texture once they’ve cooled.
There you have it! A batch of these incredibly delicious Peppermint Bark Cookies is practically a holiday requirement. They’re the treat that will have your family asking you to make them year after year. The blend of rich chocolate and refreshing peppermint is simply irresistible. So, put on your favorite holiday playlist, preheat that oven, and get ready to bake up a storm. I’d love to hear how yours turn out! Share your creations with me, and happy baking!