Peppermint Bark Cookies Recipe – Easy Festive Holiday Treats

Let me tell you, the aroma of rich chocolate and cool peppermint swirling through my kitchen as these Peppermint Bark Cookies bake is something you’ll never forget. The first time I made these, I was instantly hooked—there’s this magical moment as the cookies cool, the white chocolate sets, and the crushed candy canes melt just a bit, creating a festive masterpiece that looks (and tastes) like pure holiday joy.

It all started years ago, back when I was knee-high to a grasshopper, and my grandma would keep a secret stash of peppermint bark for “special occasions.” One snowy December, I decided to combine her famous chocolate cookie base with the flavors of peppermint bark, hoping to recreate that nostalgic comfort. Honestly, I wish I’d stumbled on this Peppermint Bark Cookies recipe much sooner. These cookies became a staple—perfect for gifting, cookie exchanges, or simply brightening up a Pinterest board with their candy cane sparkle.

And let’s face it: my family can’t resist sneaking them off the cooling rack (and I can’t blame them—these cookies are dangerously easy to love). There’s just something about the crisp edges, chewy chocolate center, and creamy white chocolate topping that brings people together. Whether you’re searching for a sweet treat to impress your holiday guests or looking to add a new favorite to your Christmas traditions, you’re going to want to bookmark this one. After testing this recipe more times than I care to admit (in the name of research, of course), I can confidently say these Peppermint Bark Cookies feel like a warm hug and deliver the kind of pure, nostalgic comfort we all crave during the holidays.

Why You’ll Love These Peppermint Bark Cookies

If you’re a fan of chocolate, peppermint, and all things festive, these cookies are about to become your new holiday obsession. I’ve baked hundreds of batches over the years and learned a thing or two about what makes a cookie truly irresistible. Here’s why you’ll be reaching for this Peppermint Bark Cookies recipe again and again:

• Quick & Easy: Ready in under 30 minutes, these cookies are perfect for busy weeknights, last-minute parties, or spontaneous cookie cravings.
• Simple Ingredients: Forget fancy grocery trips—everything you need is probably in your pantry right now. No complicated steps, just classic ingredients working together.
• Perfect for Holiday Gatherings: These cookies are a showstopper on any dessert table, ideal for cookie swaps, Christmas brunch, or cozy fireside snacking.
• Crowd-Pleaser: Kids love the candy cane crunch, adults swoon over the decadent chocolate base, and everyone goes back for seconds.
• Unbelievably Delicious: That combo of chewy chocolate cookie, smooth white chocolate, and peppermint bits is next-level comfort food. It’s the kind of cookie that makes you close your eyes and savor every bite.

What sets my Peppermint Bark Cookies apart? I use a special technique: melting the white chocolate low and slow for a silky, glossy finish—no chalky texture here. Plus, the cookie itself is deeply chocolaty, not just a “background flavor.” I balance the sweetness with a hint of salt and use a blend of semisweet and bittersweet chocolate for depth. You know, it’s not just another cookie—it’s the one you’ll crave every December (and maybe July, too).

On a personal note, this recipe brings back memories of laughter-filled baking sessions and the joy of sharing homemade treats. It’s comfort food reimagined—healthier and faster than classic peppermint bark, but with all the soul-soothing satisfaction. If you want to impress guests without stress, these cookies are your secret weapon for turning an ordinary moment into something truly memorable.

What Ingredients You Will Need

This Peppermint Bark Cookies recipe uses simple, wholesome ingredients you probably already own. Each one plays a part in creating the perfect balance of flavor, texture, and festive flair. Here’s your shopping (or pantry-raiding) list:

• For the Chocolate Cookie Base:
  • 1 cup (2 sticks / 227g) unsalted butter, softened (adds richness and moisture)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed (for chewiness)
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract (I love Nielsen-Massey for the pure flavor)
  • 2 cups (240g) all-purpose flour (use gluten-free blend if needed)
  • 1/2 cup (50g) unsweetened cocoa powder (Dutch-process gives deeper color)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt (balances the sweetness)
  • 1 cup (175g) semisweet chocolate chips (Ghirardelli is my go-to)
• For the Peppermint Bark Topping:
  • 1 1/2 cups (270g) white chocolate chips or chopped white chocolate (use good quality for smooth melting)
  • 1/2 teaspoon coconut oil (optional, helps with smooth melting)
  • 1/2 cup (60g) crushed peppermint candies or candy canes (plus extra for garnish)

Ingredient Selection Notes:

• Butter: If you prefer dairy-free, use vegan butter sticks (Earth Balance works well).
• Flour: For a gluten-free option, swap in a 1:1 baking blend—Bob’s Red Mill is reliable.
• Chocolate: I sometimes use a mix of semisweet and bittersweet for extra depth.
• Peppermint Candies: In summer, swap crushed peppermints for mini chocolate chips and make “choco bark cookies.”

Substitution Tips:

• White chocolate: Dairy-free versions melt just fine if you need to avoid milk.
• Sugar: You can use coconut sugar for a slightly caramel flavor, but expect a darker cookie.

Honestly, these ingredients are pantry staples in my house once the holiday season rolls around. The cocoa, peppermint, and white chocolate work together for a cookie that’s both familiar and exciting—exactly what you want from a festive treat.

Equipment Needed

The beauty of this Peppermint Bark Cookies recipe is that you don’t need any crazy gadgets to pull it off. Here’s what you’ll want on hand:

• Large mixing bowl (for the cookie dough)
• Medium microwave-safe bowl (for melting white chocolate)
• Hand mixer or stand mixer (trust me, it saves your arms when creaming butter)
• Baking sheets (two is ideal for batch baking)
• Parchment paper or silicone baking mat (helps prevent sticking and makes cleanup a breeze)
• Wire cooling rack (essential for topping cookies without soggy bottoms)
• Spatula or offset spatula (for spreading chocolate)
• Measuring cups and spoons (accuracy matters for baking!)
• Rolling pin or meat mallet (for crushing candy canes—kids love this part)

If you don’t have a stand mixer, a sturdy wooden spoon and elbow grease work fine (I’ve done it plenty of times). For the baking sheets, budget-friendly brands like Wilton or Nordic Ware do the trick, and parchment paper is worth every penny for easy release. If your wire rack is ancient and wobbly, lay a clean kitchen towel underneath for stability. I’ve learned the hard way: don’t skip the cooling rack, or your cookies might get a little too soft on the bottom.

Preparation Method

This Peppermint Bark Cookies recipe is straightforward, but a few little tricks make all the difference. Here’s how to create holiday magic, step by step:

1. Preheat the Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
2. Cream the Butter and Sugars: In a large mixing bowl, beat 1 cup (227g) unsalted butter with 1 cup (200g) granulated sugar and 1/2 cup (100g) brown sugar until light and fluffy—about 2 minutes. (If you’re using a hand mixer, start slow to avoid a sugar shower!)
3. Add Eggs and Vanilla: Beat in 2 large eggs, one at a time. Add 2 teaspoons vanilla extract and mix until just combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together 2 cups (240g) flour, 1/2 cup (50g) cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.
5. Mix the Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stir in 1 cup (175g) semisweet chocolate chips. The dough should be thick and scoopable.
6. Scoop and Bake: Use a medium cookie scoop (about 2 tablespoons or 30g per cookie) to drop dough onto prepared sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set but the centers look slightly soft.
7. Cool Completely: Let cookies cool on the baking sheet for 2 minutes, then transfer to a wire rack. (Don’t rush—warm cookies will melt the topping too fast.)
8. Melt White Chocolate: In a microwave-safe bowl, melt 1 1/2 cups (270g) white chocolate chips with 1/2 teaspoon coconut oil in 20-second bursts, stirring between each until smooth. (Don’t overheat or it’ll seize—been there, done that.)
9. Top the Cookies: Spread a spoonful of melted white chocolate on each cooled cookie. Immediately sprinkle with 1/2 cup (60g) crushed peppermint candies. Press gently so the pieces stick.
10. Set and Serve: Let the white chocolate set at room temperature, or pop cookies in the fridge for 10 minutes to speed things up. Once set, transfer cookies to a festive platter and prepare for oohs and aahs!

Prep Notes: If your kitchen is warm, chill dough for 10 minutes before scooping—this helps cookies hold their shape. For extra crunch, use freshly crushed candy canes instead of pre-crushed peppermint. If white chocolate seems thick, add an extra drop of coconut oil for easier spreading.

Troubleshooting: If cookies spread too much, check that your butter isn’t melted and your oven temp is accurate. If white chocolate seizes, start over with a clean, dry bowl—any water ruins the melt.

These cookies look best with a generous sprinkle of peppermint—don’t be shy! The final product should have crisp edges, a soft center, creamy topping, and a festive pop of red and white.

Cooking Tips & Techniques

After baking more batches of Peppermint Bark Cookies than I care to count, I’ve picked up a few tricks (and learned from some hilarious fails). Here’s how to nail it every time:

• Chill for Shape: If your dough is too warm, the cookies may spread. Ten minutes in the fridge before scooping works wonders.
• Don’t Overbake: The cookies will look slightly underdone in the center when you pull them out—trust the process! They firm up as they cool.
• Melting White Chocolate: Use short bursts in the microwave and stir often. Even a splash of water can make it seize, so always use a dry bowl.
• Crushing Candy Canes: Place them in a zip-top bag and gently bash with a rolling pin. (Let the kids help—just watch for sharp edges.)
• Multitasking: While cookies bake, crush the peppermint and prep your toppings. This keeps things moving and avoids kitchen chaos.
• Consistency: Use a cookie scoop for uniform size—this helps them bake evenly and look pretty on your holiday platter.
• Lesson Learned: One year I skipped the parchment paper, and the cookies stuck like nobody’s business. Always line your sheets for easy release and perfect bottoms!

You know, small details matter—like letting the cookies cool enough before adding the chocolate, or not crowding them on the baking sheet. I’ve had cookies turn out too thin or toppings slide off—they still tasted great, but trust these tips for picture-perfect results.

Variations & Adaptations

One of the best things about this Peppermint Bark Cookies recipe is how easy it is to customize. Whether you need dietary swaps or just want to mix things up, here are some tried-and-true variations:

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend. I’ve used Bob’s Red Mill with great results—no one notices the difference.
• Vegan: Use vegan butter, egg replacer (like flax egg: 1 tablespoon ground flaxseed + 3 tablespoons water per egg), and dairy-free chocolate chips. The cookies still come out chewy and rich.
• Seasonal Twist: Instead of peppermint, top with crushed pretzels and drizzle with dark chocolate for a “salty-sweet bark” version. Or add sprinkles for a birthday party vibe.
• Flavor Swap: Replace vanilla extract with almond extract for a nutty note. Add orange zest for a chocolate-orange holiday cookie.
• Different Cooking Methods: Make “cookie bars” by pressing dough into a lined pan, baking, and topping as usual—great for feeding a crowd.
• Allergen Substitutions: Use sunflower seed butter instead of dairy butter for a nut-free, dairy-free option. Omit eggs and use applesauce or aquafaba for binding.

My personal favorite adaptation? Swapping half the semisweet chips for chopped Andes mints—holy smokes, the flavor is incredible! Honestly, these cookies are the ultimate blank canvas for your creativity.

Serving & Storage Suggestions

You’ve baked your Peppermint Bark Cookies and the kitchen smells amazing—now let’s talk about serving and storing them for maximum joy.

• Serving: Serve these cookies at room temperature for the best texture. Arrange on a festive platter, or stack in gift boxes lined with parchment for a homemade present. Pair with hot cocoa, peppermint tea, or even a splash of eggnog for a true holiday treat.
• Presentation: A sprinkle of extra crushed candy cane right before serving adds sparkle. Tie up stacks with ribbon for a Pinterest-worthy gift.
• Storage: Store cookies in an airtight container at room temperature for up to 5 days. Layer with wax paper to prevent sticking. For longer storage, freeze cookies (before adding white chocolate) for up to 2 months, then thaw and top as needed.
• Reheating: If you want a warm cookie, zap in the microwave for 5-10 seconds—just enough to soften the chocolate, but not melt the topping.
• Flavor Development: The peppermint flavor deepens after a day or two, so these cookies are actually even better on day two. Perfect for making ahead of a party or gifting spree.

No matter how you serve them, these cookies bring holiday cheer to any table—and they keep their texture beautifully, which is always a win in my book.

Nutritional Information & Benefits

Here’s a quick snapshot of the nutrition side of these Peppermint Bark Cookies (per cookie, assuming 24 cookies):

• Calories: ~180
• Fat: ~8g
• Carbohydrates: ~25g
• Protein: ~2g
• Sugar: ~15g

Health Benefits: Cocoa powder brings antioxidants, and peppermint can aid digestion after a big meal. If you opt for gluten-free flour or vegan swaps, these cookies fit many dietary lifestyles (though, let’s be honest, they’re still a sweet treat). Potential allergens include dairy, eggs, gluten, and soy (from some chocolate chips)—always check your labels if you’re baking for others.

I love knowing these cookies can be made for almost anyone with a few tweaks. In my house, even the gluten-free and dairy-free folks get to enjoy the festive fun!

Conclusion

It’s easy to see why these Peppermint Bark Cookies are worth making—they’re festive, fun, and just plain delicious. Whether you love classic peppermint bark, chocolate cookies, or simply want to wow your friends, this recipe covers all the bases.

Don’t be afraid to put your own spin on things—try a new extract, swap in different toppings, or play with the chocolate layers. That’s half the fun! Personally, I love these cookies because they bring people together and spark smiles every single time.

Give this Peppermint Bark Cookies recipe a try and let me know how it goes! Drop a comment with your favorite variation, share with your holiday crew, or tag me if you post your pretty cookie platter online. Wishing you the sweetest, most memorable baking season—now go make some magic!

Frequently Asked Questions

How do I keep peppermint candies from getting sticky?

After crushing, spread the pieces on a plate and let them air dry for 10 minutes. This helps avoid clumping and sticky bits when sprinkling on your cookies.

Can I freeze Peppermint Bark Cookies?

Absolutely! Freeze baked cookies (without white chocolate) in layers separated by wax paper. When ready to enjoy, thaw and add the topping for a fresh finish.

What’s the best way to melt white chocolate?

Use a microwave-safe bowl and heat in 20-second bursts, stirring in between. Add a little coconut oil for a smoother, glossier finish.

Can I make these cookies gluten-free?

Yes, just swap the all-purpose flour for a 1:1 gluten-free baking blend. The texture and flavor stay spot-on!

How do I get perfectly round cookies?

Use a cookie scoop for uniform shapes. If they spread unevenly, gently nudge them into circles with a spoon right after baking (while still warm but not hot).

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