Inspired by the classic favorite holiday candy, my Peppermint Bark Cookies are the perfect trifecta of chocolate, white chocolate and festive peppermint. They take just 30 minutes to make, don’t require a mixer, and need NO chilling! Recipe includes a how-to video!
A Unique Christmas Cookie
Peppermint bark is winter’s version of pumpkin spice; it’s the flavor of the season, found in everything from hot chocolate to candles, and today I’m infusing it into cookies. Not just any cookies, though, these are a festive favorite of mine that I first shared a few years ago and that needed a facelift (but no changes to the original recipe, that was just right).
These cookies are soft and chewy, rich without being too decadent, and resplendent in a way that makes them a must-bake for your holiday cookie tray. I made sure to develop this recipe so the end result included all the textures you crave in a peppermint bark bar: smooth white chocolate candy coating, crunchy peppermint bits, and pops of dark chocolate throughout.
As decadent and gorgeous as they appear, these cookies are actually very simple to make. You don’t need a mixer to make the dough AND you don’t have to chill it–just stir everything together and bake. These are a fun and unique (and much easier!) alternative to the classic roll-out sugar cookies or gingerbread men that you’ll find on most Christmas cookie trays.
Why you’ll love my recipe:
- No mixer: the dough can be mixed entirely by hand.
- Fast: just 30 minutes to make with NO chilling!
- Amazing texture: the cookies are soft and chewy with pops of chocolate and peppermint.
- Easy: uses basic ingredients and no fancy tools or techniques.
- Fun and colorful. A festive addition to any Christmas cookie tray.
What You Need
A few of those ingredients up there are worth noting before we start prepping our peppermint bark cookies:
- Natural cocoa powder. Make sure to use natural cocoa powder; I don’t recommend Dutch process cocoa here as the cookies won’t turn out quite the same.
- Cornstarch. The secret ingredient from my chocolate chip cookies makes another guest appearance here. Just a pinch of cornstarch makes these cookies soft and chewy and prevents them from spreading too much in the oven.
- Mini chocolate chips. If you don’t have mini chocolate chips on hand, they can be omitted or you can finely chop a dark chocolate bar. I personally like the chocolatey pops throughout though and think they help create a nice texture!
- Peppermint extract. My recipe only uses a small splash of this extract for a subtle infusion of peppermint flavor, think a bit less than a thin mint cookie. It’s certainly not going to knock you in the face with mint flavor, but if you’re looking for a more potent punch feel free to double the extract. Note that this is not the same as mint extract, which I feel has more of a toothpaste-y flavor. Opt for peppermint!
- White chocolate. Use a high-quality white chocolate, like Ghirardelli. In this instance, chopped premium white chocolate bars will also work if you can’t find white chocolate chips.
- Crushed candy canes. Crush them small enough so they lend a nice subtle crunchy texture on the cookies (large pieces could be a bit jaw-jarring). I used crushed mini candy canes, but you can crush large ones or even use pre-crushed candy cane pieces (Amazon has them).
SAM’S TIP: Adding just a bit of either vegetable shortening or coconut oil to the white chocolate makes it much easier to work with when dipping the cookies. You can omit this if you don’t have any on hand, but just know the chocolate will be thicker and more difficult to dip.
This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Peppermint Bark Cookies
- Melt the chocolate – Melt the butter and chocolate chips in the microwave until smooth, then cool completely.
- Add the wet ingredients – Stir in the sugars, egg, egg yolk, and extracts.
- Combine the dry ingredients – Whisk together the dry ingredients in a separate bowl, then gradually add them to the chocolate mixture.
- Bake and cool – Drop cookie dough onto a parchment lined baking sheet and flatten slightly before baking for 9 minutes. Let the cookies cool on their sheets for a few minutes before moving to a cooling rack.
- Prepare the chocolate – Melt the white chocolate and shortening in the microwave until smooth and melted.
- Dip, top, and enjoy! Dip each cookie in chocolate, place on a wax paper-lined baking sheet, and top with crushed candy canes.
SAM’S TIP: Wait until your chocolate mixture has completely cooled before adding your remaining wet ingredients! If you add them while the mixture is still warm, you risk melting your sugars, leaving you with a greasy, wet cookie dough. Your cookies will spread all over the baking sheet if this happens, and unfortunately no amount of chilling will save them.
Frequently Asked Questions
Yes! Wrap them well and store them in an airtight container or ziploc bag for up to 3 months. If you’re looking to freeze the cookies before baking, check out my post on how to freeze cookie dough.
That will work just fine; I find that using the microwave is much easier though. If you have issues with your chocolate seizing in the microwave, check out my post on how to melt chocolate chips in the microwave.
I generally recommend using unsalted butter vs salted butter to better control the salt in my recipes. I know many of you just keep salted butter on hand though. If this applies to you, you can use salted butter and reduce the salt in this recipe to ¼ teaspoon.
I have another peppermint bark dessert recipe coming later this week–stay tuned!
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Peppermint Bark Cookies
Ingredients
- ½ cup (113 g) unsalted butter cut into Tbsp-sized pieces
- 2 cups (340 g) semisweet chocolate chips
- ¾ cups (150 g) light brown sugar firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs + 1 large egg yolk lightly beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 1 ⅔ cup (208 g) all-purpose flour
- 2 Tablespoons (13 g) natural cocoa powder
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (140 g) mini chocolate chips optional
For dipping
- 10 oz (280 g) premium white chocolate chips (about 1 ⅔ cup)
- 2 teaspoons vegetable shortening or coconut oil
- ½ cup crushed candy canes I used 10 crushed mini canes
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and line cookie sheets with parchment paper. Set aside.
- In a large, microwave safe bowl, combine butter and 2 cups semisweet chocolate chips. Microwave for 30 seconds and stir, repeating at 15 second increments until chocolate and butter are completely melted.½ cup (113 g) unsalted butter, 2 cups (340 g) semisweet chocolate chips
- Remove from microwave and allow to cool at least 10 minutes or until mixture no longer feels warm to the touch before proceeding.
- Once butter/chocolate mixture has cooled, stir in sugars, egg, egg yolk, and vanilla and peppermint extracts.¾ cups (150 g) light brown sugar, ½ cup (100 g) granulated sugar, 2 large eggs + 1 large egg yolk, 1 teaspoon vanilla extract, ¼ teaspoon peppermint extract
- In a separate, medium-sized bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.1 ⅔ cup (208 g) all-purpose flour, 2 Tablespoons (13 g) natural cocoa powder, 1 teaspoon cornstarch, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Gradually stir flour mixture into butter mixture until completely combined.
- Stir in mini chocolate chips, if using.1 cup (140 g) mini chocolate chips
- Drop cookie dough by 1 ½ Tablespoon scoop onto parchment paper, pressing down slightly to flatten.
- Bake 9 minutes, allow to cool on cookie sheet for 5 minutes and then transfer to cookie rack to cool completely before dipping in chocolate.
- Prepare white chocolate by placing in medium-sized microwave-safe bowl with shortening or coconut oil. Microwave for 30 seconds and stir, then continue to microwave in 15-second increments (stirring well in-between) until chocolate is completely melted.10 oz (280 g) premium white chocolate chips, 2 teaspoons vegetable shortening or coconut oil
- Dip cookies ⅓-½ of the way in white chocolate and place on a wax paper lined baking sheet. Sprinkle with crushed candy canes. Allow chocolate to harden before enjoying.½ cup crushed candy canes
Notes
Storing
After white chocolate has hardened, store in an airtight container at room temperature for up to 5 days.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Shelby
Could I use almond bark to dip these in? Making peppermint bark as well so hoping I could use that for the cookies too!
Sam
Hi Shelby! It will work to dip these in almond bark. 🙂
Terry
Hi Sam,
I’ve been a fan for a few years now and love all your recipes. They are always delicious perfection without ever changing a thing! With these cookies, I did make a slight variation. Instead of dipping them in the white chocolate, I drizzled the white over the top and added the crushed peppermint while still wet. I only needed half the white chocolate recipe and there’s a little white chocolate and peppermint in every bite! Thank you for all your delicious tried and true, no fail recipes!
Sam
I’m so glad you enjoyed them so much, Terry! 🙂
Melissa
So these cookies are amazing, like all your other recipes I’ve tried so far. However I messed up the dough, i added the sugar before the butter/chocolate mixture was cool and my first batch went flat.. I was able to save subsequent batches by refrigerating the tray of dough balls for around 20 minutes before baking per the recipe instructions and I was able to save the rest (worth a try if anyone else was impatient and messed this up too)! They turned out amazing. I have made way more for Christmas than I had initially planned since stumbling across your website 🙂 my friends & family are in for a real treat!
Jodie
These cookies were fantastic! The chocolate cookie is excellent, so much rich chocolate flavor like a brownie but in a cookie! This is my third recipe of yours that I have tried and none of them have disappointed but I am the most impressed by these chocolate cookies. Then adding the peppermint bark topping made them even better. The grocery store was sold out of peppermint extract so I just left it out but the peppermint candy still brought a good deal of peppermint flavor. One of my new favorite cookies. Thanks Sam for your great recipes.
Sam
Thank you so much for trying my recipes, Jodie, I really appreciate it!
Kristen
I made these cookies last year to rave reviews! Definitely adding them to my normal Xmas cookie rotation.
I also made a dairy free batch for a friend with a cows milk protein allergy. I used vegan butter, enjoy life chocolate chips, and King David vegan white chocolate bars and they were still sooo good. No one could tell they were dairy free.
Sam
I’m so glad you enjoyed them so much, Kristen! Thank you for the feedback using your alterations. 🙂
Julia
I am an experienced baker and was looking to add some new cookies to my holiday collection. I am so happy that I found your site. Every recipe that I have made (red velvet cookies, butter pecan cookies, key lime cookies,) has turned out wonderfully – especially these peppermint bark cookies. The dough is beautiful and easy to work with; the cookies do not lose their shapes when baked, and they are so easy to dip and decorate. You are my new go-to for holiday baking!
Sam
Thank you so much, Julia! I’m so glad you’ve enjoyed everything so much! 🙂
Kathara
Amazing Cookies–these were a holiday hit! Thanks for sharing.
Sam
So happy to hear this, Kathara! Thank you so much for trying my recipe!
Karen Hill
Easy and delicious 😋. My family loves these cookies.
Ginger
Wonderful chocolate cookie recipe! No chilling & cookie holds its shape perfectly. Crinkle top is soft but also chewy. The white chocolate dip & crushed peppermint take it over the top as a perfect Christmas treat. I now have my “go to chocolate cookie recipe!”
Sadie
You’ve done it again, Sam! These came out perfect! They’re so festive and such a nice change from all of the typical cookies you can find in the store. I’m going to be making a double batch this week for a Christmas party at work and i’m so excited for everyone to try them! The hardest part for me was crushing the candy canes 🤣🤣 Everything else was a breeze. Thank you for another wonderful recipe, and happy holidays!!
Matt
Love all your recipes! Making these now! Could you clarify the amount of white sugar for me? I thought 1/2 cup of white sugar would be 100g, not 50g. I’m making these now and going ahead with the 1/2 cup rather than the scale, but I wanted to kindly point out what I think is a discrepancy there, just in case anyone else has the same concern! Thanks!
Sam
Hi Matt! I’m so sorry for the confusion! Thank you for pointing that out. It is 100g. I will make sure to update it. I hope you love the cookies! 🙂
Cathy
Hi Sam,
If I don’t have a microwave, how is it best to melt/soften the chocolates? (without overcooking the bottom: if melting on the stovetop) thank you!
Emily @ Sugar Spun Run
Hi Cathy! A double boiler on the stove should do the trick 😊
Diane
Do these cookies freeze well after baking?
Emily @ Sugar Spun Run
Hi Diane! Check the FAQ section–we answer your question there ❤️ Hope you love them!
S
If coconut oil is used instead of shortening for the white chocolate dip, will the cookies need to be stored in the fridge? Coconut oil is not solid at room temp. These look delish!
Sam
Nope! The chocolate will still solidify just fine at room temperature (thanks to all the white chocolate), I used coconut oil for mine. Enjoy! 🙂
Liz
Not sure what coconut oil you are using, but mine is hard as a rock at room temp. Ive never seen any that wasnt.
Cheryl
Will canola oil work with the white chocolate?
Sam
That should work fine here. I would probably just use a teaspoon though. 🙂