Peppermint Bark Cookies Recipe

Introduction

Peppermint Bark Cookies are a festive treat that combines rich chocolate, refreshing peppermint, and crunchy candy canes. These cookies feature a soft, chocolaty base dipped in creamy white chocolate and topped with crushed peppermint for a delightful holiday flavor.

Ingredients

• 1 cup (125g) all-purpose flour, gluten-free if needed
• 2/3 cup (55g) natural unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick; 120g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) light brown sugar, packed
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1 tablespoon (15ml) milk
• 1 (3.5 ounce) semi-sweet chocolate bar, chopped plus more for topping (optional)
• 9-11 ounces premium white chocolate baking bar, chopped (chips work too)
• 2 teaspoons (9g) refined coconut oil or vegetable shortening
• 6-8 candy canes, crushed

Instructions

1. Step 1: Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl until well combined.
2. Step 2: In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed with a hand-held or stand mixer for 2-3 minutes until light and fluffy.
3. Step 3: Add the egg, vanilla extract, peppermint extract, and milk to the butter mixture. Beat until combined, scraping down the sides of the bowl as needed.
4. Step 4: Reduce mixer speed to low and gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Step 5: Fold in the chopped semi-sweet chocolate with a rubber spatula. Cover the dough with plastic wrap and chill in the refrigerator for at least 3 hours or up to 3 days. This step prevents spreading and improves texture.
6. Step 6: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.
7. Step 7: If dough has chilled more than 24 hours, let it soften at room temperature for 15-30 minutes for easier scooping. Use a large cookie scoop (3-4 tablespoons) to portion the dough onto the prepared baking sheets, spacing cookies 2-3 inches apart.
8. Step 8: Bake for 10-12 minutes until the edges are set and the tops look slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9: When cookies are fully cooled, melt the white chocolate and coconut oil together in a tall, microwave-safe container. Heat in 30-second increments, stirring between, until smooth.
10. Step 10: Dip half of each cookie into the melted white chocolate, then place on parchment paper and sprinkle with crushed candy canes. Allow the coating to set completely before serving or storing.

Tips & Variations

• Chilling the dough longer (up to 3 days) helps create thicker cookies with less spread.
• Use gluten-free flour to make these cookies suitable for gluten-sensitive diets.
• Swap peppermint extract for vanilla for a classic chocolate cookie if you prefer less minty flavor.
• Try sprinkling sea salt instead of candy canes for a sweet-salty twist.
• For a smoother white chocolate dip, use a high-quality melting chocolate or couverture.

Storage

Store the baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months. Thaw at room temperature before serving. If the white chocolate coating softens after storing, allow cookies to sit at room temperature until firm again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use candy cane pieces instead of crushed candy canes?

Yes, but crushing the candy canes into small pieces helps the topping stick better and evenly coats the cookies for a more balanced crunch and flavor.

What if I don’t have peppermint extract?

If peppermint extract isn’t available, you can substitute with vanilla extract for a deliciously chocolaty cookie without the mint flavor. Alternatively, add a small amount of finely chopped fresh mint leaves for a natural mint note.

Peppermint Bark Cookies Recipe

Print Recipe

★★★★★

4.5 from 122 reviews

Delight in these festive Peppermint Bark Cookies that combine rich cocoa, chunks of semi-sweet chocolate, and a creamy white chocolate peppermint topping sprinkled with crushed candy canes. Perfectly tender yet slightly chewy, these cookies offer a delicious blend of chocolate and refreshing peppermint, ideal for holiday celebrations or any time you crave a sweet, minty treat.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 3 hours 32 minutes (including minimum chilling time)
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (125g) all-purpose flour, gluten-free if needed
• 2/3 cup (55g) natural unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt

Wet Ingredients

• 1/2 cup (1 stick; 120g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) light brown sugar, packed
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1 tablespoon (15ml) milk

Chocolate and Toppings

• 1 (3.5 ounce) semi-sweet chocolate bar, chopped plus more for topping, optional
• 9–11 ounces premium white chocolate baking bar, chopped (chips work too)
• 2 teaspoons (9g) refined coconut oil or vegetable shortening
• 6–8 candy canes, crushed

Instructions

1. Chill the Dough: This cookie dough requires at least 2 hours of chilling, but ideally overnight. Chilling for longer (up to 3 days) makes the cookies thicker and prevents spreading.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt until fully combined.
3. Cream Butter and Sugars: In a large bowl, use a hand-held or stand mixer fitted with a paddle attachment to beat the softened unsalted butter, granulated sugar, and light brown sugar on medium-high speed for 2-3 minutes until light and fluffy.
4. Add Wet Ingredients: Add the egg, vanilla extract, peppermint extract, and milk to the butter mixture and beat until smooth and combined, scraping down the sides and bottom of the bowl as needed.
5. Combine Dry and Wet Ingredients: Reduce mixer speed to low and gradually add the dry ingredients to the wet mixture until just combined.
6. Incorporate Chocolate Chunks and Chill: Fold in the chopped semi-sweet chocolate chunks using a rubber spatula. Cover the dough with plastic wrap and chill for at least 3 hours or up to 3 days to prevent spreading and enhance texture.
7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
8. Scoop the Dough: If chilled over 24 hours, let dough soften at room temperature for 15-30 minutes. Using a large cookie scoop (3-4 tablespoons), drop dough balls 2-3 inches apart on prepared baking sheets.
9. Bake the Cookies: Bake for 10-12 minutes or until edges are set and tops appear slightly soft. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
10. Melt White Chocolate and Coat Cookies: Ensure cookies are fully cooled. In a tall, microwave-safe bowl, combine chopped white chocolate and coconut oil. Microwave in 30-second increments, stirring until melted and smooth.
11. Dip and Decorate: Dip half of each cookie into the melted white chocolate, place on parchment paper, and immediately sprinkle crushed candy canes on top. Let set completely until white chocolate hardens.
12. Storage: Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Notes

• Chilling the dough for at least 2 hours (preferably overnight) is crucial to prevent cookie spreading and achieve the best texture.
• Allow dough softened for easier scooping if chilled longer than 24 hours.
• Make sure cookies are fully cooled before dipping in white chocolate to avoid melting the toppings inside the cookie.
• Use high-quality chocolate bars for best flavor and texture, but chocolate chips can be substituted if preferred.
• Crushed candy canes add a festive crunch and peppermint punch, but adjust quantity based on preference.

Keywords: peppermint bark cookies, chocolate peppermint cookies, holiday cookies, festive cookies, peppermint chocolate treats