Irresistible Peppermint Bark Cookies (Delicious & Easy)

Discover these festive Peppermint Bark Cookies, a delightful treat for any occasion. This recipe brings together the perfect blend of rich chocolate, creamy white chocolate, and refreshing peppermint. It is a quick 30-minute recipe, requiring no mixer or chilling time. You will love their soft, chewy texture, rich flavor, and satisfying crunch. These delicious Peppermint Bark Cookies offer a fantastic alternative to traditional holiday cookies, bringing joy to every bite.

Why You’ll Love These Peppermint Bark Cookies

You will enjoy baking and sharing these delightful cookies for several reasons:

• No mixer is required for simple, fuss-free preparation.
• They are ready in just 30 minutes, with no need to chill the dough.
• Enjoy an amazing chewy texture complemented by rich chocolate and cool mint.
• This recipe is straightforward, using common pantry ingredients.
• They add festive color and irresistible flavor to any holiday dessert tray.

Ingredients

Gathering the right ingredients is essential for these delicious Peppermint Bark Cookies. High-quality ingredients make a noticeable difference in flavor and texture.

• 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)

Notes & Substitutions

Use natural cocoa powder for this recipe, not Dutch process cocoa. For a detailed explanation of the differences between natural and Dutch-processed cocoa powder, King Arthur Baking Company provides valuable insights into how each affects baked goods. Natural cocoa reacts differently with baking soda, affecting the texture and rise. Adding cornstarch ensures wonderfully soft and chewy cookies. Mini chocolate chips are optional, but they add an extra layer of chocolatey goodness; you can also chop dark chocolate instead. Always use peppermint extract for that distinct minty flavor, not spearmint or regular mint extract. For the best dipping experience, choose a high-quality white chocolate, as it melts smoother and tastes better. Finally, crush your candy canes finely to achieve the best texture and adhesion for these Peppermint Bark Cookies. If using salted butter, reduce the recipe’s salt to ¼ teaspoon.

Equipment

You will only need a few basic tools to prepare these easy Peppermint Bark Cookies.

• Baking sheets
• Parchment paper
• Microwave-safe bowls
• Whisk
• Rubber spatula or spoon
• 1 ½ Tablespoon cookie scoop
• Wire cooling rack
• Wax paper or silicone mat

Instructions

Let’s get baking! Follow these simple steps to create your delightful Peppermint Bark Cookies.

1. Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper and set them aside.
2. In a large, microwave-safe bowl, combine the butter and 2 cups of semisweet chocolate chips. Microwave for 30 seconds, then stir. Repeat in 15-second increments, stirring after each, until the chocolate and butter are completely melted and smooth.
3. Remove the melted chocolate mixture from the microwave. Allow it to cool for at least 10 minutes, or until it no longer feels warm to the touch, before moving to the next step. This step is crucial for perfect Peppermint Bark Cookies.
4. Once the butter and chocolate mixture has cooled, stir in the light brown sugar, granulated sugar, beaten eggs, egg yolk, vanilla extract, and peppermint extract until well combined.
5. In a separate, medium-sized bowl, whisk together the all-purpose flour, natural cocoa powder, cornstarch, baking powder, baking soda, and salt. Ensure all dry ingredients are evenly distributed.
6. Gradually add the dry flour mixture to the wet chocolate mixture. Stir until just combined. Avoid overmixing, as this can lead to tough cookies.
7. Fold in the mini chocolate chips if you are using them, distributing them evenly throughout the dough for your Peppermint Bark Cookies.
8. Drop the cookie dough by 1 ½ Tablespoon scoops onto the prepared parchment-lined baking sheets. Gently press down on each scoop to slightly flatten the cookies.
9. Bake for 9 minutes. The edges should appear set, and the centers might still look slightly soft.
10. Allow the cookies to cool on the baking sheets for 5 minutes. Then, carefully transfer them to a wire cooling rack to cool completely. This step is important before dipping your Peppermint Bark Cookies.
11. Prepare the white chocolate by placing the premium white chocolate chips and vegetable shortening or coconut oil in a medium-sized microwave-safe bowl. Microwave for 30 seconds, then stir well. Continue microwaving in 15-second increments, stirring thoroughly after each, until the chocolate is completely melted and smooth.
12. Dip each cooled cookie halfway or one-third of the way into the melted white chocolate.
13. Place the dipped cookies on a wax paper-lined baking sheet. Immediately sprinkle generously with the crushed candy canes.
14. Allow the white chocolate to harden completely before serving. You can speed this up by placing the baking sheet in the refrigerator for 10-15 minutes.

Pro Tips & Troubleshooting

Achieving perfect Peppermint Bark Cookies is simple with these helpful tips. Ensure the chocolate-butter mixture is completely cool before adding the eggs. Adding eggs to a warm mixture can cause them to scramble or cook prematurely. Cooling the mixture also prevents the cookie dough from becoming greasy and spreading too much during baking. Adding shortening or coconut oil helps thin the white chocolate, making it easier to dip the cookies smoothly. To prevent chocolate from seizing, always microwave it in short bursts and stir thoroughly between each interval. Bake the cookies until the edges are set, but the centers remain slightly soft. Avoid overbaking, as this will result in a less chewy texture for your Peppermint Bark Cookies.

Serving, Storage & Variations

Serve these delightful Peppermint Bark Cookies once the white chocolate has fully set. They are perfect for holiday gatherings or as a festive treat any time.

For storage, keep baked cookies in an airtight container at room temperature for up to 5 days. For expert advice on safe cookie storage practices, the USDA provides comprehensive guidelines to prevent spoilage and ensure freshness. If you want to store them longer, you can freeze baked cookies for up to 3 months. Wrap them well in plastic wrap and then place them in a freezer-safe bag or container. For unbaked dough, scoop portions onto a parchment-lined sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a couple of minutes to the baking time.

Variation: Feel free to get creative! Omit the peppermint extract and candy canes, then add peanut butter chips to the dough for a delicious chocolate peanut butter cookie.

Nutrition

Here is an estimated nutritional breakdown for one serving of these Peppermint Bark Cookies:

Disclaimer: These nutritional values are estimates only and may vary based on specific ingredients and preparation methods.

FAQ

Can you freeze Peppermint Bark Cookies?

Yes, you can absolutely freeze them! Wrap baked cookies well in plastic wrap, then place them in a freezer-safe bag. They will keep for up to 3 months.

Can I use a double boiler to melt my chocolate?

Yes, a double boiler works perfectly for melting chocolate. However, using the microwave with short intervals is often an easier and quicker method for many home bakers.

What if I only have salted butter?

If you only have salted butter, you can still use it. Simply reduce the amount of salt called for in the recipe to ¼ teaspoon to balance the flavors.

Conclusion

These delicious, easy Peppermint Bark Cookies are a true holiday favorite, blending rich chocolate with cool, refreshing peppermint. They are quick to make and deliver a festive treat perfect for sharing or enjoying yourself. This recipe is designed to be simple and beginner-friendly, ensuring a successful baking experience every time. We encourage you to try these delightful Peppermint Bark Cookies and share your festive creations with us! Please leave a review to let us know how much you loved them.

Peppermint Bark Cookies

These delightful Peppermint Bark Cookies feature a rich, fudgy chocolate base dipped in smooth white chocolate and topped with festive crushed candy canes, perfect for the holidays.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dessert

Cuisine American

Servings 24 cookies

Calories 182 kcal

Equipment

• Oven
• Cookie Sheets
• Parchment paper
• Microwave-safe Bowls (large and medium)
• whisk
• Spatula
• 1 ½ Tablespoon Scoop
• Cookie Rack
• Wax paper

Ingredients

  

Cookie Dough

• ½ cup unsalted butter cut into Tbsp-sized pieces
• 2 cups semisweet chocolate chips
• ¾ cups light brown sugar firmly packed
• ½ cup granulated sugar
• 2 large eggs + 1 large egg yolk lightly beaten
• 1 teaspoon vanilla extract
• ¼ teaspoon peppermint extract
• 1 ⅔ cup all-purpose flour
• 2 Tablespoons natural cocoa powder
• 1 teaspoon cornstarch
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup mini chocolate chips optional

White Chocolate Coating

• 10 oz premium white chocolate chips
• 2 teaspoons vegetable shortening or coconut oil
• ½ cup crushed candy canes I used 10 crushed mini canes

Instructions

 

Baking the Cookies

• Preheat your oven to 350°F (175°C) and line cookie sheets with parchment paper.
• In a large, microwave-safe bowl, combine the butter and 2 cups of semisweet chocolate chips, then microwave and stir in 15-second intervals until fully melted.
• Remove the mixture from the microwave and allow it to cool for at least 10 minutes, ensuring it is no longer warm to the touch.
• Once cooled, stir in the brown sugar, granulated sugar, beaten eggs and yolk, vanilla extract, and peppermint extract until well combined.
• In a separate, medium bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
• Gradually incorporate the dry flour mixture into the wet butter-chocolate mixture until completely combined.
• If using, stir in the mini chocolate chips.
• Drop the cookie dough onto the parchment-lined sheets using a 1 ½ Tablespoon scoop, pressing down slightly to flatten each cookie.
• Bake the cookies for 9 minutes, then let them cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Decorating the Cookies

• Prepare the white chocolate by placing it in a medium microwave-safe bowl with vegetable shortening or coconut oil; microwave in 15-second increments, stirring between each, until completely melted.
• Dip each completely cooled cookie ⅓ to ½ of the way into the melted white chocolate, place on a wax paper-lined baking sheet, and sprinkle immediately with crushed candy canes. Allow the chocolate to harden before enjoying.

Notes

Ensure the butter/chocolate mixture is completely cool before adding eggs to prevent scrambling. For best results, use good quality chocolate chips and candy canes.