Peppermint Bark Cookies: The Ultimate Festive Chocolate Treat for Christmas

If you love the classic crunch and cool sweetness of peppermint bark, these cookies bring all of that joy in a soft, buttery bite. They’re festive without being fussy, and they look like they came straight from a bakery window. You get a rich chocolate base, a creamy white chocolate topping, and that signature peppermint crunch.

Bake a batch for a cookie exchange, wrap them up as gifts, or keep them on your counter for holiday snacking. They’re simple, reliable, and always a hit.

What Makes This Special

Peppermint bark is already beloved, but turning it into cookies makes it even better. The cookie base is tender and chocolatey, like a cross between a brownie and a sugar cookie.

The top layer is melted white chocolate, finished with crushed peppermint candies for sparkle and crunch. These cookies are easy to decorate, stack well for gifting, and hold their shape. They also stay soft for days, so you can make them ahead without worry.

What You’ll Need

• All-purpose flour – Gives the cookies structure.
• Unsweetened cocoa powder – Dutch-process if you want a deeper chocolate flavor.
• Baking soda – For lift and a tender crumb.
• Fine sea salt – Balances sweetness.
• Unsalted butter – Softened to room temperature.
• Granulated sugar – Sweetens and helps with crisp edges.
• Brown sugar – Adds moisture and a slight caramel note.
• Egg – For binding and richness.
• Vanilla extract – Adds warmth to the chocolate.
• Peppermint extract – A little goes a long way.
• White chocolate – Bars or chips for melting and spreading.
• Crushed candy canes or peppermint candies – For topping.
• Optional: Mini chocolate chips or semisweet chocolate chunks – For extra chocolate in the dough.

How to Make It

1. Preheat your oven and prep your pans. Set the oven to 350°F (175°C).

   Line two baking sheets with parchment paper to prevent sticking and make cleanup easy.

2. Whisk the dry ingredients. In a bowl, whisk 1 3/4 cups all-purpose flour, 1/2 cup cocoa powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt. Set aside.
3. Cream the butter and sugars. In a large mixing bowl, beat 3/4 cup unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy, about 2–3 minutes.
4. Add egg and flavorings. Beat in 1 large egg, 1 teaspoon vanilla extract, and 1/4 teaspoon peppermint extract. Taste the dough after adding flour later to decide if you want a tiny bit more peppermint.
5. Combine wet and dry. Mix the dry ingredients into the wet on low speed just until no streaks of flour remain.

   If using, fold in 1/2 cup mini chocolate chips.

6. Portion and shape. Scoop tablespoon-sized balls of dough and place them 2 inches apart on the prepared sheets. Slightly flatten the tops with your fingers for even baking.
7. Bake. Bake for 9–11 minutes, until the edges are set and the centers look soft. Do not overbake; they’ll firm up as they cool.
8. Cool completely. Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack.

   They should be fully cool before topping.

9. Melt the white chocolate. Gently melt 10–12 ounces of white chocolate in a heatproof bowl over barely simmering water, or in the microwave at 50% power in 20–30 second bursts, stirring between each.
10. Top the cookies. Spread a spoonful of melted white chocolate over each cookie, leaving a slight border. Immediately sprinkle with crushed candy canes. Press lightly so the pieces adhere.
11. Set and serve. Let the white chocolate set fully at room temperature, or pop the cookies into the fridge for 10–15 minutes to speed it up.

Keeping It Fresh

These cookies store well, especially once the white chocolate has set.

Keep them in an airtight container at room temperature for up to 5 days. If you live in a warm climate, refrigerate them to keep the topping firm. To stack cookies, place parchment between layers to prevent sticking.

For longer storage, freeze undecorated cookies for up to 2 months, then thaw and add the topping when you’re ready to serve.

Why This is Good for You

These are treats, but you can still feel good about what you’re serving. Portion control is easy—they’re satisfying without being huge. Cocoa adds antioxidants, and the peppermint flavor lets you keep sweetness in check because it feels bright and bold. If you’re mindful of ingredients, you can choose high-quality chocolate and real butter for better taste and fewer additives. And baking at home lets you control sugar levels and the size of each cookie.

Common Mistakes to Avoid

• Overbaking the cookies. Pull them while the centers still look soft.

  Overbaked chocolate cookies turn dry and crumbly.

• Using too much peppermint extract. It can become bitter quickly. Start small; you can add a drop more next time.
• Melting white chocolate too fast. High heat can cause it to seize. Use gentle, low heat and stir often.
• Topping warm cookies. If the cookies are still warm, the white chocolate can run and the peppermint can bleed color.
• Skipping the parchment between layers. Without it, the toppings may stick and break when stacked.

Recipe Variations

• Chocolate Drizzle: After the white chocolate sets, drizzle melted dark chocolate on top for contrast.
• Double Peppermint: Add 1/4 cup crushed peppermint into the dough for extra minty crunch.
• Gluten-Free: Swap in a 1:1 gluten-free flour blend that includes xanthan gum.
• Thin and Crisp: Press dough flatter before baking and add 1 tablespoon milk to the dough for a slightly thinner texture.
• Sandwich Cookies: Skip the white chocolate topping.

  Sandwich two cookies with peppermint buttercream, then roll edges in crushed candy canes.

• White Chocolate Chips Inside: Fold 1/2 cup white chocolate chips into the dough for bursts of sweetness.
• Mocha Twist: Add 1 teaspoon instant espresso powder to the dry ingredients to deepen the chocolate flavor.

FAQ

Can I use peppermint bark instead of candy canes?

Yes. Chop store-bought peppermint bark into small pieces and sprinkle it over the melted white chocolate. It adds texture and saves time, but keep the pieces small so they stick well.

What if I don’t like white chocolate?

Use semisweet or dark chocolate for the topping.

You’ll lose the classic peppermint bark look, but the flavor is still fantastic. Add a lighter sprinkle of peppermint so the chocolate shines.

How fine should I crush the candy canes?

Aim for a mix of small shards and a little dust. Too fine and it melts into the topping; too chunky and it falls off.

A quick pulse in a food processor or a few taps with a rolling pin in a sealed bag works well.

Can I make the dough ahead of time?

Absolutely. Wrap the dough tightly and chill for up to 48 hours, or freeze for up to 2 months. Let it soften slightly at room temperature before scooping so it’s easy to portion.

Why is my white chocolate grainy?

It likely seized from too much heat or a bit of moisture.

Melt it slowly at low heat and make sure your bowl and utensils are completely dry. If it’s slightly thick, stir in a teaspoon of neutral oil to smooth it out.

Do I need to temper the white chocolate?

Not for this recipe. Since the cookies are stored at cool room temperature or chilled, simply melting is fine.

If you want a firm, glossy snap, you can temper, but it’s not necessary.

Can I cut the sugar?

You can reduce the granulated sugar by 2–3 tablespoons without changing the texture much. Keep the brown sugar as-is to maintain moisture and chewiness.

In Conclusion

Peppermint Bark Cookies deliver everything you love about the holiday classic in a tender, chocolatey cookie. They’re easy to bake, simple to decorate, and festive enough for any celebration.

With a handful of pantry staples and a few candy canes, you can make a treat that looks impressive and tastes even better. Bake a batch, share them generously, and enjoy the cool, minty crunch in every bite.