These Peppermint Bark Cookies are a festive treat that combines rich chocolate, creamy white chocolate, and a refreshing hint of peppermint. Each bite offers a delightful contrast of crunchy edges and chewy centers, making them irresistible for any holiday gathering. Ready in just 30 minutes, they’re perfect for last-minute baking or gifting to loved ones.
The blend of flavors is pure magic—decadent chocolate mingles with cool peppermint, creating a symphony of taste that’s both indulgent and refreshing. With 182 calories per cookie, they’re a guilt-free way to satisfy your sweet tooth. Whether you’re sharing them at a party or enjoying one with a cup of cocoa, these cookies are sure to bring joy to every bite.
Ingredients for Peppermint Bark Cookies
- ½ cup (113 g) unsalted butter, cut into Tbsp-sized pieces
- 2 cups (340 g) semisweet chocolate chips
- ¾ cup (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)
- 10 oz (280 g) premium white chocolate chips (about 1 ⅔ cup)
- 2 teaspoons vegetable shortening or coconut oil
- ½ cup crushed candy canes (about 10 mini canes)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper. Set aside.
- In a large, microwave-safe bowl, combine butter and semisweet chocolate chips. Microwave for 30 seconds, stir, and repeat in 15-second increments until fully melted. Let cool for 10 minutes or until no longer warm.
- Once cooled, stir in brown sugar, granulated sugar, eggs, egg yolk, vanilla extract, and peppermint extract until well combined.
- In a separate bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the butter mixture until fully incorporated. Fold in mini chocolate chips if using.
- Scoop dough by 1 ½ Tablespoon portions onto the prepared sheets, flattening slightly. Bake for 9 minutes, then cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
- For the dipping, combine white chocolate chips and shortening or coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth.
- Dip each cookie ⅓-½ of the way into the melted white chocolate, then place on wax paper. Sprinkle with crushed candy canes and let the chocolate harden before serving.
Perfect Pairings: Serving Suggestions
These Peppermint Bark Cookies are a holiday treat on their own, but they pair wonderfully with a cup of hot cocoa or a peppermint mocha for a festive touch. For a dessert platter, serve them alongside gingerbread cookies or sugar cookies for a variety of flavors and textures.
Keep It Fresh: Storage Tips
Store your cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the undipped cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw and dip in white chocolate before serving.
Mix It Up: Recipe Variations
For a twist, try using dark chocolate chips instead of semisweet for a richer flavor. You can also swap the crushed candy canes for sprinkles or chopped nuts for a different crunch. If you’re not a fan of white chocolate, drizzle melted milk chocolate over the cookies instead.
Quick Tips: Time-Saving Hacks
To save time, prepare the cookie dough a day ahead and refrigerate it overnight. When ready to bake, simply scoop and bake as directed. For the white chocolate dip, use a double boiler instead of the microwave to avoid overheating and ensure smooth, melted chocolate every time.
Essential Tools: Equipment Guidance
Make sure you have a sturdy whisk for combining the dry ingredients and a silicone spatula for mixing the dough. A cookie scoop ensures evenly sized cookies, and a wire rack is essential for cooling them properly before dipping. Don’t forget parchment paper for easy cleanup!
Peppermint Bark Cookies
Ingredients
- 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
- 10 oz 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
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.
- 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.
- In a separate, medium-sized bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- Gradually stir flour mixture into butter mixture until completely combined.
- Stir in mini chocolate chips, if using.
- 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.
- 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.