If you love the festive flavors of mint and chocolate combined in a crunchy, chewy treat, this Peppermint Bark Cookies Recipe is a total game-changer. Bursting with rich cocoa, a hint of peppermint, and topped with a dreamy layer of white chocolate and crushed candy canes, these cookies are like little bites of holiday magic. Whether you’re looking to impress guests at your next gathering or simply want a delicious indulgence, this recipe brings both the classic peppermint bark vibe and the comforting warmth of homemade cookies all in one fabulous treat.

A collection of dark brown chocolate cookies is shown stacked closely on a white marbled surface, with many cookies partially dipped in a thick white coating that covers about half of each cookie. The white coating is rough with small red and white peppermint candy pieces sprinkled on top. One cookie in the center is broken in half, revealing a dense, moist texture and melted chocolate chunks inside, and it has the same white coating and candy pieces on one side. The image focuses on the rich contrast between the dark chocolate and bright white coating, with the peppermint candy adding pops of red color. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

This Peppermint Bark Cookies Recipe uses simple, everyday ingredients that come together beautifully to create a perfect balance of flavors and textures. Each element plays a crucial role—from the cocoa that gives a deep chocolate base to the peppermint extract that adds that refreshing holiday twist.

All-purpose flour (1 cup/125g): The foundation for your cookies; choose gluten-free if needed without sacrificing texture.
Natural unsweetened cocoa powder (2/3 cup/55g): Adds a rich chocolate flavor and a beautiful dark color.
Baking soda (1 teaspoon): Helps the cookies rise to that just-right softness.
Kosher salt (1/2 teaspoon): Enhances all the flavors and keeps sweetness balanced.
Unsalted butter (1/2 cup/120g, softened): Creates tender, moist cookies with a luscious buttery taste.
Granulated sugar (1/2 cup/100g): Sweetens and contributes to the cookie’s crisp edges.
Light brown sugar (1/2 cup/100g, packed): Adds a subtle caramel note and chewiness.
Large egg (1, room temperature): Binds everything together and lifts the dough.
Vanilla extract (1 teaspoon): Deepens flavor with a warm, sweet undertone.
Peppermint extract (1/2 teaspoon): The festive heart of the recipe, giving that unmistakable minty zing.
Milk (1 tablespoon/15ml): Keeps the dough moist and soft.
Semi-sweet chocolate bar (3.5 ounces, chopped): Chunks inside the cookie for melty pockets of chocolate heaven; plus extra for topping if desired.
Premium white chocolate baking bar (9-11 ounces, chopped): For dipping the cookies and creating that lovely peppermint bark effect on top.
Refined coconut oil or vegetable shortening (2 teaspoons/9g): Helps melt and smooth the white chocolate for perfect dipping.
Candy canes (6-8, crushed): The final festive touch—crunchy, minty, and colorful.

How to Make Peppermint Bark Cookies Recipe

Step 1: Prepare the Dry Ingredients

Start by whisking together your flour, cocoa powder, baking soda, and salt in a medium bowl until everything is evenly combined. This ensures that the leavening and chocolate flavors distribute evenly throughout your cookies, setting the stage for that perfect bite every time.

Step 2: Cream Butter and Sugars

Using a mixer, beat the softened butter with granulated and brown sugars on medium-high speed for about 2 to 3 minutes until the mixture turns light and fluffy. This aeration step is essential because it gives your cookies a soft texture and just the right amount of sweetness.

Step 3: Add Wet Flavors

Next, add your egg, vanilla extract, peppermint extract, and milk to the buttery mixture. Beat until everything is well combined, making sure to scrape down the sides as you go. The peppermint extract is your secret hero here—it makes these cookies unmistakably festive and joyful.

Step 4: Incorporate Dry Ingredients and Chocolate Chunks

Lower the mixer speed to prevent flour from flying everywhere, then slowly add your dry ingredients to the wet mix. Once blended, fold in those luscious semi-sweet chocolate chunks by hand with a rubber spatula. This step brings melty pockets of chocolate to every cookie, adding richness and depth.

Step 5: Chill the Dough

Cover your dough with plastic wrap and chill for at least 3 hours, or even better, up to 3 days. This chilling phase is crucial: it thickens the dough, preventing your cookies from spreading too much and letting those flavors meld beautifully.

Step 6: Scoop and Bake

When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. If the dough has chilled for longer than a day, let it soften slightly at room temperature for easier scooping. Use a large cookie scoop to portion dough 2-3 inches apart on your baking sheets. Bake for about 10-12 minutes until the edges are set but the centers remain soft and tender.

Step 7: Cool and Dip in White Chocolate

Cool the baked cookies on the pan for 5 minutes, then transfer them to a rack to cool completely so the chocolate chunks inside solidify properly. Meanwhile, melt your white chocolate and coconut oil in short increments, stirring frequently until silky smooth. Dip half of each cookie into the melted white chocolate, then sprinkle with crushed candy canes while the coating is still soft.

Step 8: Set and Enjoy

Allow the dipped cookies to cool on parchment paper until the white chocolate hardens completely. This final step gives you that iconic peppermint bark look with the festive crunch of candy cane pieces. Your Peppermint Bark Cookies Recipe is now ready to delight family and friends!

How to Serve Peppermint Bark Cookies Recipe

The image shows multiple round chocolate cookies laying flat on a white marbled surface. Each cookie is partly covered with a smooth white coating that visually looks like icing or chocolate dip, covering roughly half of the cookie's top. On the white coated part, there are small and larger chunks of crushed peppermint candy scattered all over, adding red and white specks against the white coating. The uncoated half of the cookie shows a dark, rich, and slightly cracked chocolate surface. The cookies are arranged closely but not stacked, showing their rough, textured edges clearly. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a little extra crushed candy cane on top after dipping for an added pop of color and peppermint crunch. You can also toss a few mini chocolate chips or edible silver pearls for extra sparkle if you want to dress them up for a holiday party.

Side Dishes

These cookies pair beautifully with a cozy cup of hot chocolate or peppermint tea to enhance their minty charm. For an adult twist, serve alongside a peppermint schnapps cocktail or a rich espresso to complement the chocolatey goodness.

Creative Ways to Present

Arrange the Peppermint Bark Cookies Recipe on a rustic wooden platter lined with fresh pine sprigs for a charming holiday display. Wrap a stack with festive ribbon tied around parchment paper as a heartfelt gift that everyone will cherish. You could even sandwich a little peppermint vanilla buttercream between two cookies for a fancy twist!

Make Ahead and Storage

Storing Leftovers

Keep your leftover cookies fresh by storing them in an airtight container at room temperature, where they’ll stay delicious for up to 5 days. Make sure they are completely cooled before sealing to avoid any sogginess.

Freezing

You can freeze baked Peppermint Bark Cookies for up to 3 months. Arrange them in a single layer on a baking sheet to flash freeze, then transfer to a freezer-safe container or bag. This way, you can thaw just the quantity you need while keeping the rest perfectly fresh.

Reheating

To bring back that just-baked softness, warm the cookies in a low 300°F oven for 5-7 minutes or microwave for 10-15 seconds. Just be careful not to melt the white chocolate coating too much—warming gently does the trick!

FAQs

Can I use different types of chocolate in this Peppermint Bark Cookies Recipe?

Absolutely! While semi-sweet and white chocolate create the classic peppermint bark effect, feel free to experiment with milk chocolate or dark chocolate chunks inside for variations in sweetness and richness.

How important is the chilling time for this cookie dough?

It’s very important! Chilling the dough solidifies the fats, reduces spreading during baking, and helps deepen the flavors, ensuring your cookies have that perfect thick and chewy texture.

Can I make these cookies gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free baking blend. Just be sure your blend contains xanthan gum or another binder to keep the dough cohesive and chewy.

What if I don’t have peppermint extract? Can I skip it?

Peppermint extract is the star of this Peppermint Bark Cookies Recipe’s flavor profile, so it’s best not to skip it. However, if you don’t have any on hand, a drop or two of pure mint oil or even fresh crushed peppermint leaves can be a unique substitute.

Why do I need to wait for the internal chocolate chunks to set before dipping in white chocolate?

If you dip the cookies while still warm, the inside chocolate can melt and cause the cookies to break or lose their shape. Waiting ensures the cookies are firm and stable, so the white chocolate coating goes on perfectly smooth.

Final Thoughts

I’m honestly so excited for you to try this Peppermint Bark Cookies Recipe because it manages to capture all the joy of the holidays in every bite. From the fudgy cocoa cookie base to the crisp candy cane topping swimming in white chocolate, these treats are sure to become a new favorite in your cookie rotation. Once you make them, sharing will be hard, but trust me, that’s part of the fun!