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These peppermint bark cookie bars have a thick base of soft and chewy cookies coated with a thin layer of white and milk chocolate swirls and broken pieces of candy canes on top. And basically, they taste like Christmas.
Looking for more chocolate and peppermint recipes? Try peppermint bark cookies, peppermint pretzel bites, homemade Ritz thin mints, or hot chocolate sticks.
When I think about the most classic of holiday desserts, it’s peppermint bark. It’s an easy, festive, no-bake dessert to take to teachers, leave out in the candy dish, or bring to a cookie exchange.
This recipe takes traditional peppermint bark squares to a whole new level — similar to these peppermint bark cookies.
While I have just about every type of Christmas cookie on my site, I love to switch it up a little bit by bringing you a cookie bar. They’re still made with all the cookie ingredients, just in a thicker, denser format!
This recipe couldn’t be easier. Everything goes into one pan and there’s no chilling required. Bonus: They look almost too good to eat!
Love white chocolate desserts? Try chai white chocolate brownies, white chocolate cranberry oatmeal bars, or chocolate covered raspberries.
Ingredients You Need
Here are the simple ingredients you need to make this peppermint bark cookie bars recipe. Skip to the recipe card for exact measurements.
- All purpose flour: You can also make these 1:1 gluten-free flour.
- Cornstarch and powdered sugar: Make the cookie bars super soft and chewy!
- Baking powder: Encourages the dough to spread up and out.
- Kosher salt and vanilla extract: For flavor.
- Unsalted butter: Plant-based vegan butter works too.
- Granulated sugar: White sugar, organic cane sugar, or coconut sugar and any of its substitutes are all options.
- Egg: Use room temperature to mix into the dough more easily.
- Sour cream: Full-fat sour cream is best.
- Semi-sweet chocolate: Milk chocolate works too.
- White chocolate: Using bars of chocolate works best.
- Candy canes: I like to place the candy canes in a plastic bag for crushing them.
Need another minty dessert recipe? Try chocolate Andes mint cookies or homemade Ritz thin mints.
Recipe Variations & Substitutions
- Use a 1:1 gluten-free flour.
- Substitute semi-sweet chocolate with milk or dark chocolate.
- Prefer white chocolate only? Instead, top them with the white chocolate coating from these peppermint bark cookies.
- Really love peppermint flavor? Add a small amount (a little goes a long way!) of peppermint extract to the melted chocolate.
How to Make Peppermint Bark Cookie Bars
Here are the simple steps, with photos, to make this peppermint bark cookie bars recipe. Skip to the recipe card for the printable version.
Step 1. Mix dry ingredients. Whisk the flour, cornstarch, powdered sugar, baking powder, and salt in a medium bowl.
Step 2. Mix wet ingredients. Beat the butter and sugar then and add the egg, sour cream, and vanilla and beat until fluffy.
Step 3. Combine dough. Add the dry ingredients and beat on low speed then increase to medium-high and beat until just combined.
Step 4. Bake. Press into a parchment lined pan and bake at 350°F in the preheated oven for 28-30 minutes.
Step 5. Top with chocolate. Remove the cookie bars from the oven and turn the oven off. Place the white and chocolate bars on top and put back in the oven for 3-4 minutes. Swirl with a knife or toothpick.
Step 6. Add peppermint and cool. Top with crushed candy cane. Set in the fridge or freezer until cooled completely.
Expert Tips
- Measure your flour correctly with the spoon and level method or by weighing your ingredients.
- Use room temperature eggs and butter. They mix into the batter better.
- Don’t skip the cornstarch. Cornstarch makes baked goods nice and chewy! An extra tender baked good is what you get!
I suggest using chocolate and white chocolate bars for the best results when spreading them overtop the warm cookie bars, but using chips will work as well. You can also use just white chocolate or substitute semi sweet chocolate with dark or milk chocolate.
Crushed candy canes, peppermint round candies, or peppermint sticks will all work for this recipe. If you don’t love peppermint candy, you can add a couple drops of peppermint extract to the chocolate instead.
Allow the bars to cool for 10 minutes before cutting.
Storage Tips
To store: Store in an airtight container at room temperature for up to a week. You can make the cookie dough and chill it in the refrigerator for up to 3 days.
To freeze: Freeze the cookie dough for up to 3 months. After freezing, allow the dough to come to room temperature and continue baking. Baked cookie bars freeze well wrapped in plastic wrap for up to 3 months. Thaw bars overnight in the refrigerator and bring them to room temperature before serving.
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Peppermint Bark Cookie Bars
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Ingredients
- 2 1/2 cups all purpose flour gluten-free if needed
- 1 Tablespoon cornstarch
- 1/2 cup powdered sugar
- 1 1/2 teaspoon baking powder
- 1/2 tsp kosher salt
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 large egg + 1 egg yolk room temperature
- 1/4 cup sour cream
- 2 teaspoons vanilla extract
- 1 (4-ounce) semi sweet chocolate bar
- 1 (4-ounce) white chocolate bar
- 4 candy canes crushed
Instructions
- Preheat the oven to 350°F and line a square 9×9 inch baking pan (metal is best) with parchment paper, leaving an overhang for easy removal.
- Whisk the flour, cornstarch, powdered sugar, baking powder, and salt in a medium bowl.2 1/2 cups all purpose flour, 1 Tablespoon cornstarch, 1/2 cup powdered sugar, 1 1/2 teaspoon baking powder, 1/2 tsp kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, or in a bowl with an electric hand mixer, beat the butter and sugar for 2-3 minutes. Scrape down the sides of the bowl and add the egg, egg yolk, sour cream, and vanilla. Beat for another 1-2 minutes, until light and fluffy.1 cup unsalted butter, 1 cup granulated sugar, 1 large egg + 1 egg yolk, 1/4 cup sour cream, 2 teaspoons vanilla extract
- Add the dry ingredients and beat on low speed then increase to medium-high and beat until just combined.
- Turn the dough out into the prepared baking sheet. Use a rubber spatula to press the dough out to each corner of the pan. Bake in the preheated oven for 28-30 minutes or until cooked through.
- Remove the cookie bars from the oven and turn the oven off. Place the white and semi-sweet chocolate bars on top. Place them back in the oven for 3-4 minutes (it should still be off). The chocolate should be melted but still set. Remove it from the oven and use a toothpick or knife to swirl the chocolate around. Top with crushed candy cane. Allow it to cool completely before cutting. You can set it in the fridge or freezer to speed up the process.1 (4-ounce) semi sweet chocolate bar, 1 (4-ounce) white chocolate bar, 4 candy canes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
