These peppermint bark cookies have a double chocolate cookie base, dipped in white chocolate, and sprinkled with peppermint candies. Think of it as a combination of gooey double chocolate cookies and the traditional peppermint bark squares.
Similar to our chocolate chunk marshmallow cookies, these soft-baked, chewy cookies are a double dose of chocolate with an added twist.
When you break open this tender chocolate cookie, you'll find melted semi-sweet chunks of gooey chocolate.
But that's not even the best part. Half of each cookie is coated with a thin layer of white peppermint glaze made from melted white chocolate chips and broken pieces of peppermint sticks.
If you love peppermint flavor, this will be your new favorite Christmas cookie. They're the perfect cookie to leave out for Santa, add to a holiday cookie tray, or bring to a Christmas party.
And if you're looking for another chocolate cookie recipe this holiday season, try these chocolate crinkle cookies or our buckeye cookies next. Just note that, unlike the buckeye cookies, you have to chill the dough for this recipe.
Make a chocolate cookie tray of all three for cookie swaps! Or mix them up with some other traditional holiday cookies like frosted eggnog cookies, soft gingerbread cookies, or gluten-free dairy-free sugar cookies.
Tested and Perfected Peppermint Bark Cookies
I'm sharing a few tips and tricks I learned while testing this recipe several times:
- I tried dipping these in white chocolate before the semi-sweet chips in the cookies were set and it discolored the white chocolate. So make sure they’re set before dipping these cookies, or just omit the chocolate chips on top of the cookies altogether.
- The first time I tested these, I added too much coconut oil to the white chocolate and it was too runny and didn’t hold well to the cookies. Start with less coconut oil and add more as needed while you’re melting the blend of white chocolate chunks.
- This cookie dough requires at least 3 hours of chilling, but ideally should be chilled overnight. The cookies will be thicker the longer they chill — up to 3 days! (I know from experience.)
So after all that testing, for best results, make the dough, chill it for a few hours (or more), and be sure to let the chocolate chunks cool enough before dipping the cookies!
How to Make Peppermint Bark Cookies
Here are the basic steps, with images, for these chocolate peppermint bark cookies. Skip down to the recipe card below for the full printable recipe.
Stir dry ingredients. Combine the flour, cocoa powder, baking soda, and salt in a medium bowl.
Cream butter and sugar and add wet ingredients. In a separate bowl with an electric mixer or stand mixer, cream the butter, granulated sugar, and brown sugar on medium-high speed for 3 minutes. While continuing to mix, beat in the egg, vanilla extract, and a little bit of peppermint extract.
Combine all ingredients. With the mixer on low, slowly add the flour mixture to the wet ingredients until combined. Mix in the chocolate chunks with a spatula.
Chill the dough. Cover the dough tightly with plastic wrap and chill for at least 2 hours.
Bake cookies and allow to cool. Scoop out the dough with a large cookie scoop, roll them into tall cones, and arrange them on the prepared baking sheets. Bake at 350°F for 10-12 minutes.
Prepare the melted white chocolate and peppermint. Cool for 5 minutes on the cookie sheet then transfer them to a wire rack to cool until the chocolate chips are set enough that they won’t run into the white chocolate. Microwave the white chocolate and coconut oil in a microwave-safe bowl in 30-second increments, stirring between each.
Finish with white chocolate peppermint. Dip half of each cookie in the melted white chocolate, lay them on a piece of parchment paper on the counter, and sprinkle crushed candy canes on top. Cool completely until the white chocolate is set.
Freezing and Storing Tips
- After baking: Allow the cookies to cool completely and store them in an airtight container at room temperature for up to 4 days. You can also store them in the fridge for up to 1 week or in the freezer for up to 3 months. Allow them to thaw on the counter before eating.
- Store the cookie dough before baking: You can let this cookie dough chill in the fridge for up to 3 days or freeze them for up to 3 months.
- How to freeze the cookie dough: Roll the dough into tall balls and place them on a baking sheet and then in the freezer. Allow them to freeze solid then transfer them to an airtight freezer bag (we use reusable ones). You can bake them directly from frozen, just add a minute or two to the baking time.
If you make this peppermint bark cookies recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Holiday Cookies
- Hot cocoa cookies are like hot cocoa in a cookie form.
- Ginger cookies are perfect for dunking in a cold glass of milk.
- Ritz thin mints are sweet, salty, and crunchy, and taste like the real thing!
- Gingerbread snowflake cookies are the best Christmas cookies.
Peppermint Bark Cookies
Chocolate Peppermint Cookies
- 1 cup (125g) all-purpose flour, gluten-free if needed (Note 1)
- ⅔ cup (55g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup (1 stick; 120g) unsalted butter softened to room temperature
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar packed
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 tablespoon (15ml) milk
- 1 (3.5 ounce) semi-sweet chocolate bar chopped plus more for topping, optional (Note 2)
White Chocolate Coating
- 9-11 ounces premium white chocolate baking bar chopped (chips work too)
- 2 teaspoons (9g) refined coconut oil or vegetable shortening
- 6-8 Candy canes crushed
- Stand Mixer or Electric Mixer
- Baking sheets
- Note: This cookie dough requires at least 2 hours of chilling, but ideally overnight. The cookies will be thicker the longer they chill (up to 3 days).
- In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes, until light and fluffy.
- Add the egg, vanilla extract, peppermint extract, and milk and beat until combined, scraping down the sides and bottom of the bowl as needed.
- Turn the mixer down to low speed and slowly add the dry ingredients into the wet ingredients until combined.
- Add the chocolate chunks and mix using a rubber spatula to incorporate. Cover with plastic wrap and chill for at least 3 hours or up to 3 days. Do not skip this step (it prevents them from spreading).
- Preheat the oven to 350°F and line two large baking sheets with parchment paper.
- If the dough was chilling for longer than 24 hours, allow it to soften at room temperature for 15-30 minutes for easier scooping. Using a large cookie scoop (3-4 Tablespoons) scoop the cookie dough and drop them 2-3 inches apart on the prepared baking sheet.
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the tops look slightly soft. Cool the cookies for 5 minutes on the cookie sheet then transfer them to a cooling rack to cool completely.
- Before dipping in white chocolate, make sure the chocolate chips inside the cookies are fully cooled and set (Note 2). Place the white chocolate and coconut oil in a tall and skinny microwave safe bowl, jar, or measuring cup. Microwave in 30 second increments, stirring between each, until it's melted and smooth.
- Dip half of each cookie in the melted white chocolate then place it on a piece of parchment paper and sprinkle with crushed candy canes. Cool completely until the white chocolate is set. Baked cookies stay fresh in an airtight container at room temperature for 5 days or can be frozen for up to 3 months.