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a peppermint bark cookie broken in half on top of a pile of more cookies

Peppermint Bark Cookies

5 from 1 vote
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. Be sure to read the blog post above for step-by-step photos and expert tips.
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Prep Time20 minutes
Cook Time10 minutes
Chill Time2 hours
Total Time2 hours 30 minutes
Servings: 18 cookies
Author: Molly Thompson

INGREDIENTS

Chocolate Peppermint Cookies

  • 1 cup (125g) all-purpose flour, gluten-free if needed (Note 1)
  • 2/3 cup (55g) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup (1 stick; 120g) unsalted butter softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar packed
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 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

INSTRUCTIONS

  • 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.

Recipe Equipment

Stand Mixer or Electric Mixer
Baking sheets

Notes

Note 1. Gluten-Free Flour. I tested this with Bob’s Red Mill 1:1 Gluten-Free Flour and it worked perfectly! We also like King Arthur’s Measure for Measure Flour.
Note 2. Chopped Chocolate. You can also use milk chocolate or dark chocolate. Make sure the chocolate chips on the top of the cookie are cooled and set enough before you dip them into the white chocolate or the melted chocolate will mix with the white chocolate and ruin the white color.
Special Tools (affiliate links): Electric mixer (handheld or stand mixer), Baking Sheet, Large Cookie Scoop
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.

Nutrition

Serving: 1cookie | Calories: 184kcal | Carbohydrates: 28.7g | Protein: 2.4g | Fat: 8g | Cholesterol: 23.9mg | Sodium: 114mg | Fiber: 2.1g | Sugar: 17.7g | Vitamin A: 47.6IU | Vitamin C: 1.3mg
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