Go Back
–+ servings
Peppermint Bark Cookies

Irresistible Peppermint Bark Cookies for Holiday Joy

Delight in these Peppermint Bark Cookies with a chocolate base and festive toppings, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 8 ounces dark chocolate can substitute with semi-sweet chocolate
  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder Dutch-processed preferred
  • 1/2 cup unsalted butter room temperature
  • 1/2 cup light brown sugar can substitute with dark brown sugar
  • 1/4 cup granulated sugar can substitute with coconut sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda use slightly more baking powder if substituting
  • 1/4 teaspoon baking powder double the amount if using without baking soda
  • 1 teaspoon vanilla extract can substitute with almond extract
  • 1 large egg can substitute with flax egg for vegan option
For the Topping
  • 8 ounces white chocolate can use dairy-free for vegan
  • 2 tablespoons coconut oil can substitute with vegetable oil
  • 1 cup candy cane can consider other crushed candies

Equipment

  • Oven
  • Mixing bowl
  • Stand mixer
  • Baking sheets
  • parchment paper
  • cookie scoop
  • microwave-safe bowl

Method
 

Step‑by‑Step Instructions for Peppermint Bark Cookies
  1. Preheat your oven to 350°F (180°C) and line your baking sheets with parchment paper.
  2. In a mixing bowl, whisk together all-purpose flour and cocoa powder until combined.
  3. Cream unsalted butter with light brown sugar, granulated sugar, kosher salt, baking soda, baking powder, and vanilla extract in a stand mixer for about 5 minutes.
  4. Add the egg into the mixture and mix until fully incorporated.
  5. Gradually add the flour mixture to the mixer, stirring on low speed until just combined.
  6. Scoop out about 2 tablespoons of dough, roll into balls, and place them onto the baking sheets.
  7. Bake Peppermint Bark Cookies for 13–15 minutes until slightly underbaked in the center.
  8. Melt white chocolate and coconut oil together in a microwave-safe bowl.
  9. Dip each cookie halfway into the melted white chocolate and sprinkle crushed candy canes on top.
  10. Allow the white chocolate topping to set at room temperature or in the fridge.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 90mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Measure accurately and don't overmix to ensure the best texture. Space cookie dough balls at least 2 inches apart on baking sheets.

Tried this recipe?

Let us know how it was!