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Peppermint Bark Cookies

Rejoice in the holiday season with my peppermint bark cookies topped with white chocolate. This delightful Christmas cookie recipe is sure to add a dash of joy to holiday baking. All you need is chocolate, peppermint, and some Christmas spirit!

decadent peppermint bark cookie recipe

‘Tis The Season for Peppermint Bark Cookies!

It’s the most wonderful time of the year! With the holiday season just around the corner, it’s time to start thinking about all of the delicious treats that come with it.

All the sugar cookies, gingerbread houses, and hot cocoa you can handle!

But if you’re looking for a new and festive addition to your holiday baking, look no further than my recipe for peppermint bark cookies with a white chocolate topping.

Peppermint bark has been a long-time favorite during the holidays, with its perfect blend of creamy white chocolate and refreshing minty flavors. And now, I’m taking it to the next level with these delicious homemade cookies.

These festive treats are a favorite for so many (especially my granny) and are perfect for gift-giving or simply indulging in yourself.

I’m very excited to share it with you. So, let’s get baking!

peppermint bark cookies

Ingredients needed to make peppermint cookies

To make this peppermint bark cookie recipe, here are all of the ingredients you’ll need…

Peppermint cookies

  • Chocolate Chips: For the chocolatey flavor in these cookies, you’ll need semi-sweet chocolate chips or chunks. Don’t worry if you can’t find chunks, regular-sized chocolate chips will work just as well!
  • Butter: To help keep the cookies soft and moist, add 6 tablespoons of unsalted butter to the mix. The butter will also help bind the cookie dough together and give it a nice rich flavor.
  • Peppermint Extract: To get that minty flavor, you’ll need peppermint extract. This ingredient is key to making delicious peppermint bark cookies.
  • Vanilla Extract: Add some vanilla extract to the cookie dough to balance out the peppermint flavor. This will also give your cookies a sweet and warm undertone.
  • Sugar: I like to use a blend of two sugars in this recipe – brown sugar and white granulated sugar. The combination of the two creates a perfect balance of sweetness and texture.
  • Eggs: Adding three eggs to your cookie dough will help create a soft and chewy texture, and it also acts as a binder for all the ingredients.
  • Flour: For a perfect cookie texture, all-purpose flour is your best bet. Make sure to measure it correctly by spooning the flour into the measuring cup and leveling it off with a knife.
  • Baking Powder: This ingredient will give your cookies that perfect rise and keep them from being too flat.
  • Salt: Don’t forget to add a little touch of salt for balance. It helps bring out the flavors of all the other ingredients.

White chocolate topping

  • White Chocolate Chips: For the topping, you’ll need white chocolate chips or a white chocolate bar chopped into small pieces. This will give your cookies a beautiful and festive look!
  • Shortening: To help thin out the chocolate and make it easier to dip or drizzle over the cookies, you’ll need a tablespoon of shortening.
  • Crushed Candy Canes: To get that classic peppermint flavor, sprinkle some crushed candy canes on top of the white chocolate. This will also add a nice crunch to your cookies.
peppermint bark cookies ingredients
Not included: shortening

Be sure to check out the full ingredient measurements and complete recipe below.

Kitchen equipment needed

  • Baking Sheets
  • Double Boiler (or microwave-safe bowl)
  • Stand Mixer (or hand mixer)
  • Parchment Paper (or silicone baking mats)
  • Cooling Racks

Tips for making the best peppermint bark cookies

  • Don’t burn the chocolate: When melting your chocolate, make sure to do it slowly and stir frequently to avoid burning. Burned chocolate can leave a bitter taste in your cookies.
  • Don’t overmix: Overmixing the cookie dough can result in a tough and chewy texture. Mix until just combined for soft and chewy cookies.
  • Chill the dough: To prevent the cookies from spreading too much in the oven, chill the dough for at least 30 minutes before baking.
  • Use parchment paper: This will make it easier to lift the cookies off the baking sheet and onto the cooling rack.
  • Add the white chocolate topping after baking: This will prevent the cookies from cracking.
  • Let them cool completely: After coating your cookies with the white chocolate topping, let them cool completely before removing them from the parchment paper or silicone mat. This will prevent any breakage or sticking.

What to serve with peppermint bark chocolate chip cookies

These peppermint white chocolate cookies are perfect for any holiday party or cookie exchange.

For a holiday cookie spread, pair these peppermint bark cookies with Christmas sugar cookies, snickerdoodles, and gingerbread cookies.

For a non-peppermint treat, make these homemade fudge brownies with frosting.

Serve them with a glass of cold milk or a warm mug of hot cocoa for the ultimate holiday treat!

peppermint bark cookies

Frequently asked questions about chocolate peppermint bark cookies

Whenever I share this recipe, I get some of the same questions. Here are the most popular ones that people ask!

If you have a question that isn’t listed here, please leave them in the comments, and I’ll answer them as soon as possible. Thank you!

Can I use mint extract instead of peppermint extract?

Yes, you can use mint extract if you prefer a milder hint of mint in your cookies.

What’s the difference between peppermint and peppermint bark?

Peppermint bark is a popular holiday candy made of layers of white and dark chocolate with crushed peppermint sprinkled on top. Peppermint, on the other hand, refers to the flavor or extract from the peppermint plant.

Can I use different types of chocolate for the topping?

Absolutely! You can use any type of chocolate you like, such as milk chocolate or dark chocolate, for the topping. It’s all about personal preference.

Do I need to use a double boiler for the white chocolate topping?

No, you don’t necessarily need a double boiler. You can also melt the white chocolate in the microwave at 20-second intervals, stirring in between until it’s smooth and melted. Just be careful not to burn the chocolate.

How do I store these peppermint bark cookies?

These cookies can be stored in an airtight container at room temperature for up to 1 week. You can also freeze them for up to 3 months. Just make sure to let them thaw before serving.

To keep the white chocolate from melting while storing, place parchment paper between the layers of cookies.

More Grandma-Approved Recipes To Try

If you enjoyed this recipe for peppermint bark cookies, take a look at some of these other yummy recipes:

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peppermint bark cookies

Peppermint Bark Cookies

Rejoice in the holiday season with my peppermint bark cookies topped with white chocolate. This delightful Christmas cookie recipe is sure to add a dash of joy to holiday baking. All you need is chocolate, peppermint, and some Christmas spirit!

Ingredients

Scale
  • 12 ounces semi-sweet chocolate chips
  • 6 Tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3 eggs
  • 3/4 cup packed brown sugar
  • 1/3 cup white sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon vanilla extract
  • 12 ounces semi-sweet chocolate chunks (or chips)

White Chocolate Topping

  • 12 ounces white chocolate chips or candy melts
  • 1 1/4 cups crushed candy canes
  • 2 teaspoons shortening

Instructions

  1. Preheat the oven to 350 degrees F
  2. In a double boiler, heat 12 ounces of chocolate chips and butter. Or, combine in a microwave-safe bowl and heat for 20 seconds at a time, until melting, stirring between each increment. Be careful not to burn the chocolate.
  3. In a small mixing bowl, whisk the flour, baking powder and salt together until well combined.
  4. In a stand mixer, beat the eggs, brown sugar, white sugar, vanilla and peppermint extracts on medium-high speed.
  5. Reduce the speed to low and add in the melted chocolate.
  6. Slowly mix in the dry ingredients until just combined
  7. Stir in chocolate chunks
  8. The dough will be thin, so refrigerate it for 30 minutes.
  9. Drop a 2-tablespoon dallop of cookie dough, 3-inches apart, on the cookie sheet lined with parchment paper. 
  10. Bake at 350 degrees for 12-15 miunutes, until cookies are crackly, yet soft in the middle. 
  11. Cool on a baking sheet for 10 minutes, then transfer to cooling racks. 
  12. Melt the white chocolate and shortening in the double boiler or in the microwave in a microwave-safe bowl for 25 seconds at a time, stirring between each increment. 
  13. Dip the front half of each cookie in the white chocolate. 
  14. Sprinkle the crushed candy canes on top of the white chocolate before it hardens. 
  15. Let the cookies rest for at least 1 hour, then store in an air-tight container at room teperature for up to 7 days. 

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