Introduction

Peppermint Bark Cookies combine rich chocolate dough with a festive peppermint twist. These soft, chewy cookies dipped in white chocolate and sprinkled with crushed candy canes are perfect for holiday celebrations or anytime you want a sweet treat with a cool minty finish.

The image shows several dark chocolate cookies with a rough, cracked texture. Each cookie is partially dipped in a smooth white coating on one side, sprinkled with small pieces of red and white crushed peppermint. One cookie is broken in half, revealing a moist, rich dark interior with melted chocolate chunks inside. The cookies are placed closely together on a white marbled surface, highlighting their contrasting textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (125g) all-purpose flour, gluten-free if needed
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)
9-11 ounces premium white chocolate baking bar, chopped or chips
2 teaspoons (9g) refined coconut oil or vegetable shortening
6-8 candy canes, crushed

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.
Step 2: In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until light and fluffy.
Step 3: Add the egg, vanilla extract, peppermint extract, and milk to the butter mixture, beating until well combined. Scrape down the sides and bottom of the bowl as needed.
Step 4: Reduce the mixer speed to low and gradually add the dry ingredients, mixing until just combined.
Step 5: Fold in the chopped semi-sweet chocolate using a rubber spatula. Cover the dough with plastic wrap and chill for at least 3 hours or up to 3 days to prevent spreading.
Step 6: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 7: If chilled longer than 24 hours, let the dough soften at room temperature for 15-30 minutes for easier scooping.
Step 8: Using a large cookie scoop (3-4 tablespoons), drop the dough 2-3 inches apart on the prepared baking sheets.
Step 9: Bake for 10-12 minutes until edges are set and tops appear slightly soft. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Step 10: Melt the white chocolate and coconut oil together in 30-second increments in the microwave, stirring until smooth.
Step 11: Dip half of each cooled cookie into the melted white chocolate, place on parchment paper, and sprinkle with crushed candy canes. Let set completely.

Tips & Variations

For thicker cookies, chill the dough overnight or up to 3 days before baking.
Use peppermint extract sparingly as it can be strong; adjust to taste.
Substitute semi-sweet chocolate with dark or milk chocolate chunks based on preference.
Try crushed peppermint candies or colored sprinkles for a different topping.

Storage

Store baked cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies for up to 3 months. Thaw at room temperature and enjoy. Avoid refrigerating as it may dry out the cookies. Reheat gently if desired to soften the white chocolate coating.

How to Serve

The image shows several round chocolate cookies with a rough texture, each half covered in smooth, white chocolate coating. The white coating is sprinkled with crushed red and white peppermint candy pieces, adding a speckled effect on top. The cookies are laid out closely together on a surface with a white marbled texture, with bits of peppermint candy scattered around. The contrast between the dark cookie and the bright white chocolate layer creates a clear two-tone look on each cookie, highlighting the glossy white coating against the matte dark brown base. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend measured 1:1. Make sure your blend contains xanthan gum or add it separately to help with texture.

Why do I need to chill the cookie dough for so long?

Chilling the dough solidifies the fats and allows the flavors to meld, which helps prevent the cookies from spreading too much while baking and results in a thicker, chewier texture.