After a cozy evening spent wrapping gifts and sipping hot cocoa, I found myself yearning for a sweet indulgence that captured the holiday spirit. That was when these Peppermint Bark Cookies made their unforgettable debut in my kitchen. As the rich scent of cocoa melded with the fresh burst of peppermint, I was instantly transported to a winter wonderland.
These delightful cookies are more than just a dessert; they’re the perfect festive treat for sharing with loved ones or serving at seasonal gatherings. With a simple combination of warm chocolate, sweet vanilla, and invigorating peppermint, you’ll soon find that they not only look beautiful but taste exquisite. Plus, the ease of preparation means you can whip them up without sacrificing precious holiday moments or spending hours in the kitchen.
Whether you’re a seasoned baker or still finding your way around the oven, these cookies are a joy to create—and even more delightful to enjoy! So let’s dive in and spread some holiday cheer with these irresistible Peppermint Bark Cookies that are bound to become a cherished new tradition.
Why are Peppermint Bark Cookies so special?
Deliciously Festive: The combination of rich cocoa and refreshing peppermint creates a cookie that embodies holiday cheer.
Easy to Whip Up: With just 25 minutes total time, these cookies fit perfectly into your busy holiday schedule without compromising on taste.
Gorgeous Presentation: Topped with melted white chocolate and crushed candy canes, they’re as beautiful as they are tasty, making them a showstopper at any gathering.
Chewy and Decadent: Each bite offers a delightful mix of textures, from the soft cookie base to the creamy chocolate topping.
Perfect for Sharing: Whether giving them as gifts or serving at a party, their crowd-pleasing appeal makes them a must-have treat for the season!
Peppermint Bark Cookies Ingredients
• Gather everything you need for these delightful Peppermint Bark Cookies!
For the Cookie Base
• 1 cup unsalted butter – Use softened butter for a creamy texture.
• 1 cup light brown sugar – Adds moisture and a rich flavor.
• 3/4 cup granulated sugar – Balances sweetness with a hint of crunch.
• 2 large eggs – Eggs help bind the ingredients together.
• 2 teaspoons vanilla extract – A splash of vanilla enhances the overall flavor.
• 2 teaspoons peppermint extract – This is where the magic happens, delivering that fresh minty taste!
• 1 tablespoon light corn syrup – Keeps the cookies chewy and moist.
For the Dry Ingredients
• 1 cup dutch process cocoa powder – Provides deep, rich chocolate flavor.
• 2 1/2 cups all-purpose flour – The foundation for your cookie dough.
• 1 teaspoon baking soda – Helps the cookies rise for a soft texture.
• 2 teaspoons cornstarch – Keeps them tender and chewy.
• 1 teaspoon salt – A pinch enhances all flavors in your cookies.
For the Optional Chocolate and Topping
• 1 cup semi-sweet chocolate chips – Optional, but they add delicious chocolate chunks!
• 4 oz white chocolate – The perfect palette for a festive topping.
• 2 teaspoons vegetable shortening – Creates a smooth consistency when melting the chocolate.
• 1/4 cup candy canes – Crush them to add a delightful crunch and festive flair.
Now that you have all the ingredients ready, it’s time to make some magic happen in the kitchen!
How to Make Peppermint Bark Cookies
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Preheat your oven to 350°F. It’s essential to get the temperature just right to ensure even baking. Line a baking sheet with parchment paper or a baking mat, so the cookies don’t stick!
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Cream the butter, brown sugar, and granulated sugar together in a stand mixer on medium speed for about 2 minutes. The mixture should be light and fluffy. Then, add the eggs, vanilla extract, peppermint extract, and corn syrup; beat until everything is fully combined and smooth.
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Mix in the dry ingredients. Gradually add the cocoa powder, all-purpose flour, baking soda, and salt. Stir until the mixture is partially combined, then fold in those delightful chocolate chips until just incorporated.
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Portion the dough into ¼ cup-sized balls. On your prepared baking sheet, place 6 dough balls, spacing them apart. Gently press down using the palm of your hand to create thick disks. Bake for 11-14 minutes. Look for the edges to be set, and the centers should no longer appear shiny.
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Cool the cookies briefly on the baking sheet for 5-10 minutes before transferring them to a wire rack. While they’re cooling, it’s time to melt that white chocolate!
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Melt the white chocolate and vegetable shortening in a microwave-safe bowl. Heat it in 20-second intervals, stirring in between, until fully melted and smooth.
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Top each cookie with a few teaspoons of the melted white chocolate, ensuring to spread it around the tops while leaving about 1/2” of the edges bare. Immediately sprinkle the crushed candy canes over the chocolate for that festive sparkle! Serve warm or at room temperature.
Optional: Serve with a drizzle of extra chocolate for a beautiful touch.
Exact quantities are listed in the recipe card below.
Tips for the Best Peppermint Bark Cookies
Use Softened Butter: Make sure your butter is at room temperature for optimal creaming with sugars, ensuring a smooth and fluffy dough.
Don’t Overmix: Mix the dry ingredients until just combined. Overmixing can lead to tougher cookies instead of the desired chewy texture.
Space Them Out: When placing the dough balls on the baking sheet, give them plenty of space. This allows the cookies to spread properly while baking.
Watch the Bake Time: Keep a close eye on your cookies during the last minute of baking. Removing them just as the edges set will yield a perfect chewy center.
Cool Before Topping: Allow the cookies to cool slightly before adding the white chocolate. This ensures it doesn’t melt too quickly and gives a more beautiful finish!
Enjoy creating your Peppermint Bark Cookies this holiday season and delight in their festive charm!
Make Ahead Options
These Peppermint Bark Cookies are perfect for meal prep and can bring a dash of holiday magic to your busy schedule! You can prepare the cookie dough up to 24 hours in advance by mixing all the ingredients up to Step 3. Simply cover the bowl with plastic wrap and refrigerate to maintain freshness. When you’re ready to bake, scoop the dough onto a baking sheet and bake per the original instructions. Additionally, you can melt the white chocolate and crush the candy canes up to 3 days in advance to save even more time. Just store them in airtight containers, so they stay fresh and ready to elevate your cookies when it’s time to serve! Enjoy delicious, fresh-baked cookies with minimal effort!
Peppermint Bark Cookies Variations
Feel free to get creative and customize these delightful cookies to suit your taste!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free blend for a gluten-free version that everyone can enjoy.
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Nutty Twist: Add 1/2 cup of finely chopped hazelnuts or pistachios to the dough for a warm, nutty flavor and delightful crunch.
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Mint Chocolate Chip: Swap the semi-sweet chocolate chips for mint chocolate chips for an extra burst of minty goodness.
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Vegan Delight: Use vegan butter, flax eggs, and dairy-free chocolate to make these cookies suitable for your plant-based friends without sacrificing flavor.
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Choco-Peppermint Swirls: Swirl in some melted dark chocolate into the cookie dough before baking for a marbled effect that is both beautiful and delicious!
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Less Sugar: Reduce the sugar content by 1/4 cup for a less sweet cookie that still packs a peppermint punch.
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Candy Cane Crush: For a more intense crunch, add an extra 1/4 cup of crushed candy canes to the dough along with your flour mixture.
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Spicy Variation: Add a pinch of cayenne or cinnamon to the dough for a surprising, spicy kick that complements the peppermint beautifully.
How to Store and Freeze Peppermint Bark Cookies
Room Temperature: Store your Peppermint Bark Cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture.
Fridge: If you prefer, you can keep them in the fridge for up to a week. Just ensure they’re in a sealed container to prevent them from drying out.
Freezer: For longer storage, freeze your cookies for up to 3 months. Place them in a single layer in a freezer-safe bag, separating layers with parchment paper.
Reheating: When ready to enjoy, thaw in the fridge overnight or at room temperature for a couple of hours. You can warm them briefly in the microwave for a few seconds for that fresh-baked experience!
What to Serve with Peppermint Bark Cookies?
Pair these festive delights with dishes that complement their rich chocolate and refreshing mint flavors, transforming your holiday gathering into a cozy celebration.
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Rich Hot Chocolate: A warm cup of creamy hot chocolate enhances the indulgence, creating a deliciously cozy pairing alongside these cookies.
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Vanilla Ice Cream: The smooth, creamy ice cream offers a delightful contrast to the cookies’ richness, making each bite a heavenly treat!
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Peppermint Tea: A steaming cup of peppermint tea brings a soothing balance to the sweetness, perfect for winding down during the festivities.
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Chocolate Dipped Strawberries: The tartness of fresh strawberries paired with chocolate echoes the cookie’s flavors and adds a touch of elegance to your dessert table.
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Chewy Gingerbread Cookies: Complementing the peppermint with warm spices, gingerbread cookies offer a nostalgic flavor that rounds out your holiday offerings beautifully.
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Nutty Shortbread Cookies: Their buttery texture and nutty taste make these shortbread cookies a lovely match, providing variety without overshadowing the star of the show.
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Sparkling Cider: A refreshing glass of sparkling cider keeps the festive spirit alive while beautifully balancing the sweet flavors of your peppermint bark cookies.
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Chocolate Bark: A simple, crunchy addition, chocolate bark with nuts or dried fruits extends the indulgence, inviting a pleasing variety of textures and flavors.
With these pairs, your Peppermint Bark Cookies take center stage in a delightful, holiday-inspired feast that your loved ones will cherish!
Peppermint Bark Cookies Recipe FAQs
How do I choose the right peppermint extract?
Absolutely! When selecting peppermint extract, look for pure peppermint extract rather than imitation versions. Pure extract will provide a stronger and more authentic peppermint flavor. If you can, opt for a brand that lists “peppermint oil” in the ingredient list, as it typically leads to a richer taste.
How should I store my Peppermint Bark Cookies?
I recommend placing your Peppermint Bark Cookies in an airtight container at room temperature for up to 3 days. This helps maintain their delightful chewiness. If you prefer a chilled option, they can stay fresh in the fridge for about a week—just seal them well to avoid drying out.
Can I freeze Peppermint Bark Cookies?
Of course! For optimal freshness, freeze your cookies for up to 3 months. To do this, lay the cookies in a single layer on a baking sheet and flash freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag, placing parchment paper between layers to prevent sticking. When you’re ready to indulge, simply thaw at room temperature or in the fridge overnight.
What if my cookies turn out too dry?
Very common! If your cookies are dry, it may be due to overbaking or too much flour. Start by carefully measuring your flour—with a light spoon and leveling it off, you’ll avoid extra flour weight. Keep an eye on the cookies; they should feel set at the edges but still have a slight softness in the center when baked. Adding a touch more cornstarch can also enhance chewiness.
Are there any allergy considerations for Peppermint Bark Cookies?
Great question! This recipe contains common allergens like gluten (in flour), dairy (butter), and eggs. If you’re baking for someone with allergies, consider substituting the butter with a dairy-free alternative, using egg replacers, or gluten-free flour blends. Always check your extracts and chocolate for hidden allergens!
Peppermint Bark Cookies That’ll Brighten Your Holidays
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or a baking mat to prevent sticking.
- Cream the butter, brown sugar, and granulated sugar together in a stand mixer on medium speed for about 2 minutes.
- Add the eggs, vanilla extract, peppermint extract, and corn syrup; beat until everything is fully combined and smooth.
- Gradually mix in the dry ingredients: cocoa powder, all-purpose flour, baking soda, and salt.
- Fold in the semi-sweet chocolate chips until just incorporated.
- Portion the dough into ¼ cup-sized balls, spacing them apart on the baking sheet. Press down to create thick disks.
- Bake for 11-14 minutes, until the edges are set and the centers are no longer shiny.
- Cool the cookies briefly on the baking sheet for 5-10 minutes before transferring them to a wire rack.
- Melt the white chocolate and vegetable shortening in a microwave-safe bowl.
- Top each cookie with melted white chocolate, leaving about 1/2” of the edges bare. Sprinkle crushed candy canes over the chocolate.