These peppermint bark cookies are soft chocolate cookies dipped in white chocolate and topped with crushed candy canes. They’re the perfect cookie version of the popular holiday treat!
Peppermint bark is such a great Christmas treat! It’s covered in candy cane pieces which are the epitome of Christmas. And the red and white colors of the candy cane pieces make peppermint bark so extra festive. Adding those same delicious flavors to cookies, and you’ve got an extra festive treat, but in the form of a soft delicious cookie. I promise these peppermint bark cookies are one you’ll want to make again and again.
The chocolate cookies are very chocolatey and chewy and soft in every bite. I put some chocolate chips in mine as well, to add extra chocolate, because who doesn’t like extra chocolate. But you can leave the chocolate chips out if you’d like.
How to Make Peppermint Bark Cookies?
These chocolate peppermint cookies look totally beautiful and festive, but they’re a cinch to make and really not hard at all. The chocolate cookie base starts with my favorite double chocolate cookies recipe. It’s a simple chocolate cookie recipe that doesn’t even need to be chilled before baking.
The chocolate chip cookie dough is made with sugar, and brown sugar creamed together with butter. You’ll add in some vanilla extract and eggs. Add in all your dry ingredients at once, flour, cocoa powder, baking soda, and salt and stir the dry ingredients into the wet ingredients until you have a nice sticky cookie batter. Add in chocolate chips and your batter is ready to go.
Scoop the cookie dough up using a cookie scoop so you don’t have to get your hands quite as dirty. You’ll still want to roll the dough into balls, but the scoop keeps the dough balls more uniform and rolling them up makes sure the cookies stay nice and round as they bake up.
After the cookies are baked, you’ll let them cool completely. Then you’ll melt some white chocolate chips in the microwave till nice and smooth and melty. Add in a dash of peppermint extract to the white chocolate to give it the perfect light minty flavor. Dip the cookies half way into the melted chocolate and then sprinkle all over the top with the crushed candy cane pieces.
The rich chocolate cookies pair perfectly with the sweet white chocolate, light peppermint flavor, and crunchy peppermint pieces. The flavors all combine together perfectly making these one of my new favorite holiday cookies.
These cookies would be the perfect treat for a holiday party, for gift giving, or for making a plate for Santa Claus 😉
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Peppermint Bark Cookies
- 1/2 cup butter (1 stick, softened)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cocoa powder
- 1 3/4 cup flour
- 1 cup chocolate chips
For the Topping:
- 1 cup white chocolate chips
- 1 tsp coconut oil
- 1/2 tsp mint extract
- 1/2 cup crushed candy canes
- Preheat your oven to 350 degrees.
- Cream together your butter and sugars in a large bowl until light in color.
- Add in your vanilla and eggs and mix in.
- Dump in your baking soda, salt, cocoa powder and flour and stir until everything is mixed.
- Stir in your chocolate chips.
- Put your batter in the fridge for about 10 minutes if you don't like how sticky it is. (I don't usually do this.)
- Scoop cookie dough by 2-3 tablespoonfuls onto a prepared baking sheet, sprayed with non stick spray, or lined with parchment or a silicone mat. (You want 18-20 cookies total)
- Roll cookie dough into large balls.
- Bake cookies for 9-10 minutes until the tops look set.
- Bang cookie sheet on the counter top a couple times to get cookies to flatten.
- Allow cookies to cool on the sheet for 3 minutes then remove to a cooling rack to cool completely.
For the white chocolate topping:
- Add white chocolate chips and coconut oil into a medium sized microwave safe bowl.
- Heat in the microwave in 30 second intervals till you can stir the chocolate smooth.
- Stir in the mint extract.
- Dip cookies half way into the white chocolate.
- Sprinkle candy cane pieces over the white chocolate.
- Set cookies onto parchment paper to allow white chocolate to set completely.
- Cookies will stay good in a covered container for 4-5 days.
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