Go Back
–+ servings
Peppermint Bark Cookies

Peppermint Bark Cookies That Will Brighten Your Holidays

These Peppermint Bark Cookies blend soft, chewy centers with crushed candy canes and white chocolate, making them an irresistible holiday treat.
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
  • 1 cup Dark Chocolate Substitute with semi-sweet chocolate if desired.
  • 1.5 cups All-Purpose Flour Provides structure; gluten-free flour may alter texture.
  • 0.75 cup Cocoa Powder Opt for Dutch-processed cocoa for a deeper flavor.
  • 0.5 cup Unsalted Butter Room temperature butter makes creaming easier.
  • 0.5 cup Light Brown Sugar Dark brown sugar can be a great alternative.
  • 0.5 cup Granulated Sugar Balances sweetness; no direct substitutions needed.
  • 1 teaspoon Kosher Salt Sea salt can substitute nicely.
  • 0.5 teaspoon Baking Soda Ensure it’s fresh for optimal results.
  • 0.5 teaspoon Baking Powder Ensure it’s fresh for optimal results.
  • 1 teaspoon Vanilla Extract Pure vanilla is recommended for richer flavor.
  • 1 large Egg Use room temperature eggs for better emulsification.
For the Coating
  • 1 cup White Chocolate White chocolate chips can substitute if needed.
  • 1 tablespoon Coconut Oil Neutral oil can also work in a pinch.
For Topping
  • 2 large Candy Cane Crushed peppermint candies can be used alternatively.

Equipment

  • Oven
  • mixer
  • baking sheets
  • Parchment paper
  • cookie scoop
  • Microwave-safe bowl

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
  2. In a medium-sized bowl, whisk together flour and cocoa powder until well combined.
  3. Cream together butter, light brown sugar, and granulated sugar on medium speed for about 5 minutes.
  4. Add room-temperature egg and vanilla extract, beat until the mixture is smooth and well combined.
  5. Gradually add the dry flour and cocoa powder mixture into the butter mixture, mixing on low speed until just combined.
  6. Scoop out 2-tablespoon-sized rounds of cookie dough and place them on the lined baking sheets.
  7. Bake the cookies for 13-15 minutes, let them cool for about 5 minutes on the sheets.
  8. Melt white chocolate and coconut oil in a bowl, dip cooled cookies halfway into the mixture.
  9. Sprinkle crushed candy canes over the dipped portion while the coating is still wet.
  10. Let the cookies set until the chocolate has firmed up before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Ensure ingredients are at room temperature for best results. Do not overbake for soft texture.

Tried this recipe?

Let us know how it was!