Name: Chocolate Peppermint Bark Cookies
Prep time: 50 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup (226 g) unsalted butter; 1 cup (200 g) granulated sugar; 1/2 cup (100 g) brown sugar; 2 large eggs; 2 tsp vanilla; 2 cups (250 g) all-purpose flour; 2/3 cup (65 g) Dutch-process cocoa; 1 tsp baking soda; 1 tsp salt; 6 oz (170 g) chopped semisweet chocolate; 8 oz (225 g) dark chocolate; 4 oz (115 g) white chocolate; 3/4 cup (90 g) crushed candy canes

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Chocolate Peppermint Bark Cookies are a holiday-ready mashup of fudgy chocolate cookie and crunchy peppermint bark — they hit salty, sweet, and minty in every bite. I’ve baked versions of these over several seasons, tweaking chocolate ratios and peppermint distribution until the texture and flavor balanced perfectly. If you like big, chewy cookies with a crisp peppermint snap, you’re in the right place.

Why Make This Recipe

Delicious contrast: deep chocolate flavor with bright peppermint crunch makes every bite interesting.
Crowd-pleaser for holidays and cookie exchanges — they freeze and travel well.
Quick to assemble: the cookie dough mixes in one bowl and the peppermint bark sets in the fridge.
Versatile: you can keep them kid-friendly or spike flavors for adults with espresso or liqueur.
Personal insight: I love this recipe because the peppermint bark topping turns a simple chocolate cookie into something festive with almost no extra effort.

I also recommend trying a brown-butter twist if you want a nuttier base like in this brown-butter chocolate chip version: brown-butter chocolate chip cookies.

Recipe Overview

Prep time: 20 minutes active (plus chilling 30–60 minutes)
Cook time: 10–12 minutes per batch at 350°F (175°C)
Total time: 1 hour (including chilling and cooling)
Servings: about 24 medium cookies (2 Tbsp dough each)
Difficulty: Easy–Medium — basic creaming and tempering/melting chocolate required
Method: Cream butter and sugar, fold in cocoa and flour, scoop and bake, then top with quick-set peppermint bark (melted chocolate + crushed peppermint)

My Experience Making This Recipe

On my first test I found the cookies spread too thin; chilling the dough 30–60 minutes fixed that immediately. I also tested different chocolates and settled on a mix of Dutch-process cocoa and chopped semisweet chocolate for deep flavor and a chewy center.

How to Make Chocolate Peppermint Bark Cookies

Start by creaming 1 cup (226 g) unsalted butter with 1 cup (200 g) granulated sugar and 1/2 cup (100 g) brown sugar until light. Add 2 large eggs and 2 tsp vanilla, then fold in 2 cups (250 g) all-purpose flour, 2/3 cup (65 g) Dutch-process cocoa, 1 tsp baking soda, and 1 tsp salt. Fold in 6 oz (170 g) chopped semisweet chocolate. Chill the dough 30–60 minutes so the cookies hold shape. Scoop 2 Tbsp portions, bake at 350°F (175°C) for 10–12 minutes until edges are set but centers still soft. Meanwhile, melt 8 oz (225 g) dark chocolate and 4 oz (115 g) white chocolate in separate bowls (use a double boiler or short bursts in the microwave at 20–25 seconds, stirring). Stir crushed candy canes (about 3/4 cup, 90 g) into the white chocolate, spread a thin layer over cooled cookies or drizzle dark chocolate and sprinkle peppermint on top, then chill 10–15 minutes to set.

Key techniques: properly chilling dough to control spread, avoiding overbaking for a chewy center, and gently tempering or carefully melting chocolate to avoid bloom and graininess.

Expert Tips for Success

Chill the dough: a 30–60 minute chill firms butter and prevents over-spread; for chewier cookies chill longer.
Use a cookie scoop: a 2 Tbsp scoop gives even-size cookies that bake uniformly.
Melt chocolate gently: use a double boiler or microwave in 20–25 second bursts, stirring between bursts to prevent scorching.
Add peppermint last: stir crushed candy canes into slightly cooled white chocolate so the candy doesn’t dissolve and become grainy.
Measure flour properly: spoon and level or weigh (2 cups ≈ 250 g) to avoid dry, cakey cookies.

How to Serve Chocolate Peppermint Bark Cookies

Plate them for holiday dessert tables with a sprinkling of extra crushed peppermint for contrast.
Serve warm with a glass of cold milk or a coffee for a grown-up pairing (espresso intensifies the chocolate).
Pack them in parchment-lined tins for cookie exchanges — separate layers with wax paper to avoid sticking.
Present on a platter with small signs labeling any nut-free or gluten-free variations.

Storage and Reheating Guide

Room temp: store in an airtight container at room temperature for up to 4 days. Use parchment between layers.
Refrigeration: can refrigerate up to 10 days; bring to room temp before serving for best texture.
Freezing: freeze unbaked dough balls on a tray until solid, then transfer to a freezer bag for up to 3 months; bake straight from frozen, adding 2–3 minutes. Finished cookies freeze well for up to 2 months; thaw overnight in the fridge then bring to room temp.
Reheating: warm a cookie for 8–10 seconds in the microwave to soften the center, or 3–4 minutes at 300°F (150°C) in a toaster oven to refresh crisp edges (watch closely).

Recipe Variations

Gluten-free: swap in a 1:1 gluten-free flour blend (measure by weight) and add 1/4 tsp xanthan gum if your blend lacks it.
Dairy-free / vegan: use vegan butter or coconut oil (solid), flax eggs (2 Tbsp ground flax + 6 Tbsp water per egg), and dairy-free chocolate chips. Chill dough well — coconut oil behaves differently.
Double chocolate: increase chopped semisweet chocolate to 10 oz (285 g) and use a tablespoon of espresso powder to intensify chocolate flavor.
Peppermint-sparse: fold crushed peppermint into the dough rather than topping if you prefer a more subtle mint note.

Nutritional Highlights

These cookies are treat-style: moderate protein from eggs and small amounts of iron from cocoa, but they are calorie- and sugar-dense.
Allergen info: contains wheat (gluten), dairy, eggs, and soy (in most chocolate); check labels for cross-contact with tree nuts.
Portion guidance: one medium cookie (~45–55 g) is a reasonable single serving; share at gatherings to moderate intake.

Troubleshooting Common Issues

Cookies spread too flat: dough was too warm or too much butter — chill dough 30–60 minutes and make sure flour is measured correctly.
Cookies are dry and crumbly: you overbaked; bake until edges are set but centers still look slightly underdone, then cool on the sheet for 5 minutes.
Chocolate seizes or becomes grainy: avoid water contact and melt chocolate slowly; if it seizes, stir in a teaspoon of neutral oil or warm cream (if not dairy-free) to smooth it.

Frequently Asked Questions

Q: Can I add peppermint extract to the dough instead of crushed candy canes?
A: Yes — add 1/4 to 1/2 teaspoon peppermint extract to the wet ingredients for a minty backbone, but reduce if you also plan to top with peppermint bark, as extract can be intense.

Q: Can I make the peppermint bark ahead of time?
A: Absolutely. Make the bark up to 24 hours ahead, store it in an airtight container at cool room temp or in the fridge, then break into pieces and press or sprinkle onto the cookies after they cool. This saves time on bake day.

Q: How do I prevent white chocolate from turning grainy when mixing in candy canes?
A: Let melted white chocolate cool slightly (a few minutes) before folding in crushed candy canes. If the candy is very fine, fold it in at the end or sprinkle on top so the sugar doesn’t dissolve and leach moisture into the chocolate.

Q: Can I freeze baked cookies with the peppermint bark on top?
A: Yes — freeze on a tray for an hour, then transfer to an airtight container with parchment layers. Thaw in the fridge before serving to avoid condensation on the chocolate surface.

Conclusion

For more inspiration and variations on peppermint bark cookies, check out these related recipes: The Best Chocolate Peppermint Bark Cookies – Fresh April Flours, a festive take with a crisp bark topping; Chocolate Peppermint Bark Cookie Recipe – 101 Cookbooks, which highlights thoughtful ingredient choices; Peppermint Bark Cookies – Sugar Spun Run, featuring easy decorating tips; Peppermint Bark Chocolate Chip Cookies – Two Peas & Their Pod, a simple family-friendly version; and Double Chocolate Peppermint Bark Cookies – Creme De La Crumb for an extra-decadent chocolate-forward option.

Ingredients

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