Name: Chocolate Peppermint Bark Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup unsalted butter, room temperature; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 cup cocoa powder; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup semisweet chocolate, melted; 1/2 cup white chocolate, melted; 1/2 cup crushed peppermint candies

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These Chocolate Peppermint Bark Cookies combine crisp edges, chewy centers, and a shiny peppermint bark topping for a festive cookie that’s as fun to make as it is to eat. I’ve baked this version several times for holiday parties and love how the peppermint crunch contrasts with rich chocolate. If you like classic peppermint bark turned into a handheld cookie, this is a winner — I even borrowed a technique from a favorite twist on holiday cookies I often revisit: Chocolate Peppermint Bark Cookies.

Why Make This Recipe

Big holiday flavor: chocolate, peppermint, and buttery cookie all in one bite.
Great for gifting or cookie swaps — they hold shape and look decorative with the bark topping.
Easy to scale and partially make-ahead: you can freeze dough or bake now and top later.
Crowd-pleaser texture: crisp edges and a tender, chewy middle if baked correctly.
Personal insight: I love this recipe because the peppermint bark makes plain chocolate cookies feel festive without extra fuss — similar to how a browned-butter twist transformed another favorite of mine: brown butter raspberry chocolate chip cookies.

Recipe Overview

Prep time: 20 minutes (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
Difficulty: Easy
Method: Creaming method for cookie dough, scoop and chill, bake on parchment-lined baking sheet, then top with melted chocolate and crushed peppermint to set.

My Experience Making This Recipe

On my first test I learned chilling the dough 30–60 minutes helps maintain a chewy center and prevents excessive spread. Topping the cookies while the chocolate is slightly warm, not hot, gives the best glossy bark without melting the cookie surface. I also found crushing candy canes in a food processor yields a finer, more even sprinkle.

How to Make Chocolate Peppermint Bark Cookies

Start by creaming room-temperature butter with sugar, add eggs and vanilla, then fold in cocoa, flour, baking soda, and a pinch of salt. Scoop dough onto a lined baking sheet and chill for 30–60 minutes to control spread. Bake at 350°F (175°C) for 10–12 minutes until edges are set and centers still look slightly soft. Cool on a rack, melt semisweet and white chocolate (double boiler or microwave in 20-second bursts), spread thin layers over cooled cookies, and sprinkle with crushed peppermint. Expect about 15–20 minutes of active hands-on time plus sets for topping.

Expert Tips for Success

Measure flour correctly: spoon flour into the cup and level it — too much flour makes dry cookies. For best accuracy use a kitchen scale (about 120 g per cup of all-purpose).
Chill dough: cooling the fat firms the dough so cookies spread less and develop a chewy center. I always refrigerate at least 30 minutes.
Melt chocolate carefully: use a double boiler or microwave in 20-second bursts, stirring between bursts to prevent seizing. Tempered chocolate gives a nice snap but isn’t required; simply avoid overheating.
Crush peppermint evenly: use a food processor for fine bits or place candy canes in a zip-top bag and bash with a rolling pin for larger shards. A fine sprinkle looks elegant and melts less into the chocolate. See how different cookie toppings make a difference in presentation on this cheesecake-stuffed example: cheesecake-stuffed chocolate chip cookies.
Use quality chocolate (60–70% cacao for semisweet) for richer flavor and better melting behavior.

How to Serve Chocolate Peppermint Bark Cookies

On a holiday platter with mixed cookies and garnished with whole candy canes for color. Link to a similar festive pairing if you want more ideas: chocolate cherry pairings.
As a gift in a decorative tin layered with parchment — separate layers with wax paper so the bark doesn’t stick.
Warm briefly in the microwave (10–15 seconds) for a gooey chocolate moment before serving to a small group.
Plate with espresso or a tall glass of cold milk to cut the sweetness; contrast drinks make the peppermint pop.

Storage and Reheating Guide

Store cookies in an airtight container at room temperature for 3–4 days; place wax or parchment between layers to protect the bark. Refrigerate up to 10 days if your kitchen is warm, but bring to room temperature before serving for best texture. Freeze unbaked dough balls on a tray for 2 hours, then transfer to a freezer bag for up to 3 months; bake from frozen, adding 1–2 minutes to bake time. To refresh baked cookies, warm in a 325°F (165°C) oven for 5–7 minutes or microwave for 10–15 seconds — avoid overheating or the peppermint may melt.

Recipe Variations

Gluten-free: swap in a 1:1 gluten-free flour blend and chill dough longer; add 1/4 teaspoon xanthan gum if your blend doesn’t contain it.
Dairy-free/vegan: use vegan butter and dairy-free dark chocolate; replace egg with a flax egg (1 tbsp ground flax + 3 tbsp water) but expect slightly denser texture.
Mint-intense: fold 1/2 teaspoon peppermint extract into the dough (reduce vanilla to balance).
Nutty crunch: stir in 1/2 cup chopped toasted almonds or pistachios for texture and a flavor contrast similar to chocolate-cherry combos: chocolate cherry cookies.

Nutritional Highlights

Antioxidants: using dark chocolate (60–70% cacao) adds flavonoids and a richer chocolate taste per bite.
Calorie density: these are treat cookies — moderate portions (1 cookie) are recommended, especially around holidays.
Allergen info: contains wheat, dairy, and eggs; add-ins like nuts may introduce tree-nut allergens. For dietary swaps, see the variations above.

Troubleshooting Common Issues

Cookies spread too thin: chill dough, check your oven temperature (use an oven thermometer; many ovens run 10–25°F high), and avoid over-creaming butter and sugar.
Bark topping dull or streaky: don’t pour overly hot chocolate onto cookies; let melted chocolate cool slightly (to about 95°F/35°C) before spreading for a glossy finish.
Crumbly dry cookies: you likely overbaked or used too much flour — reduce bake time by 1–2 minutes and measure flour by spooning into the cup.

Frequently Asked Questions

Q: Can I skip chilling the dough?
A: You can, but chilling improves texture and prevents excessive spread. If short on time, refrigerate scooped dough for 15–20 minutes on the sheet before baking. Chilled dough gives a chewier center and cleaner edges.

Q: How do I get the peppermint bark to look glossy and not melt into the cookie?
A: Cool cookies completely before topping. Melt chocolate gently and let it cool slightly (about 95°F/35°C) before spreading. Sprinkle crushed peppermint immediately while the chocolate is viscous; if the chocolate is too hot it will puddle and soak into the cookie.

Q: Can I make the cookies ahead and add bark later?
A: Yes. Bake cookies and store them in an airtight container at room temperature. Add the melted chocolate topping the day you plan to serve for the freshest look and snap.

Q: What’s the best equipment for even cookies and toppings?
A: Use a medium cookie scoop (about 1.5 tablespoons) for uniform cookies, a silicone baking mat or parchment for even baking, and a food processor for fine peppermint crumbs. A small offset spatula helps spread chocolate evenly.

Conclusion

For another take on the classic peppermint-bark flavor and inspiration for toppings, check out Peppermint Bark Cookies – Sugar Spun Run for additional techniques and presentation ideas.

Chocolate Peppermint Bark Cookies