There’s something magical about holiday baking that turns my kitchen into the heart of our home every December. The moment I pull out my mixing bowls and cookie sheets, my kids come running, knowing it’s time for our annual Chocolate Peppermint Bark Cookies tradition. I’ll never forget the first year we made them – my youngest crushed candy canes with such gusto that we found peppermint dust in places I didn’t know existed! But that’s part of the joy, isn’t it? These cookies capture everything I love about Christmas: rich chocolate, refreshing peppermint, and that special sparkle from crushed candy canes that makes them look as festive as they taste. They’ve become our go-to treat for cookie exchanges, teacher gifts, and those cozy nights when we just need a little extra holiday cheer. If you’re looking for a recipe that’ll make your kitchen smell like Christmas morning and bring everyone running, you’ve found it. Check out more of our favorite holiday baking ideas to keep the festive spirit going all season long!
Why You’ll Love These Chocolate Peppermint Bark Cookies
Oh friends, these cookies are pure holiday magic in every bite! Let me tell you why they’ve become my family’s must-make Christmas treat:
- Festive flavors that sing: That perfect balance of rich chocolate and cool peppermint just tastes like Christmas morning to me. The candy cane topping? It’s like edible holiday glitter!
- Easier than they look: Don’t let the fancy appearance fool you – these come together with simple ingredients you probably already have. The microwave does most of the work for the chocolate!
- Total crowd-pleasers: I’ve brought these to every cookie swap and holiday party for years, and they always disappear first. Even my picky nephew sneaks thirds!
- Make-ahead friendly: The dough holds beautifully in the fridge, and the finished cookies stay fresh for days (if they last that long!).
Trust me, one bite of these and you’ll understand why my kids start begging me to make them the day after Thanksgiving!
Ingredients for Chocolate Peppermint Bark Cookies
Gathering these ingredients is like collecting little bits of holiday magic! Here’s everything you’ll need to make these festive cookies come to life. I’ve learned through many batches that quality matters – especially with the chocolate. Trust me, splurging on the good stuff makes all the difference!
- For the cookie dough:
- ½ cup (113 g) unsalted butter, cut into tablespoon pieces (room temp is best!)
- 2 cups (340 g) semisweet chocolate chips (I use Ghirardelli – they melt like a dream)
- ¾ cup (150 g) light brown sugar, firmly packed (press it down in your measuring cup!)
- ½ cup (100 g) granulated sugar
- 2 large eggs + 1 large egg yolk, lightly beaten (that extra yolk makes them extra rich)
- 1 teaspoon vanilla extract (the real stuff, please!)
- ¼ teaspoon peppermint extract (a little goes a long way!)
- Dry ingredients:
- 1 ⅔ cups (208 g) all-purpose flour (spoon and level it – no packing!)
- 2 Tablespoons (13 g) natural cocoa powder (Dutch process works too)
- 1 teaspoon cornstarch (our secret for soft cookies!)
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt (balances all that sweetness)
- For the festive finish:
- 1 cup (140 g) mini chocolate chips (optional but oh-so-good)
- 10 oz (280 g) premium white chocolate chips (don’t skimp here!)
- 2 teaspoons vegetable shortening or coconut oil (helps the chocolate dip smoothly)
- ½ cup crushed candy canes (about 6 regular candy canes – kids love helping with this part!)
See how these ingredients come together in our chocolate peppermint bread too – another holiday favorite in our house! Now let’s get baking!
How to Make Chocolate Peppermint Bark Cookies
Alright, let’s make some holiday magic happen! I’ve made these cookies so many times I could probably do it in my sleep, but I’ll walk you through each step carefully. The key is taking your time with the chocolate – rushing it leads to heartbreak (and possibly a messy microwave). Here’s how we do it:
- Prep your space: Preheat your oven to 350°F (175°C) and line your cookie sheets with parchment paper. Trust me, you’ll thank me later when cleanup takes two seconds!
- Melt the chocolate: In a microwave-safe bowl, combine your butter pieces and semisweet chocolate chips. Microwave in 30-second bursts, stirring well after each one. When it’s almost melted but still has a few lumps, stop! The residual heat will finish the job. Let this cool for about 10 minutes – if it’s too hot, it’ll scramble your eggs. (Learned that the hard way!)
- Mix the wet ingredients: Stir in both sugars until they disappear into the chocolate mixture. Then add your lightly beaten eggs and egg yolk, vanilla, and that wonderful peppermint extract. The smell alone will put you in the holiday spirit!
- Combine dry ingredients: In another bowl, whisk together your flour, cocoa powder, cornstarch, baking powder, baking soda, and salt. I like to sift mine to avoid lumps, but a good whisking works too.
- Bring it all together: Gradually mix the dry ingredients into your chocolate mixture. The dough will be thick and fudgy – exactly what we want! Fold in those mini chocolate chips if you’re using them (and why wouldn’t you?).
- Scoop and bake: Use a cookie scoop or tablespoon to portion out 1 ½ Tablespoon-sized balls of dough. Flatten them slightly – they won’t spread much on their own. Bake for exactly 9 minutes. They’ll look underdone, but let them cool on the sheet for 5 minutes before transferring to a rack. This is the secret to perfectly soft centers!
- The festive finish: Melt your white chocolate chips with the shortening or coconut oil (again, 30-second bursts in the microwave). Dip each cooled cookie halfway into the white chocolate, then immediately sprinkle with crushed candy canes. Let them harden completely before stacking. Try not to eat them all while you wait!
For more cookie-baking wisdom, check out our perfect cookie baking guide. Now, let me share some hard-earned tips to make your cookies absolutely flawless!
Tips for Perfect Chocolate Peppermint Bark Cookies
After making these every Christmas for the past decade, I’ve picked up some tricks that’ll take your cookies from good to “Santa-worthy”:
- Chocolate quality matters: Splurge on good chocolate chips – they melt smoother and taste infinitely better than bargain brands. I promise it’s worth it!
- Crush candy canes smartly: Place them in a ziplock bag and use a rolling pin. Kids love helping with this part! For pretty results, leave some larger pieces mixed with the fine powder.
- Cool completely before dipping: Warm cookies will make your white chocolate seize up. Patience is key here (though I know it’s hard when they smell so good!).
- Work in batches: If your kitchen is warm, keep half the dough in the fridge while baking the first batch. Cold dough spreads less and holds its shape better.
- Storage secret: Layer cookies between parchment paper in an airtight container. They’ll stay fresh for up to a week… if they last that long!
There you have it – everything I’ve learned through years of peppermint-scented trial and error. Now go make some holiday magic in your kitchen!
Storage and Serving Suggestions
These cookies disappear fast in our house, but here’s how to keep them fresh when you need them to last (good luck with that!). I always store them in an airtight container with sheets of parchment between layers – they’ll stay perfect for up to a week at room temperature, though I’ve never actually tested that theory because they never make it past day three in my family!
For holiday parties, arrange them on a pretty platter with some extra crushed candy canes sprinkled around – it looks so festive! They make amazing edible gifts too – just stack them in clear cellophane bags tied with a red ribbon. My neighbors actually start dropping hints when December rolls around!
And the absolute best way to serve them? With a steaming mug of hot cocoa, of course! The warm chocolate makes the peppermint pop even more. Sometimes I’ll set up a little “cookie and cocoa bar” with different toppings – marshmallows, whipped cream, and extra crushed candy canes for guests to customize their drinks. Pure holiday happiness in every bite!
Nutritional Information for Chocolate Peppermint Bark Cookies
Now, I’m not a nutritionist, but here’s the scoop on what’s in these merry little treats. Each cookie packs about 180 calories, with 9g of that cozy holiday fat (mostly from all that glorious chocolate and butter), 22g of carbs (hello, sweet Christmas cheer!), and 2g of protein. They’ve also got 1g of fiber from the cocoa and a little peppermint pep in their step! But listen – these numbers can dance around a bit depending on which brand of chocolate chips you use or how generous you are with those candy cane sprinkles. Consider it more of a festive guideline than strict accounting!
Frequently Asked Questions
Oh, I’ve gotten so many questions about these cookies over the years! Here are the ones that pop up most often – along with all my hard-earned answers:
Can I use milk chocolate instead of semisweet?
You absolutely can, but I’ll warn you – they’ll be much sweeter! The semisweet chocolate balances perfectly with the peppermint and candy canes. If you do use milk chocolate, maybe cut back the brown sugar by a tablespoon or two. My niece swears by dark chocolate chips for an extra-rich version!
How long do these cookies stay fresh?
In an airtight container (with parchment between layers!), they’ll stay soft and delicious for up to a week. But let’s be real – they never last that long in my house! The white chocolate coating helps keep them fresh longer too. For more cookie storage tips, check out our guide to keeping treats fresh.
My white chocolate keeps seizing – help!
Ah, the bane of every holiday baker! Make sure your cookies are completely cool before dipping, and use that shortening or coconut oil – it makes the chocolate more forgiving. Also, melt gradually in the microwave, stirring often. If it does seize, try stirring in a teaspoon of vegetable oil to smooth it out.
Can I freeze these cookies?
You bet! I always make extra batches to freeze. Just wait until the white chocolate coating is fully set, then stack them with parchment between layers in an airtight container or freezer bag. They’ll keep beautifully for up to 3 months! Thaw at room temperature when you’re ready to serve – though I confess to eating them frozen straight from the bag sometimes!
More Holiday Baking Ideas
If you loved these Chocolate Peppermint Bark Cookies (and how could you not?), you’ve got to try some of our other festive favorites! My kids go crazy for our Binx Cookies – they’re chocolatey, spooky-cute, and perfect for holiday movie nights. For something simpler, classic peppermint bark is always a hit – just layer melted chocolate with crushed candy canes and break it into pieces. And don’t even get me started on gingerbread men decorated with royal icing… but maybe that’s a project for next weekend! Whatever you bake, the important thing is filling your kitchen with laughter, love, and the irresistible smell of holiday treats.
Print
Chocolate Peppermint Bark Cookies
- Total Time: 29 min
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Festive cookies with chocolate and peppermint flavors, dipped in white chocolate and topped with crushed candy canes.
Ingredients
- ½ cup (113 g) unsalted butter, cut into Tbsp-sized pieces
- 2 cups (340 g) semisweet chocolate chips
- ¾ cups (150 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs + 1 large egg yolk, lightly beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 1 ⅔ cup (208 g) all-purpose flour
- 2 Tablespoons (13 g) natural cocoa powder
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (140 g) mini chocolate chips (optional)
- 10 oz (280 g) premium white chocolate chips
- 2 teaspoons vegetable shortening or coconut oil
- ½ cup crushed candy canes
Instructions
- Preheat oven to 350°F (175°C) and line cookie sheets with parchment paper.
- In a microwave-safe bowl, combine butter and semisweet chocolate chips. Microwave in 30-second intervals, stirring until melted. Let cool for 10 minutes.
- Stir in sugars, eggs, egg yolk, vanilla, and peppermint extract.
- In a separate bowl, whisk flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- Gradually mix dry ingredients into the butter mixture. Fold in mini chocolate chips if using.
- Scoop dough by 1 ½ Tablespoon portions onto parchment paper, flattening slightly.
- Bake for 9 minutes. Cool on the sheet for 5 minutes, then transfer to a rack.
- Melt white chocolate chips with shortening or coconut oil in microwave, stirring until smooth.
- Dip cookies halfway into white chocolate, sprinkle with crushed candy canes, and let harden.
Notes
- Use high-quality chocolate for best results.
- Store cookies in an airtight container.
- Prep Time: 20 min
- Cook Time: 9 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15 g
- Sodium: 80 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: Chocolate Peppermint Bark Cookies, Holiday Baking, Christmas Desserts, Easy Christmas Treats