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Peppermint Bark Cookies

Irresistible Peppermint Bark Cookies for Festive Cheer

These Peppermint Bark Cookies combine rich chocolate and peppermint for a festive treat that's quick to make and perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 400 grams Dark Chocolate semi-sweet or bittersweet varieties work best.
  • 170 grams Flour consider a gluten-free blend for a different take.
  • 170 grams Cocoa Powder make sure it’s unsweetened.
  • 226 grams Unsalted Butter let it sit at room temperature.
  • 226 grams Light Brown Sugar dark brown sugar gives a richer taste.
  • 205 grams Granulated Sugar helps with delightful texture.
  • 2 teaspoons Kosher Salt feel free to use sea salt.
  • 1 teaspoon Baking Soda works as a leavening agent.
  • 0.5 teaspoon Baking Powder aids in the rise.
  • 1 tablespoon Vanilla Extract swap with almond extract for a different twist.
  • 1 piece Egg binds the mixture.
For the Topping
  • 285 grams White Chocolate chip versions work too.
  • 1 tablespoon Coconut Oil neutral oil can be a substitute.
  • 1 piece Candy Cane provides festive crunch.

Equipment

  • Oven
  • Mixing Bowls
  • Parchment Paper
  • Stand mixer
  • microwave-safe bowl
  • Baking Sheets

Method
 

Step-by-Step Instructions for Peppermint Bark Cookies
  1. Preheat your oven to 350°F (180°C) and line your baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour and cocoa powder, then fold in the dark chocolate, reserving some for topping.
  3. In a stand mixer, cream together the butter, light brown sugar, granulated sugar, salt, baking soda, baking powder, and vanilla.
  4. Add the egg to the creamed mixture and beat until smooth.
  5. Gradually add the dry mixture to the wet ingredients, mixing until combined.
  6. Scoop out 2-tablespoon portions of dough, roll into balls, flatten, and place on prepared sheets.
  7. Bake cookies for 13–15 minutes until set but soft to the touch.
  8. Melt white chocolate and coconut oil in a microwave-safe bowl until smooth.
  9. Dip the cooled cookies into the melted white chocolate, then sprinkle with crushed candy canes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 5IUCalcium: 25mgIron: 1mg

Notes

Store cookies in an airtight container for up to 5 days or freeze for up to 3 months for freshness.

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