Baking holiday cookies peppermint chocolate

Peppermint Bark Cookies

Name: Peppermint Bark Cookies
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 8 servings
Cuisine: American
Ingredients: 1.5 cups All-purpose flour; 0.5 cup Unsweetened cocoa powder; 1.5 teaspoons Baking soda and fine salt (combined); 0.75 cup Unsalted butter, softened; 1 cup Light brown sugar, packed; 1 large Large egg; 1 teaspoon Vanilla extract; 1 cup Semisweet chocolate chips; 0.75 cup White chocolate chips (for melting/topping); 0.75 cup Crushed candy canes (or peppermint candies), about 1/2–3/4 cup

Soft, chocolatey cookies finished with a white chocolate peppermint bark topping — the best of three seasonal flavors in one bite. They combine cocoa-rich dough, semisweet chips folded in, and a crunchy crushed candy-cane finish for a festive twist.

0.0(0 reviews)

Prep: 20m · Cook: 12m · Total32 mins

DifficultyEasy

Serves8

AuthorJake

Jake's note

"These cookies shine at holiday cookie exchanges or as a festive homemade gift. Home bakers will love the quick dough and the dramatic peppermint-bark finish that looks impressive with minimal effort."

Peppermint Bark Cookies

These peppermint bark cookies are designed to deliver a holiday riff on a classic confection — the cocoa-rich base gives you a fudgy, brownie-like chew while pockets of semisweet chips deepen the chocolate intensity. Instead of mixing peppermint throughout the dough, this version keeps the cookie soft and chocolate-forward, then crowns each finished cookie with a thin, sharp layer of white chocolate and crushed candy cane so every bite alternates soft, creamy, and crisp. The contrast between the soft center and the brittle peppermint topping is what makes these feel special and gift-worthy without extra fuss.

What makes this recipe work is intent: brown sugar for chew and moisture, a modest rise from baking soda so the cookies stay tender rather than cakey, and the restrained baking time — edges set, centers still soft — which allows the cookies to remain pillowy as they cool. The topping is applied only after cooling so the white chocolate forms a clean bark-like shell; use good-quality white chocolate for a glossy finish and peppermint candies crushed to a range of shard sizes for texture. These come together quickly, travel well, and are easily doubled for cookie exchanges or baking-ahead for holiday trays.

Plan your timing

Enter your target meal time:

6:25 pm–6:31 pm→Prep and whisk dry ingredients

6:31 pm–6:37 pm→Cream butter and sugar, add egg and vanilla

6:37 pm–6:43 pm→Combine wet and dry, fold in chocolate chips

6:43 pm–6:49 pm→Scoop and bake

6:49 pm–6:55 pm→Top with melted white chocolate and crushed candy cane

Ingredients

Yield

Instructions

Prep and whisk dry ingredients

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and the combined baking soda and fine salt until evenly distributed.

For this step

1.5 cupsAll-purpose flour
0.5 cupUnsweetened cocoa powder
1.5 teaspoonsBaking soda and fine salt (combined)

Cream butter and sugar, add egg and vanilla

In a large bowl or stand mixer fitted with a paddle attachment, beat the softened unsalted butter with the packed light brown sugar until light and slightly fluffy, about 2–3 minutes. Add the egg and vanilla extract and beat until fully incorporated and smooth.

For this step

0.75 cupUnsalted butter, softened
1 cupLight brown sugar, packed
1 largeLarge egg
1 teaspoonVanilla extract

Cream butter and sugar, add egg and vanilla

Combine wet and dry, fold in chocolate chips

Scrape the wet mixture into the bowl with the dry ingredients and stir until just combined — don't overmix. Fold in the semisweet chocolate chips evenly through the dough.

For this step

1 cupSemisweet chocolate chips

Combine wet and dry, fold in chocolate chips

Scoop and bake

Spoon or scoop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake in the preheated oven for 10–12 minutes, until the edges are set and the centers still look slightly soft; allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.

Top with melted white chocolate and crushed candy cane

Melt the white chocolate chips in short bursts in the microwave (20–30 seconds) stirring between bursts or gently in a double boiler until smooth. Drizzle or spread the melted white chocolate over cooled cookies and immediately sprinkle with the crushed candy canes; let set completely before serving so the topping hardens.

For this step

0.75 cupWhite chocolate chips (for melting/topping)
0.75 cupCrushed candy canes (or peppermint candies), about 1/2–3/4 cup

Top with melted white chocolate and crushed candy cane

Tips from the kitchen

Measure Flour Correctly

Spoon flour into the measuring cup and level it off instead of scooping, which prevents dense, dry cookies.

Use Real Cocoa

Choose Dutch-process or high-quality natural cocoa for rich color and flavor; if you use very dark dutch cocoa, reduce any baking soda slightly to avoid over-browning.

Don't Overmix Dough

Stir until just combined to keep the crumb tender — excess mixing develops gluten and yields tougher cookies.

Cool Completely Before Topping

Let cookies reach room temperature before spreading white chocolate so the topping sets shiny and stays intact.

Prevent White Chocolate Seizing

Melt in short bursts and stir often; if it thickens, add a teaspoon of neutral oil or cream to smooth it out.

Variations & substitutions

Double-Peppermint

Stir 1/4 cup finely crushed candy cane into the dough for pockets of peppermint flavor as well as the topping.

Dairy-Free & Vegan

Swap vegan butter and use dairy-free semisweet and white chips (or use a non-dairy white candy coating) to make these suitable for dairy-free diets.

Dark Chocolate Bark

Replace the white chocolate topping with melted dark chocolate and sprinkle with orange zest and crushed bittersweet peppermint for a grown-up twist.

Gluten-Free Option

Use a 1:1 gluten-free baking flour blend with xanthan gum; the texture will be slightly more crumbly but still delicious when baked slightly less to preserve chew.

Storage & make-ahead

Store cooled cookies in an airtight container at room temperature for up to 4 days; place parchment between layers to protect the peppermint bark. For longer storage, freeze baked cookies in a single layer until firm, then stack with parchment and store in a freezer-safe container for up to 3 months. Thaw at room temperature; avoid reheating in microwave as the peppermint bark can melt — if desired, warm briefly in a low oven (250°F/120°C) for 3–4 minutes.

What to serve with it

These cookies pair beautifully with a mug of hot chocolate or a peppermint-forward latte to echo the topping; for contrast, serve with a strong black coffee to cut the sweetness. For holiday platters, arrange on a bed of evergreen sprigs or serve with an assortment of nuts and dried fruit to balance the sweetness and add variety.

Frequently asked questions

Can I freeze the cookie dough?

Yes — scoop dough into tablespoon-sized balls and freeze on a tray until firm, then transfer to a bag for up to 3 months; bake from frozen, adding 1–2 minutes to the baking time.

Why did my white chocolate seize and become grainy?

White chocolate seizes if any moisture gets in or if it's overheated; melt slowly in short bursts and add a teaspoon of neutral oil or cream if it thickens to bring it back to a smooth pourable consistency.

My cookies spread too much — what went wrong?

Over-soft butter, too-warm dough, or too much sugar can cause excess spreading; chill the dough for 15–30 minutes before baking and be sure your butter was softened but not melting.

Can I use crushed peppermint bark instead of candy canes?

Yes — crushed peppermint bark works well and adds extra chocolate bits on top; just watch for larger pieces that could make the topping difficult to bite into and break them down to varying shard sizes.

How do I make the white topping glossy and thin like bark?

Melt the white chocolate until just smooth, stir in a teaspoon of neutral oil if necessary for sheen, and spread a thin layer with an offset spatula while the cookies are completely cool; thin layers set glossier and are less likely to crack.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

8 servings

Step 1: Prep and whisk dry ingredients

All-purpose flour1.5 cups
Unsweetened cocoa powder0.5 cup
Baking soda and fine salt (combined)1.5 teaspoons

Step 2: Cream butter and sugar, add egg and vanilla

Unsalted butter, softened0.75 cup
Light brown sugar, packed1 cup
Large egg1 large
Vanilla extract1 teaspoon

Step 3: Combine wet and dry, fold in chocolate chips

Semisweet chocolate chips1 cup

Step 5: Top with melted white chocolate and crushed candy cane

White chocolate chips (for melting/topping)0.75 cup
Crushed candy canes (or peppermint candies), about 1/2–3/4 cup0.75 cup

Nutrition Facts

Per serving: 2 cookies (70g)

Calories339

Total Fat19.6g

Saturated Fat11.5g

Trans Fat0g

Polyunsaturated Fat2.3g

Monounsaturated Fat0.9g

Total Carbohydrates40.9g

Dietary Fiber2g

Total Sugars27.1g

Protein3.8g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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