These peppermint bark cookies are a decadent double chocolate delight topped with white chocolate and crushed candy canes. These chocolate peppermint cookies are a must bake for the holidays!
Peppermint bark is great on its own, but when you take those flavors and add them to cookies, you end up with an extraordinary treat that’s festive and delicious. Serve these cookies with other Christmas recipes such as peppermint patties, rum balls, M&M cookies and eggnog cake.
You can never have too many holiday cookie recipes, especially when chocolate and candy canes are involved! These peppermint bark cookies are fun, festive and so easy to make.
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Peppermint Bark Cookies Ingredients
To make this recipe, you will need semisweet chocolate chips or chocolate chunks, unsalted butter, all purpose flour, baking powder, kosher salt, eggs, brown sugar, vanilla extract, white chocolate and crushed candy canes. You can also add sprinkles such as sugar pearls or Christmas sprinkles.
How Do You Make Peppermint Bark cookies?
Preheat the oven and line a baking sheet with parchment paper or a nonstick baking mat. Melt together 8 ounces of the chocolate and the butter in a large bowl in the microwave. In a separate bowl, whisk together the flour, baking powder and salt. Place eggs, brown sugar and vanilla extract in a large bowl, then beat with a mixer until light and fluffy. Add the melted chocolate to the eggs and mix again. Add the flour mixture and mix on low speed until just combined. Stir in the rest of the chocolate. Place tablespoons of cookie dough on the sheet pan and bake. Let the cookies cool, then add a drizzle of melted white chocolate and the candy canes. You can also add sprinkles. Let the chocolate harden, then serve and enjoy.
Tips For The Perfect Cookies
- This recipe is all about the chocolate! Choose a high quality brand such as Guittard or Ghirardelli. You can use bags of chocolate chips or chocolate chunks. You can also buy chocolate baking bars and cut them up into pieces.
- Peppermint bark cookies will stay fresh in an airtight container at room temperature for up to 5 days.
- I add the pearl sugar ball sprinkles for a little extra holiday sparkle, but this is an optional step. You can also use coarse sanding sugar or Christmas sprinkles.
- Use a disposable piping bag or a freezer bag with the tip cut off to make perfect drizzles of white chocolate.
The easiest way to crush candy canes is to place them in a freezer bag, then use a meat mallet or rolling pin to tap them until they break into pieces.
Peppermint is a flavoring that you will find in many products from candy canes to peppermint candies to tea, cookies and other baked goods. Peppermint bark is a specific combination of crushed peppermint candy, dark chocolate and white chocolate.
If you’d like to freeze peppermint bark cookies, freeze them before you add all the toppings. The cookies will stay fresh in the freezer for 2 months. Thaw the cookies at room temperature, then add the white chocolate, candy canes and sprinkles before serving.
While these cookies are delicious as-is, you can customize some of the flavors to suit your tastes.
- Chocolate: Try making the cookies with semisweet melted chocolate in the dough, but stir in different types of chocolate into the dough as chips or chunks before baking. You could use milk chocolate, white chocolate, or a combination of type of chocolate.
- Toppings: No candy canes on hand? Use crushed peppermint candy rounds instead. You can also add other toppings such as mini chocolate chips.
Once you try these cookies, you’ll find yourself making them for the holidays every year.
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Peppermint Bark Cookies
- 20 ounces semisweet chocolate chips or chunks divided use
- 4 tablespoons unsalted butter
- 2/3 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 eggs
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 8 ounces white chocolate chips or white candy melts
- 1 1/4 cups crushed candy canes
- 1/3 cup sugar pearls or other sprinkles optional
- Preheat the oven to 350 degrees. Heat the 8 ounces of semisweet chocolate and butter in a bowl in the microwave at 30 second increments, stirring between each, until just melted – be careful not to burn the chocolate!
- In another bowl, whisk together the flour, baking powder and salt.
- In a mixing bowl, beat the eggs, brown sugar, and vanilla extract on high speed until light and fluffy. Reduce the speed to low; beat in the melted chocolate. Mix in the flour mixture until just combined. Stir in chocolate chunks. Dough will be soft and thin; this is normal.
- Drop heaping tablespoons of dough 3 inches apart onto baking sheets lined with parchment. Bake until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheet for 10 minutes then transfer to a wire rack to cool completely.
- After the cookies have cooled melt the white chocolate in the microwave – heat at 30 second increments until just melted. Pour the chocolate into a resealable bag; snip the tip off one of the corners to make a piping bag.
- Squeeze the chocolate out of the bag onto the cookies in a decorative pattern then sprinkle evenly with candy canes and sprinkles. Let the cookies dry for at least one hour.
- I recommend using a high quality brand of chocolate such as Guittard or Ghirardelli.
- These cookies will stay fresh in an airtight container at room temperature for 5 days.
- The sugar pearl sprinkles are an optional garnish. You can find them at craft stores in the cake decorating aisle or order them online at any major retailer.