Save These Chocolate Peppermint Bark Cookies have become my go-to treat for holiday gatherings and cozy winter nights. They combine a soft, chocolatey cookie base with a peppermint hint and finish with glossy white chocolate and a candy cane crunch.
I first baked these as gifts for my neighbors last December and ended up making a double batch when my kids ate half of them off the cooling rack. The sweet smell alone fills the house with holiday cheer.
Ingredients
- Unsalted butter: Softened butter creates a rich base and ensures delicate texture Look for sweet cream butter for clean taste
- Granulated sugar: Gives structure and sweetness to balance cocoa Look for fine grain for even mixing
- Large egg: Binds ingredients and adds just enough richness Fresh eggs will help the dough stay soft
- Peppermint extract: Delivers a sharp but not overpowering minty note Choose pure extract for best flavor
- All-purpose flour: Provides tender structure Choose unbleached for more delicate crumb
- Cocoa powder: Deepens the chocolate flavor Use Dutch-processed for a deeper color and smooth finish
- Baking soda: Lightens the cookie's texture and activates cocoa Make sure yours is active by testing in vinegar
- Salt: Balances sweetness and sharpens all the flavors Go for fine sea salt
- White chocolate: For drizzling Look for high cocoa butter content so it melts smoothly
- Crushed peppermint candy canes: Offer color crunch and signature flavor Pick classic red and white for the most striking look
Instructions
- Prepare the Oven and Baking Sheet
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius Place parchment paper on your baking sheet to prevent sticking and for easy cleanup
- Make the Creamed Butter and Sugar Mix
- In a large bowl combine the softened unsalted butter and granulated sugar Use a hand mixer or sturdy spoon Beat until the mixture is pale and fluffy This aeration is essential for a soft cookie
- Add Egg and Peppermint
- Crack a large egg into the butter mixture Pour in the peppermint extract Beat well so that the egg is totally blended The dough should look glossy at this point
- Mix Dry Ingredients
- In another bowl whisk together the all-purpose flour cocoa powder baking soda and salt Whisking aerates and ensures every bite has even cocoa flavor
- Combine Wet and Dry
- Gradually add your dry mixture into the creamed mixture Add it in batches and mix just until combined You want a smooth and soft dough that is not sticky
- Roll and Flatten
- Scoop out portions of dough and roll into 1 inch balls Place each ball onto the lined tray with a couple of inches in between Gently press the tops to flatten just slightly This ensures an even bake and a nice shape
- Bake and Cool
- Slide your tray into the center of the oven Bake for 10 to 12 minutes The edges should be set but not hard Let the cookies cool completely on a wire rack This is key before drizzling so the chocolate sets nicely
- Decorate
- Melt the white chocolate in the microwave or in a heatproof bowl over gently simmering water Drizzle the chocolate over each cooled cookie using a piping bag fork or even a spoon while the chocolate is still warm Immediately sprinkle with crushed candy canes so they stick as the chocolate sets
Save Crunching candy canes while my mom and I baked these together last year is a favorite memory and no one can resist that first bite
Storage Tips
Store your cookies in an airtight container at room temperature for up to five days Make sure they are completely cool before stacking To keep the topping crisp you can add a small piece of parchment between layers For longer storage freeze the undecorated cookies then add the white chocolate and peppermint after thawing
Ingredient Substitutions
If you do not have peppermint extract use vanilla for a classic chocolate cookie or add a few drops of almond extract For dairy free cookies use a plant based butter and check your white chocolate source Gluten free all purpose flour also works but check consistency as you may need to add a splash of milk
Serving Suggestions
Serve these cookies as part of a holiday dessert tray alongside hot cocoa or peppermint tea They also make great gifts when wrapped in clear cellophane and finished with festive ribbon I like to pair them with fresh oranges to balance the sweetness with a touch of citrus
Cultural and Seasonal Context
Peppermint and chocolate have long been a classic pairing during winter holidays combining cool mint with rich chocolate makes any celebration feel special These cookies are just as at home at a fancy cookie swap as they are in a lunchbox
Seasonal Adaptations
Swap out the peppermint for orange zest in spring
Top with pastel sprinkles for Easter
Press in mini chocolate eggs instead of candy canes
Success Stories
Last year my cousin brought these to our family cookie exchange and they disappeared before dinner even started The recipe doubled perfectly and the cookies stayed soft for several days packed in a tin
Freezer Meal Conversion
Shape and bake the cookies as directed Allow them to cool completely and freeze them undecorated in a single layer Once you are ready to serve thaw at room temperature then decorate with fresh drizzle and candy canes as the final touch
Save Enjoy these cookies with your loved ones and savor the perfect balance of chocolate and peppermint this holiday season.
Recipe Questions
- → How do I achieve a soft cookie texture?
Creaming the butter and sugar thoroughly and not overbaking help create a soft, tender texture.
- → Can I use peppermint oil instead of extract?
Peppermint oil is more concentrated; use just a drop or two in place of extract to avoid overpowering flavor.
- → What's the best way to melt white chocolate for drizzling?
Melt white chocolate slowly in a microwave in 20-second bursts or over a double boiler to prevent seizing.
- → How should the cookies be stored?
Store cooled cookies in an airtight container at room temperature to maintain freshness and texture.
- → What can I use instead of candy canes?
Crushed peppermint candies or chocolate shavings add a similar sweet crunch and minty bite on top.