Peppermint Bark Cookies
Peppermint Bark Cookies taste like holiday peppermint bark in cookie form! The double chocolate chip cookie base is has a hint of peppermint extract and melty chocolate chips in each bite! Topped with a smooth and creamy white chocolate ganache and sprinkled with candy cane pieces, this cookie is the perfect holiday treat!
Do you love mint and chocolate? Me too! More favorite mint chocolate desserts include my Chocolate Andes Mint Cookies, Mint Brownie Cookies, and Mint Chip Ice Cream Cookies! Each of these cookie recipes is amazing. Which will you try first? (After this one of course!)
Why This Recipe Works
- Extra moist for extra long. Using corn syrup helps keep the peppermint bark chocolate chip cookies extra moist long after baking.
- Rich chocolate flavor. From the dutch process cocoa we get a deeper cocoa flavor because the flavor is less bitter from the process of neutralizing the acidity in the cocoa.
- Prominent (but not overpowering) peppermint flavor. Having a bit of peppermint extract in the cookie dough brings in the peppermint flavor and ties it into the crushed candy canes on top. Have you had the Crumbl peppermint bark cookies? These are even better! It’s the perfect cookie for the holiday season!
- Soft and chewy cookie. Using cornstarch in the cookie is a big game changer! It gives us a tender chocolate cookie that is thick and chewy like we all love!
- Sugars: The combination of granulated sugar and light brown sugar help balance the flavor and the moisture in the dough.
- Peppermint Extract: Adding this to the cookie dough helps bring the peppermint flavor through so we aren’t just relying on the crushed candy canes on top.
- Light Corn Syrup: I use Karo. This is just a small portion. It will keep the double chocolate chip cookies really moist and soft for much longer!
- Dutch Process Cocoa Powder: In order to get that deep chocolate flavor, it needs to be Dutch process cocoa powder. See my Best Cocoa Powder for Baking post for details on all the different cocoa powders!
- Cornstarch: Using cornstarch in cookies helps them stay soft and have that thick and chewy texture.
- Vegetable Shortening: Using vegetable shortening for the white chocolate ganache helps prevent any seizing in the chocolate — giving an ultra smooth texture. Can use coconut oil if preferred!
- Candy Canes: Paired with the peppermint extract, the candy cane pieces create a delicious flavor and crunch to the peppermint bark Christmas cookies.
- Cream butter and sugars. Add 1 cup room temperature butter, 1 cup light brown sugar, and 3/4 cup granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed for 2 minutes.
- Add remaining wet ingredients. Add 2 eggs, 2 tsp vanilla extract, 2 tsp peppermint, and 1 T light corn syrup. Mix until well combined.
- Add the dry ingredients. Add 1 cup Dutch process cocoa powder, 2 1/2 cups all-purpose flour, 1 tsp baking soda, and 2 tsp cornstarch, and 1 tsp salt. Mix until partially combined. Add 1 cup semi-sweet chocolate chips and mix until just combined.
- Portion into ¼-cup-sized dough balls. Using a 1/4 cup, portion the chocolate peppermint cookie dough into dough balls. Place 6 balls on a baking sheet lined with a sheet of parchment paper or a baking mat. Using the palm of your hand, gently press down on the cookies to create a thick disk.
- Bake the chocolate peppermint cookies. Bake in a 350°F preheated oven for 11-14 minutes or until the edges are set and the centers no longer appear shiny. Remove the chocolate cookies from the oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire rack.
- Make the white chocolate topping. Melt the 4 oz white chocolate and 2 tsp vegetable shortening (or coconut oil) in a microwave-safe bowl. Stir every 20 seconds until fully melted.
- Decorate the peppermint cookies. Spread a few teaspoons of melted chocolate to the tops of the cookies, leaving the edges of the cookie exposed. Immediately sprinkle the crushed candy canes over the white chocolate. Enjoy!
If you don’t have a stand mixer, use a large bowl and an electric mixer.
Roll the dough into balls, then flatten them with your palm to create thick disks. This will help the cookies bake more evenly.
I would recommend using white chocolate baking chocolate (in the bars) over white chocolate chips. White chocolate chips are a little bit harder to melt than baking chocolate due to some stabilizing element in the chips.
Don’t fully mix in the dry ingredients all the way. Mix partially and then add the semi-sweet chocolate chips. Then finish mixing. This will reduce the risk of over mixing.
Don’t over bake! It’s better to underbake the cookies than over baking them. They’ll be sitting on the cookie sheet to cool for about 5-10 minutes after, so they’ll continue to set up from the residual heat from the pan.
Make Ahead, Storing, and Freezing
Cookie dough can be made ahead of time and chilled in the freezer for 2-3 days. This is helpful if you are wanting to spread out the prep time. When ready to bake, remove the chilled dough from the fridge and let come to room temperature just enough to be able to scoop and roll the dough into balls.
Store the chocolate peppermint bark cookies in an airtight container at room temperature for 2-3 days or in the fridge for 3-4.
Freeze the cookie dough in an airtight container or Ziplock bag for up to 3 months. I would recommend freezing them in the dough ball form to make it easier upon removing from the freezer. Remove from the freezer and bake from frozen (in the dough balls). You may need to add another minute or two on to the bake time. Or let thaw and bake as directed.
To freeze the chocolate peppermint cookies, wrap individually in plastic wrap and then store in a Ziplock bag. They’ll keep in the freezer for up to 2 months.
Traditional peppermint bark is a classic holiday treat made with semi-sweet chocolate, white chocolate and peppermint candy canes. The chocolate is spread in a thin layer, then topped with peppermint candy. Then you break it into small pieces and is enjoyed during Christmas time for holiday parties or shared as neighbor gifts.
Sure! The 1/4 cup size is probably bigger than you think, but if you want them bigger (to resemble a bakery-style cookie) then, do 1/2 cup sized balls. Press down on the dough balls with the palm of your hand to make it a thick disk. Bake for 2-3 minutes longer.
Yes, but note that because the corn syrup aids not only aids in sweetness but makes the cookies stay more moist and soft for longer, your cookies won’t have that if you omit it.
Definitely! If you’d prefer to use white chocolate chips in the cookies instead of semi-sweet, you can!
I probably wouldn’t use mint chips in these cookies because they are green and it would throw off the color with the red and white from the peppermint candies! They’ll also have a bit of a different minty flavor than peppermint.
More Christmas Recipes
- Christmas Ice Cream Cake
- Christmas Pretzel Hugs
- Christmas Crack Recipe
- Gingerbread Sandwich Cookies
- White Chocolate Cranberry Oatmeal Cookies
Peppermint Bark Cookies
- 1 cup unsalted butter - softened to room temperature
- 1 cup light brown sugar - packed
- 3/4 cup granulated sugar
- 2 large eggs - at room temperature
- 2 teaspoons vanilla extract
- 2 teaspoons peppermint extract
- 1 tablespoon light corn syrup - (Karo)
- 1 cup dutch process cocoa powder - (needs to be Dutch process to achieve that deep chocolate flavor)
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cornstarch
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips - optional
- 4 oz white chocolate - finely chopped
- 2 teaspoons vegetable shortening
- 1/4 cup candy canes - crushed
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a baking mat.
- In a stand mixer cream the butter, brown sugar, and sugar on medium speed for 2 minutes. Add the eggs, vanilla and peppermint extracts and corn syrup and beat until fully combined.
- Add the cocoa powder, flour, baking soda, and salt. Mix until partially combined. Add the chocolate chips and mix until just combined.
- Portion into ¼ cup sized dough balls. Place 6 balls on the prepared baking sheet. Using the palm of your hand press down on the cookies to create a very thick disk. Bake for 11-14 mins. Remove from the oven when the edges are set and the center no longer appears shiny.
- Remove from the oven and let cookies sit on the baking sheet for 5-10 minutes before transfering to a wire rack. While cooling melt the white chocolate.
- In a microwave safe bowl melt the white chocolate and vegetable shortening. Stir every 20 seconds or until fully melted.
- Add a few teaspoons of melted chocolate to the tops of each cookie, spreading around the tops and leaving about 1/2” of the edges of the cookie exposed. Immediately sprinkle the crushed candy canes over the white chocolate. Serve warm or at room temperature.