These Crumbl Peppermint Bark Cookies taste just like traditional peppermint bark but in cookie form! The double chocolate chip cookie base is rich, thick and chewy with a hint of peppermint in the dough. Topped with a smooth and creamy white chocolate ganache and sprinkled with candy cane pieces, this cookie is the perfect holiday treat!

Crumbl Cookie Recipes have been a favorite of mine recently. I’ve loved creating copycat Crumbl recipes for their Crumbl Sugar Cookies and Crumbl Chocolate Chip Cookies!

Crumbl Peppermint Bark Cookies topped with melted white chocolate and crushed candy canes.

Why This Recipe Works

  • Extra moist for extra long. Using corn syrup helps keep the cookies extra moist long after baking.
  • Deep and fudgy cocoa 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.
  • Soft and chewy cookie. Using cornstarch in the cookie is a big game changer! It helps get a nice soft texture and provides a denser, chewy consistency.

Ingredient Notes

Crumbl Peppermint Bark Cookies topped with melted white chocolate and crushed candy canes on a gold wire rack.
  • 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.
  • Dutch Process Cocoa Powder: In order to get that deep chocolate flavor, it needs to be Dutch process cocoa powder.
  • Cornstarch: Using cornstarch in cookies helps them stay soft and have that delicious and dense
  • Semi-Sweet Chocolate Chips: Adding chocolate chips to the cookie dough creates added pockets of rich chocolate within the cookies.
  • Vegetable Shortening: Using vegetable shortening for the white chocolate ganache helps prevent any seizing in the chocolate.
  • Candy Canes: Paired with the peppermint extract, the candy cane pieces create a delicious flavor and crunch to the peppermint bark cookies.

Step-by-Step Instructions

  1. Prepare the wet ingredients. Cream the butter, brown sugar, and sugar on medium speed for 2 minutes. Add the remaining wet ingredients and beat until fully combined. 
  2. Whisk the dry ingredients. Add the cocoa powder, flour, baking soda, and salt. Mix until partially combined. Add the chocolate chips and mix until just combined. 
Chocolate peppermint cookie dough batter in a glass bowl on a white background.
  1. Portion into ¼-cup-sized dough balls. Place 6 balls on a baking sheet with parchment paper or a baking mat. Using the palm of your hand, press down on the cookies to create a thick disk.
  2. Bake at 350°F for 11-14 mins or until the edges are set and the center no longer appears shiny.  
  3. Remove from the oven and let rest on the baking sheet for 5-10 minutes before transferring to a wire rack.
  4. Make the white chocolate topping. Melt the white chocolate and vegetable shortening in a microwave-safe bowl. Stir every 20 seconds or until fully melted. 
  5. Assemble the cookies. Spread a few teaspoons of melted chocolate to the tops of each cookie around the tops, leaving the edges of the cookie exposed. Immediately sprinkle the crushed candy canes over the white chocolate. Serve warm or at room temperature.

Recipe Tips

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.

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 completed 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.

Freeze completed/baked cookies in the freezer for up to 2 months. Freeze the cookies individually wrapped in plastic wrap and then stored in a Ziplock bag.

Crumbl Peppermint Bark Cookies topped with white melted chocolate and crushed candy canes.

FAQs

What is peppermint bark made of?

Peppermint bark is made with semi-sweet chocolate, white chocolate and peppermint candy canes.

Can I make them bigger so they resemble size of a Crumbl cookie?

Yes, to make them bigger, 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.

Can I omit the corn syrup?

Yes, but the corn syrup aids in sweetness and the moistness of the cookie, which helps the cookies stay moist long after baking.

Chocolate peppermint cookies topped with white chocolate and candy canes on a golden wire cooling rack.

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Crumbl Peppermint Bark Cookies on a gold wire cooling rack.
Print Review
5 from 1 vote

Crumbl Peppermint Bark Cookies Recipe

These copycat Crumbl Peppermint Bark Cookies feature a rich and decadent peppermint infused chocolate cookie. Melted white chocolate is swooped over the tops of each cookie then sprinkled with crushed candy canes. This cookie is absolutely amazing and one of our very favorites!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Servings: 16 cookies

Ingredients
 

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 3/4 cups semi-sweet chocolate chips

Toppings

  • 4 oz white chocolate - finely chopped
  • 2 teaspoons vegetable shortening
  • 1/4 cup candy canes - crushed

Instructions
 

Cookies

  • 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.

Toppings

  • In a microwave safe bowl melt the white chocolate and vegetable shortening. Stir every 20 seconds or until fully melted. 

Assembly

  • 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.

Notes

I would recommend using white chocolate baking chocolate (in the bars) over white chocolate chips. 
Make Ahead, Storing, and Freezing
Cookie dough can be made ahead of time and chilled in the freezer for 2-3 days. 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 completed 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.
Freeze completed/baked cookies in the freezer for up to 2 months. Freeze the cookies individually wrapped in plastic wrap and then stored in a Ziplock bag.

Nutrition

Calories: 435kcal (22%)Carbohydrates: 54g (18%)Protein: 5g (10%)Fat: 23g (35%)Saturated Fat: 14g (70%)Polyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 56mg (19%)Sodium: 238mg (10%)Potassium: 258mg (7%)Fiber: 4g (16%)Sugar: 35g (39%)Vitamin A: 400IU (8%)Vitamin C: 1mg (1%)Calcium: 51mg (5%)Iron: 3mg (17%)
Course: Dessert
Cuisine: American
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