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Peppermint Bark Cookies topped with white chocolate and crushed candy canes, on a white parchment paper that's on a forest green background.
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Peppermint Bark Cookies

These 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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 16 cookies
Calories 435kcal

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 cup semi-sweet chocolate chips optional

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

Use white chocolate baking chocolate (in the bars) over white chocolate chips. 
Store at room temperature for 2-3 days in an airtight container or in the fridge for up to 5 days. 
Dough can be frozen and thawed to bake later. 
 
 

Nutrition

Calories: 435kcal | Carbohydrates: 54g | Protein: 5g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 238mg | Potassium: 258mg | Fiber: 4g | Sugar: 35g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 3mg