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Crumbl Peppermint Bark Cookies on a gold wire cooling rack.
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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!
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 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 | 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