Ultimate Chewy Chocolate Peppermint Bark Cookies: Your Must-Bake Holiday Treat

Peppermint Bark Cookies – Experience the perfect fusion of rich dark chocolate and refreshing peppermint in these irresistible cookies. Featuring a delightfully gooey chocolate cookie base, topped with homemade peppermint bark, and finished with a thick, creamy peppermint frosting, these treats are designed to be the star of your holiday dessert spread.

These Chocolate Peppermint Bark Cookies are the epitome of holiday indulgence, masterfully combining a soft, chewy chocolate cookie base with a luscious peppermint frosting, a generous layer of glossy dark chocolate, and a festive sprinkle of crushed candy canes. This harmonious blend of textures and seasonal flavors makes these cookies a must-bake for your upcoming holiday celebrations, family gatherings, or as a delightful gift for loved ones. Their rich taste and beautiful appearance will effortlessly elevate any dessert platter.

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Why You’ll Fall in Love with This Peppermint Bark Cookie Recipe

These aren’t just any cookies; they’re a celebration of holiday flavors and baking joy. Here’s why these chocolate peppermint bark cookies are destined to become your new seasonal obsession:

• The Quintessential Holiday Treat: There’s no better way to capture the spirit of the holiday season than with these chocolate peppermint bark cookies. The delightful combination of a rich chocolate cookie base, creamy peppermint frosting, and a crisp dark chocolate coating, finished with vibrant crushed candy canes, makes them an ideal addition to any holiday cookie tray or a thoughtful homemade gift for friends and family.
• Irresistibly Chewy and Chocolatey: Prepare for an explosion of rich chocolate flavor! The secret to these cookies lies in their perfectly gooey center and delightfully chewy texture. Made with premium cocoa powder, the chocolate cookie provides a deep, satisfying base that beautifully complements the refreshing peppermint notes, creating a truly decadent experience.
• Bursting with Festive Peppermint Flavor: The magic truly happens with the invigorating peppermint. A careful balance of peppermint extract infused into the frosting, coupled with a generous sprinkle of crunchy crushed candy canes, delivers that signature refreshing, wintry kick. This delightful flavor profile makes these cookies an instant holiday favorite, perfect for evoking nostalgic seasonal memories.
• Simple to Make, Stunning to Serve: Don’t let their impressive appearance intimidate you! This recipe follows an easy, step-by-step process that can be achieved with standard kitchen equipment like a large mixing bowl, a stand mixer, and prepared baking sheets. You’ll be able to whip up a batch that not only tastes incredible but also looks professionally crafted, making you the star of any holiday gathering.

These cookies are more than just a dessert; they’re an experience. They will undoubtedly be the best Christmas cookies on any holiday dessert spread, perfect for cookie exchanges, festive family gatherings, or simply treating yourself to a moment of pure bliss this season!

The Festive Appeal of Peppermint Bark Cookies: A Holiday Tradition

Peppermint bark itself is a beloved seasonal confection, traditionally made from layers of dark and white chocolate infused with peppermint oil and topped with crushed candy canes. Its simple yet elegant design and refreshing flavor have made it a holiday staple for decades. Transforming this classic into a cookie form brings all the beloved elements into a convenient, handheld treat.

These Peppermint Bark Cookies encapsulate the joy and flavors of winter festivities. The cool, minty essence of peppermint evokes crisp winter air and cozy evenings, while the rich, deep chocolate base offers comforting warmth. The visual appeal, with its contrasting dark chocolate, snowy white frosting, and red candy cane flecks, is undeniably festive and brightens any holiday table. Whether you’re baking them for Santa, sharing with neighbors, or indulging after a long day of holiday shopping, these cookies are sure to spread cheer and create lasting memories.

Key Ingredients for Unforgettable Peppermint Bark Cookies

Crafting these delectable peppermint bark cookies requires a careful selection of ingredients, ensuring optimal flavor and texture. While the full, precise list is in the recipe card below, here’s a highlight of the essential components:

• Unsalted butter (softened for the cookies, room temperature for the frosting)
• Granulated white sugar
• Large eggs and egg yolk (chilled for the cookie dough for best texture)
• Pure vanilla extract (for both cookie and frosting)
• All-purpose flour (spooned and leveled for accuracy)
• Dutch-processed cocoa powder (for a deep, rich chocolate flavor and dark color)
• Powdered sugar (for the smooth, silky frosting)
• Heavy whipping cream (for the creamy frosting consistency)
• Peppermint extract (the star flavor of the frosting)
• Crushed candy canes or peppermint candies (for crunch and visual appeal)
• Dark chocolate (melted, for the bark topping)
• Additional crushed peppermint candies (for garnish)

Using high-quality ingredients, especially your chocolate and extracts, will make a noticeable difference in the final taste of your cookies. Don’t skimp on the good stuff for these holiday showstoppers!

Step-by-Step Guide to Baking Perfect Peppermint Bark Cookies

Creating these festive cookies is surprisingly simple, and with these detailed instructions, you’ll be a pro in no time! For a comprehensive list of ingredients and precise measurements, please refer to the recipe card located at the bottom of this page. These steps will guide you through each layer of deliciousness.

For the Chewy Chocolate Cookies:

1. Prepare Your Workspace: Begin by preheating your oven to 350°F (175°C). Line a standard baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Cream the Wet Ingredients: In a large mixing bowl, ideally using a stand mixer fitted with the paddle attachment (or a powerful electric hand mixer), combine the softened unsalted butter and granulated sugar. Beat on medium speed for about 2-3 minutes until the mixture becomes visibly light and fluffy. Remember to pause and scrape down the sides of the bowl periodically to ensure everything is evenly incorporated.
3. Incorporate Eggs and Vanilla: Add the slightly chilled large egg to the creamed butter and sugar, mixing until just combined (about 20 seconds). Then, add the cold egg yolk and continue mixing on low speed. Finish by stirring in the pure vanilla extract until fully blended. Chilled eggs help control spread for chewier cookies!
4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt. Gradually add this dry mixture to your wet ingredients on low speed. Mix until the dry ingredients are *just* incorporated, taking care not to overmix, which can lead to tough cookies.
5. Form the Cookies: Using a 3-tablespoon cookie scoop, portion out 12 cookie dough balls. For larger, more decadent cookies (as pictured), take two of these dough balls and gently roll them together to form one larger ball. This should yield 6 generously sized cookies.
6. Bake to Perfection: Place your formed cookie dough balls on the prepared baking sheet, ensuring they are spaced adequately apart. Gently flatten each cookie to about ½ inch thick. Bake in the preheated oven for 10-12 minutes. Once baked, let them cool on the baking sheet for a crucial 10 minutes before carefully transferring them to a wire rack to cool completely.

For the Velvety Peppermint Frosting:

1. Whip the Butter: In the bowl of your stand mixer (or with a hand mixer), beat the room-temperature unsalted butter on medium-high speed for about 1 minute until it’s light and fluffy.
2. Create the Frosting Base: Add the powdered sugar, heavy whipping cream, peppermint extract, vanilla extract, and a pinch of salt to the whipped butter. Begin mixing on low speed to avoid a cloud of powdered sugar, then gradually increase to medium-high speed. Beat for an additional 2 minutes until the frosting is smooth and creamy. Don’t forget to scrape down the sides of the bowl to ensure a consistent texture.
3. Fold in Candy Canes: Gently fold in the crushed candy canes or peppermint candies using a rubber spatula. This adds a delightful crunch and extra burst of minty flavor.
4. Frost and Chill: Once your chocolate cookies are completely cooled, use an offset spatula to spread a generous and even layer of peppermint frosting over the top of each cookie. Transfer the frosted cookies to the fridge for about 15 minutes. This chilling step is vital for the frosting to set, making the next step much easier.

For the Decadent Bark Topping:

1. Melt the Chocolate: While the frosted cookies are chilling, melt the dark chocolate and butter together. Place them in a microwave-safe bowl and heat in 30-second intervals, stirring thoroughly after each interval until the mixture is completely smooth and glossy. Ensure it’s slightly warm but not hot.
2. Apply the Chocolate Bark: Remove the chilled, frosted cookies from the fridge. Using a large spoon or a small offset spatula, carefully pour and spread the melted chocolate mixture evenly over the peppermint frosting, pushing it gently to the edges of each cookie for a neat finish.
3. Garnish and Set: Immediately after applying the chocolate, generously sprinkle additional crushed peppermint candies over the wet chocolate layer. This gives them that iconic peppermint bark look. Return the cookies to the fridge for at least 1 hour, allowing the chocolate topping to fully harden. Once set, your magnificent Peppermint Bark Cookies are ready to be enjoyed!

Essential Tips and Tricks for Perfect Peppermint Bark Cookies

Achieving the perfect cookie doesn’t have to be complicated! Follow these expert tips and tricks to ensure your peppermint bark cookies turn out beautifully every time, from their chewy centers to their crisp bark topping.

• Avoid Overmixing the Dough: This is a golden rule for chewy cookies. Once you add the dry ingredients to the wet, mix only until they are *just* combined. Overmixing develops the gluten too much, resulting in a tougher, less tender cookie. Stop as soon as no streaks of flour are visible.
• Chilling the Frosted Cookies is Key: Don’t skip this important step! Chilling the cookies after applying the peppermint frosting for 15 minutes allows the frosting to firm up. This creates a stable base, making it much easier to spread the melted chocolate smoothly and evenly without disturbing the frosting layer.
• Mastering Melted Chocolate: When melting the dark chocolate and butter, always use a microwave-safe bowl and heat in short 30-second bursts. Stir well after each interval, even if it doesn’t look fully melted. This prevents the chocolate from scorching and becoming grainy. Residual heat will continue to melt the chocolate as you stir, creating a perfectly smooth, glossy finish.
• Ingredient Temperature Matters: Ensure both the unsalted butter for the cookies and the butter for the frosting are at room temperature. Room temperature butter creams beautifully with sugar, incorporating more air for a lighter, fluffier frosting and a more tender cookie dough. For the eggs, slightly chilled eggs (as specified in the recipe card) can contribute to a chewier cookie texture.
• Use Dutch-Processed Cocoa: For that rich, dark, and smooth chocolate flavor that pairs so well with peppermint, Dutch-processed cocoa powder is highly recommended. It’s less acidic than natural cocoa, resulting in a deeper chocolate taste and a beautiful dark hue.
• Don’t Be Afraid to Adjust Peppermint: Peppermint extract can vary in strength. If you love a strong mint flavor, feel free to add a tiny bit more than suggested, tasting as you go. If you prefer a milder mint, start with slightly less.
• Even Cookie Size: Using a large cookie scoop (e.g., a 3-tablespoon scoop) ensures that all your cookies are uniform in size. This not only makes for a more professional presentation but also ensures even baking, so all your cookies are perfectly cooked at the same time.

Delicious Variations & Customizations

While these peppermint bark cookies are perfect as is, feel free to get creative and customize them to your liking or dietary needs:

• White Chocolate Bark: Instead of dark chocolate for the topping, use white chocolate for a classic peppermint bark look. Melt it with a touch of butter or coconut oil for smoothness.
• Milk Chocolate Lovers: If dark chocolate isn’t your preference, you can substitute it with milk chocolate for a sweeter, creamier bark topping.
• Add Extra Chocolate Chips: Fold in a half cup of mini chocolate chips or chopped chocolate chunks into the cookie dough for an even more intense chocolate experience.
• Different Toppings: Beyond crushed candy canes, consider adding a sprinkle of festive sprinkles, chopped nuts (like pecans or walnuts), or even a drizzle of white chocolate over the dark chocolate bark for extra visual appeal.
• Gluten-Free Option: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.

Serving Suggestions for Your Festive Cookies

These peppermint bark cookies are perfect for almost any occasion, especially during the festive season. Serve them alongside a warm cup of coffee, a glass of cold milk, or hot cocoa for an ultimate cozy experience. They make a fantastic addition to any holiday dessert platter, are ideal for cookie exchanges, and truly shine when wrapped up as edible gifts for friends, family, and neighbors. Their stunning appearance and irresistible flavor will make them a highlight!

Recommended Baking Tools

Having the right tools can make all the difference in your baking experience. These are the essential items that will help you create these beautiful peppermint bark cookies with ease:

• Stand Mixer: Indispensable for achieving the best fluffy frosting and perfectly creamy cookie dough.
• Large Cookie Scoop: Essential for creating uniformly sized cookies, which ensures even baking and a consistent look.
• Offset Spatula: The perfect tool for smoothly spreading both the peppermint frosting and the melted chocolate topping.
• Parchment Paper: A non-negotiable for preventing cookies from sticking to the baking sheet and making cleanup a breeze.
• Wire Rack: Allows air to circulate around the cookies, cooling them evenly and preventing them from becoming soggy.

Frequently Asked Questions About Peppermint Bark Cookies

Here are answers to some common questions you might have when baking these delightful holiday cookies:

Can I use regular cocoa powder instead of Dutch-processed cocoa powder?
Yes, you can substitute regular (natural) cocoa powder, but it will yield a slightly different result. Dutch-processed cocoa powder gives these cookies a deeper, richer, and smoother chocolate flavor, along with a darker color, which truly complements the vibrant peppermint. Natural cocoa is more acidic and may result in a lighter color and a slightly more bitter chocolate taste.

Can I make these cookies ahead of time for holiday prep?
Absolutely! These cookies are great for making in advance, especially when preparing for busy holiday seasons. You can bake the chocolate cookies up to 2-3 days ahead and store them in an airtight container at room temperature. For the best flavor and texture, we recommend waiting to prepare and apply the peppermint frosting and dark chocolate bark topping until closer to the day you plan to serve them. This ensures the frosting remains fresh and the chocolate bark is perfectly crisp.

Can I freeze these cookies?
Yes, these cookies freeze wonderfully! For the best results, we recommend freezing the baked chocolate cookies *before* frosting them and adding the chocolate bark. Place the cooled, unfrosted cookies in a single layer in a freezer-safe bag or airtight container, separated by parchment paper, for up to 3 months. When you’re ready to enjoy them, thaw the cookies at room temperature, then proceed with making and applying the peppermint frosting, melted chocolate bark, and crushed peppermint candies as directed in the recipe. This method helps maintain optimal texture and flavor.

What kind of dark chocolate should I use for the bark?
For the best flavor and melt, use a high-quality dark chocolate baking bar or good quality chocolate chips (around 60-70% cacao). Avoid using chocolate chips that contain stabilizers, as they may not melt as smoothly. Chopped chocolate from a bar typically yields the smoothest bark.

How can I crush candy canes easily?
To crush candy canes, place them in a sturdy Ziploc bag and seal it, removing as much air as possible. Then, use a rolling pin or the flat side of a meat tenderizer to gently but firmly tap and crush them into small pieces. You can also use a food processor for a finer crush, but be careful not to turn it into powder.

Storing and Freezing Instructions for Maximum Freshness

Proper storage is key to enjoying these delightful cookies for longer. Here’s how to keep them fresh:

• Storing at Room Temperature: Once the chocolate bark has fully set, store the cookies in an airtight container at room temperature. They will remain wonderfully fresh and delicious for up to 3 days. Keep them in a cool, dry place away from direct sunlight.
• Refrigerated Storage: For extended freshness, you can store these cookies in an airtight container in the refrigerator for up to one week. Be aware that the chocolate bark might become firmer when chilled. Allow them to come closer to room temperature for the best texture before serving.
• Freezing for Longer Enjoyment: To freeze these cookies, it’s best to do so *before* adding the chocolate topping and crushed peppermint candies. Wrap the frosted cookies individually in plastic wrap, then place them in a single layer in a freezer-safe bag or airtight container. They can be frozen for up to 3 months. When you’re ready to serve, simply thaw them in the refrigerator overnight or at room temperature for a few hours. Then, melt your dark chocolate, apply it, and sprinkle with fresh crushed peppermint candies for that perfect finish and satisfying crunch.

FOR MORE DELICIOUS COOKIE RECIPES YOU’LL LOVE

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Recipe Card: Chocolate Peppermint Bark Cookies

Peppermint Bark Cookies

Molly Murphy

Dark chocolate gooey cookies with homemade peppermint bark on top, and a chunky peppermint frosting.

Print Recipe
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Course Dessert

Cuisine American

Servings 12 cookies

Ingredients

For The Chocolate Cookie

• ½ cup unsalted butter softened
• 1 cup granulated sugar
• 1 large egg slightly chilled
• 1 egg yolk cold, slightly chilled
• 1 teaspoon pure vanilla extract
• 1 & ½ cups all-purpose flour spooned and leveled
• ½ cup Dutch-processed cocoa powder King Arthur recommended
• ¾ teaspoon baking soda
• ½ teaspoon salt

For the Peppermint Frosting

• ½ cup unsalted butter room temperature
• 2 cups powdered sugar
• ½ teaspoon vanilla extract
• Pinch of salt
• ½ teaspoon peppermint extract
• 2 tablespoons heavy whipping cream
• ¼ cup crushed candy canes or peppermint candies

For the Bark

• 4 ounces dark chocolate melted and slightly warm
• 2 tablespoons unsalted butter
• Crushed peppermint candies for garnish

Instructions

For the Cookies:

• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream together the softened butter and granulated sugar on medium speed until light and creamy, about 2-3 minutes.
  ½ cup unsalted butter, 1 cup granulated sugar
• Scrape down the bottom and sides of the bowl. Add the slightly chilled egg, mix on medium speed for 20 seconds, then add the cold egg yolk. Scrape down the sides, add vanilla extract, and mix on low until combined.
  1 large egg, 1 egg yolk, 1 teaspoon pure vanilla extract
• Add the flour, Dutch-processed cocoa powder, baking soda, and salt. Mix on low speed until the dry ingredients are just incorporated. Be careful not to overmix.
  1 & ½ cups all-purpose flour, ½ cup Dutch-processed cocoa powder, ¾ teaspoon baking soda, ½ teaspoon salt
• Using a 3-tablespoon cookie scoop, form 12 cookie dough balls. Take two dough balls and roll them together to create one large cookie ball. You should end up with 6 large cookies.
• Place the cookies on the prepared baking sheet, spacing them evenly. Gently flatten each to about ½ inch in thickness.
• Bake in the preheated oven for 10-12 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack.

For the Peppermint Frosting:

• While the cookies are cooling, make the frosting. In a stand mixer with the paddle attachment, beat the room-temperature butter on medium-high speed until light and fluffy, about 1 minute.
  ½ cup unsalted butter
• Add the powdered sugar, heavy whipping cream, peppermint extract, vanilla extract, and salt. Start mixing on low speed until incorporated, then increase to medium-high and beat for an additional 2 minutes. Scrape down the bowl to ensure even mixing.
  2 cups powdered sugar, ½ teaspoon vanilla extract, Pinch of salt, 2 tablespoons heavy whipping cream, ½ teaspoon peppermint extract
• Gently fold in the crushed candy canes or peppermint candies using a rubber spatula.
  ¼ cup crushed candy canes or peppermint candies
• Once the cookies have fully cooled, use an offset spatula to spread the frosting evenly over the tops, creating a smooth surface. Place the frosted cookies in the fridge for 15 minutes to set.

For the Peppermint Bark Topping:

• While the cookies chill, melt the dark chocolate and butter together in a microwave-safe bowl in 30-second increments, stirring every 30 seconds until smooth.
  4 ounces dark chocolate, 2 tablespoons unsalted butter, Crushed peppermint candies
• Remove the cookies from the fridge. Using a large spoon, gently pour the melted chocolate over the frosting on each cookie, spreading it to the edges and smoothing it out with the back of the spoon.
• Top with additional crushed peppermint candies, then return the cookies to the fridge for about 1 hour to allow the chocolate to harden.

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