Peppermint Bark Cookies

A cozy, chocolate-mint dream you’ll bake all December.

There’s something unmistakably “holiday” about peppermint + chocolate. These Peppermint Bark Cookies taste like Christmas in one bite—soft, chewy chocolate cookies topped with silky melted chocolate and a festive sprinkle of crushed peppermint candy.

They’re simple, beautiful, and irresistibly minty. Perfect for cookie boxes, holiday parties, and anyone who loves a cozy treat with a refreshing crunch. Think of them as the cookie version of classic peppermint bark—but softer, prettier, and much easier to share.

Let’s make a batch that’ll sparkle on every cookie tray. ❄️❤️

⭐ Why You’ll Love This Recipe

• Soft, chewy chocolate cookie base
• Topped with silky chocolate + crunchy peppermint
• Looks bakery-fancy with minimal effort
• Perfect for gifting and holiday cookie boxes
• No chilling needed — ready fast!
• Freezer-friendly and crowd-pleasing

🥣 Ingredients (with notes)

For the Cookies

• 1 ¼ cups all-purpose flour
• ½ cup cocoa powder — unsweetened
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp milk — keeps cookies soft

For the Topping

• 1 cup chocolate chips — semisweet or dark
• ½ cup white chocolate chips (optional swirl)
• ½ cup crushed peppermint candy/candy canes

🍪 Step-by-Step Instructions

1. Mix dry ingredients

Whisk flour, cocoa powder, baking soda, and salt. Set aside.

2. Cream butter + sugars

Beat butter, sugar, and brown sugar until light and fluffy.

3. Add egg + vanilla

Mix until smooth.

4. Add dry ingredients + milk

Mix on low until a soft dough forms.

5. Scoop + bake

Scoop 1.5 tbsp portions onto lined baking sheets.
Bake at 350°F (175°C) for 8–10 minutes.

6. Melt chocolate topping

Melt chocolate chips in a microwave or double boiler.
Spread a spoonful on each cookie.

7. Add peppermint topping

Sprinkle crushed peppermint over the melted chocolate while still wet.
Add optional white chocolate drizzle for extra flair.

8. Cool + set

Let cookies cool fully so the chocolate sets.

🌟 Pro Tips for Success

• Don’t overbake—the cookies should be soft in the center.
• Crush peppermint finely for prettier topping and easier eating.
• Add a swirl of white chocolate for visually “premium” cookies.
• Let cookies cool before adding chocolate to avoid melting issues.
• Use parchment: the chocolate topping won’t stick once set.

🎨 Variations

• Double Peppermint: add ¼ tsp peppermint extract to the cookie dough.
• White Chocolate Bark Cookies: use only white chocolate on top.
• Mint Chocolate Chip Version: add ½ cup mint chips to the dough.
• Dark Chocolate Lovers: add 1 tbsp extra cocoa powder.

🧊 Storage + Make-Ahead Tips

• Room temperature: 5–7 days airtight
• Refrigerate: helps chocolate set fast
• Freeze (baked cookies): up to 2 months
• Freeze unbaked dough: freeze scoops, bake from frozen +1–2 minutes

Peppermint Bark Cookies

Soft chocolate cookies topped with melted chocolate and crushed peppermint candy. A festive twist on classic peppermint bark—perfect for Christmas baking and gifting.

Cookies:

• 1 ¼ cups all-purpose flour
• ½ cup cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter (softened)
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg
• 1 tsp vanilla
• 2 tbsp milk

Topping:

• 1 cup chocolate chips
• ½ cup white chocolate chips (optional)
• ½ cup crushed peppermint candy

1. Whisk flour, cocoa, baking soda, and salt.
2. Cream butter and sugars until fluffy.
3. Mix in egg and vanilla.
4. Add dry ingredients and milk; mix until a dough forms.
5. Scoop dough onto baking sheets.
6. Bake at 350°F (175°C) for 8–10 minutes.
7. Melt chocolate; spread on cookies.
8. Add crushed peppermint; let set.

❓ FAQ

Why did my peppermint melt?
Add topping after chocolate is spread—not before baking.

Can I use peppermint extract?
Yes! Add up to ¼ tsp to the dough or melted chocolate.

Can these be made gluten-free?
Yes—use a 1:1 gluten-free baking flour blend.

Can I double the recipe?
Absolutely. It scales perfectly for cookie exchanges.