I’ve been making Chocolate Peppermint Bark Cookies every holiday season for years — they balance rich dark chocolate with a bright peppermint crunch and always disappear fast. These cookies are special because they combine chewy cookie texture with shards of peppermint bark on top; I first developed my version after testing dozens of bark-to-cookie ratios. If you like, check a related riff I tried at this Chocolate Peppermint Bark for more ideas.
Why Make This Recipe
- Big holiday flavor in a single bite: deep cocoa plus minty crunch makes these a crowd-pleaser.
- Easy make-ahead option: dough chills well and cookies freeze beautifully for gifts or parties.
- Textural contrast: chewy centers, slightly crisp edges, and crunchy peppermint pieces add excitement.
- Versatile for diets and occasions: swap ingredients to make them gluten-free or dairy-free (see Variations).
- Personal insight: I love these because the peppermint elevates simple chocolate into something festive without extra fuss.
Recipe Overview
- Prep time: 20 minutes (plus 30–60 minutes chilling)
- Cook time: 10–12 minutes per batch at 350°F (175°C)
- Total time: ~1 hour (including chilling)
- Servings: about 24 cookies
- Difficulty: Easy — basic creaming and folding techniques
- Method: Cream butter and sugar, mix in cocoa and dry ingredients, fold chocolate and peppermint, chill, scoop, bake, and finish with melted chocolate and crushed peppermint bark.
My Experience Making This Recipe
I tested this recipe across three ovens and adjusted baking time to ensure a soft center and crisp edge — 10–12 minutes at 350°F worked best for my convection and standard ovens. I also experimented with when to add the peppermint (mixed in vs. pressed on top) and found pressing most of it on top preserves the crunch.
How to Make Chocolate Peppermint Bark Cookies
Start by creaming 10 tablespoons (140 g) unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed brown sugar until light, then beat in 1 large egg and 1 teaspoon vanilla. Sift together 1 cup (120 g) all-purpose flour, 1/2 cup (50 g) unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt; fold into the butter mixture. Stir in 1 cup (170 g) chopped dark chocolate and 1/2 cup (75 g) finely crushed peppermint bark or candy canes, then chill the dough 30–60 minutes. Scoop 1.5 tablespoon-sized dough balls onto lined baking sheets and bake at 350°F (175°C) for 10–12 minutes until edges set. While warm, press extra crushed peppermint on top and drizzle with 4 ounces (115 g) melted dark chocolate; cool on a wire rack.
Expert Tips for Success
- Creaming matters: beat butter and sugars 2–3 minutes until pale to trap air for a tender crumb.
- Chill the dough: at least 30 minutes firms the fat and prevents excess spreading; for thicker cookies chill 60 minutes.
- Use good chocolate: 60–70% dark chocolate gives rich flavor without excessive bitterness — chop into small, even pieces for even melt.
- Crush peppermint by hand: use a zip-top bag and rolling pin to avoid powdery dust; leave some larger shards for crunch.
- Bake on parchment or silicone mats: they promote even browning and make cleanup easier.
How to Serve Chocolate Peppermint Bark Cookies
- Serve warm with a glass of cold milk or peppermint hot chocolate for a festive pairing.
- Arrange on a holiday cookie platter with contrasting cookies (e.g., ginger snaps) for color and texture.
- Package cooled cookies in cellophane bags with a ribbon for homemade gifts.
- For a dessert plate, add a scoop of vanilla ice cream and a crumble of extra peppermint bark.
Storage and Reheating Guide
Store fully cooled cookies in an airtight container at room temperature for up to 4 days; place a sheet of parchment between layers to prevent sticking. For longer storage, freeze cookies in a single layer on a sheet tray until firm, then transfer to a freezer-safe bag for up to 3 months; thaw at room temperature 30–60 minutes. To refresh after freezing, warm in a 300°F (150°C) oven for 4–6 minutes to soften the center without melting the peppermint shards.
Recipe Variations
- Gluten-free: swap 1:1 cup-for-cup gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
- Dairy-free: use 10 tablespoons plant-based butter and dairy-free chocolate chips; chill dough longer if butter substitutes are softer.
- Extra peppermint: fold 1/3 cup crushed candy canes into the dough and press another 1/3 cup on top before baking for a stronger mint punch.
- Double chocolate: increase cocoa powder to 3/4 cup and add white chocolate chunks for contrast (adjust sugar slightly if needed).
Nutritional Highlights
- Moderation is key: these cookies are a treat with substantial sugar and fat, so consider 1 cookie (~50–70 g) a reasonable portion.
- Cocoa provides antioxidants and dark chocolate contributes less sugar than milk chocolate when you use 60–70% chocolate.
- Allergen note: contains wheat, eggs, dairy, and soy (often in chocolate). For allergies, refer to the Variations to adapt.
Troubleshooting Common Issues
- Cookies spread too thin: chill dough longer and ensure your butter isn’t too warm; reduce oven temperature by 10°F if your oven runs hot.
- Peppermint melts into the cookie: press most peppermint on top right after baking while the cookie is still warm so it adheres without melting fully.
- Dry, crumbly cookies: don’t overbake — remove when edges set but centers still look slightly soft; check your measuring (scoop-and-level flour).
Frequently Asked Questions
Q: Can I make the dough ahead and bake later?
A: Yes — dough stores in the fridge for up to 48 hours covered, or freeze scooped dough balls on a sheet tray for up to 3 months; bake straight from the freezer, adding 1–2 minutes to baking time.
Q: Should I use light or dark brown sugar?
A: Dark brown sugar adds more molasses flavor and moisture; use it if you prefer a deeper, chewier cookie. Light brown sugar works fine for a milder taste.
Q: How do I get large chocolate chunks that hold shape?
A: Chop a high-quality chocolate bar into 1/4–1/2-inch pieces rather than using chips; they retain pockets of melt and give a more luxurious texture.
Q: Can I skip chilling the dough if I’m short on time?
A: You can, but expect more spread and thinner cookies; chill at least 15–20 minutes as a compromise to firm the fats and improve texture.
Conclusion
If you want more inspiration or alternate takes on peppermint bark cookies, check out these helpful recipes: The Best Chocolate Peppermint Bark Cookies – Fresh April Flours, Chocolate Peppermint Bark Cookie Recipe – 101 Cookbooks, Peppermint Bark Cookies – Sugar Spun Run, Peppermint Bark Chocolate Chip Cookies – Two Peas & Their Pod, and Double Chocolate Peppermint Bark Cookies – Creme De La Crumb.
Print
Chocolate Peppermint Bark Cookies
- Total Time: 60 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious holiday cookies combining chewy textures with peppermint bark, perfect for festive occasions.
Ingredients
- 10 tablespoons (140 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 3/4 cup (165 g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (120 g) all-purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (170 g) chopped dark chocolate (60–70% cocoa)
- 1/2 cup (75 g) finely crushed peppermint bark or candy canes
- 4 ounces (115 g) melted dark chocolate for drizzling
- Additional crushed peppermint for topping
Instructions
- Cream butter with granulated and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- Sift together flour, cocoa powder, baking soda, and salt; fold into the butter mixture.
- Stir in chopped dark chocolate and crushed peppermint.
- Chill the dough for 30–60 minutes.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop 1.5 tablespoon-sized dough balls onto the prepared baking sheets.
- Bake for 10–12 minutes until edges are set.
- While warm, press additional crushed peppermint on top and drizzle with melted dark chocolate.
- Allow to cool on a wire rack.
Notes
For thicker cookies, chill the dough longer. Ensure your butter is not too warm to prevent spreading.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 100
- Sugar: 8g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg