Chocolate peppermint bark cookies are a festive mash-up of chewy chocolate cookie and crunchy peppermint bark on top — they taste like a holiday cookie and a candy bar at once. I make these every winter and love how the bright peppermint contrasts the deep chocolate; I tested this version several times to balance chew, snap, and peppermint crunch.
Why Make This Recipe
- They deliver a rich chocolate flavor with a refreshing peppermint crunch that feels special but is easy to make.
- These cookies are fast to bake in batches, making them ideal for cookie swaps and holiday trays.
- You can control sweetness and texture by choosing dark or semi-sweet chocolate and adjusting bake time.
- They store and freeze well, so you can bake ahead for parties.
- Personal insight: I keep crushed peppermint on hand during December — it brightens so many chocolate bakes and these cookies are my favorite way to use it.
Recipe Overview
Prep time: 20 minutes (plus 30–60 minutes chilling)
Cook time: 9–11 minutes per batch at 350°F (175°C)
Total time: ~1 hour including chill time
Servings: about 24 medium cookies
Difficulty: Easy — a straightforward drop cookie with a simple bark topping
Method: Creaming method to make a chocolate cookie dough, chill to control spread, bake on parchment-lined sheets, then top with melted dark and white chocolate and crushed peppermint for a layered bark finish. For reference and inspiration, see this related recipe I reviewed: chocolate peppermint bark notes.
My Experience Making This Recipe
I tested this recipe across three dough hydration levels to find a reliably chewy center with edge crispness. Chilling the dough for at least 30 minutes stopped excessive spreading and gave the cookies a professional look. I also learned that tempering or gently melting the chocolate keeps the bark glossy and less prone to bloom.
How to Make Chocolate Peppermint Bark Cookies
Start by creaming softened butter (1/2 cup) with granulated (1/2 cup) and brown sugar (1/2 cup) until light, then beat in 1 large egg and 1 tsp vanilla. Stir in 1 cup unsweetened cocoa, 1 3/4 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt until just combined, then fold in 3/4 cup chocolate chips. Scoop 1.5 Tbsp rounds, chill 30–60 minutes, and bake at 350°F (175°C) for 9–11 minutes until edges set but centers still soft. Cool on a wire rack; when cool, melt 4 oz dark chocolate and 3 oz white chocolate separately (use a double boiler or 20–30 second microwave bursts), spread dark chocolate over cookies, drizzle or spread white chocolate, then sprinkle 1/2 cup crushed peppermint and let set. Expect about 30–45 minutes of hands-on time plus chilling.
Expert Tips for Success
- Chill the dough: Refrigerate scooped dough at least 30 minutes — this prevents spreading and concentrates flavor.
- Use room-temperature butter and egg for better emulsification during creaming; this traps air for lighter texture.
- Melt chocolate gently: Microwave in 20–30 second bursts at 50% power or use a double boiler to avoid seizing; stir frequently.
- Choose chocolate with ≥55% cacao for balance; higher cacao gives less sweetness and better snap under peppermint.
- Parchment or silicone mats and an offset spatula give neater topping and make cleanup easier.
How to Serve Chocolate Peppermint Bark Cookies
- Arrange on a holiday platter with fresh mint sprigs or rosemary for color contrast.
- Pair with hot cocoa or espresso — peppermint and dark chocolate love coffee.
- Break larger cookies into irregular pieces and serve like candy bark for a party bowl.
- Gift in cellophane bags with a ribbon; include a note about refrigerating in warm climates to preserve toppings.
Storage and Reheating Guide
Store at room temperature in an airtight container layered with parchment for up to 4 days; keep away from direct heat or sunlight to prevent melting. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a zip-top freezer bag for up to 3 months; thaw at room temperature for 30–60 minutes before serving. To refresh a thawed cookie, warm in a 300°F (150°C) oven for 4–6 minutes or microwave for 6–8 seconds — this revives chew without melting the peppermint too much.
Recipe Variations
- Gluten-free: Substitute 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum if your blend lacks it; chill longer as GF dough can be stickier.
- Dairy-free/vegan: Use vegan butter or coconut oil (measure by weight), a flax “egg” (1 Tbsp ground flax + 3 Tbsp water), and dairy-free chocolate chips.
- Double chocolate peppermint: Add 1/4 cup unsweetened cocoa to dough and use extra chocolate chips for more intensity.
- Candy-cane crunch: Replace crushed peppermint bark with finely chopped candy canes for a sharper bite and faster topping application.
Nutritional Highlights
- These cookies are an indulgent treat high in fat and sugar, so enjoy in small portions (one cookie per serving is reasonable).
- Using dark chocolate increases antioxidants compared with milk chocolate, but calories remain significant.
- Allergen info: contains wheat, eggs, and dairy (unless adapted). If using store-bought peppermint bark, check for tree-nut cross-contamination warnings.
Troubleshooting Common Issues
- Cookies spread too thin: Your butter was too warm or the dough wasn’t chilled; return scooped dough to the fridge 30–60 minutes.
- Topping blooms (white streaks) or turns dull: Chocolate was overheated or not allowed to cool properly; melt gently and let chocolate cool slightly (to ~90–95°F/32–35°C) before spreading.
- Peppermint becomes soggy: Wait until chocolate layer is fully set before adding crushed peppermint; store in a cool, dry place to keep crunch.
Frequently Asked Questions
Q: Can I make the dough ahead and bake later?
A: Yes — scoop the dough and freeze the balls on a tray until solid, then transfer to a bag and bake from frozen, adding 1–2 minutes to bake time. This preserves the dough and makes fresh cookies on demand.
Q: How do I keep the peppermint from melting into the chocolate?
A: Sprinkle crushed peppermint over chocolate while it is still tacky but not hot; if chocolate is too hot it will soften the peppermint. Use room-temperature peppermint pieces and cool temperatures during setting.
Q: Can I skip the white chocolate layer and just use one chocolate?
A: Absolutely — a single dark or milk chocolate layer simplifies the process. Use tempered chocolate or cooled melted chocolate for a glossy finish.
Q: Why are my cookies dry and crumbly?
A: Overbaking is the most common cause. Pull cookies when edges are set and centers still look slightly underdone; they continue to set on the sheet as they cool.
Conclusion
For more variations and inspiration, check out this roundup: The Best Chocolate Peppermint Bark Cookies – Fresh April Flours. If you want a minimalist approach with a focus on whole ingredients, this Chocolate Peppermint Bark Cookie Recipe – 101 Cookbooks offers thoughtful notes. For step-by-step photos and a family-friendly spin, see Peppermint Bark Cookies – Sugar Spun Run. Looking for a chocolate-chip twist, this version is helpful: Peppermint Bark Chocolate Chip Cookies – Two Peas & Their Pod. If you want a richer double-chocolate take, try this recipe: Double Chocolate Peppermint Bark Cookies – Creme De La Crumb.
Print
Chocolate Peppermint Bark Cookies
- Total Time: 60 minutes
- Yield: 24 medium cookies 1x
- Diet: Vegetarian
Description
Festive mash-up of chewy chocolate cookies topped with crunchy peppermint bark – a holiday treat that tastes like both cookies and candy bars.
Ingredients
- 1/2 cup softened butter
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup unsweetened cocoa powder
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup chocolate chips
- 4 oz dark chocolate
- 3 oz white chocolate
- 1/2 cup crushed peppermint
Instructions
- Cream softened butter with granulated and brown sugar until light.
- Beat in the egg and vanilla extract.
- Stir in the cocoa powder, flour, baking soda, and salt until just combined.
- Fold in the chocolate chips.
- Scoop 1.5 Tbsp rounds onto a tray and chill for 30–60 minutes.
- Bake at 350°F (175°C) for 9–11 minutes until edges are set but centers are still soft.
- Cool on a wire rack.
- While cooling, melt dark chocolate and white chocolate separately.
- Spread dark chocolate over the cookies, drizzle or spread white chocolate, and sprinkle with crushed peppermint.
- Allow to set before serving.
Notes
Chill dough to prevent spreading. Use room-temperature ingredients for better texture. Melt chocolate gently to avoid seizing.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg