I’m so excited to share this Peppermint Bark Cookies Recipe with you because it combines everything I love about the holidays in one treat. These cookies are rich and chocolatey, with a soft, buttery texture and a refreshing burst of peppermint all wrapped into one. Seriously, the first time I made these, I couldn’t stop sneaking bites right out of the oven—warm peppermint and chocolate are just magic together!

This recipe isn’t just for Christmas parties or cookie swaps (although it totally shines there). I also find it perfect for cozy nights in when you want a little indulgence without fussing with elaborate desserts. The peppermint bark topping adds a festive crunch, making these cookies extra special without extra hassle. If you’re a fan of that classic peppermint bark chocolate, you’ll really enjoy how this cookie brings that familiar flavor in a fresh, homemade way.

Ingredients You’ll Need

Each ingredient in this Peppermint Bark Cookies Recipe plays an important role to create that perfect balance of soft cookie and crunchy topping. I always recommend using room-temperature butter and egg for a smooth dough, and quality chocolate for the best flavor. Here’s what you’ll gather before you start mixing:

Unsalted butter: Helps control salt in the recipe and gives a creamy texture when softened to room temperature.
Light brown sugar: Adds moisture and caramel undertones that deepen the cookie flavor.
Granulated sugar: For a slight crisp texture on the cookie edges.
Large egg: Acts as a binder and gives structure to the cookies.
Vanilla extract: Enhances all the flavors with a warm, sweet note.
All-purpose flour: The base for your cookies’ structure.
Unsweetened cocoa powder: Provides rich chocolate flavor without added sweetness.
Baking soda: Helps the cookies rise just right and stay tender.
Salt: Balances sweetness and intensifies the chocolate flavor.
Semi-sweet chocolate chips: Melts nicely during baking and offers that classic chocolate taste.
White chocolate chips or baking bar: Use good-quality white chocolate for smooth melt and sweet contrast.
Crushed peppermint candies: Adds that iconic holiday crunch and minty zing.
Buttercream frosting (butter, confectioners sugar, milk, vanilla, peppermint extract): Optional but recommended for a soft, creamy topping that complements the peppermint bark beautifully.

Variations

I love making this Peppermint Bark Cookies Recipe exactly as written, but sometimes I like to play around to keep it fresh or accommodate guests. Feel free to tweak the kind of chocolate or swap in extracts depending on your mood or dietary needs—this recipe is more of a canvas than a strict rulebook!

Vegan Variation: I’ve tried replacing butter with plant-based margarine and using a flax egg instead of a chicken egg. The texture is slightly different but still delicious and peppermint-y!
Gluten-Free Option: Substituting all-purpose flour with a gluten-free blend works well, just watch the cookie thickness as they can spread a little more.
Extra Mint Punch: Add a drop more peppermint extract in the frosting—great if you really want that mint explosion.
Holiday Mix-Ins: Experiment with crushed candy canes or even dried cranberries for added color and texture.

How to Make Peppermint Bark Cookies Recipe

Step 1: Cream Butter and Sugars until Light and Fluffy

Start by beating the unsalted butter, light brown sugar, and granulated sugar together. This takes about 3-5 minutes on medium speed—be patient here because the fluffier the mixture, the softer and more tender your cookies will be. Avoid rushing or skipping this step, or your cookies can turn out dense.

Step 2: Add Egg and Vanilla Extract

Next, crack in your room-temperature egg and pour in the vanilla extract. Mix just until combined. If the egg is too cold, you risk a lumpy batter, so just a heads up to plan ahead. This is also the point where the dough starts smelling like cookie heaven.

Step 3: Combine Dry Ingredients and Fold into Wet Mix

In a separate bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. Slowly add this dry mixture into your wet ingredients, folding gently so you don’t overwork the dough. Overmixing can lead to tougher cookies, and that’s the last thing you want here.

Step 4: Scoop and Bake

Using a cookie scoop or spoons, drop even-sized balls of dough onto a parchment-lined baking sheet. Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes. Keep close watch so they don’t overbake—the edges should be set but centers still look soft for that chewy bite we love.

Step 5: Prepare the Peppermint Bark Topping

While the cookies bake, melt your semi-sweet and white chocolate chips gently, either in a double boiler or the microwave in short bursts, stirring frequently. Then fold in the crushed peppermint candies so every bite has that mint crunch. When the cookies come out, spread this melty peppermint bark on top or drizzle it over. Let it set for a festive finish.

Step 6: Optional Buttercream Frosting

If you’re going all out, whip up a simple buttercream frosting with butter, confectioners sugar, milk, vanilla, and peppermint extract. Spread a thin layer on each cookie once the peppermint bark hardens for a creamy, dreamy texture contrast.

How to Serve Peppermint Bark Cookies Recipe

The image shows ten baking ingredients neatly arranged on a white marbled surface. From top left to right, there is a pale yellow square block of butter, a single brown egg, and a small white bowl filled with light brown sugar. Below them, from left to right, is a small white pitcher with milk, a white bowl full of white granulated sugar, and a dark brown chocolate bar divided into small squares. The bottom row has four white bowls: the first holds dark chocolate chips, the second is filled with dark brown cocoa powder, the third contains white mini marshmallows, and the last has crushed white peppermint pieces with red streaks. All items are cleanly arranged in straight rows. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For garnishes, I like sprinkling extra crushed peppermint candies right on top of the frosting or bark before it sets—adds sparkle and crunch! Sometimes, a light dusting of cocoa powder or edible glitter takes them from everyday to party-ready in seconds.

Side Dishes

This peppermint bark cookie goes perfectly with a hot cup of cocoa or a peppermint-flavored latte. I’ve also served it alongside simple whipped cream or fresh berries to balance the richness at holiday brunches.

Creative Ways to Present

One fun idea is arranging these cookies on a festive platter layered with fresh pine sprigs or holiday-themed napkins for a cute, rustic vibe. Another time, I wrapped a stack of them with a red ribbon and attached a small peppermint candy for sweet holiday gifts that everyone loved.

Make Ahead and Storage

Storing Leftovers

I store leftover peppermint bark cookies in an airtight container at room temperature for up to 4-5 days. Keeping them in a cool, dry spot prevents the peppermint bark from sweating or melting. Just be sure to layer parchment paper between cookies so they don’t stick together.

Freezing

Freezing these cookies works great if you want to prep in advance. I freeze them flat in a single layer on a baking sheet first, then transfer to a freezer bag with parchment between layers. They’ll keep for up to 2 months. When you want to enjoy, just thaw at room temperature.

Reheating

If you like your peppermint bark cookies a little warm, pop them in the microwave for about 10-15 seconds or the oven at 300°F for 5 minutes. Keep an eye on them so the chocolate doesn’t over-soften and get messy. Warm cookies bring out the minty aroma beautifully.

FAQs

Can I use candy canes instead of crushed peppermint candies for the peppermint bark?

Absolutely! Candy canes work wonderfully as an alternative. Just crush them finely to mimic the texture of peppermint candies, and sprinkle them on top of your melted chocolate. They add the same festive crunch and mint flavor.
Do I have to make the buttercream frosting for the Peppermint Bark Cookies Recipe?

Not at all! The cookies are delicious on their own with just the peppermint bark topping. The frosting is optional if you want an extra layer of creamy sweetness, but skipping it won’t compromise flavor or texture.
How do I prevent the peppermint bark from melting or getting sticky?

The key is to let the chocolate fully set on a cool surface before storing. Try chilling the cookies briefly in the fridge after spreading the peppermint bark. Also, keep them in an airtight container at room temperature away from heat or humidity.
Can I make this recipe ahead for holiday parties?

Definitely! You can bake the cookies and prepare the peppermint bark a day or two ahead, then assemble them just before serving. For longer storage, freezing the baked cookies without the topping is best, then adding the peppermint bark after thawing.

Final Thoughts

This Peppermint Bark Cookies Recipe holds a special place in my kitchen because it’s easy to make yet feels so elegant and festive. It’s the kind of recipe that brings smiles with every bite and is perfect for sharing. I hope you enjoy making it as much as I do—and once you try these cookies, I bet they’ll become a holiday staple for you too!