If you love the cozy feeling of the holidays in cookie form, you’re going to absolutely adore this Peppermint Bark White Chocolate Cookies Recipe. These cookies are a perfect blend of rich dark chocolate, a hint of peppermint, and the creamy sweetness of white chocolate bark all wrapped up in a chewy, satisfying bite. I first made these during a chilly winter evening with friends—I swear, the combination of peppermint and white chocolate instantly lit up the room and put everyone in a festive mood.

Whether you’re baking for a holiday party, a fun family treat, or just because you want something a little extra special with your coffee, this recipe delivers every time. The texture is just right—soft yet holding together—and the peppermint bark topping adds a fantastic crunch and burst of minty flavor. Trust me, once you try this Peppermint Bark White Chocolate Cookies Recipe, you’ll want to keep it in your holiday baking rotation year after year.

Ingredients You’ll Need

Each ingredient in this Peppermint Bark White Chocolate Cookies Recipe has a role to play, creating layers of flavor and just the right texture. I always recommend using good quality chocolate and fresh candy canes for that authentic peppermint pop.

All-purpose flour: The sturdy base to give your cookies structure without being too dense.
Cocoa powder: Adds a subtle chocolate depth that enhances the dark chocolate chunks.
Cornstarch: Helps keep the cookies tender and soft by lightening the texture.
Baking powder: Lets the cookies rise gently for a perfect chew.
Salt: Balances sweetness and deepens the chocolate flavor.
Unsalted butter: Use softened butter for that creamy, rich cookie crumb.
Dark chocolate chips or chunks: I like chunks here because they give nice pockets of melted chocolate.
Egg: Room temperature eggs make sure everything binds smoothly and adds moisture.
Brown sugar: Adds chewiness and that warm caramel note I love.
Granulated sugar: Balances the brown sugar and helps with crisp edges.
Vanilla extract: Always worth it to use pure vanilla for the best flavor.
White chocolate chips or chopped white chocolate: For melting into the peppermint bark topping — creamy and festive.
Peppermint extract: Gives that unmistakable minty kick without overpowering the chocolate.
Neutral oil (vegetable or coconut): A little goes a long way to thin the white chocolate and keep the bark glossy.
Crushed candy canes: Adds crunch and a burst of peppermint—freshly crushed is key!

Variations

I love making this Peppermint Bark White Chocolate Cookies Recipe my own by tweaking it here and there. Feel free to personalize it to suit your taste or dietary needs. After all, baking is about fun and creativity!

Vegan version: Replace butter with vegan margarine and use a flax egg instead of a chicken egg. I tried this once and even non-vegans asked for seconds!
Nutty twist: Add chopped toasted almonds or pecans to the dough for some crunch and richness; it’s a wonderful contrast with peppermint.
Extra peppermint: If you’re a peppermint fanatic like me, sprinkle some extra crushed candy canes on top right after placing the bark on the cookie dough.
Less sweet version: Swap white chocolate topping for a dark chocolate peppermint mix if you want a bit more bitterness balancing the sweetness.
Mini cookies: Make them bite-size for cookie exchanges or serving with hot chocolate; they bake fast and are incredibly addictive.

How to Make Peppermint Bark White Chocolate Cookies Recipe

Step 1: Mixing the Dry Ingredients

Start by whisking together your flour, cocoa powder, cornstarch, baking powder, and salt in a bowl. I usually like to do this first to evenly distribute the leavening agents and cocoa so your cookies bake uniformly. Sifting isn’t mandatory, but I find it helps avoid any lumps in the cocoa powder, especially if yours tends to clump.

Step 2: Cream Butter and Sugars

Using a mixer or a sturdy spoon, cream the softened butter with both the brown sugar and granulated sugar until it’s light and fluffy. This usually takes around 3-5 minutes and it’s crucial for those melt-in-your-mouth cookies. The fluffier your butter and sugar become, the better your cookie texture.

Step 3: Add Egg and Vanilla

Mix in the egg and vanilla extract until just combined. I always make sure my egg is at room temperature—it blends in so much easier and helps avoid dense cookies. If you’re in a hurry, pop the egg in warm water for 5 minutes to take the chill off.

Step 4: Combine Wet and Dry Ingredients

Slowly add the dry ingredients to the wet mixture and fold them together until just combined. Be careful not to overmix here — you want tender cookies, not tough. After this, stir in the dark chocolate chips or chunks; the bigger your chunks, the more delightful molten chocolate bites you’ll get.

Step 5: Prepare the Peppermint Bark Topping

In a microwave-safe bowl, combine your white chocolate chips with peppermint extract and the neutral oil. Heat in 20-second intervals, stirring gently after each, until smooth and glossy. The oil helps thin the white chocolate so it spreads easily on top of your cookie dough. Trust me, skipping the oil means you’ll be scraping a thick, stubborn chunk out of the bowl.

Step 6: Assemble and Bake

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop heaping tablespoons of the cookie dough onto the sheet and gently flatten each one just a bit. Spread a spoonful of the white chocolate peppermint mixture over each cookie, then sprinkle crushed candy canes on top while the chocolate is still warm.

Bake for about 10-12 minutes until edges are set but centers remain soft. Don’t overbake — these cookies continue to firm up as they cool. Once out of the oven, I like to let them rest on the baking sheet for 5 minutes before transferring to a wire rack.

How to Serve Peppermint Bark White Chocolate Cookies Recipe

The image shows eight white dishes and one brown egg arranged neatly on a white marbled surface. Starting from the top left, there is a large round bowl filled with white flour with a slightly uneven surface. To its right, a similar large round bowl contains white granulated sugar, shaped in a gentle mound. Below the flour, there is a rectangular dish holding a pale yellow block of butter with smooth edges. In the middle row, there are three smaller round bowls: the left one has fine white salt, the middle one contains fine brown cocoa powder with a slightly sandy texture, and the right one is filled with small white chocolate chips, round and glossy. On the bottom left, a large round bowl is filled with dark chocolate chunks, square-shaped with smooth surfaces. Near the bottom center is a single smooth brown egg. Lastly, at the bottom right, a small round bowl holds a white liquid, likely milk, with a silky texture. The whole setting is clean and well-organized on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with extra crushed candy canes sprinkled over the top right after baking for an inviting crunch and festive look. Sometimes I drizzle a bit of melted dark chocolate for that pretty contrast, especially if I’m gifting them. You can even toss on some edible silver glitter to really wow your guests!

Side Dishes

These cookies pair beautifully with a warm cup of hot cocoa, peppermint tea, or even your favorite latte. For holiday parties, I like setting them alongside a cheese board or fresh fruit to balance out the richness. They’re sweet but not overwhelming, so a glass of cold milk or eggnog is a lovely classic match.

Creative Ways to Present

One of my favorite presentation hacks is arranging these cookies in the shape of a Christmas tree on a large platter, using sprigs of fresh rosemary as “branches.” For parties, I’ve wrapped individual cookies in clear cellophane tied with red ribbon — perfect for gifting! And if you’re really going all out, stacking them with alternating layers of crushed candy canes looks stunning on a dessert table.

Make Ahead and Storage

Storing Leftovers

I store any leftover peppermint bark white chocolate cookies in an airtight container at room temperature, usually between sheets of parchment paper so they don’t stick. They stay fresh and chewy for up to 5 days. If you live somewhere warm or humid, the kitchen fridge works just fine, but bring them to room temp before serving for best flavor.

Freezing

These cookies freeze wonderfully! I wrap each cookie individually in plastic wrap and then place them in a freezer-safe bag or container. When you want a treat, just thaw them at room temperature for about 30 minutes. I’ve even popped a frozen cookie in the microwave for 10 seconds and it tastes like fresh-baked—melty chocolate perfection.

Reheating

If your cookies lose a bit of their fresh-baked softness, a quick 10-15 second zap in the microwave revives that just-out-of-the-oven warmth. Or pop them in a low oven (around 300°F) for 3-5 minutes, watching carefully so they don’t dry out. I do this all the time for afternoon snack cravings—it makes such a difference!

FAQs

Can I use regular milk chocolate instead of dark chocolate in this Peppermint Bark White Chocolate Cookies Recipe?

Yes, you can substitute milk chocolate for the dark chocolate chips if you prefer a sweeter, milder flavor. Just keep in mind that milk chocolate will be sweeter, which can affect the overall balance with the peppermint. I suggest slightly reducing the granulated sugar if you go this route to avoid overly sweet cookies.
How do I crush candy canes easily without a mess?

I like to put candy canes inside a sturdy zip-top bag and gently crush them with a rolling pin or the bottom of a heavy pan. This keeps the bits contained and lets you control how fine or chunky the pieces are. Avoid pounding too hard to prevent powdery dust, which can settle everywhere!
Can this Peppermint Bark White Chocolate Cookies Recipe be made gluten-free?

Absolutely! Swap the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just make sure your blend contains xanthan gum or another binder for the best texture. The cookies turn out just as delicious and everyone will enjoy their festive flair.
Is it okay to skip the peppermint extract?

While the peppermint extract really makes the cookie pop, if you don’t have any, you can leave it out or add a tiny bit of vanilla instead. The cookies will still be tasty, but to get that classic peppermint bark flavor, I’d recommend picking some up next time you’re baking!
How long do these cookies keep their freshness?

Stored in an airtight container at room temperature, these cookies stay fresh for about 5 days. Beyond that, they may start to lose their soft, chewy texture but can still be enjoyed warm or frozen for longer storage.

Final Thoughts

This Peppermint Bark White Chocolate Cookies Recipe holds a special place in my heart because it combines the best parts of holiday baking without being fussy or complicated. I love how the festive flavors come together with minimal effort, and the smile on everyone’s faces when they take a bite is priceless. If you’re looking for a cookie that’s as fun to make as it is to eat, give this recipe a try—you won’t regret it, and I guarantee it’ll become a favorite you’ll reach for again and again.