Peppermint Bark Cookies – Dark chocolate, gooey cookies topped with homemade peppermint bark and a chunky peppermint frosting.
These Chocolate Peppermint Bark Cookies bring together a tender, chocolate cookie base with a bright peppermint buttercream, a layer of smooth dark chocolate, and crunchy crushed candy canes for a festive finish. They are rich, chewy, and ideal for holiday cookie boxes, parties, or a cozy treat at home.
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Why You’ll Love This Recipe
- Holiday-perfect: Chocolate and peppermint are a classic seasonal pairing. These cookies make an impressive addition to any holiday spread or gift box.
- Chewy, chocolatey texture: A soft, slightly gooey center and chewy exterior come from a cocoa-forward dough and a careful baking time.
- Refreshing peppermint finish: Peppermint extract in the frosting and crushed candy canes on top brighten every bite.
- Make-ahead friendly: The cookies and frosting can be prepared in advance, and the finished cookies store and freeze well.
These are easy to make and deliver big holiday flavor—perfect for cookie swaps, family gatherings, or a festive dessert table.
Ingredients – Peppermint Bark Cookies
Below is a consolidated ingredient list. Exact amounts and grouping are provided in the recipe card further down for easy reference while baking.
- Unsalted butter (room temperature for frosting; softened for dough)
- Granulated sugar
- Eggs (one whole egg + one egg yolk)
- Pure vanilla extract
- All-purpose flour
- Dutch-processed cocoa powder
- Powdered (confectioners’) sugar
- Heavy whipping cream
- Peppermint extract
- Crushed candy canes or peppermint candies
- Dark chocolate (for melting)
- Optional: extra crushed peppermint for garnish
Step-by-Step Instructions – Peppermint Bark Cookies
The recipe is straightforward and broken into three parts: cookies, peppermint frosting, and the dark chocolate bark topping. Follow each section in order and allow the frosting and chocolate to set before serving for the best texture.
For the Cookies
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixer, cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes. Scrape the bowl as needed.
- Add the large egg, mix briefly, then add the egg yolk and vanilla. Mix until combined.
- Whisk together the flour, Dutch-processed cocoa powder, baking soda, and salt in a separate bowl. Add the dry ingredients to the wet on low speed until just incorporated—avoid overmixing.
- Using a 3-tablespoon scoop, portion 12 dough balls. Pair two dough balls and gently roll them together to form 6 large cookie mounds. Flatten each to about 1/2 inch thick on the prepared sheet.
- Bake for 10–12 minutes. Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before frosting.
For the Peppermint Frosting
- Beat 1/2 cup room-temperature unsalted butter on medium-high speed until light and fluffy, about 1 minute.
- Add 2 cups powdered sugar, 2 tablespoons heavy cream, 1/2 teaspoon vanilla extract, 1/2 teaspoon peppermint extract, and a pinch of salt. Start on low and increase to medium-high, beating until smooth and creamy. Scrape the bowl as needed.
- Fold in 1/4 cup crushed candy canes or peppermint candies gently with a spatula.
- Spread the frosting over fully cooled cookies using an offset spatula or the back of a spoon. Chill the frosted cookies in the refrigerator for 15 minutes to firm the frosting before adding the chocolate layer.
For the Bark Topping
- Melt 4 ounces dark chocolate with 2 tablespoons unsalted butter in a microwave-safe bowl in 30-second intervals, stirring between each interval until smooth. Alternatively, use a double boiler.
- Remove the chilled, frosted cookies from the fridge. Spoon or pour the melted chocolate over each cookie and spread to the edges.
- Sprinkle additional crushed peppermint candies over the warm chocolate. Return the cookies to the fridge for about 1 hour to let the chocolate set before serving.
Tips and Tricks
A few practical tips to ensure your cookies turn out perfectly every time.
- Avoid overmixing: Once you add the dry ingredients, mix only until they’re just incorporated to keep the cookies tender and chewy.
- Room temperature butter: Using room-temperature butter in both the dough and frosting helps ingredients blend smoothly and produces a better texture.
- Chill before glazing: Chilling the frosted cookies for 15 minutes firms the frosting so melted chocolate spreads cleanly and sets with a smooth surface.
- Melt chocolate carefully: Heat in short intervals and stir frequently to prevent scorching.
- Storage: Keep cookies in an airtight container at room temperature up to 3 days or refrigerate up to a week. For longer storage, freeze unfrosted cookies and add the chocolate topping after thawing.
Recommended Tools
- Stand mixer – helpful for creaming butter and making fluffy frosting.
- Large cookie scoop – for consistent cookie sizes.
- Offset spatula – makes spreading frosting easier.
- Parchment paper – prevents sticking and simplifies cleanup.
- Cooling rack – for even cooling and a crisp exterior.
FAQs – Peppermint Bark Cookies
Can I use regular cocoa powder instead of Dutch-processed? Yes. Regular natural cocoa works, but Dutch-processed cocoa has a smoother, deeper flavor that complements the peppermint well.
Can I make these ahead? Yes. Cookies can be baked up to 2 days ahead. For best texture, wait to frost and add the chocolate until closer to serving.
Can I freeze them? Freezing is fine if you omit the chocolate topping. Freeze in a single layer in a freezer bag for up to 3 months. Thaw and add the chocolate and crushed candies when ready to serve.
Storing and Freezing Instructions
- Storing: Keep cookies in an airtight container at room temperature up to 3 days, or refrigerate up to 1 week.
- Freezing: Freeze unfrosted cookies in a single layer in a freezer bag for up to 3 months. Thaw and finish with chocolate and crushed candies before serving for the best texture.
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FOR MORE COOKIE RECIPES
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If you enjoyed these peppermint bark cookies, please leave a rating and a comment — feedback helps improve the recipe and lets others know what to expect. I love hearing how your cookies turned out!
Recipe
Peppermint Bark Cookies
Ingredients
For the Chocolate Cookie
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, slightly chilled
- 1 egg yolk, slightly chilled
- 1 teaspoon pure vanilla extract
- 1 & ½ cups all-purpose flour, spooned and leveled
- ½ cup Dutch-processed cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
For the Peppermint Frosting
- ½ cup unsalted butter, room temperature
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
- ½ teaspoon peppermint extract
- 2 tablespoons heavy whipping cream
- ¼ cup crushed candy canes or peppermint candies
For the Bark
- 4 ounces dark chocolate, melted and slightly warm
- 2 tablespoons unsalted butter
- Crushed peppermint candies for garnish
Instructions
For the Cookies
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the softened butter and granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
- Scrape the bowl, add the egg, mix briefly, then add the yolk and vanilla. Mix until combined.
- Add the flour, cocoa, baking soda, and salt. Mix on low until just combined.
- Use a 3-tablespoon scoop to form 12 dough balls. Pair two balls and roll them together to make 6 large cookies. Flatten slightly on the baking sheet.
- Bake 10–12 minutes. Cool on the sheet 10 minutes, then transfer to a rack to cool completely.
For the Frosting
- Beat ½ cup room-temperature butter until fluffy. Add powdered sugar, cream, vanilla, peppermint extract, and a pinch of salt. Beat until smooth.
- Fold in ¼ cup crushed candy canes. Spread the frosting on cooled cookies and chill for 15 minutes to set.
For the Bark
- Melt dark chocolate and 2 tablespoons butter in 30-second microwave intervals, stirring until smooth.
- Spoon the melted chocolate over the chilled, frosted cookies and smooth to the edges.
- Sprinkle with crushed peppermint and chill until the chocolate is fully set, about 1 hour.
Notes
To freeze: freeze unfrosted cookies in a single layer for up to 3 months. Thaw, then add frosting and chocolate topping before serving for best texture.