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Chocolate Peppermint Bark Cookies are a delightful holiday treat that combines two classic flavors. These cookies feature a rich chocolate base studded with chunks of peppermint bark, creating a perfect balance of chocolatey goodness and cool mint. You’ll love how easy they are to make and how quickly they disappear from the cookie plate.
To make these cookies, you’ll mix cocoa powder into the dough for a deep chocolate flavor. Then you’ll fold in pieces of peppermint bark candy. As the cookies bake, the bark melts slightly, infusing the cookies with minty sweetness. The result is a chewy, chocolatey cookie with bursts of peppermint in every bite.
Exact Ingredients (+ Possible Substitutes)
You’ll need these ingredients to make chocolate peppermint bark cookies:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1 cup chocolate chips
- 1/2 cup crushed candy canes
Can’t find some items? Try these swaps:
- Use gluten-free flour instead of all-purpose flour
- Swap coconut oil for butter (use 3/4 cup)
- Replace chocolate chips with chopped dark chocolate
- Use peppermint oil instead of extract (just a few drops)
For a healthier version, you can try:
- Reducing sugar to 3/4 cup total
- Using whole wheat flour for half the flour amount
- Adding 1/4 cup ground flaxseed for extra nutrients
Remember, these substitutions may change the texture and taste a bit. But they’ll still be yummy!
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix the dry ingredients first. In a bowl, combine flour, cocoa powder, baking soda, and salt. Set this aside for now.
In a separate large bowl, beat butter and sugars with an electric mixer. Mix for about 2 minutes until light and fluffy.
Add eggs and vanilla to the butter mixture. Beat until well combined.
Slowly add the dry ingredients to the wet ingredients. Mix on low speed until just combined.
Scoop the dough onto your prepared baking sheet. Leave about 2 inches between each cookie.
Bake for 10-12 minutes. The edges should be set, but the centers still slightly soft.
Let the cookies cool on the baking sheet for 5 minutes. Then move them to a wire rack to cool completely.
Melt white chocolate in a microwave-safe bowl. Stir in crushed peppermint candies.
Drizzle the peppermint mixture over the cooled cookies. Let it set before serving.
Enjoy your homemade chocolate peppermint bark cookies!
Tips, Tricks & Storing
Use room temperature butter for easier creaming with sugar. This helps create a smoother dough texture.
Chill the dough for 30 minutes before baking. This prevents cookies from spreading too much in the oven.
Don’t overmix the dough after adding dry ingredients. Mix just until combined to avoid tough cookies.
Line baking sheets with parchment paper for easy cleanup and to prevent sticking.
Cool cookies completely before adding peppermint bark topping. This ensures the chocolate sets properly.
For extra minty flavor, add a few drops of peppermint extract to the dough.
Store cookies in an airtight container at room temperature for up to 5 days.
To keep cookies fresh longer, place them in the fridge for up to 2 weeks.
Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
You can also freeze raw cookie dough balls. Bake straight from frozen, adding 1-2 minutes to the bake time.
For perfectly round cookies, use a cookie scoop to portion the dough evenly.
Rotate baking sheets halfway through baking for even browning.