Ultimate Chocolate Peppermint Bark Cookies: Your Guide to Festive Holiday Baking
Get ready to elevate your holiday baking with these incredible Chocolate Peppermint Bark Cookies! Imagine a deeply rich, thick, and wonderfully chewy chocolate cookie, generously crowned with a cloud of silky, melt-in-your-mouth peppermint buttercream frosting. But we don’t stop there – each cookie is then adorned with delightful, crisp pieces of homemade peppermint bark, adding a perfect crunch and an extra layer of festive flavor. These aren’t just any cookies; they are the ultimate showstopper for any holiday gathering, a dazzling addition to your Christmas cookie platters, and guaranteed to be a hit at any holiday bake sale.
For more delightful peppermint and chocolate holiday treats that will surely impress your guests, be sure to try my decadent chocolate peppermint fudge, the elegant peppermint mocha bundt cake, and these nostalgic homemade peppermint patties. Each recipe brings a unique festive twist to your dessert table!
Embrace the Holiday Spirit with Irresistible Cookies
Indeed, it’s the most wonderful time of the year! Christmas brings with it a cherished tradition of spending quality time with loved ones, enjoying festive cheer, and, of course, indulging in plenty of holiday baking. There’s something truly magical about the aroma of freshly baked goods filling your home, and these chocolate peppermint cookies are designed to create just that kind of memorable experience.
While the classic combination of soft, chewy chocolate cookies paired with a luscious, velvety peppermint-flavored buttercream would be incredibly delicious on its own, we believe in taking things up a notch for the holidays. That’s why we’ve added the extra special touch of homemade peppermint bark right on top of each cookie. This thoughtful addition elevates the cookie from merely delicious to truly extraordinary, making it a standout treat that embodies the festive spirit.
The outcome is nothing short of pure perfection – a holiday cookie packed with the delightful, refreshing flavors and satisfying textures of traditional peppermint bark. Every bite offers a symphony of rich chocolate, cool peppermint, and a delightful crunch, making these cookies an absolute must-bake for your seasonal celebrations. Give one of these irresistible peppermint bark Christmas cookies a try, and we are confident that you will fall in love with them just as much as we have!
Essential Ingredients for Your Peppermint Bark Cookies
This section provides detailed notes on each ingredient and includes helpful substitution options to ensure your baking experience is smooth and successful. For all exact measurements, the complete list of ingredients, and step-by-step instructions, please refer to the printable recipe card located at the very end of this post.
- Unsalted Butter: Make sure your butter is at room temperature. This is crucial for proper creaming with the sugars, creating a light and fluffy base for your cookies. If you only have salted butter, you can use it, but be sure to omit the additional salt listed in the recipe.
- Sugars: A combination of granulated sugar and brown sugar provides the perfect balance of sweetness and texture. Granulated sugar contributes to crisp edges, while brown sugar adds moisture, chewiness, and a lovely depth of flavor.
- Egg: Like the butter, ensure your large egg is at room temperature. This helps it incorporate more smoothly into the batter, creating a more uniform cookie dough.
- Vanilla Extract: For the most exquisite flavor, I always recommend using 100% pure vanilla extract. It enhances the chocolate notes beautifully.
- All-Purpose Flour: Standard all-purpose flour works perfectly for these cookies. Remember to spoon and level your flour to ensure accurate measurement and prevent dry, crumbly cookies.
- Unsweetened Cocoa Powder: This is the star ingredient for the rich chocolate flavor of the cookies. I typically use regular unsweetened cocoa powder, which provides a classic chocolate taste. You can also opt for Dutch-processed cocoa powder for a darker color and a milder, less acidic chocolate flavor.
- Baking Soda: This acts as the primary leavening agent in this peppermint cookie recipe, helping the cookies rise and become delightfully chewy.
- Salt: A small amount of salt balances the sweetness and enhances all the flavors in the cookies. If you are using salted butter, remember to skip adding this extra salt to prevent your cookies from becoming too salty.
- Peppermint Buttercream: This luscious frosting is made from unsalted butter, powdered sugar (also known as confectioners’ sugar), milk, pure vanilla extract, and, of course, peppermint extract. These ingredients whip together to create a sweet, creamy, and wonderfully minty topping. Whole milk is ideal for the richest consistency, but any type of milk will work if necessary.
- Peppermint Bark: You have the option to make your own homemade peppermint bark, which truly elevates these cookies. You’ll need good quality semi-sweet chocolate chips and white chocolate chips (or a chopped white chocolate baking bar). It’s crucial to use a real, high-quality white chocolate made with cocoa butter, not palm oil, for the best melting and setting results. The melted semi-sweet chocolate and white chocolate will be layered and then generously topped with crushed peppermint candy pieces or vibrant crushed candy canes. Alternatively, store-bought peppermint bark can be used for convenience.
Essential Equipment for Baking Success
Having the right tools makes holiday baking a breeze. Here’s what you’ll need to create these stunning peppermint bark cookies:
- Baking sheets: For perfectly baked cookies and setting your peppermint bark.
- Parchment paper: Essential for non-stick baking and easy cleanup. These pre-cut parchment paper sheets are incredibly convenient and fit half-sheet pans perfectly.
- Mixing bowls: A variety of sizes for preparing dough, melting chocolate, and making frosting.
- Hand mixer or stand mixer fitted with the paddle attachment: For creaming butter and sugar, and whipping up that fluffy buttercream.
- Measuring cups and measuring spoons: For accurate ingredient measurements, ensuring consistent results every time.
- Piping bag with a round tip (or a freezer bag with the corner snipped off): For neatly frosting your cookies.
- Rolling pin or meat mallet: If you’re crushing your own peppermint candies.
How to Make Delicious Chocolate Peppermint Bark Cookies
This comprehensive section guides you through the entire baking process with clear, step-by-step instructions and accompanying photos. For the full printable recipe, including all precise measurements, please see the recipe card provided further down on this page. Let’s get baking!
Phase 1: Preparing the Chocolate Cookies
Step 1: Cream the Wet Ingredients. In the bowl of a stand mixer fitted with the paddle attachment, or using a large mixing bowl and an electric hand mixer, thoroughly cream together the room temperature unsalted butter, light brown sugar, and granulated sugar. Beat on medium speed for about 2-3 minutes until the mixture is light, fluffy, and well combined. This step is crucial for incorporating air into the dough, which contributes to the cookies’ soft and chewy texture.
Step 2: Incorporate Egg and Vanilla. Add the room temperature large egg and the pure vanilla extract to the creamed butter and sugar mixture. Mix on low speed until just combined, scraping down the sides of the bowl as needed. Be careful not to overmix at this stage.
Step 3: Add Dry Ingredients and Chill. Gradually add the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to the wet ingredients. Mix on the lowest speed until the dry ingredients are just incorporated and no streaks of flour remain. Be very careful not to overmix the dough, as this can lead to tough cookies. Once combined, cover the dough tightly with plastic wrap and chill it in the refrigerator for a minimum of 30 minutes. Chilling the dough helps prevent the cookies from spreading too much during baking and also deepens their flavor.
Phase 2: Crafting the Homemade Peppermint Bark
Step 4: Melt the Chocolates. While your cookie dough is chilling, you can get started on the homemade peppermint bark. In separate microwave-safe bowls, melt the semi-sweet chocolate chips and the white chocolate chips (or chopped white chocolate bar). Heat them in 30-second intervals, stirring thoroughly after each interval, until each chocolate is completely melted and smooth. Be careful not to overheat the chocolate, as it can seize.
Step 5: Layer and Sprinkle the Bark. Line a clean baking sheet with parchment paper. Pour the melted semi-sweet chocolate onto the parchment paper and spread it into an even, thin layer using an offset spatula or the back of a spoon. Immediately pour the melted white chocolate on top of the semi-sweet chocolate. You can swirl the layers gently with a skewer or toothpick to create a beautiful marbled effect, but don’t overmix. While the chocolate is still wet, generously sprinkle the crushed peppermint candy pieces evenly over the top. Gently press them down to ensure they adhere to the chocolate. Refrigerate the bark for at least 30 minutes, or until it is completely set and firm. Once set, let it sit at room temperature for about 15 minutes before breaking it into irregular, bite-sized pieces.
Phase 3: Baking and Assembling the Cookies
Step 6: Bake the Cookies. When your dough has chilled sufficiently and you’re ready to bake, preheat your oven to 350°F (175°C). Line a fresh baking sheet with parchment paper. Take the chilled chocolate cookie dough and divide it into 6 equal portions (for jumbo cookies). Roll each portion into a smooth ball and place them onto the lined cookie sheet, ensuring they are spaced far enough apart as they will spread. If you prefer smaller cookies, divide the dough into 12 portions, but be aware that baking time will be reduced.
Step 7: Cool the Cookies. Bake the cookies for 10-12 minutes. The edges should be set, but the centers might still look a little soft – this is perfect for a chewy cookie. Do not overbake! Once baked, let the cookies cool on the baking sheet for a crucial 10 minutes. This allows them to firm up before you gently transfer them to a wire cooling rack to cool completely. Ensuring they are fully cool before frosting is key to prevent your buttercream from melting.
Step 8: Prepare the Peppermint Buttercream. While the cookies are cooling, it’s time to make the luscious peppermint buttercream. In a clean mixing bowl, using an electric mixer (handheld or stand mixer with paddle attachment), whip together the softened unsalted butter, confectioners’ sugar, 3 tablespoons of milk, vanilla extract, and peppermint extract. Start on low speed until the powdered sugar is incorporated, then increase to medium-high and beat for 2-3 minutes until light, fluffy, and smooth. Add a tiny bit more milk, one teaspoon at a time, as needed to achieve your desired spreadable or pipeable consistency. This is where the magic minty flavor comes in!
Step 9: Frost the Cookies. Transfer the prepared peppermint buttercream to a piping bag fitted with a round tip (or simply snip off the corner of a sturdy freezer bag). Once the chocolate cookies are completely cooled, pipe the buttercream in a beautiful swirl on top of each cookie. You can create a simple dome or a more elaborate swirl, depending on your preference and piping skills.
Step 10: Adorn with Peppermint Bark. Once your homemade peppermint bark is fully set and broken into irregular, festive pieces, carefully place a few of these crunchy shards on top of the peppermint buttercream on each cookie. You can arrange them artfully or simply scatter them for a rustic look. If desired, sprinkle a few extra crushed peppermint pieces over the bark for an even more vibrant appearance and intensified minty flavor.
Storage Recommendations for Freshness
To keep these delicious chocolate peppermint bark cookies fresh and flavorful, store them in an airtight container at room temperature for up to 3 days. If you need to store them longer, they can be kept in the refrigerator for up to 5 days. Just be sure to bring them to room temperature before serving for the best texture and flavor.
For extended storage, you can freeze the unfrosted chocolate cookies for up to 3 months. Once you’re ready to enjoy them, simply thaw the cookies and then top them with freshly made buttercream and peppermint bark. This is a great make-ahead option for busy holiday seasons!
Expert Tips & Creative Recipe Variations
Make your Chocolate Peppermint Bark Cookies truly exceptional with these insider tips and delightful variations:
- Quality Chocolate Matters: Always use high-quality chocolate and white chocolate that are made with cocoa butter (not palm oil) for your homemade peppermint bark. This ensures that the chocolate melts smoothly, sets properly, and the layers do not separate, giving you that perfect snap.
- Double the Chocolate Fun: Craving an even deeper chocolate experience? Feel free to add some chocolate chunks or mini chocolate chips directly into the cookie dough. This will create pockets of melted chocolate within the soft cookie base.
- Adjust Cookie Size: While this recipe is designed for 6 impressive jumbo cookies, you can easily adapt it. Divide the cookie dough into 12 equal portions to make a dozen regular-sized cookies. Just be sure to keep a close eye on them in the oven, as the baking time will be reduced for smaller cookies (typically 8-10 minutes).
- Convenience of Pre-Crushed Peppermint: During the bustling holiday season, you can often find pre-crushed peppermint candies or crushed candy cane pieces readily available in the baking aisle of most grocery stores. This can save you a step if you’re short on time.
- Room Temperature Ingredients are Key: This cannot be stressed enough! Ensuring your butter and egg are at room temperature allows them to cream together properly, resulting in a smooth, emulsified batter and ultimately, better textured cookies.
- Avoid Overmixing: Once you add the flour and cocoa powder, mix the dough only until the dry ingredients are just incorporated. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies instead of soft and chewy ones.
- Decorating Delight: For an extra festive touch, consider adding a sprinkle of edible glitter or some festive sprinkles to the buttercream along with the peppermint bark. You can also experiment with different piping tips for varied frosting designs.
- Gift-Giving Perfection: These cookies make beautiful and delicious gifts! Once the frosting and bark are set, arrange them in a festive tin or box lined with parchment paper or tissue paper. They are sure to bring smiles to friends and family.
Peppermint Bark Cookie Recipe: Frequently Asked Questions
It’s quite simple! Place your peppermint candies or candy canes in a sturdy freezer bag. Use a rolling pin or the smooth, flat side of a meat mallet to gently but firmly crush them into small pieces. Be careful not to use too much force initially to avoid tearing the bag. Continue until you reach your desired consistency, from coarse chunks to fine dust.
Absolutely, for ultimate convenience! While making your own homemade bark adds a special touch, you can certainly top these cookies with store-bought peppermint bark (available online or in many stores during the holidays) instead. Just chop the store-bought bark into small, manageable pieces before placing them on the frosted cookies.
Yes, you can! The cookie dough can be prepared and chilled in the refrigerator for up to 2-3 days. This is excellent for meal prepping your holiday baking. You can also form the dough balls, place them on a parchment-lined baking sheet, freeze until solid, and then transfer to a freezer-safe bag for up to 3 months. When ready to bake, place frozen dough balls on a baking sheet and add an extra 2-4 minutes to the baking time.
More Irresistible Holiday Cookies Recipes
Looking for more ways to fill your kitchen with the joyous scents and delicious tastes of the holiday season? Explore these other delightful cookie recipes perfect for sharing and celebrating:
- Easy & Chewy Christmas Cookie Bars
- Decadent Double Chocolate Snowball Cookies
- Classic Homemade Gingerbread Men Cookies
- Jumbo Soft and Chewy Snickerdoodles
- Melt-in-your-Mouth Peppermint Meltaway Cookies
- Convenient & Delicious Snickerdoodle Bars
Peppermint Bark Cookies
Author: Jaclyn
Ingredients
Cookies
- ½ cup unsalted butter room temperature
- ¾ cup light brown sugar packed
- 2 Tablespoons granulated sugar
- 1 large egg room temperature
- 2 teaspoons vanilla extract
- 1 & ¼ cup all purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Peppermint Bark
- ½ cup semi-sweet chocolate chips
- ½ cup white chocolate chips or chopped baking bar
- 1 Tablespoon crushed peppermint candies
Buttercream Frosting
- ½ cup unsalted butter softened
- 4 cups confectioners sugar
- 3-4 Tablespoons milk
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract
Instructions
For the Cookies
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In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream the butter, brown sugar, and white sugar until fluffy and well combined.
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Mix in the egg and vanilla extract.
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Add in the flour, cocoa powder, baking soda, and salt. Mix until just combined.
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Cover and chill the dough in the refrigerator for at least 30 minutes. (Meanwhile, you can use this time to make your peppermint bark.)
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When ready to bake, preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
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Divide the dough into 6 equal portions, form each portion into a ball, and place them on the lined cookie sheet.
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Bake the cookies for 10-12 minutes. Let the cookies cool on the baking sheet for 10 minutes then transfer them to a cooling rack.
For the Peppermint Bark
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Line a baking sheet with parchment paper and set aside.
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In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring after each, until melted and smooth. Spread the melted chocolate out in an even layer on the parchment paper.
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In a separate bowl, repeat the process with the white chocolate; melting and spreading it on top of the semisweet chocolate.
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Sprinkle with peppermint pieces.
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Refrigerate for 30 minutes, or until set. Let sit at room temperature for 15 minutes before breaking into pieces.
For the Peppermint Buttercream
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Use a hand-held or stand mixer fixed with a paddle attachment to whip together the butter, confectioners sugar, 3 Tbsp of milk, vanilla extract, and peppermint extract. Add a bit more milk as needed to thin out the frosting to reach your desired consistency.
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Transfer the frosting to a piping bag with a round tip or a freezer bag with the tip snipped off. Pipe the buttercream in a swirl on top of the cooled cookies.
To Assemble the Cookies
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Top each cookie with a few pieces of peppermint bark.
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Add additional crushed peppermint pieces to the tops of cookies, if desired.
Notes
You can often find pre-crushed peppermint candies or crushed candy canes in the baking aisle during the holiday season. To crush your own, place the candies in a freezer bag and crush using a rolling pin of the smooth end of a meat tenderizer.
Nutrition
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