Name: Peppermint Bark Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 1 cup (125g) all-purpose flour, gluten-free if needed; 2/3 cup (55g) natural unsweetened cocoa powder; 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1/2 cup (1 stick; 120g) unsalted butter, softened to room temperature; 1/2 cup (100g) granulated sugar; 1/2 cup (100g) light brown sugar, packed; 1 large egg, at room temperature; 1 teaspoon vanilla extract; 1/2 teaspoon peppermint extract; 1 tablespoon (15ml) milk; 1 (3.5 ounce) semi-sweet chocolate bar, chopped (plus more for topping, optional); 9-11 ounces premium white chocolate baking bar, chopped (or chips); 2 teaspoons (9g) refined coconut oil or vegetable shortening; 6-8 candy canes, crushed

Ingredients

1 cup (125g) all-purpose flour, gluten-free if needed

2/3 cup (55g) natural unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup (1 stick; 120g) unsalted butter (softened to room temperature)

1/2 cup (100g) granulated sugar

1/2 cup (100g) light brown sugar (packed)

1 large egg (at room temperature)

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

1 tablespoon (15ml) milk

1 (3.5 ounce) semi-sweet chocolate bar (chopped, plus more for topping, optional)

9–11 ounces premium white chocolate baking bar (chopped or chips)

2 teaspoons (9g) refined coconut oil or vegetable shortening

6–8 candy canes (crushed)

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.

Step 2: In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 2–3 minutes until light and fluffy.

Step 3: Add the egg, vanilla extract, peppermint extract, and milk to the butter mixture. Beat until fully combined, scraping down the sides and bottom of the bowl as needed.

Step 4: Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix until just combined.

Step 5: Fold in the chopped semi-sweet chocolate using a rubber spatula. Cover the dough with plastic wrap and chill for at least 3 hours, ideally overnight, up to 3 days. This chilling step prevents cookie spreading and helps develop thicker cookies.

Step 6: Preheat the oven to 350°F (175°C) and line two large baking sheets with parchment paper.

Step 7: If dough has been chilled more than 24 hours, let it soften for 15–30 minutes at room temperature for easier scooping. Using a large cookie scoop (3–4 tablespoons), drop dough balls 2–3 inches apart on the prepared sheets.

Step 8: Bake for 10–12 minutes, until edges are set and tops look slightly soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Step 9: Once cookies are fully cooled and chocolate chunks have set, melt the white chocolate and coconut oil together in a microwave-safe container using 30-second intervals, stirring until smooth.

Step 10: Dip half of each cookie into the melted white chocolate, place on parchment paper, then sprinkle with crushed candy canes. Allow the white chocolate to set completely before serving or storing.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup.

Use peppermint extract sparingly, as it can be strong; adjust to taste if preferred milder.

Crushed peppermint candies can be swapped for finely chopped Andes mints or other mint chocolates for a different flavor and texture.

Chill the dough overnight for thicker cookies that hold their shape better during baking.

FAQs

Can I use regular chocolate chips instead of a chocolate bar?

Yes, you can use semi-sweet chocolate chips in place of the chopped chocolate bar. Just add them at the same step for folding in the chocolate.

Why do I need to chill the cookie dough?

Chilling the dough solidifies the fat, which helps prevent excessive spreading during baking. It also allows the flavors to meld and improves the texture, resulting in thicker, chewier cookies.