Chocolate Peppermint Bark Cookies — your new holiday obsession
Chocolate Peppermint Bark Cookies are the kind of cookie that announces itself before you even take a bite: rich, fudgy, and crowned with a crisp white chocolate-and-candy-cane finish. One crack reveals molten semisweet chocolate, the other side snaps with peppermint — it’s literally the best of both worlds. Ready to impress Santa, the cookie swap committee, and your notoriously picky aunt? Let’s do this.
Brief introduction to the recipe
These cookies start with a soft-baked, double-chocolate base — think chewy, chocolate-forward dough studded with chopped semisweet chunks. After baking, you dunk half of each cookie in a glossy white chocolate peppermint coating and dust the top with crushed candy cane. The result: a hybrid of gooey Peppermint Bark Cookies Recipe meets decadent cookie comfort. It’s basically peppermint bark married a double-chocolate cookie and had delicious babies.
Why you’ll love this recipe
Why should you make these instead of another cookie? Short answer: texture and personality.
- They deliver a double dose of chocolate — the cookie itself is deeply chocolatey and the inside oozes melted chunks.
- The white chocolate coating adds contrast: creamy sweetness + crunch from peppermint.
- They pass the important tests: easy to transport, showstopping on a platter, and stupidly addictive.
- Perfect for gifting, cookie swaps, or stacking next to your Big Christmas Cookies on a dessert board.
What’s not to love? (Rhetorical question — we both know the answer.)
The story behind the recipe
I love riffing on classics. I made a batch inspired by peppermint bark squares and thought, “Why can’t cookies do that?” After a few tests — and a minor white-chocolate meltdown (don’t add too much oil, FYI) — the formula landed: chilled dough, chopped semisweet chunks, bake till just set, cool, then half-dip in white chocolate with crushed candy cane. This became a staple during holiday testing season. People called them a Chocolate Goodies Idea and demanded the recipe. No pressure.
Ingredients breakdown (short, useful blurbs)
Here’s what you’ll need and why each ingredient matters.
- All-purpose flour — gives structure but keeps the cookie tender. Use gluten-free if needed.
- Unsweetened cocoa powder — the backbone of that deep chocolate flavor. Natural or Dutch works; just expect flavor differences.
- Baking soda — helps lift and create tender crumbs.
- Kosher salt — balances sweetness and brightens chocolate notes. Don’t skip it.
- Unsalted butter — soften it, but don’t overheat it. Butter contributes to flavor and a slight crisp at the edges.
- Granulated + light brown sugar — the combo = chewiness (brown sugar) plus structure and snap (granulated).
- One egg + vanilla — bind and flavor.
- Peppermint extract — tiny goes a long way; it sells the peppermint profile without tasting toothpaste.
- Milk — just enough to give the dough the right softness for scooping.
- Chopped semisweet chocolate bar — use a chunk you love; it melts into pockets of goo.
- White chocolate baking bar + coconut oil — makes a shiny dip; add oil sparingly.
- Crushed candy canes — for the festive crunch and peppermint dusting.
How to Make It — step-by-step (easy to follow)
Follow these steps for consistent results. Chill the dough — seriously, don’t skip that unless you like thin, sad cookies.
- Combine dry ingredients. Whisk flour, cocoa, baking soda, and salt in a bowl. Keep it simple.
- Cream butter + sugars. Beat butter with granulated and brown sugar until light and a touch fluffy (about 3 minutes). This builds texture.
- Add wet ingredients. Beat in the egg, vanilla, and a splash of peppermint extract. Mix until smooth.
- Fold in dry ingredients and chocolate. On low speed, add the flour mix just until combined; then fold in chopped semisweet chocolate with a spatula. Don’t overmix.
- Chill the dough. Cover and refrigerate for at least 3 hours — overnight is better. Chilling thickens the dough and deepens flavor.
- Scoop and bake. Roll dough into tall mounds with a large scoop and bake at 350°F for 10–12 minutes until set at the edges but still tender in the middle. Let cool briefly on the sheet.
- Melt white chocolate. Gently melt white chocolate and 1–2 teaspoons of coconut oil in 30-second bursts, stirring between each. Start with less oil; add more only if needed. Too much oil = runny glaze.
- Half-dip & decorate. Once cookies cool enough that the semisweet chunks aren’t molten, dip half of each cookie into the white chocolate, place on parchment, and sprinkle crushed candy cane. Let set completely.
Boom. You’ve got Half Dipped Cookies that look fancy but are totally achievable.
Tested and perfected — what I learned
I ran this recipe through multiple tests (because I like to be thorough and also because cookies are my love language). These bits of experience matter:
- Don’t dip while the chocolate on top is still runny. If the semisweet chunks haven’t set, they can discolor or ruin the white coating. Let them rest until the tops are stable.
- Use minimal coconut oil. Too much makes the white chocolate too fluid and it slides right off. Add oil in tiny increments.
- Chill the dough. I’ve seen dough chilled 3 hours to 3 days — the longer it chills, the thicker the bake. Overnight provides the best depth of flavor and structure.
- Bake timing matters. Underbake slightly for gooey centers; overbake and you’ll lose that melt-in-your-mouth factor. Pull at the edges, not the center.
Bold tip: chill the dough — it makes all the difference.
Pro tips for perfect results
A few tiny adjustments yield huge returns.
- Measure flour properly. Spoon and level, or weigh: 1 cup ~ 125 g. Too much flour = dense cookies.
- Use a quality white chocolate bar. Chocolate chips can work, but bars melt smoother and glossy.
- Chop your chocolate by hand. Irregular chunks create pockets of molten chocolate — superior texture.
- Crush candy canes in a zip-top bag. Use a rolling pin and aim for little shards — not dust.
- Bake from chilled dough for thicker cookies. If baking from frozen, add a minute or two.
(IMO, hand-chopped chunks > chips every time. Yes, I said it.)
Variations to try
Want to riff? Here are some fun swaps that keep the same joyful vibe.
- Swap smashed Andes mints for candy cane if you want a chocolate-mint cross.
- Use dark chocolate chunks for a deeper, bittersweet bite.
- Omit peppermint extract and dust tops with espresso powder for a mocha twist.
- Make mini versions for cookie platters — reduce baking time by a few minutes.
- For a Christmas Crumbl Cookie vibe, flatten the scoops slightly and add more chocolate on top before baking.
These twists keep things interesting and make you look like a creative baking wizard at parties.
Best ways to serve
Presentation matters — even a little.
- Arrange on a wooden board with sprigs of rosemary and mini ornaments for holiday flair.
- Pair with hot chocolate or a peppermint mocha to double down on peppermint goodness.
- Package in cellophane with a red ribbon for neighbor gifts. People love edible presents (and then they’ll come back for seconds).
- Include them in a mixed cookie box with spritz or gingerbread for variety.
They play well with other Christmas Dessert Ideas Chocolate and look gorgeous next to plain sugar cookies as contrast.
Freezing & storage — quick tips
Keep freshness and flavor intact with these storage moves.
- Room temp: Store cooled cookies in an airtight container up to 4 days. Layer with parchment.
- Refrigerator: Keeps up to 1 week. Bring to room temp before serving for best flavor.
- Freezer: Cookies freeze well up to 3 months. Freeze baked cookies flat, then layer with parchment in a sealed container. Thaw on the counter.
- Freeze dough: Scoop into tall balls, freeze solid on a tray, then bag. Bake from frozen; add a minute or two to bake time.
Pro tip: If you freeze dough, don’t forget to press the white chocolate and candy cane on after baking; the candy holds up better that way.
FAQs
Can I skip chilling the dough?
You can, but the cookies will spread more and taste less developed. Chill for at least 3 hours for best texture.
What if my white chocolate seizes?
Add a tiny splash of warm cream or more gentle heat and stir. Avoid water contact. Using a chocolate bar rather than chips helps reduce seizing.
Can I use peppermint schnapps or liqueur?
Sure — but use sparingly. A teaspoon can add warmth; any more and you’ll affect dough texture.
Are these Must Make Christmas Cookies?
Yes. Honest answer: they’re in heavy rotation during the holidays. Expect praise and suspiciously empty plates.
Final thoughts — why these belong on your cookie tray
These Chocolate Peppermint Bark Cookies check all the holiday boxes: dramatic, delicious, and not actually that hard to pull off. They look like you stopped baking at a boutique bakery and then casually put them on a shelf. But the truth: a little planning (chill the dough, temper your glaze) and you’ll have Half Dipped Cookies that steal the show.
If you’re assembling a cookie tray, pair these with classic sugar cookies and a nutty thumbprint to balance textures and flavors. Want to impress? Make a batch, plate them with care, and watch them disappear. Trust me — these are the sort of Chocolate Peppermint Recipes people will ask you to replicate every year.
Ready to bake? Grab your chocolate, calm your inner perfectionist, and remember: quality ingredients + small tweaks = major holiday joy. And if someone asks whether they can take a whole box, laugh, say “Sure,” and then hide a few for yourself. You earned them.
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Holiday-Ready Double Chocolate Peppermint Bark Cookies — Must Make Christmas Cookies
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 18 cookies 1x
- Category: Dessert
Description
Chocolate Peppermint Bark Cookies are a chewy double-chocolate cookie, half-coated in white chocolate and topped with crunchy peppermint — like peppermint bark, but cookie-shaped. They’re fudgy inside, glossy and festive on the outside, and perfect for holiday trays.
Ingredients
For the cookies
- 1 cup (125 g) all-purpose flour — (use 1:1 gluten-free if needed)
- 2/3 cup (55 g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (120 g / 1 stick) unsalted butter, softened to room temperature
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 tablespoon (15 ml) milk
- 1 (3.5 oz) semi-sweet chocolate bar, roughly chopped (plus extra for sprinkling, optional)
For the white chocolate finish
- 9–11 oz premium white chocolate baking bar, chopped (or white chocolate chips)
- 2 teaspoons (≈9 g) refined coconut oil or vegetable shortening — start with less
- 6–8 candy canes, crushed into shards
Instructions
1. Chill time is non-negotiable. This dough needs at least 2 hours in the fridge, preferably overnight. Longer chilling yields thicker cookies (up to 3 days chill time works).
2. Mix the dry ingredients. In a medium bowl whisk the flour, cocoa, baking soda, and salt until uniform.
3. Cream the butter and sugars. In a large bowl or mixer, beat the softened butter with granulated and brown sugar on medium-high for 2–3 minutes until lighter in color and fluffy.
4. Add the wet flavors. Beat in the egg, vanilla, peppermint extract, and milk until smooth, scraping the bowl as needed.
5. Combine wet + dry. Reduce mixer speed to low and add the flour mixture. Mix until just combined.
6. Fold in chocolate. Stir the chopped semisweet chocolate into the dough with a spatula.
7. Chill the dough. Cover the bowl tightly and refrigerate for a minimum of 2 hours (3+ hours preferred). Chilling prevents spreading.
8. Preheat & prep. Preheat the oven to 350°F (175°C). Line baking sheets with parchment.
9. Scoop & bake. If dough has chilled more than a day, let it sit 15–30 minutes to ease scooping. Use a large scoop (3–4 Tbsp) to form tall mounds. Place dough 2–3 inches apart and bake 10–12 minutes, until edges look set but centers remain soft.
10. Cool before dipping. Let cookies rest 5 minutes on the sheet, then transfer to a rack. Wait until the chocolate inside is set and no longer molten before dunking in white chocolate.
11. Melt the white chocolate. In a tall, narrow container (measuring cup works), microwave the chopped white chocolate with 1–2 tsp coconut oil in 30-second bursts, stirring between each, until smooth. Start with the smaller oil amount — you can add more if needed. Too much oil = a runny coating.
12. Half-dip & decorate. Dip half of each cooled cookie into the melted white chocolate. Place on parchment and sprinkle immediately with crushed candy canes. Allow the coating to harden completely.
13. Store or freeze. Baked cookies keep in an airtight container at room temp for up to 5 days, in the fridge up to 1 week, or in the freezer for 3 months.
Notes
- Notes & tips
- Measure flour correctly. Spoon into the cup and level or weigh for accuracy.
- Use a white chocolate bar for the glossiest finish. Bars tend to melt smoother than chips.
- Start with less coconut oil. Add a little only if the white chocolate is too stiff; too much will make the coating slide off.
- Don’t dip warm cookies. If you dip while the interior chocolate is still soft, the colors can bleed and the coating won’t set properly.
- To bake from frozen dough: Freeze scooped dough on a tray until solid, then transfer to a sealed bag. Bake from frozen — add 1–2 minutes to the baking time.
- Substitutions & extras
- Swap the semi-sweet for milk or dark chocolate chunks depending on how sweet or bitter you like the cookie.
- Use a gluten-free 1:1 flour blend if you need a GF option — I tested with popular blends and they worked well.
- For smaller cookies, use a smaller scoop and reduce bake time by a minute or two.
- Freezing the dough (quick how-to)
- Shape scoops and flash-freeze on a baking sheet until solid.
- Transfer to airtight freezer bags.
- Bake straight from frozen; add 60–120 seconds to baking time.
Nutrition
- Serving Size: 1cookie
- Calories: 184kcal
- Sugar: 17.7g
- Sodium: 114mg
- Fat: 8g
- Carbohydrates: 28.7g
- Fiber: 2.1g
- Protein: 2.4g
- Cholesterol: 23.9mg
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