Peppermint Bark Cookies Recipe

There’s something truly magical about the way peppermint and chocolate come together in this Peppermint Bark Cookies Recipe. Each bite is a festive little celebration—rich cocoa goodness mingling with cool peppermint, crowned by a creamy, dreamy buttercream frosting and sprinkled with crushed peppermint candies. It’s one of those recipes I pull out during the holiday season or whenever I’m craving something that feels both cozy and spirited.

What’s really special about this Peppermint Bark Cookies Recipe is how easy it is to make it your own. The layers of texture—from soft cookie base to crisp peppermint pieces—make it a crowd-pleaser every time. Plus, it’s a fantastic treat to bake with friends or family, turning your kitchen into a sweet-smelling workshop of tasty memories.

Ingredients You’ll Need

All these ingredients work harmoniously to build layers of flavor and texture in your Peppermint Bark Cookies. When you shop, opt for good-quality chocolate chips and fresh peppermint candies for that bright, minty crunch that makes the recipe pop.

• Unsalted butter: Room temperature butter blends more smoothly, helping you get that perfect cookie texture.
• Light brown sugar: Adds moisture and depth with its molasses notes—don’t substitute dark brown here or you’ll alter the flavor balance.
• Granulated sugar: Provides just the right sweetness and helps with the cookie’s slight crispness.
• Large egg: At room temperature so it mixes evenly, making your dough consistent.
• Vanilla extract: A little vanilla goes a long way to balance the cocoa and peppermint flavors.
• All-purpose flour: The base for your cookie, so measure carefully to keep your cookies tender, not cakey.
• Unsweetened cocoa powder: This is your chocolate backbone—choose a good-quality one for a rich, deep flavor.
• Baking soda: Just enough to help the dough rise slightly without puffing up too much.
• Salt: Enhances all the sweet, chocolatey notes and keeps things balanced.
• Semi-sweet chocolate chips: Melts into ribbons of chocolate goodness within the cookie and in the topping.
• White chocolate chips or chopped baking bar: Offers a creamy, sweet contrast to the cocoa base and dark chocolate.
• Crushed peppermint candies: This is where the festive crunch and minty punch come alive—freshly crushed is best!
• Buttercream frosting ingredients: Unsalted butter, confectioners sugar, milk, vanilla extract, and peppermint extract—combine these for a luscious frosting that ties the whole cookie together.

Variations

I’ve found that tweaking this Peppermint Bark Cookies Recipe to suit your tastes makes baking way more fun. Feel free to swap, add, or skip elements based on what you love or what you happen to have on hand.

• Gluten-free version: Using a gluten-free flour blend works beautifully here, and I’ve seen it keep the texture tender and satisfying without any fuss.
• Dairy-free swap: Try coconut oil or vegan butter in place of regular butter, and use dairy-free chocolate chips to keep it allergy-friendly.
• Extra peppermint kick: Add a drop more peppermint extract to your frosting or cookie dough if you’re a mint fanatic like me.
• Chocolate lovers’ delight: Stir in some chopped dark chocolate chunks for an intense, melty surprise inside the cookies.

How to Make Peppermint Bark Cookies Recipe

Step 1: Cream the Butter and Sugars Until Fluffy

Start by beating the room temperature butter with the light brown sugar and granulated sugar until you get a light and airy mixture. This usually takes about 3-5 minutes with a mixer. The fluffier, the better—it helps create that soft yet slightly crisp cookie texture we want. Resist the urge to rush this part; it really sets the stage for the rest of your cookies!

Step 2: Add the Egg and Vanilla, Then Mix in Dry Ingredients

Next, add in the egg and vanilla extract, beating just until combined. Then, in a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet, mixing slowly to avoid flour clouds flying everywhere. The dough will be soft and fudgy—that’s exactly what you want.

Step 3: Fold in Chocolate Chips and Chill the Dough

Gently fold in the semi-sweet chocolate chips to spread those sweet pockets throughout your dough. At this point, I recommend chilling the dough for at least 30 minutes. Trust me, this step makes the cookies hold their shape better when baking and develop even better flavors.

Step 4: Bake and Let Cool Before Topping

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop dough balls about 1 tablespoon each onto the tray, spacing them a couple inches apart. Bake for 8-10 minutes, until the edges start to set but the centers still look a little soft. Let them cool completely on a wire rack—this is critical because the frosting needs a stable base!

Step 5: Make the Buttercream Frosting and Assemble

For the frosting, beat softened butter until creamy, then gradually add confectioners sugar. Add milk one tablespoon at a time to reach your perfect spreadable consistency. Stir in vanilla and peppermint extracts for that minty freshness. Spread a generous dollop of buttercream over each cooled cookie.

Step 6: Top with Peppermint Bark and Candy Crunch

Melt the semi-sweet and white chocolate chips in separate bowls—either in the microwave with short bursts or gently over a double boiler. Drizzle both chocolates over the frosted cookies, then sprinkle crushed peppermint candies right on top for that signature peppermint bark texture. Let everything set at room temperature or pop the tray in the fridge briefly.

How to Serve Peppermint Bark Cookies Recipe

Garnishes

I often sprinkle extra crushed peppermint candies or even a tiny pinch of flaky sea salt on the finished cookies. It adds a lovely contrast and crunch. Sometimes, a dusting of cocoa powder or a drizzle of more melted white chocolate makes these cookies look even more festive for holiday gatherings.

Side Dishes

These cookies pair beautifully with a steaming mug of hot chocolate or peppermint tea. For holiday parties, I like serving them alongside a cheese board featuring mild cheeses and fresh fruit, creating a fun mix of sweet and savory flavors for my guests.

Creative Ways to Present

When I’ve taken these to parties, arranging the cookies on a festive platter with a few fresh mint sprigs and little holiday ornaments instantly makes the whole thing feel special. Wrapping sets in cellophane tied with red ribbons is also a favorite for homemade gifts—everyone loves receiving these!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which might be tricky), store them in an airtight container at room temperature for up to 3 days. I like to layer them with parchment paper between so they don’t stick together or get squished, preserving the frosting and candy toppings.

Freezing

Freezing these cookies works surprisingly well! Place cooled, unfrosted cookies in a single layer on a baking sheet to freeze, then transfer to a zip-top bag. When you’re ready, thaw and frost just before serving to keep the buttercream fresh and smooth.

Reheating

I usually enjoy these cookies cold or at room temperature, but if you want to warm them slightly, pop just the cookie (no frosting) in the microwave for about 10 seconds. If they’re frosted, let them come close to room temp first so the buttercream doesn’t melt too much.

FAQs

Final Thoughts

This Peppermint Bark Cookies Recipe has become one of my go-to festive treats because it’s just so effortlessly charming and delicious. Whether you’re baking for a crowd, gifting friends, or just treating yourself, these cookies deliver that perfect mix of chocolatey richness and refreshing peppermint. I hope you enjoy making them as much as I do—once you try this recipe, I bet it’ll become a beloved tradition in your kitchen, too!

Print