If you’re looking for a holiday treat that’s both festive and irresistibly delicious, the Peppermint Bark White Chocolate Cookies Recipe is an absolute must-try. These cookies combine the rich depth of cocoa with a luscious white chocolate and peppermint topping that feels like a cozy winter hug with every bite. Whether you’re baking for a party, as gifts, or just to satisfy your seasonal sweet tooth, this recipe really shines.

I’ve made these cookies a dozen times now, and they never fail to impress guests—especially with that crunchy candy cane topping that adds a perfect peppermint punch. The best part? They come together surprisingly easily, so you don’t have to wait long to enjoy these festive delights. Trust me, once you try this Peppermint Bark White Chocolate Cookies Recipe, you’ll want to keep it in your holiday rotation forever.

Ingredients You’ll Need

This recipe uses simple pantry staples with a few special touches to create that cozy peppermint bark flavor. Choosing good quality chocolate really makes a difference, and the candy canes are what give these cookies that perfect seasonal flair.

All-purpose flour: The base that gives structure to the cookie—measuring carefully keeps them from turning out too cakey.
Cocoa powder: Use unsweetened for that rich chocolate flavor without extra sugar.
Cornstarch: Helps keep the cookies tender and soft.
Baking powder: For just enough rise and fluffiness.
Salt: Balances the sweetness and enhances the chocolate flavors.
Unsalted butter: I recommend using room temperature butter for smooth mixing and rich flavor.
Dark chocolate chips or chunks: I usually go with chunks for bigger melty pockets in the cookies.
Egg: Using a large, room temperature egg helps bind everything beautifully.
Brown sugar: Adds moisture and a subtle caramel note.
Granulated sugar: For that classic cookie crispness contrasting the tender center.
Vanilla extract: Enhances the overall flavor—don’t skip this!
White chocolate chips or chopped white chocolate: This makes the peppermint bark topping creamy and dreamy.
Peppermint extract: Use sparingly—a little goes a long way to get that festive minty scent.
Neutral oil (vegetable or coconut): Helps thin the white chocolate topping for smooth spreading.
Crushed candy canes: The signature crunch and peppermint zing that make these cookies unforgettable.

Variations

I love how this Peppermint Bark White Chocolate Cookies Recipe can be adjusted to suit your taste or dietary preferences. It’s fun to experiment with the mix-ins and toppings to make it your own.

Variation: Swap dark chocolate chips for milk chocolate if you prefer a sweeter chocolate base—I found this makes the cookies a bit more mellow and kid-friendly.
Variation: Replace crushed candy canes with peppermint baking chips for a less crunchy but equally minty topping.
Dietary modification: Use dairy-free white chocolate and vegan butter to make these cookies vegan-friendly without losing that luscious flavor.
Seasonal twist: Add a sprinkle of crushed nuts like pistachios on top of the peppermint bark topping for extra texture and a pop of color.

How to Make Peppermint Bark White Chocolate Cookies Recipe

Step 1: Prep the Cookie Dough

Start by whisking together the flour, cocoa powder, cornstarch, baking powder, and salt in a bowl—this keeps the dry ingredients evenly combined. In another bowl, cream your room temperature butter with both sugars until it’s light and fluffy; this usually takes about 3-4 minutes with a hand mixer. Next, beat in the egg and vanilla extract until everything’s smooth and well mixed. Slowly add the dry ingredients into the wet mixture, stirring just until incorporated, then fold in the dark chocolate chunks. Don’t overmix here—you want tender cookies!

Step 2: Bake Your Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and scoop cookie dough balls—about a tablespoon each—onto the sheet, spacing them about 2 inches apart. Bake for 9-11 minutes or until the edges are set but the centers still look a bit soft. Remember, cookies continue to bake on the hot sheet after you take them out, so don’t overbake! Let them cool on the sheet for 5 minutes before transferring to a cooling rack.

Step 3: Make the Peppermint Bark Topping

While your cookies cool, melt the white chocolate chips with the peppermint extract and neutral oil. I like to do this gently in a double boiler or microwave in short bursts, stirring often, to avoid seizing. The neutral oil helps keep the white chocolate silky and makes it easier to spread smoothly over the cookies.

Step 4: Assemble and Chill

Spoon or spread the melted peppermint bark mixture over the top of each cookie, then immediately sprinkle on the crushed candy canes while the topping is still soft. This part is super fun—watching the white chocolate set with those colorful red and white bits is almost as satisfying as eating the cookies! Let the cookies chill in the fridge for at least 30 minutes to set the topping fully before serving.

How to Serve Peppermint Bark White Chocolate Cookies Recipe

The image shows eight white bowls and one white rectangular dish arranged neatly on a white marbled surface. From top left to bottom right: a bowl full of white flour, a bowl filled with granulated sugar, a small bowl of salt, a small bowl of fine brown powder, a rectangular dish holding a pale yellow block of butter, a bowl with dark brown small chunks that look like chopped chocolate, a bowl filled with white chocolate chips, a whole brown egg placed next to a small bowl of a white liquid, and finally a bowl holding dark brown square pieces of chocolate. The items are evenly spaced, creating an organized and clean presentation. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple with crushed candy canes on top because they add both crunch and that peppermint zing everyone loves during the holidays. Sometimes, I like to finish with a light dusting of powdered sugar or a drizzle of dark chocolate if I want them to look a little fancier for gift-giving.

Side Dishes

These cookies are absolute best paired with a hot cup of peppermint tea or a rich cocoa—perfect for those cold winter evenings. If you’re hosting a cookie exchange or holiday party, a fresh fruit platter with oranges and pomegranate can balance the sweetness nicely.

Creative Ways to Present

For holiday gatherings, I love arranging these cookies on a festive platter lined with evergreen sprigs or placing small stacks wrapped with a pretty ribbon for homemade gifts. You can also serve them alongside mini marshmallows and candy canes in a holiday cookie jar for an inviting kitchen display.

Make Ahead and Storage

Storing Leftovers

I store these cookies in an airtight container at room temperature, separated by parchment paper to prevent sticking. They usually stay fresh and delicious for up to 4 days—if you can resist that long! If your home is warm, keeping them in the fridge helps the peppermint bark stay solid and lets the cookies keep their shape better.

Freezing

I’ve frozen baked and topped cookies successfully by placing them in a single layer on a baking sheet first, freezing until firm, then transferring them to a freezer-safe container with parchment in between layers. When you want to enjoy them, just thaw at room temperature for about an hour—easy and convenient for the busy holiday season!

Reheating

If you prefer warm cookies, I pop one or two in the microwave for about 10 seconds—just enough to soften the white chocolate a little without melting it completely. This way, the peppermint bark topping stays intact but gets that melt-in-your-mouth effect we all crave.

FAQs

Can I use regular peppermint extract instead of pure peppermint oil?

Absolutely! Just be mindful that peppermint extract can sometimes be stronger or more synthetic-tasting than pure peppermint oil, so start with a small amount and adjust to taste. The key with the Peppermint Bark White Chocolate Cookies Recipe is that little minty hint that balances the sweetness perfectly.
Can I skip the candy canes if I have allergies?

You can! If allergies are a concern, try crushed peppermint baking chips or finely chopped peppermint-flavored chocolate instead. The peppermint flavor is essential here, but you don’t have to sacrifice safety or texture.
How do I prevent the white chocolate topping from cracking?

Make sure to melt the white chocolate gently and add the neutral oil as directed to keep it smooth and flexible. Also, avoid sudden temperature changes while chilling the cookies—letting them cool gradually helps prevent cracking and keeps that perfect glossy finish.
Can I make the cookie dough ahead of time?

Yes! The cookie dough can be wrapped tightly and refrigerated for up to 2 days before baking. This actually helps the flavors develop and makes the dough easier to handle when scooping.
Is there a way to make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup for regular flour. Just make sure it contains xanthan gum or a similar binding agent to keep the cookies from falling apart.

Final Thoughts

This Peppermint Bark White Chocolate Cookies Recipe ranks as one of my favorite holiday baking projects because it brings together festive flavors and fun textures in a really approachable way. Every year, making these feels like a holiday tradition that fills the kitchen with cozy scents and happy memories. I hope you’ll give it a try—once you do, you’ll see why it’s such a beloved classic in my book!

Peppermint Bark White Chocolate Cookies Recipe