I still remember the first time the kitchen smelled like winter candy and warm chocolate at the same time. The kids were in their pajamas, and the oven hum felt like a quiet promise while the peppermint filled the air. Each bite of these Peppermint Bark Cookies brings me back to that small, bright moment when the house felt full and safe, and I learned how a simple cookie can become a holiday memory. I often pair this kind of slow baking with other simple treats, like the bright notes I find in blueberry-thyme cookies, so the days feel stitched together by simple, good food.
Why This Peppermint Bark Cookies Means So Much
This cookie is part candy and part comfort, the kind of recipe that shows up every year without a fuss. I made it the first winter after we moved into a house with a small, sunny kitchen. The table still had moving boxes nearby, and we had very little else ready, but we had butter, chocolate, and tiny peppermint candies that came in a jar from a neighbor.
Baking these Peppermint Bark Cookies felt like fixing something familiar in a new place. The chocolate melts into the dough and the peppermint snaps on top. The kids loved the crunch and the adults lingered over mugs of tea. It became a dish that marked the start of holiday evenings and slow Saturday mornings alike.
What makes it matter to us is not perfection. It is the small rituals. We laugh when cookie dough sticks to a spatula. We count how many cookies get slightly too crispy and hide them for ourselves. The scent of peppermint and cocoa is enough to gather people to the table. This cookie feels like home because it carries those repeated moments, not because it looks flawless.
How to Make Peppermint Bark Cookies
“Every time I stir this pot, it smells just like Sunday at home.”
The rhythm of making these cookies is calm and steady. You whisk dry ingredients until the cocoa clouds the bowl. You beat butter and sugar until the mix looks pale and cloudlike. You fold chocolate and peppermint in and let the dough sleep in the fridge, where it gathers flavor.
Listen for the soft thrum of the mixer, the hollow clink of a spoon, and the tiny crack of crushed candy canes. Watch how the dough changes from loose to firm after chilling and how the oven turns the edges slightly glossy. Baking this is like gathering a few small, bright things into one cozy result.
The white chocolate sets like a thin snow cap while the peppermint sprinkles glitter on top. The finished cookies have a soft center, a slightly crisp edge, and a cool, minty bite on top. They are both simple and a little indulgent, and they invite sharing.
Ingredients You’ll Need
1 cup (125g) all-purpose flour, gluten-free if needed (Note 1)
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) (fresh butter gives this its richness)
1/2 cup (100g) granulated sugar
1/2 cup (100g) light brown sugar (packed)
1 large egg (at room temperature)
1 teaspoon vanilla extract (a little extra vanilla if you love a cozy aroma)
1/2 teaspoon peppermint extract
1 tablespoon (15ml) milk
1 (3.5 ounce) semi-sweet chocolate bar (chopped plus more for topping, optional (Note 2))
9-11 ounces premium white chocolate baking bar (chopped (chips work too))
2 teaspoons (9g) refined coconut oil or vegetable shortening
6-8 Candy canes (crushed)
I like to line ingredients up on the counter before I begin. It keeps small hands from wandering into the bowl and helps the process feel calm. Having good chocolate makes a big difference here. Use what you love to eat on its own and the cookies will sing.
Step-by-Step Directions
Note: This cookie dough requires at least 2 hours of chilling, but ideally overnight. The cookies will be thicker the longer they chill (up to 3 days).
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In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. Whisk until the cocoa blends without lumps and breathe in that sharp chocolate smell that tells you it is fresh.
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In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes, until light and fluffy. Beat until the mixture looks pale and lifts slightly when you pull the paddle away, glossy and soft to the touch.
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Add the egg, vanilla extract, peppermint extract, and milk and beat until combined, scraping down the sides and bottom of the bowl as needed. Mix until the batter smells warm and minty and the egg is fully blended with no streaks left behind.
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Turn the mixer down to low speed and slowly add the dry ingredients into the wet ingredients until combined. Mix just until you no longer see dry flour, and stop as soon as the dough comes together so it stays tender and not tough.
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Add the chocolate chunks and mix using a rubber spatula to incorporate. Cover with plastic wrap and chill for at least 3 hours or up to 3 days. Do not skip this step (it prevents them from spreading). The dough firms and the flavors settle while it chills, so be patient and imagine the cookies the next day.
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Preheat the oven to 350°F and line two large baking sheets with parchment paper. Warm the oven and feel how it changes the room, turning cold air into a promise of warm cookies.
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If the dough was chilling for longer than 24 hours, allow it to soften at room temperature for 15-30 minutes for easier scooping. Using a large cookie scoop (3-4 Tablespoons) scoop the cookie dough and drop them 2-3 inches apart on the prepared baking sheet. Space them so they can spread a little and have space to breathe while baking.
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Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the tops look slightly soft. Cool the cookies for 5 minutes on the cookie sheet then transfer them to a cooling rack to cool completely. Watch the edges for the softest hint of color; take them out while the centers still feel tender.
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Before dipping in white chocolate, make sure the chocolate chips inside the cookies are fully cooled and set (Note 2). Place the white chocolate and coconut oil in a tall and skinny microwave safe bowl, jar, or measuring cup. Microwave in 30 second increments, stirring between each, until it’s melted and smooth. Stir until glossy and pourable, like thick silk running off a spoon.
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Dip half of each cookie in the melted white chocolate then place it on a piece of parchment paper and sprinkle with crushed candy canes. Cool completely until the white chocolate is set. The white chocolate should snap lightly when it sets, and the candy cane makes a bright, crunchy finish.
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Baked cookies stay fresh in an airtight container at room temperature for 5 days or can be frozen for up to 3 months. I like to layer them with parchment so they do not stick; when you pull one out of the freezer, give it a few minutes to come to room temperature before serving.
Serving Peppermint Bark Cookies With Family Warmth
These cookies taste like the small rituals we keep. I set a tray with mismatched plates and place a few cookies beside a simple bowl of hot cocoa for the kids. For adults, I pair them with a small scoop of vanilla ice cream or a dark roast coffee. The cool peppermint on top plays nicely with the warm, chocolate center.
If I take them to a neighbor or a party, I arrange them on a wooden board with a little jar of extra crushed candy canes. The board looks like a small gift. You can also mix these with other winter treats. I sometimes serve them alongside a fruit tart or other holiday sweets like a little slice of caramel apple bark and they hold their own against bolder flavors. The mix of textures and the contrast between the peppermint and warm chocolate makes them a crowd pleaser.
Serving is as important as baking. Let the cookies sit a few minutes once plated so the white chocolate sets fully. Invite someone to share them with you. They taste better when someone you love takes the first bite and laughs.
Storing Peppermint Bark Cookies for Tomorrow
Store these cookies in an airtight container layered with parchment paper to keep them from sticking. At room temperature they stay soft and chewy for up to five days. If the white chocolate looks soft in warm weather, keep the container in the coolest part of your kitchen or in the fridge for short stretches.
To freeze, place cookies in a single layer on a sheet pan and freeze until firm. Then stack them in a freezer-safe container with parchment between layers and freeze for up to three months. When you want one, pull the bag from the freezer and let it warm on the counter for 10 to 15 minutes. The flavors soften and become more rounded as they thaw.
If the peppermint loses some of its crispness after a few days, sprinkle a tiny extra pinch of crushed candy cane before serving to refresh the crunch. A quick reheat for 8 to 10 seconds in the microwave can lift the scent of chocolate and make the cookie feel fresh again.
Amelia’s Kitchen Notes
Trust the chill time
Chilling is not optional. I know it feels slow when you want cookies now, but chilling firms the dough so the cookies bake up thick and tender. A longer chill gives you a more even texture and deeper flavor.
Use good chocolate
When the dough has only a few ingredients, each one shines. Choose a semi-sweet bar you like eating plain and a creamy white baking chocolate that melts smoothly. That way the inside is rich and the top feels silky.
Crush candy canes by hand
I lightly smash candy canes in a clean towel with the flat side of a pan. It gives you uneven pieces that sparkle in the white chocolate. Fine dust tends to sink in while bigger bits remain crunchy.
Cleanup trick
Line your work surface with a piece of parchment when you dip and sprinkle the cookies. Peeling used parchment off the counter makes cleanup quick and keeps you in the flow of baking.
Make a test bake
If you are trying a new oven or a different flour, bake two cookies first. It lets you see the spread and make small adjustments before you bake the whole batch.
Family Variations on Peppermint Bark Cookies
We have played with this base recipe in small ways over the years. My kids once asked for extra chocolate, so I folded in white chips as well as semi-sweet and the cookies turned into double chocolate with a mint crown. Another season we added a sprinkle of sea salt on top of the white chocolate before the peppermint to balance the sweetness.
For a softer, cake-like cookie, swap half the butter for an equal weight of unsweetened applesauce. It changes the texture and makes a lighter bite. If you love a darker chocolate flavor, use Dutch-process cocoa and a higher percentage semi-sweet bar. For a more grown-up version, stir in a tablespoon of coffee to the wet ingredients for a hint of espresso that deepens the chocolate.
We also wrap a few of these cookies in cellophane with a handwritten note during the holidays. The kids make a ribbon and feel proud. Small changes keep the cookie fresh in our family while the core comfort stays the same.
FAQs About Peppermint Bark Cookies
Can I make this ahead of time?
Yes, and honestly, it might taste even better the next day once the flavors have settled and come together. Chill the dough overnight or freeze scooped dough balls for a week and bake them when you need a fresh batch.
Can I use candy cane bits from the store or homemade?
Both work well. Store-bought crushed pieces are easy, but crushing your own candy canes gives you a mix of sizes that look prettier on top of the white chocolate.
What if I only have chocolate chips instead of a bar?
You can use chips in place of chopped bars, but the shape and melt differ slightly. Chopped bars give you soft pockets of chocolate. If you use chips, stir them in gently and watch the baking time closely.
How can I keep the white chocolate from seizing when I melt it?
Use short bursts in the microwave and stir between each. Adding a little refined coconut oil or a small bit of shortening helps the white chocolate melt smoothly and become easier to dip with.
Can I make these gluten-free?
Yes. Swap the all-purpose flour for a 1-to-1 gluten-free blend and check the dough for moisture. Sometimes gluten-free flours need a touch more liquid, so add a teaspoon of milk at a time if it feels dry.
A Final Thought
These Peppermint Bark Cookies are a small, steady joy from my kitchen to yours. They remind me that a few simple ingredients, a little patience, and a warm invitation can make any day feel like a small celebration. I hope they bring you the same quiet delight they bring my family, the kind that fills a room with scent and keeps people close. When you bake them, take a breath and remember who you are baking for, and know that every imperfect cookie can make a perfect memory.
Peppermint Bark Cookies
Ingredients
Method
- Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl until combined.
- In a large bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until light and fluffy.
- Add the egg, vanilla extract, peppermint extract, and milk, and beat until well combined.
- Gradually add the dry ingredients to the wet ingredients until just combined. Avoid overmixing to keep the dough tender.
- Gently fold in the chopped chocolate.
- Cover the dough with plastic wrap and chill for at least 3 hours or up to 3 days.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Scoop the chilled dough onto the prepared baking sheets, spacing them 2-3 inches apart.
- Bake for 10-12 minutes until the edges are set. Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
- Melt the white chocolate and coconut oil in the microwave in increments until smooth.
- Dip half of each cookie in the melted white chocolate, then sprinkle with crushed candy canes. Cool completely until the chocolate sets.
