I made my first batch of these Peppermint Bark Cookies three years ago for a holiday cookie exchange, and they disappeared faster than any other cookie on the table. Everyone kept asking for the recipe because they loved how the rich double chocolate base paired with that cool peppermint crunch. The white chocolate coating ties everything together into one festive bite that tastes exactly like classic peppermint bark, but in cookie form. These Peppermint Bark Cookies take only 12 minutes to prep, which means you can whip up a batch even when the holiday rush hits hard. The best part is they stay soft and chewy even after several days, making them perfect for cookie tins, gift giving, or keeping around for those moments when you need something sweet and festive.
Why These Cookies Work
Most chocolate peppermint cookies either turn out too dry or the peppermint flavor overwhelms everything else. These Peppermint Bark Cookies get the balance just right. The double chocolate base uses both cocoa powder and chopped dark chocolate for intense chocolate flavor and extra moisture. Dipping them in white chocolate mixed with coconut oil creates a smooth coating that stays flexible instead of cracking. Fresh candy canes add that signature peppermint crunch without making the cookies taste like toothpaste. The combination creates cookies that look impressive but come together with straightforward steps anyone can follow.
Essential Ingredients
Gather these ingredients before starting:
- 400 grams dark chocolate, chopped or chips, divided
- 170 grams all-purpose flour
- 170 grams of cocoa powder
- 226 grams unsalted butter at room temperature
- 226 grams light brown sugar
- 205 grams granulated sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 300 grams of white chocolate for dipping
- 1 tablespoon coconut oil
- 1/2 cup crushed candy canes
Step-by-Step Instructions
Start by preheating your oven to 350 degrees Fahrenheit and lining two baking sheets with parchment paper. In a medium bowl, whisk together the flour and cocoa powder until no lumps remain. Reserve a handful of the chopped chocolate for topping, then add the rest to the flour mixture. Toss everything together so the chocolate pieces get coated with flour.
In your stand mixer fitted with the paddle attachment, cream the butter, both sugars, salt, baking soda, baking powder, and vanilla extract. Beat on medium speed for a full 5 minutes until the mixture looks light, fluffy, and almost doubled in volume. Scrape down the sides of the bowl halfway through to make sure everything incorporates evenly. This creaming step is crucial because it creates air pockets that keep the cookies tender.
Add the egg to the butter mixture and beat until completely smooth with no streaks remaining. Pour in all the dry ingredients at once. Mix on low speed just until everything comes together into a thick, dark dough. Don’t overmix or the cookies will turn out tough.
Use a cookie scoop to portion out 2 tablespoon amounts of dough. Roll each portion between your palms into a smooth ball. Place the balls on your prepared baking sheets, leaving about 2 inches of space between each cookie since they spread. Flatten each ball gently with your palm into a disc about half an inch thick. Press a few pieces of that reserved chocolate onto the top of each disc. This creates pockets of melted chocolate on top after baking.
Bake the cookies for 13 to 15 minutes. They should look set around the edges but still slightly soft in the center when you pull them out. Don’t overbake these or they will turn dry and crumbly. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. They need to be fully cooled before dipping or the white chocolate will melt right off.
While the cookies cool, place your white chocolate and coconut oil in a microwave-safe bowl. Microwave in 30 second bursts, stirring between each, until the chocolate melts completely smooth. The coconut oil thins the chocolate slightly and keeps it from hardening too much, which prevents cracking. Dip the top half of each cooled cookie into the melted white chocolate. Let the excess drip off, then place the cookie back on the wire rack. Immediately sprinkle crushed candy canes over the white chocolate before it sets. The candy canes stick best when the chocolate is still wet.
Let the white chocolate set completely at room temperature for about 30 minutes before serving or storing. You can speed this up by putting the cookies in the fridge for 10 minutes.
Expert Baking Tips
- Use a kitchen scale and measure ingredients in grams for the most accurate results
- Make sure butter and eggs sit at room temperature for at least 2 hours before starting
- Use good-quality dark chocolate bars chopped into chunks rather than chocolate chips
- For perfectly round cookies, place a large cookie cutter over each cookie right when they come out of the oven and gently swirl it around
- Don’t skip the coconut oil in the white chocolate coating or it will crack
- Crush candy canes by placing them in a sealed plastic bag and hitting with a rolling pin
Customization Ideas
Swap the dark chocolate for milk chocolate if you prefer sweeter cookies. Use peppermint extract mixed into the white chocolate coating for extra peppermint punch. Try drizzling dark chocolate over the white chocolate coating for a reverse peppermint bark look. Replace candy canes with crushed peppermint candies if you can’t find candy canes. Add a pinch of espresso powder to the cookie dough to deepen the chocolate flavor. For a different twist, dip the cookies in dark chocolate and top with white chocolate drizzle and candy canes.
Troubleshooting Common Issues
If your cookies spread too thin, your butter was probably too warm or you didn’t cream it long enough. Chill the dough for 30 minutes before baking next time. Dry, crumbly cookies mean you either overbaked them or overmixed the dough after adding flour. Take them out when they still look slightly underdone. White chocolate that cracks came from not adding enough coconut oil or dipping the cookies before they cooled completely. Make sure cookies are room temperature and the white chocolate mixture flows easily off a spoon.
Storage and Serving
Store these Peppermint Bark Cookies in an airtight container at room temperature for up to 5 days. Layer them between sheets of parchment paper so the white chocolate doesn’t stick. You can freeze the unbaked cookie dough balls in a freezer bag for up to 3 months. Bake them straight from frozen, adding just 2 to 3 extra minutes to the baking time. The baked cookies also freeze well for up to 2 months if you freeze them before dipping in white chocolate. Thaw completely, then dip and decorate. These make wonderful holiday gifts packed in decorative tins or boxes.
Frequently Asked Questions
Why do you add coconut oil to the white chocolate?
The coconut oil thins the white chocolate slightly so it creates a smooth coating. It also prevents the white chocolate from hardening too much and cracking once it dries on the cookies. Without it, the white chocolate can get brittle and break off.
Can I freeze these cookies?
Yes. Freeze the unbaked cookie dough balls in a freezer bag for up to 3 months. Bake them from frozen, adding a few extra minutes to the baking time. You can also freeze baked cookies before dipping them in white chocolate for up to 2 months.
How do I store these chocolate candy cane cookies?
Keep the cookies in an airtight container at room temperature for up to 4 to 5 days. Layer them with parchment paper between each layer to prevent sticking. Don’t refrigerate them because it can make the white chocolate coating sweat and look messy.
Can I use white chocolate chips instead of white chocolate bars?
Use white chocolate bars that contain cocoa butter rather than white chocolate chips. Real white chocolate melts much smoother and creates a better coating. Chips often contain stabilizers that prevent them from melting properly.
What if I don’t have coconut oil?
You can substitute vegetable oil or even a tiny bit of shortening. The key is adding some kind of fat to thin the white chocolate and keep it from getting too hard and brittle.
How do I make perfectly round cookies?
Right when the cookies come out of the oven, place a large round cookie cutter or glass over each cookie. Gently scoot the cutter in circular motions for a few seconds. The warm cookies will shape themselves into perfect circles.
Can I make these without a stand mixer?
Yes, you can use a hand mixer instead. Just make sure to cream the butter and sugars for the full 5 minutes until light and fluffy. This step is important for creating the right texture.
Peppermint Bark Cookies
Ingredients
Equipment
Method
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour and cocoa powder until no lumps remain. Reserve a handful of chopped chocolate for topping. Add remaining chocolate to flour mixture and toss to coat.
- In stand mixer fitted with paddle attachment, cream butter, brown sugar, granulated sugar, salt, baking soda, baking powder, and vanilla extract. Beat on medium speed for 5 minutes until light and fluffy. Scrape down sides of bowl halfway through.
- Add egg and beat until completely smooth with no streaks remaining.
- Pour in dry ingredients all at once. Mix on low speed just until everything comes together into a thick dough. Do not overmix.
- Use a cookie scoop to portion out 2 tablespoon amounts of dough. Roll each into a smooth ball. Place on prepared baking sheets leaving 2 inches between each cookie.
- Flatten each ball gently into a disc about ½ inch thick. Press a few pieces of reserved chocolate onto top of each disc.
- Bake for 13 to 15 minutes until edges look set but centers are still slightly soft. Do not overbake. Let cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
- Place white chocolate and coconut oil in microwave-safe bowl. Microwave in 30 second bursts, stirring between each, until melted completely smooth.
- Dip top half of each cooled cookie into melted white chocolate. Let excess drip off, then place back on wire rack. Immediately sprinkle crushed candy canes over white chocolate before it sets.
- Let white chocolate set completely at room temperature for about 30 minutes, or refrigerate for 10 minutes to speed up setting.
Notes
- Use a kitchen scale and measure in grams for best results
- Make sure butter and eggs are at room temperature for at least 2 hours before starting
- Use good quality dark chocolate bars chopped into chunks rather than chocolate chips
- For perfectly round cookies, use a large cookie cutter to gently scoot each cookie in circles right when they come out of the oven
- The coconut oil in the white chocolate prevents cracking – don’t skip it
- Crush candy canes by placing in a sealed plastic bag and hitting with a rolling pin
- Cookies stay fresh in an airtight container for up to 5 days
- Freeze unbaked dough balls for up to 3 months; bake from frozen adding 2-3 extra minutes
