Irresistible Peppermint Bark Cookies: The Ultimate Festive Holiday Treat

Step into the festive season with these truly irresistible Peppermint Bark Cookies, a delightful fusion of classic holiday peppermint bark and a perfectly chewy chocolate chip cookie. Imagine sinking your teeth into a rich, double chocolate cookie base, subtly infused with peppermint extract, yielding gooey, melty chocolate chips in every single bite. Each cookie is then crowned with a smooth, velvety white chocolate ganache and generously sprinkled with vibrant crushed candy cane pieces, making it the quintessential treat for any holiday gathering. These aren’t just cookies; they’re a celebration of mint and chocolate, a beloved holiday flavor combination that instantly evokes cheer.

Are you, like us, completely enamored with the refreshing blend of mint and rich chocolate? If so, you’re in for a real treat! Beyond these spectacular Peppermint Bark Cookies, we’ve perfected several other mint chocolate masterpieces that are sure to become new favorites. Dive into our collection, which includes our Chocolate Andes Mint Cookies, the incredibly fudgy Mint Brownie Cookies, the delightful Chocolate Peppermint Blossoms, and the playful Mint Chip Ice Cream Cookies! Each recipe offers a unique take on this iconic flavor pairing. We bet you’ll want to try them all, but after you’ve savored every crumb of this peppermint bark cookie recipe, of course!

Why These Peppermint Bark Cookies Are Your New Favorite Holiday Recipe

This Peppermint Bark Cookie recipe isn’t just another cookie; it’s a carefully crafted indulgence designed to deliver maximum flavor and an exceptional texture experience. Here’s what makes these holiday cookies truly stand out from the rest:

• Extra Moist for Extended Freshness. We’ve all experienced cookies that dry out too quickly. Our secret weapon for maintaining incredible moisture and a tender crumb for days is a touch of corn syrup. This ingredient helps to keep these peppermint bark chocolate chip cookies wonderfully soft and fresh, long after they’ve come out of the oven, ensuring your holiday treats stay delightful for longer.
• Unforgettably Rich Chocolate Flavor. The foundation of these cookies is a deep, intensely flavored chocolate base. We achieve this by using Dutch-process cocoa powder. Unlike natural cocoa, Dutch-process cocoa has been treated to neutralize its acidity, resulting in a darker color and a smoother, less bitter, and more profound chocolate taste that truly shines through in every bite. It’s the key to that decadent, rich chocolate profile.
• Perfectly Balanced Peppermint Flavor. The peppermint in these cookies is prominent but never overwhelming, striking the perfect festive balance. A hint of peppermint extract is incorporated directly into the cookie dough, ensuring the minty coolness is woven throughout. This subtle base flavor beautifully complements the burst of crunch and intense peppermint from the crushed candy canes sprinkled on top. Many compare these favorably to popular bakery peppermint bark cookies – we think you’ll find them even better, making them the ultimate holiday cookie.
• Soft, Thick, and Chewy Cookie Perfection. For that ideal cookie texture – thick, soft, and satisfyingly chewy – cornstarch is a total game-changer. Adding cornstarch to the dough helps to tenderize the cookies, preventing them from becoming tough and instead creating that delightful, melt-in-your-mouth chewiness that everyone craves in a gourmet cookie.

Essential Ingredient Notes for Perfect Peppermint Bark Cookies

Achieving the perfect Peppermint Bark Cookies relies on understanding the role each ingredient plays. Here’s a detailed look at the key components and why they are essential for these festive treats:

• Sugars: Granulated and Light Brown Sugar. The harmonious blend of granulated sugar and light brown sugar is crucial for both flavor and texture. Granulated sugar contributes to the crispness around the edges and aids in the spread of the cookie, while light brown sugar adds a deep, molasses-rich flavor and an essential chewiness, helping to keep the cookies moist and tender. This combination creates a balanced sweetness that isn’t overly cloying.
• Peppermint Extract. This is where the core peppermint flavor of the cookie comes from! Adding peppermint extract directly into the cookie dough ensures that refreshing minty taste is present throughout the entire cookie, rather than just on the surface. It ties the whole “peppermint bark” theme together beautifully and complements the crushed candy canes on top without relying solely on them for flavor. Use a good quality extract for the best results.
• Light Corn Syrup (Karo). Don’t skip this ingredient! Even a small amount of light corn syrup plays a significant role in the texture of these double chocolate chip cookies. It acts as a humectant, meaning it attracts and retains moisture, preventing the cookies from drying out and keeping them incredibly moist and soft for much longer than usual. It also contributes to that desirable chewy texture.
• Dutch Process Cocoa Powder. For that intense, deep chocolate flavor and dark, appealing color, Dutch-process cocoa powder is non-negotiable. As mentioned, its neutralized acidity results in a richer, less bitter taste profile compared to natural cocoa. If you’re curious about the nuances of different cocoa powders, be sure to check out our Best Cocoa Powder for Baking post for more insights.
• Cornstarch. Much like in gravies and sauces, cornstarch acts as a tenderizer in cookies. Its inclusion helps to inhibit gluten development, resulting in a cookie that is remarkably soft, thick, and wonderfully chewy – exactly what you want in a bakery-style cookie. It’s a small addition that makes a huge difference in texture.
• Vegetable Shortening (for Ganache). When making the white chocolate ganache, vegetable shortening (or coconut oil, if you prefer) is key to achieving an ultra-smooth, flawless texture. It helps to prevent the white chocolate from “seizing” or becoming grainy and clumpy when melted, ensuring a glossy, spreadable topping that looks as good as it tastes.
• Crushed Candy Canes. These iconic holiday candies are essential for both flavor and visual appeal. Paired with the peppermint extract in the dough, the crushed candy cane pieces provide a delightful textural crunch and an intense burst of fresh peppermint flavor. Their vibrant red and white flecks also add that unmistakable festive touch, making these truly festive Christmas cookies.

Easy Step-by-Step Instructions for Homemade Peppermint Bark Cookies

Follow these detailed steps to create your own batch of perfect Peppermint Bark Cookies. Precision in baking ensures the best results!

1. Prepare Your Workspace and Preheat Oven. Before you begin, preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat. This step ensures easy cleanup and prevents the cookies from sticking.
2. Cream Butter and Sugars for a Fluffy Base. In the bowl of a stand mixer fitted with the paddle attachment, combine 1 cup of room temperature unsalted butter with 1 cup of packed light brown sugar and 3/4 cup of granulated sugar. Cream these ingredients together on medium speed for a full 2 minutes. This crucial step incorporates air, making your cookies light and tender, and ensures the sugars are well dissolved into the butter.
3. Incorporate Wet Ingredients. Next, add 2 large eggs (at room temperature), 2 teaspoons of vanilla extract, 2 teaspoons of peppermint extract, and 1 tablespoon of light corn syrup to the creamed mixture. Mix on medium-low speed until all the wet ingredients are thoroughly combined, creating a smooth, cohesive dough base. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
4. Carefully Add Dry Ingredients and Chocolate Chips. Gradually add 1 cup of Dutch-process cocoa powder, 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of cornstarch, and 1 teaspoon of salt to the wet mixture. Mix on low speed until the dry ingredients are *partially combined*. At this point, add 1 cup of semi-sweet chocolate chips (or white chocolate chips if you prefer!). Continue mixing until the ingredients are *just combined*. Be careful not to overmix, as this can lead to tough cookies.

5. Portion and Flatten Dough Balls. Using a 1/4-cup measure, portion the rich chocolate peppermint cookie dough into uniform balls. Place about 6 dough balls onto your prepared baking sheet, ensuring they are spaced well apart. Gently press down on each dough ball with the palm of your hand to create a thick disk. This helps the cookies spread evenly and bake into that desirable thick, chewy shape.
6. Bake the Chocolate Peppermint Cookies. Transfer the baking sheet to your preheated 350°F (175°C) oven and bake for 11-14 minutes. Keep a close eye on them; the cookies are ready when the edges are set and the centers no longer appear shiny. Remember, it’s better to slightly underbake than overbake for a soft, chewy result!
7. Cooling and Preparation for Topping. Once baked, remove the chocolate cookies from the oven and let them cool directly on the baking sheet for 5-10 minutes. This allows them to continue setting from residual heat and prevents them from breaking when transferred. While they are cooling, prepare your decadent white chocolate topping.

8. Make the Silky White Chocolate Topping. In a microwave-safe bowl, combine 4 ounces of finely chopped white chocolate (preferably baking bars, not chips) and 2 teaspoons of vegetable shortening (or coconut oil). Microwave in 20-second intervals, stirring vigorously after each, until the mixture is completely melted and beautifully smooth. This method helps prevent overheating and ensures a perfect consistency.
9. Decorate and Serve Your Peppermint Cookies. Once the cookies are slightly cooled and the white chocolate ganache is ready, it’s time to decorate! Spread a few teaspoons of the melted white chocolate onto the tops of each cookie, gently swirling it to cover most of the surface but leaving a small border of the chocolate cookie exposed for a rustic look. Immediately and generously sprinkle the crushed candy canes over the wet white chocolate. The candy canes will adhere best when the chocolate is still warm and pliable. Let the white chocolate set for a few minutes before serving. Enjoy these festive treats warm or at room temperature!

Expert Tips for Baking Perfect Peppermint Bark Cookies

Even experienced bakers can benefit from a few clever tricks. Here are some essential tips to ensure your Peppermint Bark Cookies turn out perfectly every time, achieving that irresistible holiday cookie magic:

• Alternative Mixing Methods. If you don’t have a stand mixer, don’t worry! You can absolutely make these cookies using a large mixing bowl and a good quality electric hand mixer. Just be sure to scrape down the sides of the bowl frequently to ensure all ingredients are evenly incorporated, especially when creaming the butter and sugars.
• The Importance of Flattening Dough Balls. After portioning your cookie dough into balls, gently press them down with the palm of your hand to create thick, even disks. This seemingly small step is crucial. It helps the cookies spread more uniformly during baking, ensuring they cook evenly throughout and achieve that desirable thick, chewy center and slightly crispy edge, rather than staying as tall domes.
• Choosing the Right White Chocolate. For the ganache topping, we highly recommend using high-quality white chocolate baking bars (found in the baking aisle) rather than white chocolate chips. Baking chocolate is formulated to melt smoothly and evenly, resulting in a much silkier and more stable ganache. White chocolate chips, on the other hand, contain stabilizers that make them retain their shape when baked, which also makes them harder to melt into a smooth, pourable consistency for ganache.
• Preventing Overmixing. When adding the dry ingredients (flour, cocoa powder, baking soda, cornstarch, salt), mix only until they are *partially combined*. Then, add your semi-sweet chocolate chips and continue mixing just until everything is *barely combined* and no streaks of dry flour remain. Overmixing the dough once the flour is added can develop too much gluten, resulting in tougher, less tender cookies.
• Do Not Overbake! This is perhaps the most critical tip for achieving perfectly soft and chewy cookies. It’s always better to slightly underbake your cookies than to overbake them. The cookies will continue to cook and set up from the residual heat of the hot baking sheet for 5-10 minutes after you remove them from the oven. Look for edges that are set and centers that no longer appear wet or shiny, but are still soft.

Make Ahead, Storing, and Freezing Peppermint Bark Cookies

These delicious Peppermint Bark Cookies are perfect for holiday entertaining, and luckily, they can be made ahead, stored, and frozen to simplify your festive preparations:

• Make-Ahead Cookie Dough. You can prepare the cookie dough up to 2-3 days in advance. Simply cover the bowl tightly with plastic wrap and chill it in the refrigerator. This is a fantastic way to spread out your baking process during busy holiday periods. When you’re ready to bake, remove the chilled dough from the fridge and let it sit at room temperature for about 15-30 minutes, just enough to make it pliable for scooping and rolling into balls.
• Storing Baked Peppermint Bark Cookies. To keep your baked chocolate peppermint bark cookies fresh and delicious, store them in an airtight container at room temperature for 2-3 days. If you want them to last a little longer, you can store them in the refrigerator for up to 3-4 days. For optimal freshness and to prevent the candy canes from getting too sticky, a cool, dry place is best.
• Freezing Cookie Dough. Freezing the cookie dough is an excellent strategy for future cookie cravings or last-minute baking. Roll the dough into individual 1/4-cup sized balls, then arrange them on a baking sheet and flash freeze until solid (about 1-2 hours). Once frozen, transfer the dough balls to an airtight freezer-safe container or a heavy-duty Ziplock bag. They will keep well in the freezer for up to 3 months. When you’re ready to bake, you can either bake them directly from frozen (adding an extra 1-2 minutes to the bake time) or let them thaw in the refrigerator overnight before baking as directed.
• Freezing Baked Peppermint Bark Cookies. If you want to freeze baked cookies, ensure they are completely cooled. Wrap each cookie individually in plastic wrap, then place them in a single layer in an airtight freezer-safe container or a large Ziplock bag. This double layer of protection helps prevent freezer burn. They will maintain their quality in the freezer for up to 2 months. Thaw them at room temperature before serving.

Peppermint Bark Cookies: Frequently Asked Questions

Curious about how to perfect these holiday delights? Here are some common questions and detailed answers to help you along the way:

More Delightful Christmas Recipes to Enjoy

• Christmas Ice Cream Cake
• Christmas Pretzel Hugs
• Christmas Crack Recipe
• Gingerbread Sandwich Cookies
• White Chocolate Cranberry Oatmeal Cookies