Peppermint Bark Cookies

18 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Cool 30 minutes
Total Time 50 minutes

Peppermint Bark Cookies are the perfect holiday cookies! Chocolate cookies dipped in white chocolate with crushed peppermint candy topping.

Peppermint Bark is an easy holiday treat that is addicting and perfect for holiday gifting. This Cookie Recipe adds the festive white chocolate and peppermint bark to the top of Chocolate Cookies. What could be better for the holidays?!

Sabrina’s Peppermint Bark Cookies Recipe

Chocolate and candy cane cookies are perfect for bringing to a cookie swap or holiday parties. The white chocolate and peppermint topping make them look and taste very festive. Everyone is sure to love the seasonal combo of chocolate and peppermint flavors.

The chocolate cookie base is quite simple and quick to make. You prep the dough in just a few minutes, then bake for about 10 minutes and let them cool a bit. After that, all you have to do is add the melted chocolate and candy cane topping, then let them dry, and they’re done. These cookies taste so amazing you definitely want to make extra if you plan on gifting them.

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  • Butter: Make sure you give the unsalted butter a little bit of time to soften before starting the recipe. Otherwise, it won’t properly cream with the sugar.
  • Cocoa Powder: To give the cookie base the delicious deep chocolate taste you’ll use ¾ cup cocoa powder. For a dark chocolate cookie, use dutch process cocoa powder.
  • Espresso Powder: Adding a little espresso powder to chocolate baked goods is an easy trick to give you the most incredible chocolate flavor. The slightly bitter coffee flavor enhances the chocolate’s natural sweetness and rich taste.
  • Peppermint Bark: To make the candy cane bark coating, all you need is melted white chocolate chips and peppermint candies. Crush the peppermint, so you can sprinkle it over the melted chocolate to finish the Candy Cane Bark Cookies.
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Kitchen Tools & Equipment

  • Baking Sheets: You’ll need a half sheet cookie tray to bake these cookies, large enough to spread out the cookie dough balls so they aren’t touching. If you want, you can use two sheets.
  • Parchment Paper: Using parchment paper on your baking sheets not only keeps your cookies from sticking to the pan but helps them bake more evenly. The baking paper creates a barrier so the heat distributes better.
  • Cookie Scoop: The cookie scoop makes your cookies all the same size so they all bake the same. It also lets you shape the cookies without handling them too much so they don’t spread flat when they bake.
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How to Make

Time needed: 50 minutes.

  1. Prepare for Baking

    Preheat your oven to 375 degrees and line a baking sheet with a sheet of parchment paper.

  2. Mix the Wet Ingredients

    Add the softened butter and granulated sugar to your stand mixer. Use your paddle attachment to cream butter for about 2 minutes until it’s light and fluffy. Add the egg, vanilla extract, and espresso powder to the mixing bowl. Continue mixing until the wet ingredients are smooth.Peppermint Bark Cookies adding wet ingredients to creamed butter in bowl

  3. Combine the Dry Ingredients

    Sift the all-purpose flour, cocoa powder, baking soda, baking powder, and kosher salt into a separate bowl. Once you’ve sifted the dry ingredients together, add them to the butter mixture. Mix at the lowest speed until the flour mixture is just combined into the dough.Peppermint Bark Cookies cookie dough mixed in bowl

  4. Shape the Cookies

    Spoon dough into balls with a tablespoon-sized scoop. Place the cookie dough balls on the prepared baking sheet with 2 inches between each one.Peppermint Bark Cookies dough balls on baking sheet before baking

  5. Bake the Cookies

    Bake for 8-10 minutes. Stop at an 8-minute cook time for softer cookies, or add 10 minutes for a crunchier chocolate cookie base. Then let the cookies cool for 10 minutes before removing them from the baking sheet.Peppermint Bark Cookies baked on baking sheet before dipping

  6. Candy Cane Bark

    Melt white chocolate chips in a double boiler, stirring as you go, until melted and smooth. Then dip half of each cookie into the white chocolate. Gently scrape excess melted chocolate from the bottom, and place them on wax paper or the cooled parchment paper.Peppermint Bark Cookies dipping cookies in white chocolate

  7. Decorate and Serve

    Sprinkle with candy cane pieces before the chocolate dries. Then let the Peppermint Bark Cookies cool completely before serving.Peppermint Bark Cookies baked and dipped on baking tray

Can this be made ahead of time?

Yes! You can definitely make the Peppermint Bark Cookie dough ahead of time. Simply mix the dough as usual then wrap the dough ball up with plastic wrap and store in an airtight plastic bag. It will stay good in the fridge for 3 days or in the freezer for 3 months. If the dough is frozen, thaw it overnight in the fridge then scoop the chilled dough as usual. You can also scoop the dough into balls first then freeze on a baking sheet, then store them in a freezer bag. When you are ready to make the cookies, bake the dough balls from frozen.

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Nutritional Facts

Nutrition Facts
Peppermint Bark Cookies
Amount Per Serving
Calories 339 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 11g69%
Trans Fat 0.4g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 41mg14%
Sodium 128mg6%
Potassium 133mg4%
Carbohydrates 45g15%
Fiber 2g8%
Sugar 31g34%
Protein 4g8%
Vitamin A 336IU7%
Vitamin C 0.1mg0%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Baking Cookies Tips & Tricks

Make these Cookies Crispy or Soft

You can make the cookies more chewy or crispy for this recipe depending on how long you bake them. However, if you want an easy trick to make sure your cookie recipe turns out chewier, you can set aside a little time to let the dough chill in the fridge. The chill time cools down the butter, so it takes longer to melt and for the cookies to spread and flatten in the oven.

Use a Cookie Scoop

The key to keeping your cookies from spreading and getting uniform, perfect cookies is to use a cookie scoop. When you shape cookies by hand, the warmth of your hands can melt the butter which will make your cookies spread. 

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What to Serve with Peppermint Bark Cookies

Cookie Platter: If you’re making this cookie recipe for a get-together or holiday party, then you can add it to a cookie tray with other favorite treats. Gingerbread Cookies, Brown Sugar Cookies, and Dark Chocolate Crinkle Cookies are always crowd-pleasing options.

Drinks: This delicious Christmas treat is even better served with a mug of Peppermint Hot Chocolate. You can dip the chocolaty cookies into the creamy drink for the ultimate Christmas Eve indulgence.

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How to Store

Store: Make sure you give the white chocolate enough time to harden before storing the Candy Cane Bark Cookies. To keep the cookies fresh, put them in an airtight container. They’ll stay fresh at room temperature for 3-4 days. You can also store then in the fridge for up to 2 weeks.

Freeze: You can also freeze this cookie recipe for up to 6 months. Freeze them first in a single layer on a baking sheet then transfer to a container. Enjoy them straight from the fridge or thaw first before serving.

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Frequent Questions

What is Peppermint Bark?

Peppermint Bark is a delicious easy candy recipe that is melted chocolate that is spread thin and topped with a layer of melted white chocolate. The whole thing is topped with crushed candy cane pieces and the chocolate sets until it’s hardened. When it is set, you break the chocolate apart in to big chunks and serve.

Why are my cookies flat?

Cookies will spread and flatten if the butter gets too warm in the dough before you bake them. You want the butter to melt slowly while the cookies bake so they don’t spread out.

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Recipe Card

Peppermint Bark Cookies

Peppermint Bark Cookies are the perfect holiday cookies! Chocolate cookies dipped in white chocolate with crushed peppermint candy topping.
Yield 18 Servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 50 minutes
Course Cookies
Cuisine American
Author Sabrina Snyder


  • 1 cup unsalted butter , softened
  • 1 1/2 cups sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon mint extract
  • 1 teaspoon instant espresso powder
  • 2 cups flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 12 ounces white chocolate chips
  • 1/2 cup peppermint candies , crushed


  • Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  • In a stand mixer cream together butter and sugar until light and fluffy, about 2 minutes.
  • Add in the egg, vanilla extract, and espresso powder until smooth.
  • Sift together flour, cocoa powder, baking soda, baking powder, and salt.
  • Add the flour mixture to the butter mixture on the lowest speed setting until just combined.
  • Add a heaping tablespoon of rolled cookie dough per cookie to the sheet, 2 inches apart.
  • Bake for 8 minutes for soft cookies or 10 minutes for crunchy cookies.
  • Let cool 5 minutes before removing from the baking sheet.
  • Melt the white chocolate chips in a double boiler gently stirring until completely melted.
  • Dip half the cookies in the melted chocolate, gently scrape excess off the bottom.
  • Place on wax paper or back onto the cooled parchment paper.
  • Sprinkle immediately with peppermint candies.


Calories: 339kcal | Carbohydrates: 45g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 128mg | Potassium: 133mg | Fiber: 2g | Sugar: 31g | Vitamin A: 336IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 1mg

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Dark Chocolate Candy Cane Cookies: If you want the cookies to have a richer, dark chocolate flavor, you can replace the regular cocoa powder with dark chocolate cocoa powder. You can also add dark chocolate chips or chunks of chocolate to the cookie dough for an extra dose of chocolaty flavor.

Chocolate Coating: If you prefer, you could also replace the white chocolate bark coating with milk chocolate or dark chocolate.

Toppings: You can add other toppings to the melted bark besides candy canes. Try seasonal sprinkles, red cinnamon candies, or colorful chunks of gum drops for more festive additions.

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More Festive Cookie Recipes

Peppermint Bark Cookies piled on plate, recipe title across bottom

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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