Peppermint bark cookies are soft chocolate peppermint cookies filled with white chocolate chips, chocolate chips, and peppermint bark pieces. These easy Christmas cookies can be made from scratch in about 20 minutes.
Peppermint bark cookies are soft chocolate cookies that have a hint of peppermint and pieces of peppermint bark, chocolate chips, and white chocolate chips throughout.
The cookies are as tasty as they are simple to make. They can be made in one bowl in less than 30 minutes. They’re the perfect cookies to whip up when you want delicious Christmas cookies but don’t want to spend all day baking.
Ingredient notes and substitutions
- Butter: This recipe uses melted butter. I prefer to use salted butter, but you can use unsalted butter if you prefer.
- Sugars: This recipe uses both brown sugar and granulated (white sugar). You can use either dark or light brown sugar. Dark brown sugar will give you a slightly richer flavor.
- Peppermint extract: Be sure to get peppermint extract and not spearmint.
- Measuring Flour: If you aren’t weighing your ingredients, I can’t recommend that enough. If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread.
- Salt: Kosher salt is a larger-grain salt that isn’t as “salty” as table salt. If you’re using table salt, be sure to use 1/4 teaspoon.
- Peppermint bark chips: If you can’t find a peppermint bark chip blend, you can use peppermint chips or a mix of chocolate chips, white chocolate chips, and peppermint candy cane pieces.
How to make peppermint bark cookies
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe, including instructions, is given below.
Step 1: Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
Step 2: Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should be about 90% melted.
Step 3: Whisk the butter until it is completely melted.
Step 4: Add the sugars; mix until well-combined.
Step 5: Stir in vanilla and peppermint extracts and egg until incorporated.
Step 6: Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour.
Step 7: Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
Step 8: Stir in peppermint bark cookie chips.
Step 9: Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
Step 10: Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.
Recipe Tips!
- Mixing: I highly recommend mixing the cookies by hand. You can use an electric mixer, but hand mixing helps to avoid overworking the dough.
- Soft cookies: One of the keys to make soft cookies is slightly underbaking the cookies. This means that the edges should look set but the middles should still look puffy and soft.
- Larger cookies: For the photos on the page, I made slightly larger cookies. I used 2 tablespoons of dough, rolled it into a ball, and then flattened slightly. I baked the cookies for about 10 minutes.
Storage
Store any leftover cookies in an airtight container at room temperature. The cookie swill keep for up to 4 days when properly stored.
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Peppermint Bark Cookies
Ingredients
- 1/2 cup butter
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 large egg
- 1 ⅓ cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 cup peppermint bark cookie chips
Instructions
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper or silicone baking mats.
- Microwave the butter in a large, microwave-safe bowl for about 40 seconds. Butter should be about 90% melted.
- Whisk the butter until it is completely melted.
- Add the sugars; mix until well-combined.
- Stir in vanilla and peppermint extracts and egg until incorporated.
- Add the flour, cocoa powder, baking soda, and salt. Please read the recipe note about properly measuring flour.
- Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in peppermint bark cookie chips.
- Scoop out 1.5 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
- Bake for 7-10 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.
Notes
- Butter: This recipe uses melted butter. I prefer to use salted butter, but you can use unsalted butter if you prefer.
- Sugars: This recipe uses both brown sugar and granulated (white sugar). You can use either dark or light brown sugar. Dark brown sugar will give you a slightly richer flavor.
- Peppermint extract: Be sure to get peppermint extract and not spearmint.
- Measuring Flour: If you aren’t weighing your ingredients, I can’t recommend that enough. If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread.
- Salt: Kosher salt is a larger-grain salt that isn’t as “salty” as table salt. If you’re using table salt, be sure to use 1/4 teaspoon.
- Peppermint bark chips: If you can’t find a peppermint bark chip blend, you can use peppermint chips or a mix of chocolate chips, white chocolate chips, and peppermint candy cane pieces.
- Nutritional values are estimates.
Nutrition
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