There’s something magical about that first bite of a holiday cookie—the snap of chocolate, the cool rush of peppermint, the buttery sweetness of a homemade treat. If you’re craving a festive dessert that’s easy enough for weeknights yet impressive enough for holiday parties, these Peppermint Bark Cookies are the recipe you’ll want to bake on repeat.

Imagine classic chocolate-chip-cookie comfort meets the iconic peppermint bark everyone fights over at Christmas gatherings. These cookies are soft in the center, crisp at the edges, thick with melty chocolate, finished with a glossy white-and-dark chocolate swirl, and showered in crushed candy canes for the perfect festive crunch.

Whether you’re gifting a holiday cookie box, prepping for a cookie exchange, or just want a cozy, nostalgic dessert that tastes like winter in every bite—this is the recipe that delivers joy, aroma, and serious holiday spirit.

WHAT MAKES THIS RECIPE GREAT

Ultra-Festive Flavor: Minty, buttery, chocolatey—like peppermint bark in warm, soft-baked cookie form.
So Easy to Make: No complicated steps and no chilling required for most ovens.
Perfect for U.S. & Canadian Holiday Tastes: Classic flavors families love—peppermint, chocolate, winter spices.
Texture Heaven: Soft-centred, slightly crisp, with a glossy chocolate shell and crunchy candy cane bits.
Freezer-Friendly: Dough freezes beautifully, so you can bake fresh cookies anytime.
Crowd & Kid Approved: Pretty, fun to make, and guaranteed to disappear quickly.

INGREDIENT BREAKDOWN (DETAILED)

Butter

Use softened unsalted butter for the best buttery base. It creates tender, chewy cookies. If you only have salted, reduce added salt by half.

Granulated & Brown Sugar

A combination here matters: granulated sugar gives crisp edges while brown sugar adds moisture and depth. Substitute coconut sugar for brown if needed.

Egg + Egg Yolk

The extra yolk gives richness and chew, preventing dry cookies—especially important when adding chocolate toppings.

Peppermint Extract

A little goes a long way! It infuses the dough with cool winter flavor. Substitute with mint extract, or skip entirely for a classic chocolate-cookie base.

All-Purpose Flour

Reliable structure and chew. Gluten-free 1:1 flour works well, but choose a high-quality blend containing xanthan gum.

Baking Soda

Gives lift and ensures a soft center. Fresh baking soda = better cookies.

Chocolate Chips or Chunks

Semi-sweet chocolate adds balance. Dark chocolate is amazing for a deeper flavor. White chocolate chips also work if you prefer a sweeter cookie.

White & Dark Chocolate for Drizzle

This is what gives the cookies the “peppermint bark” signature layer. Use melting wafers or good-quality baking chocolate for smooth swirls.

Crushed Candy Canes

Adds color, crunch, and instant holiday charm. Peppermint bits or “crunch baking chips” also work.

STEP-BY-STEP INSTRUCTIONS (STORY STYLE)

Set your oven to 350°F (177°C) and line two baking sheets with parchment. While it heats, cream your butter and both sugars until pale and fluffy—this is your cookie’s flavor foundation, so take a full minute or two.

Add in the egg and egg yolk one at a time. When the peppermint extract hits the bowl, the scent instantly feels like Christmas—exactly what we want.

Whisk your dry ingredients separately, then slowly fold them into the butter mixture. The dough will be thick but soft. Stir in your chocolate chips or chunks until evenly distributed.

Scoop the dough into balls (about 2 tablespoons each). Space them out generously—they spread!

Bake for 10–12 minutes, just until the edges set but the center looks slightly underdone. They’ll finish cooking on the tray. Overbaking is the #1 mistake—underdone cookies become soft, chewy perfection.

Once cooled, melt your white and dark chocolate separately. Drizzle or swirl them over each cookie, then immediately sprinkle with crushed candy canes.
As the chocolate cools, it sets into a glossy peppermint bark topping. Let them firm up before stacking or storing… if you can resist eating them warm.

PRO TIPS (CHEF-LEVEL)

Underbake by 1 minute for the softest texture.
Use room-temperature butter—cold butter won’t cream properly.
Add chocolate drizzle while cookies are cool so it sets neatly.
Crush candy canes fine if you prefer subtle crunch; keep them chunky for extra texture.
Avoid using too much peppermint extract—1/2 tsp is plenty.
Weigh flour for accuracy (190–200g per 1.5 cups).
Warm the chocolate gently to avoid seizing; use microwave in 20-sec bursts.
Freeze cookie dough balls for up to 3 months; bake from frozen +2 minutes.
Rotate trays halfway through baking for even browning.
Let cookies cool fully before drizzling to prevent the chocolate from melting into the cookie.

VARIATIONS & CUSTOMIZATION

Gluten-Free Version: Use a 1:1 GF flour blend; add an extra tablespoon to prevent spreading.
Healthier Twist: Halve the chocolate topping and use coconut sugar.
Double-Chocolate Peppermint: Add 2 tbsp cocoa powder to the dough for a fudgy base.
White Chocolate Lovers: Swap all chocolate for white chocolate chips and drizzle.
Mocha Peppermint Cookies: Add 1 tsp instant espresso for a subtle coffee aroma.
Holiday Party Version: Dip half the cookie in chocolate instead of drizzling.
Kid-Friendly: Skip peppermint extract and just use candy canes for mild flavor.

SERVING SUGGESTIONS

Serve with hot cocoa, peppermint lattes, or warm milk.
Pair with a holiday dessert board featuring berries and chocolates.
Add to Christmas cookie boxes—they travel beautifully.

STORAGE & REHEATING

Room Temperature:
Store in an airtight container for 4–5 days. Place parchment between layers to protect the chocolate drizzle.

Refrigerator:
They keep for a week but may firm up—just warm them for 10 seconds.

Freezer:
Freeze baked cookies for 2–3 months. Thaw on the counter for 20 minutes.

To Reheat:
Microwave 8–10 seconds for a warm, soft center without melting the chocolate entirely.

FREQUENTLY ASKED QUESTIONS

Can I make these ahead?
Yes! The dough can chill for 72 hours, or freeze for months.

Can I double the recipe?
Absolutely—this is a great batch recipe for holidays.

I don’t have peppermint extract—what now?
Use mint extract or skip it; the candy canes still bring flavor.

Why did my cookies spread too much?
Likely too-warm butter or too little flour. Chill the dough next time.

Can I reduce the sugar?
You can cut up to 20% without affecting texture too much.

Can I skip the chocolate drizzle?
Yes—they become peppermint chocolate-chip cookies!

RECIPE CARD

Peppermint Bark Cookies

Yield: 20–22 cookies
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 30 minutes

Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 large egg + 1 egg yolk
1/2 tsp peppermint extract
2 1/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups chocolate chips (semi-sweet or dark)
4 oz white chocolate, melted
4 oz dark chocolate, melted
1/2 cup crushed candy canes

Method

Preheat oven to 350°F (177°C). Line baking sheets with parchment.
Cream butter and sugars until fluffy.
Beat in egg, egg yolk, and peppermint extract.
Whisk dry ingredients; fold into wet mixture.
Stir in chocolate chips.
Scoop dough onto trays; bake 10–12 min until edges set.
Cool completely.
Drizzle with melted white and dark chocolate.
Sprinkle with crushed candy canes; let set before serving.

Notes

For thicker cookies, chill dough 30–60 minutes.
For extra peppermint flavor, add up to 1 tsp extract—but taste first!
Cookies freeze beautifully baked or unbaked.