Introduction

These Peppermint Bark Cookies combine rich chocolate with a festive peppermint white chocolate frosting, perfect for the holiday season or any time you crave a sweet treat with a minty twist. Soft, chocolaty cookies topped with creamy frosting and crushed candy canes make each bite irresistible.

A close-up view of round chocolate cookies placed on a metal baking tray, each cookie showing two layers: the bottom dark brown soft cookie base and the top thick white creamy frosting spread unevenly, topped with a generous sprinkle of crushed red and white peppermint candy pieces scattered both on the frosting and around the tray; the cookies have a rough and homemade look with bright contrasting colors against the dark tray. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 and ¼ cups (150g) all-purpose flour
¼ cup + 2 Tablespoons (36g) Dutch processed cocoa
½ teaspoon baking soda
¼ teaspoon salt
½ cup (113g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1 large egg, room temperature
1 teaspoon vanilla extract
4 ounces (113g) semi-sweet chocolate, coarsely chopped
4 ounces (113g) white chocolate, coarsely chopped
½ cup (113g) unsalted butter, softened to room temperature (for frosting)
1 and ½ cups (180g) powdered sugar
1 and ½ teaspoons vanilla extract (for frosting)
¼ teaspoon peppermint extract
¼ teaspoon salt (for frosting)
2 to 3 Tablespoons (30-45mL) heavy cream
2 ounces (57g) white chocolate, finely chopped
5 candy canes, crushed

Instructions

Step 1: In a medium bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.
Step 2: In a large bowl, use a handheld mixer or stand mixer with paddle attachment to cream the butter and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
Step 3: Reduce mixer speed to medium, add the egg and vanilla extract, and beat until combined.
Step 4: On low speed, gradually add the flour mixture and mix until just combined. Stir in the chopped semi-sweet chocolate until evenly distributed. Cover the dough and refrigerate for at least 1 hour, up to 3 days.
Step 5: Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper or a silicone mat.
Step 6: Using a cookie scoop, form dough into balls and place them on the prepared sheet. Bake for 8-10 minutes, until edges are set and centers are no longer shiny. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 7: To make the frosting, melt the coarsely chopped white chocolate in a double boiler or microwave. Let cool at room temperature for at least 20 minutes.
Step 8: In a medium bowl, beat the frosting butter on medium speed for 1 minute. Reduce speed to low and slowly add powdered sugar.
Step 9: Stir the cooled melted white chocolate until smooth, then add to the butter and sugar mixture. Beat on medium speed for 2 minutes until creamy and combined.
Step 10: On low speed, add vanilla extract, peppermint extract, and salt. Slowly add heavy cream until the frosting reaches your desired consistency. Fold in the finely chopped white chocolate.
Step 11: Spread frosting on each cooled cookie with a small offset spatula. Sprinkle crushed candy canes on top for garnish.

Tips & Variations

For softer cookies, slightly underbake and allow them to finish setting on the sheet before transferring to a rack.
Use high-quality chocolate for richer flavor in both the cookie and frosting.
Substitute peppermint extract with a few drops of natural peppermint oil if you prefer a stronger mint taste.
Freeze rolled cookie dough up to 3 months and add 1-2 minutes to baking time for convenience.

Storage

Store the frosted cookies covered at room temperature for up to 3 days. Baked cookies freeze well for up to 2 months; thaw at room temperature before frosting. Unbaked dough can be frozen for up to 3 months—thaw in the refrigerator overnight before baking.

How to Serve

The image shows a close-up of a dark brown cookie with a thick layer of creamy white frosting spread on top. The frosting is textured with swirls and covers the cookie evenly. On top of the frosting, there is a generous sprinkle of crushed red and white peppermint candy pieces, adding a pop of color and a rough texture to the smooth frosting. The cookies are placed on a dark baking tray with scattered bits of crushed peppermint around them. A white marbled textured background is partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of semi-sweet chocolate?

Yes, milk chocolate can be used but it will make the cookies sweeter and less intense in chocolate flavor. Adjust sugar slightly if desired.

How do I prevent the white chocolate frosting from melting on the cookies?

Make sure the cookies are completely cooled before spreading the frosting. If needed, chill the frosting slightly before applying to help it set faster.