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Top view of peppermint bark cookies.
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5 from 2 reviews

Peppermint Bark Cookies

These peppermint bark cookies are based off the classic holiday treat, peppermint bark! It has a soft double chocolate chip cookie with peppermint chips, topped with melted white chocolate and crushed candy canes.
Prep Time25 minutes
Cook Time13 minutes
Resting Time25 minutes
Total Time1 hour 3 minutes
Servings: 23 large cookies
Calories: 224kcal
Author: Stephanie Rutherford

Ingredients

  • 2 1/4 cups All-purpose flour
  • 1/2 cup Unsweetened cocoa powder I used dutch process
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Unsalted butter room temperature
  • 1 cup Light brown sugar packed
  • 1/2 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 2 Large eggs room temperature
  • 1 cup Semi-sweet chocolate chips
  • 1/2 cup Andes peppermint chips
  • 12 oz Lindt white chocolate bars Do not use white chocolate chips
  • 1 TBSP Oil canola or vegetable
  • Crushed candy canes
US - Metric

Instructions

  • In a medium bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside.
    2 1/4 cups All-purpose flour, 1/2 cup Unsweetened cocoa powder, 1 tsp Baking soda, 1 tsp Salt
  • Using a mixer, beat the butter, brown sugar, and sugar on high speed for 2 minutes. This will make it light and fluffy.
    1 cup Unsalted butter, 1 cup Light brown sugar, 1/2 cup White granulated sugar
  • Add the eggs and vanilla. Mix on medium until combined. Add in the dry ingredients and mix on low speed until just combined. Add in the chocolate chips and peppermint chips. Mix on low until combined.
    1 tsp Pure vanilla extract, 2 Large eggs, 1/2 cup Andes peppermint chips, 1 cup Semi-sweet chocolate chips
  • Let the dough set for 10 minutes. This allows the gluten to start to develop, leading to less spread. Scoop the dough using a large cookie scoop. Prepare two cookie sheets with parchment paper. Place 6 cookie dough balls per sheet.
  • Let the dough rest for 15 more minutes. We want thicker cookies for this, so it needs that extra rest time. While it rests, preheat the oven to 350℉.
  • Bake the cookies for 13-15 minutes. As soon as the cookies are out of the oven, take a large biscuit cutter to "Scoot" the cookies. This makes these into rounder cookies but it also helps make them thicker too. Use 1 teaspoon to press indents into the center of the cookie. I also topped the edges around the hole with 4-5 chocolate chips. This needs to all be done while cookies are freshly hot from the oven.
  • Let the cookies rest for 5 minutes before transferring to a cooling rack to cool.
  • Break the white chocolate into small pieces into a microwave safe bowl. Heat for 20 second intervals mixing well in between until melted. Add in the oil.
    12 oz Lindt white chocolate bars, 1 TBSP Oil
  • Use a heaping 1/2 Tablespoon to spoon the white chocolate into the holes of the cookies. Use a spoon to lightly spread the white chocolate. Top with crushed candy canes.
    Crushed candy canes

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 224kcal | Carbohydrates: 28g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 22mg | Sodium: 154mg | Potassium: 101mg | Fiber: 2g | Sugar: 17g | Vitamin A: 251IU | Calcium: 20mg | Iron: 1mg