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If you’re a chocolate lover, these peppermint bark cookies will be your favourite holiday cookie. These are chewy and fudgy peppermint chocolate cookies with dark chocolate chips, topped with white chocolate and crushed candy canes. They taste just like peppermint bark, but better because they’re cookies. We can all agree cookies are the best form of sweet here right?
Why you’ll love these cookies
- Ultra fudgy and chewy texture.
- Intense chocolate flavour. There’s lots of cocoa powder, vanilla extract and espresso powder to enhance the chocolate flavour, plus dark and white chocolate!
- Bakery-style big, because the more chocolate, the better.
- Quick and easy to make. No electric mixer or stand mixer needed!
Ingredients
- All-purpose flour: Flour gives these cookies structure.
- Natural cocoa powder: These peppermint bark cookies have around a 1:2 cocoa to flour recipe, which is a lot of cocoa powder, but in the best way possible.
- Baking soda: Baking soda leavens the cookies.
- Table salt: Salt brings out the chocolate flavour. If you’re using sea salt, use half of the amount listed in the recipe.
- Melted butter: Melted butter gives these cookies an ultra chewy and fudgy texture.
- Brown sugar: Brown sugar ensures a fudgy texture. No dry cookies here!
- Granulated sugar: Granulated sugar gives the cookies a slightly crispy edge.
- Egg: The egg binds the ingredients and adds richness.
- Vanilla extract: Vanilla enhances the chocolate flavour.
- Espresso powder: Coffee also enhances the chocolate flavour. You won’t taste the coffee flavour, but adding espresso powder adds depth that makes these cookies extra delicious.
- Peppermint extract: Unlike with vanilla, you can’t measure peppermint extract by heart. Make sure to use the exact amount listed in the recipe for a subtle minty flavour instead of toothpaste. We don’t want toothpaste cookies!
- Dark chocolate chips: These cookies have less chocolate than my other cookie recipes because the texture is already incredibly rich and fudgy, plus there’s white chocolate on top. Feel free to increase the amount of chocolate if you’d like. You can also use chopped chocolate, or a different type of chocolate, like white chocolate, instead.
- White chocolate: There’s a bit of white chocolate on top to add creaminess and balance out the intensity of the chocolate cookie. I used chopped white chocolate, but you can use white chocolate chips if that’s what you have on hand.
- Candy canes: I crush these up by putting them into a sealed plastic bag and banging them with a rolling pin until they are all pea-sized or smaller. You can also crush them in a food processer or using a knife.
Variations
- Mocha peppermint bark cookies: Increase the espresso powder to 2 teaspoons and the peppermint extract to 1/2 teaspoon.
- Peppermint bark hot chocolate cookies: Mix in around 1 cup of mini marshmallows when mixing in the chocolate chips.
- Everyday peppermint bark cookies: For when you want more chocolate and less of a holiday aesthetic, increase the chocolate chips to 195 grams and omit the candy canes.
Check out other fun ingredients to mix in to your peppermint bark cookies cookies here.
Equipment
If you’re using chopped chocolate instead of candy canes, here’s a tip. Chop the candy canes before the chocolate, that way you don’t have to wash your cutting board or food processor bowl in between and the candy canes won’t get covered in dark chocolate crumbs. It’s less dishes and a prettier cookie!
When baking the cookies, please note that baking sheet material can affect baking time. If you use a dark coloured baking sheet, the cookies will bake and brown faster than if using a lighter coloured baking sheet, so keep a close eye on the cookies.
Also, make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons or cups, you can use an online recipe converter to change the units to whatever you’re using.
Storage
These cookies can be stored in an airtight container at room temperature for 2 to 3 days. Do not to put the cookies in the fridge while the white chocolate is still melted (even if you like storing things in the fridge) because it will increase the chances of the chocolate blooming.
If storing for longer, you can freeze the cookies in an airtight container, then decorate with white chocolate before serving.
FAQ
Scoop the dough and flatten as usual on a parchment lined baking sheet. Freeze until the cookies are firm. Then transfer the cookies to an airtight container and freeze. To bake from frozen, bake at 350F for 10-12 minutes.
There are 4 ways you can decorate these cookies. Dip them halfway in white chocolate, cover the tops with chocolate or drizzle them with chocolate, then sprinkle on the crushed candy canes. You can also pipe melted white chocolate on in a design of your choice.
As soon as the center of the cookies no longer looks shiny and wet, they’re done. They won’t be visibly browned and that’s okay. These cookies should not be overbaked or else they won’t be as fudgy.
Let’s bake!
These peppermint bark cookies are irresistibly chocolatey, rich and fudgy cookies. Even as someone who finds candy canes mediocre, I couldn’t stop snacking on them. I’m sure you’ll love them just as much as I do.
When you make them, tag me on Instagram @bakewhenitrains so I can admire your cookies. Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback!
With love,
Your baking friend Sherene ❤️
Peppermint Bark Cookies
Ingredients
- 75 grams all-purpose flour
- 40 grams natural cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 113 grams unsalted butter melted
- 40 grams granulated sugar
- 40 grams brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp espresso powder
- 1/4 tsp peppermint extract
- 85 grams dark chocolate chips
- 60 grams white chocolate melted
- 6 mini candy canes crushed
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, combine flour, cocoa powder, baking soda and salt. Set aside.
- In a large bowl, whisk together butter and sugars.
- Mix in the egg, vanilla extract, espresso powder and peppermint extract.
- Sift in the flour mixture. Mix until just combined.
- Fold in the chocolate chips until just combined.
- Scoop 1/4 cup cookies and flatten to 1 inch thick disks. Transfer to the baking sheet, leaving 2 inches (5cm) between each cookie.
- Bake for 8-10 minutes, until the center is no longer looks shiny and wet. Cool.
- Decorate with white chocolate and crushed candy canes.
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