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You are here: Home / Desserts / Cookies / Peppermint Bark Cookies

Peppermint Bark Cookies

December 21, 2015 Updated May 4, 2020 BySam 28 Comments

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Chewy, chocolaty cookies dipped in premium white chocolate and sprinkled with crushed candy canes.  The ultimate Christmas Cookie.

Peppermint Bark Cookies dipped in white chocolate on silver table

Oh, these cookies.

With only four calendar days left un-ticked before the big day, I’ve been scrambling both inside and outside of the kitchen.  Between dashing through overcrowded malls and bare-shelved, patron-packed supermarkets, and going through 5 lb bags of flour in a weekend, this may be the “hap-happiest season of all” but it’s definitely the busiest.

And I think that’s a big part of the reason that I’m such a fan of these cookies.

Peppermint Bark Cookies on wax paper

Because, as decadent and gorgeous as they appear, they really, really don’t require that much effort. And while I love good classic sugar cookies, sometimes you just want something easy. 

Made without the use of my KitchenAid because they’re just so easy to stir by hand (and I usually make everything in my KitchenAid), they’re then baked, cooled, dipped in melted white chocolate, sprinkled with candy cane pieces and allowed to harden.

Boom.  Done.

cookies stacked on silver plate    cookie surrounded by ornaments

Peppermint bark is to Christmastime what pumpkin spice is to Thanksgiving all of Fall.  It’s the flavor of the season and pretty much as festive as it gets.

That’s what I wanted these cookies to be.

The rich, very chocolaty, chewy-edged chocolate cookies with their mini chocolate chip studded soft interiors serve as the chocolate base, a vehicle on which to carry the white chocolate and crushed peppermint.

The end result: Wicked dark, sinfully chocolate cookies, with melting chocolate, the crackle-topped outsides dressed in pure-white Christmas skirts, bedazzled with candy cane jewels.

If you don’t have mini chocolate chips on hand and aren’t prepared to thrust yourself back into the unevenly-tempered throngs of the ransacked grocery stores, they can be omitted.  Personally, though I like the chocolaty pops throughout the chewy-edged, soft interior cookies.

cookies stacked on silver plate cookies stacked on silver plate

More Recipes You Might Like:

  • Brownie Cookies
  • Peppermint Marshmallows
  • Candy Cane Cheesecake
  • Double Chocolate Chip Cookies

Enjoy!

Stack of four peppermint bark cookies on a silver plate

Peppermint Bark Cookies

Holiday cookies inspired by peppermint bark candy!
4.84 from 6 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: christmas cookie, easy baking, easy cookie recipe, peppermint bark cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 45 cookies
Calories: 185kcal
Author: Sam Merritt

Ingredients

  • 1/2 cup salted butter cut into Tbsp-sized pieces
  • 2 cups semisweet chocolate chips
  • 3/4 cups light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs + 1 yolk lightly beaten
  • 1 tsp vanilla extract
  • 1 2/3 cup all-purpose flour
  • 2 Tbsp cocoa powder
  • 1 tsp cornstarch
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup mini chocolate chips optional
  • 1/2 cup crushed candy canes I used 10 crushed mini canes
  • 2 cups premium white chocolate chips
  • 2 tsp shortening

Instructions

  • Preheat oven to 350F and line cookie sheets with parchment paper.
  • In large, micro-wave safe bowl, combine butter and chocolate chips. Microwave for 30 seconds and stir, repeating at 15 second increments until chocolate and butter are completely melted.
  • Remove from microwave and allow to cool 10 minutes before proceeding.
  • Once butter/chocolate mixture has cooled, stir in sugars, eggs and vanilla.
  • In separate, medium-sized bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
  • Gradually stir flour mixture into butter mixture until completely combined.
  • Drop cookie dough by rounded 1½" scoop onto parchment paper, pressing down to flatten slightly.
  • Bake 8-10 minutes, allow to cool on cookie sheet for 5 minutes and then transfer to cookie rack to cool completely before dipping in chocolate.
  • Have your crushed candy canes ready before preparing your chocolate.
  • Prepare white chocolate by placing in medium-sized microwave-safe bowl with 2 tsp shortening. Microwave for 30 seconds and stir, then continue to microwave at 15-second increments (stirring between well after each 15-second increment) until chocolate is completely melted (do NOT microwave too long).
  • Dip cookies 1/3-1/2 of the way in white chocolate and place on wax paper-lined cookie sheet to harden.
  • Immediately after dipping each cookie, sprinkle with crushed candy canes (do not wait too long or the chocolate will harden and the crushed candy cane will not stick).
  • Allow chocolate to harden before serving.

Nutrition

Calories: 185kcal
Tried this recipe?Mention @SugarSpun_Sam or tag #sugarspunrun!
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chocolate cookie drizzled with white chocolate

 

 

Peppermint Bark Cookies -- Chocolatey cookies dipped in white chocolate and crushed candy canes

Filed Under: Cookies, Desserts

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Comments

  1. Tay S says

    December 20, 2020 at 5:21 pm

    5 stars
    I’m giving this 5 stars because the flavors are delicious & so festive! I was wondering if you could add the gram measurements you use to this recipe, please? My 1st pan came out a little bit flat, but so good!

    Reply
    • Sam says

      December 21, 2020 at 3:30 pm

      I’m so glad you enjoyed them so much! I’m sorry this is an older recipe and I didn’t use gram measurements. I will definitely put it on my list of recipes to update. 🙂

      Reply
  2. Liz says

    December 13, 2020 at 6:51 pm

    Hi Sam! I just made this dough, rolled it out and currently flash freezing before putting them into ziplock freezer bags. I just wanted to confirm if I can freeze them this way to bake a little closer to Christmas. If not, I’ll just have to start over. Thanks for always answering our questions 🙂

    Reply
    • Sam says

      December 13, 2020 at 9:43 pm

      Hi Liz! You shouldn’t have any issues freezing these. 🙂

      Reply
  3. Ashley says

    December 12, 2020 at 6:50 pm

    5 stars
    Literally the most perfect Christmas cookie. Thanks for another killer recipe, Sam!

    Reply
    • Sam says

      December 12, 2020 at 9:09 pm

      I’m so glad you enjoyed them so much, Ashley! 🙂

      Reply
  4. Mary Costa says

    December 9, 2020 at 3:10 pm

    I’m definitely making these for Christmas. Do you recommend freezing baked cookies and them dipping them closer to Christmas. Love your site—I’m a FAN!

    Mary

    Reply
    • Sam says

      December 9, 2020 at 10:03 pm

      Hi Mary! That sounds like a great way to make them ahead of time. I’m glad you enjoy the site so much. 🙂

      Reply
  5. J. Peterson says

    November 21, 2019 at 9:45 pm

    Any issue with using a ‘home made’ double boiler (metal mixing bowl in hot water) to melt the chocolate chip/butter combo as well as the white chocolate/shortening combo?? I don’t think there is but want to get your thoughts. Thx.

    Reply
    • Sugar Spun Run says

      November 22, 2019 at 10:16 am

      Hello, that should be fine. Let me know how it works out for you! I hope that you enjoy the cookies. 🙂

      Reply
      • J. Peterson says

        November 29, 2019 at 8:55 pm

        5 stars
        Double boiler worked perfect. These are the best Christmas cookies we have added in years. They will hold a permanent spot in the holiday cookie list! Perfection.

      • Sugar Spun Run says

        November 30, 2019 at 6:50 am

        I am so happy to hear that you enjoyed them! Thanks so much! 🙂

  6. Judy Baum says

    December 17, 2018 at 2:15 pm

    I dont ever keep shortning in my house! What can I use to replace the shortning used in melting the white chocolate chips?
    Judy

    Reply
    • Sam says

      December 17, 2018 at 5:13 pm

      Hi, Judy! You can skip the shortening, you will just have a much thicker chocolate, but you should still be able to dip it. 🙂

      Reply
  7. Bernadette Schell says

    December 20, 2016 at 2:43 pm

    4 stars
    The cookies came out very good, but the icing wasn’t very thin. In fact it was too thick to dip cookie into it, so I spread the icing on. I’m not the best cookie maker so do you have tips on getting the icing thiner.

    Reply
    • Sam says

      December 20, 2016 at 2:46 pm

      Hmm, I’m wondering if the white chocolate might have possibly seized? Since it’s melted white chocolate with a little bit of shortening it should be a pretty fluid consistency, but if it was very thick it may have been microwaved too long or gotten too hot; if that happens the chocolate may seize, leaving you with a very thick, almost unusable chocolate that could be frosting-like in consistency and would probably have little lumps in it.
      I hope that helps!

      Reply
    • Sam says

      December 20, 2016 at 2:50 pm

      If that is the case, here’s the best way to prevent seizing in the future: Melt chocolate on 15-second increments, stirring very well every 15 seconds and microwaving until chocolate is just completely melted.

      Reply
  8. Kris Atkins says

    December 13, 2016 at 5:15 pm

    5 stars
    I made these last night and they are divine! Maybe even better than peppermint bark because you’ve got the chewy cookie in there with all the flavors. And they were as easy as you said! These are going to be an annual thing at my house from now on.

    Reply
    • Sam says

      December 13, 2016 at 5:16 pm

      Awesome! So glad you enjoyed them, Kris! Thanks for coming back and letting me know how they turned out! 😀

      Reply
      • Kris Atkins says

        December 13, 2016 at 6:09 pm

        Sorry about the two comments! I didn’t think the first one went through. Obviously I wanted to make sure you knew I liked them! lol 🙂

  9. Kris Atkins says

    December 13, 2016 at 5:13 pm

    I made these last night and they are divine! And just as easy as you said!

    Reply
    • Sam says

      December 13, 2016 at 5:14 pm

      Awesome! So glad you enjoyed them, Kris! Thanks for commenting 🙂

      Reply
  10. Anna Kaminska says

    November 27, 2016 at 9:54 pm

    5 stars
    I decided to make these more minty by adding some mint extract to the dough and they came out pretty well! Also, I simply put the white chocolate on the top side instead of dipping them. My family loved them! Thanks!

    Reply
    • Sam says

      November 27, 2016 at 10:08 pm

      Sounds delicious, I’m so glad that you and your family enjoyed them! 🙂

      Reply
  11. Beeta @ Mon Petit Four says

    January 2, 2016 at 2:32 am

    These are so pretty, Sam! I love that you’ve done a chocolate cookie here…it’s a refreshing change from the vanilla-based ones. I love the way you decorated them too! I hope you had a lovely Christmas 🙂

    Reply
    • Sam says

      January 7, 2016 at 11:08 am

      Thank you, Beeta! I hope you had a wonderful Christmas, as well (and a Happy New Year!)

      Reply
  12. Medha @ Whisk & Shout says

    December 22, 2015 at 11:11 pm

    These cookies are unreal! Such a classic holiday flavor 🙂

    Reply
  13. Marsha | Marsha's Baking Addiction says

    December 21, 2015 at 2:59 pm

    What perfect, scrumptious looking Christmas cookies! These are so pretty, too!

    Reply

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The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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