These chocolate peppermint bark cookies take a thick, rich chocolate cookie and top it with a silky peppermint buttercream frosting and pieces of homemade peppermint bark. They are the ultimate holiday cookies– a showstopper at holiday parties, on Christmas cookie platters, and at holiday bake sales.
For more peppermint and chocolate holiday treats try my chocolate peppermint fudge, peppermint mocha bundt cake, and homemade peppermint patties.
It’s the most wonderful time of the year! Christmas time means lots of quality time spent with family and, of course, lots of holiday baking.
Today I have a delicious chocolate peppermint cookie recipe to share with you.
While the combination of soft and chewy chocolate cookies with luscious peppermint-flavored buttercream would be delicious on its own, we take it a step further with the addition of homemade peppermint bark on top of the cookies.
The result is pure perfection–holiday cookies packed with the delicious flavors of traditional peppermint bark.
Give one of these peppermint bark Christmas cookies a try and I am sure that you will become as much of a fan of them as we have.
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Butter— Unsalted butter at room temperature.
- Sugar— Granulated sugar and brown sugar combine for the perfect sweetness and texture.
- Egg— Remove your egg from the refrigerator at the same time as the butter so that it can also come to room temperature.
- Vanilla extract— I always recommend 100% pure vanilla extract for the best taste.
- Flour— Regular all-purpose flour.
- Unsweetened cocoa powder— This is what gives the cookies their chocolate flavor. I used regular unsweetened cocoa powder but you can also use dutch processed cocoa.
- Baking soda— Acts as the leavener in this peppermint cookie recipe.
- Salt— Skip adding salt to the cookie dough if you use salted butter.
- Peppermint Buttercream— Butter, powdered sugar, milk, vanilla, and peppermint extract combine to make the sweet and creamy peppermint frosting. Whole milk is best but any milk can be used if necessary.
- Peppermint bark– Make your own with semi-sweet chocolate chips and white chocolate chips or a chopped white chocolate baking bar. Be sure to use a real, high-quality white chocolate made with cocoa butter rather than palm oil. The melted semisweet chocolate and white chocolate will be layered and topped with crushed peppermint candy pieces or crushed candy canes.
- Baking sheet
- Parchment paper (these pre-cut parchment paper sheets fit half-sheet pans perfectly)
- Mixing bowls
- Hand mixer or stand mixer fitted with the paddle attachment
- Measuring cups and measuring spoons
How to make chocolate peppermint bark cookies
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: In the bowl of a stand mixer or in a large mixing bowl with an electric hand mixer, cream the butter, brown sugar, and white sugar until fluffy and well combined.
Step 2: Mix in the egg and vanilla extract.
Step 3: Add in the flour, cocoa powder, baking powder, and salt. Mix until just combined. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes.
Step 5: While the dough is chilling, melt the chocolate and white chocolate in the microwave to make the homemade peppermint bark.
Step 6: On a sheet of parchment paper, spread an even layer of semisweet chocolate topped with a layer of white chocolate. The layers will blend a bit and give the bark a bit of a marbled effect. Sprinkle with crushed peppermints.
Step 7: When ready to bake, preheat the oven and line a baking sheet with parchment paper. Divide the chocolate cookie dough into 6 equal portions and form each portion into a ball. Place on a lightly greased or lined cookie sheet.
Step 8: Bake the cookies for 10-12 minutes. Let the cookies cool on the baking sheet for 10 minutes then transfer to a cooling rack to cool fully.
Step 9: Use an electric mixer to whip together the butter, confectioners sugar, 3 Tbsp of milk, vanilla extract, and peppermint extract. Add a bit more milk as needed to thin out the frosting to reach your desired consistency.
Step 10: Transfer the frosting to a piping bag with a round tip or a freezer bag with the tip snipped off. Pipe the buttercream in a swirl on top of the cooled cookies.
Step 11: Once the bark is fully set, break it into irregular pieces and place a few on top of each cookie.
Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
For longer storage, freeze unfrosted cookies for up to 3 months. Then top with freshly made buttercream when ready to serve.
Expert tips & recipe variations
- Use high-quality chocolate and white chocolate made with cocoa butter (not palm oil) to ensure that the layers of your peppermint bark do not separate.
- Want to add an extra pop of chocolate flavor? Try adding some chocolate chunks or chocolate chips to the cookie dough.
- Instead of 6 large cookies, you can divide the cookie dough into 12 portions to make a dozen regular-sized cookies. Just keep an eye on them in the oven because the baking time will be reduced.
- You can often find pre-crushed peppermint candies or candy cane pieces in the baking aisle during the holiday season.
Peppermint Bark Cookie Recipe: FAQ
Place peppermint candies or candy canes in a freezer bag and use a rolling pin or the smooth side of a meat mallet to crush them.
Yes, you can top the cookies with peppermint bark from the store (or Amazon) instead of making your own bark.
More Holiday Cookies Recipes
- Christmas Cookie Bars
- Double Chocolate Snowball Cookies
- Gingerbread Men Cookies
- Soft and Chewy Snickerdoodles
- Melt-in-your-mouth Peppermint Cookies
Peppermint Bark Cookies
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- ½ cup unsalted butter, room temperature
- ¾ cup light brown sugar, packed
- 2 Tablespoons granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 & ¼ cup all purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
- ½ cup white chocolate chips or chopped baking bar
- 1 Tablespoon crushed peppermint candies
- ½ cup unsalted butter, softened
- 4 cups confectioners sugar
- 3-4 Tablespoons milk
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract
For the Cookies
- In the bowl of a stand mixer or in a large bowl with an electric hand mixer, cream the butter, brown sugar, and white sugar until fluffy and well combined.
- Mix in the egg and vanilla extract.
- Add in the flour, cocoa powder, baking soda, and salt. Mix until just combined.
- Cover and chill the dough in the refrigerator for at least 30 minutes. (Meanwhile, you can use this time to make your peppermint bark.)
- When ready to bake, preheat the oven to 350ºF. Line a baking sheet with parchment paper and set aside.
- Divide the dough into 6 equal portions, form each portion into a ball, and place them on the lined cookie sheet.
- Bake the cookies for 10-12 minutes. Let the cookies cool on the baking sheet for 10 minutes then transfer them to a cooling rack.
For the Peppermint Bark
- Line a baking sheet with parchment paper and set aside.
- In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring after each, until melted and smooth. Spread the melted chocolate out in an even layer on the parchment paper.
- In a separate bowl, repeat the process with the white chocolate; melting and spreading it on top of the semisweet chocolate.
- Sprinkle with peppermint pieces.
- Refrigerate for 30 minutes, or until set. Let sit at room temperature for 15 minutes before breaking into pieces.
For the Peppermint Buttercream
- Use a hand-held or stand mixer fixed with a paddle attachment to whip together the butter, confectioners sugar, 3 Tbsp of milk, vanilla extract, and peppermint extract. Add a bit more milk as needed to thin out the frosting to reach your desired consistency.
- Transfer the frosting to a piping bag with a round tip or a freezer bag with the tip snipped off. Pipe the buttercream in a swirl on top of the cooled cookies.
To Assemble the Cookies
- Top each cookie with a few pieces of peppermint bark.
- Add additional crushed peppermint pieces to the tops of cookies, if desired.
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.
These cookies are phenomenal! Will be adding them to my recipe book. They are not only delicious, they are festive. Love them!
Jaclyn Shimmel says
Thank you so much for coming back to let us know how much you enjoyed them! Comments like these make my day 🙂