Themes⚙
Peppermint Bark White Chocolate Cookies
Bake festive peppermint bark cookies with creamy white chocolate and crushed candy canes, ideal for holiday dessert trays.
Peppermint Bark Cookies with White Chocolate are festive drop or slice-and-bake treats that merge the rich flavor of a classic chocolate cookie with the crisp, refreshing notes of peppermint bark. The dough is typically prepared with staple baking ingredients such as all-purpose flour, unsalted butter, granulated sugar, brown sugar, eggs, and cocoa powder, then lightly flavored with pure peppermint extract for a cool, minty undertone. Once baked, each cookie is coated or drizzled with melted white chocolate and finished with a sprinkle of crushed peppermint candy, creating a contrasting texture that combines creamy sweetness with a satisfying crunch. Popular throughout the winter months—particularly during the Christmas holiday season—these cookies are often served at cookie exchanges, gift boxes, and dessert platters as a playful nod to the iconic peppermint bark confection.
Peppermint Bark White Chocolate Cookies
These cookies are a smart way to repurpose leftover holiday candy canes and can be prepped weeks in advance—just freeze the shaped dough and bake straight from frozen when guests drop in. The simple, one-bowl batter keeps cleanup minimal, making the recipe ideal for busy bakers who still want a bakery-style result.
Prep Time
30 minutes
30 minutes
Cook Time
12 minutes
12 minutes
Total Time
60 minutes
60 minutes
Ingredients
Unsalted butter, 1 cup (2 sticks), softened
- Granulated sugar, 1 cup
- Packed light brown sugar, ½ cup
- Large eggs, 2
- Pure vanilla extract, 1 teaspoon
- Peppermint extract, ½ teaspoon
- All-purpose flour, 3 cups
- Baking soda, 1 teaspoon
- Baking powder, ½ teaspoon
- Fine sea salt, ½ teaspoon
- White chocolate chips or chopped white chocolate, 1 cup, plus a handful more for melting/drizzling (optional but recommended)
- Peppermint bark, 1 cup finely chopped
- Crushed candy canes or hard peppermint candies, ⅓ cup, for topping (optional yet traditional holiday finish)
- Festive red-and-white sprinkles, 2 tablespoons (optional decorative addition)
Method
Preheat the oven to 350°F (175°C)
- Line two large baking sheets with parchment paper
- Whisk flour, cocoa powder, baking soda, and salt in a medium bowl
- Beat softened butter, granulated sugar, and brown sugar in a large bowl until creamy
- Add the egg to the butter mixture
- Beat the mixture until the egg is fully incorporated
- Add vanilla extract to the bowl
- Mix until the vanilla is blended in
- Pour the dry ingredients into the wet ingredients
- Stir just until no dry spots remain
- Fold chopped peppermint bark pieces into the dough
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets
- Space the dough balls about 2 inches apart
- Bake until the edges look set and the centers appear slightly underdone, about 8 to 10 minutes
- Remove the baking sheets from the oven
- Let the cookies cool on the sheets for 5 minutes
- Transfer the cookies to a wire rack to cool completely
- Crush the candy canes into small pieces
- Place chopped white chocolate in a microwave-safe bowl
- Microwave the chocolate for 20 seconds
- Stir the chocolate
- Repeat microwaving and stirring in 20-second bursts until the chocolate is smooth
- Dip one half of each cooled cookie into the melted white chocolate
- Hold the cookie over the bowl so excess chocolate drips off
- Set the dipped cookies on parchment paper
- Sprinkle crushed candy cane pieces over the wet white chocolate
- Leave the cookies at room temperature until the chocolate sets
Nutrition (whole recipe)
Calories
6424 kcal Protein
70 g Fat
305 g Carbs
870 g Fiber
13 g Sugar
586 g
6424 kcal Protein
70 g Fat
305 g Carbs
870 g Fiber
13 g Sugar
586 g
Notes
For the cleanest drizzle and a snappy finish, gently melt the white chocolate to no hotter than 88-90 °F—above that it can seize or dull. Press the crushed candy canes onto the chocolate while it’s still tacky, then refrigerate for 5–10 minutes to set; this locks in the peppermint pieces so they don’t shed during storage or gifting.
why this recipe
These peppermint bark cookies deliver all the nostalgic magic of classic holiday bark in a convenient, handheld bite, marrying a tender cocoa-rich base with a glossy veil of creamy white chocolate that’s showered in fresh, cool peppermint crunch. Each cookie offers a sophisticated balance of textures—crisp edges, soft centers, and a sparkling candy finish—while the interplay of deep chocolate and bright mint creates a flavor profile that feels both festive and refreshingly modern. Easy to prepare yet impressive on any dessert platter, this recipe transforms simple pantry staples into bakery-worthy treats that will instantly elevate your seasonal baking repertoire and leave guests reaching for just one more.
FAQs
FAQ acf
Frequently Asked Questions
Can I make the dough ahead of time and bake the cookies straight from frozen?
Yes—shape the dough into balls or a log, freeze until solid, then store airtight for up to 6 weeks. Bake the cookies straight from frozen at 350 °F, adding roughly 1–2 extra minutes to the stated bake time until the edges look set.
How should I store the finished cookies, and how long will they stay fresh?
Once the white-chocolate coating has fully set, layer the cookies in an airtight container with sheets of parchment or wax paper between layers to keep the candy topping intact. Stored at cool room temperature they stay fresh and crisp for about 4–5 days, or you can freeze them for up to 2 months—just let them thaw, still wrapped, at room temperature before serving.
Can I use dark or milk chocolate instead of white chocolate for the coating?
Yes—dark or milk chocolate both melt and coat just as easily, so you can swap them 1-for-1 with no change to the method. Expect a deeper, less sweet flavor and a darker appearance; if you still want a color contrast, drizzle a little melted white chocolate on top after the darker layer sets. Temper or melt the chocolate gently (about 88–90 °F for milk, 90–92 °F for dark) to keep the finish shiny and snappy.