Peppermint Bark Cookies

What are peppermint bark cookies? Coated in peppermint white chocolate, these soft chocolate sugar cookies are a beautifully festive and equally irresistible Christmas cookie.

Peppermint bark cookies with white chocolate and crushed candy canes

Welcome to day 1 in the 6th annual Sally’s Cookie Palooza!

What is Sally’s Cookie Palooza?

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row. Over the next two weeks, I’m publishing 10 brand new cookie recipes as well as giveaways, the December Baking Challenge, Christmas cookie video tutorials, and so much more. This is the biggest, most delicious event of the year! Sign up for instant updates and you’ll receive a free email alert whenever I publish a new recipe. 🙂

We’re kicking off 2018 with Peppermint Bark Cookies.

Peppermint bark cookies

Peppermint bark cookies will literally be the most festive cookies on your Christmas cookie trays. Need an impressive cookie recipe for a work party, bake sale, holiday event, or Christmas cookie exchange? Bake these. Every single taste tester (there were 10 of us!!!!!!) went absolutely BANANAS for these.

How to Make Peppermint Bark Cookies

There are 3 parts to today’s cookie.

  1. Super soft chocolate sugar cookies
  2. White chocolate flavored with peppermint extract
  3. Crushed candy canes

My chocolate sugar cookies are just like my vanilla sugar cookies. This is a roll-out cookie flavored with cocoa powder. (You can watch me make the cookies in this helpful video tutorial.) The chocolate sugar cookie dough is very easy to work with and requires at least 1 hour of chilling in the refrigerator– 2 hours is even better. And, if you really want to get ahead, you can chill the cookie dough for up to 2 days. You’ll notice in my sugar cookie recipes that I roll the cookie dough out before chilling. Over the past several years, I learned that this method is much easier than chilling the cookie dough in a ball and then trying to roll out a cold chunk of dough. Dividing the dough in half before rolling makes the process easier because smaller sections are more manageable to roll out.

Helpful tip: Flour is helpful when rolling out cookie dough. It helps prevent the dough from sticking to the surface and rolling pin. But since we are making chocolate sugar cookies, use cocoa powder instead of flour for extra chocolate flavor!

Chocolate sugar cookie dough on sallysbakingaddiction.com

Shaped circle chocolate sugar cookies

Roll Out on a Non-Stick Surface

Roll the dough out right on your silicone baking mats or parchment paper! Why? Think about it. You have to chill the rolled out dough in the fridge… and you can’t really pick up a mass of dough you rolled out on the counter, right? Nor can you cut into shapes when the dough is this warm. Roll the dough out on a nonstick surface that you can literally pick up, put on a baking sheet, and place in the fridge.

I shape peppermint bark cookies into circles, but you can use any cookie cutter shape. To ensure the cookies don’t break apart, I recommend a cookie cutter that is 3 inches or smaller. I use my 2.5 inch circle cookie cutter from this handy set.

The pictured cookies are about the size of Oreo cookies.

How to make chocolate peppermint bark cookies on sallysbakingaddiction.com

Peppermint bark cookies with white chocolate and crushed candy canes

Let’s decorate!

Peppermint White Chocolate

Once the chocolate sugar cookies are cool, dunk them in pure white chocolate. Flavor the white chocolate with some peppermint extract and thin it out with a little oil. The thinner the chocolate, the easier coating the cookies will be.

Use white chocolate baking bars, such as Bakers or Ghirardelli brands, found in the baking aisle next to the chocolate chips. They’re usually on sale this time of year! Don’t use white chocolate chips. Chocolate chips contain stabilizers and are processed so that they DO NOT melt in the oven. Dunking cookies in melted white chocolate chips is impossible.

When I Dip, You Dip, We Dip

Use Candy Dipping Tools to make the job easier– the 2 or 3 pronged tool are best for dipping cookies. The spiral dipping tool is what I use for neatly dipping truffles and most candy recipes. A fork works too, but the inexpensive dipping tools make the white chocolate coating very clean and neat.

These peppermint bark cookies start with soft chocolate sugar cookies and are coated with peppermint white chocolate and a sprinkle of crushed candy canes! Recipe on sallysbakingaddiction.com

Sprinkle the wet white chocolate with crushed candy canes, then let the chocolate set before stacking, gifting, or eating. These cookies are so SOFT and so THICK!!!!

You might also like: Peppermint Mocha Cookies

Print
Peppermint bark cookies

Peppermint Bark Cookies

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 3 hours
  • Yield: 3 dozen cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Simple and soft chocolate sugar cookies are coated in peppermint white chocolate and sprinkled with crushed candy canes to make a beautifully festive Christmas cookie!


Ingredients

  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
  • 3/4 cup (63g) unsweetened natural cocoa powder (or dutch process), plus more for rolling
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt

Coating

  • four 4-ounce (450g) white chocolate baking bars, finely chopped
  • 1 teaspoon vegetable oil, solid coconut oil, or canola oil
  • 3/4 teaspoon peppermint extract
  • 1/2 cup crushed candy canes (about 5 candy canes)

Instructions

  1. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium speed until completely smooth and creamy, about 2 minutes. Beat in the egg and vanilla extract on high speed. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  2. Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. On low speed, slowly mix into the wet ingredients until combined.
  3. Divide the dough into 2 equal parts. Dust your rolling pin, cookie dough, and work surface with cocoa powder. Roll each portion out to about 1/4″ thickness on a piece of parchment paper or silicone baking mat. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling is mandatory so the cookies hold their shape. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper. You can chill up to 2 days.
  4. Once chilled, preheat oven to 350°F (177°C). Line 2-3 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2.5 inch circle cookie cutter, cut in shapes. Transfer the cut cookie dough to the prepared baking sheets. Re-roll the remaining dough and continue cutting until all is used.
  5. Bake for 10 minutes. The cookies will still appear soft in the centers. Cool cookies on a baking sheet for 5 minutes, then transfer to a wire rack to cool completely before coating.
  6. For the coating: Line 2 baking sheets with parchment paper or silicone baking mats. Melt the chopped white chocolate and oil together in a double boiler or in the microwave in 15-second increments, stopping and stirring after each until completely smooth. Add another drop of oil to thin out if needed. After melting, stir in 1/2 teaspoon of peppermint extract. Taste. Add 1/4 teaspoon more if desired. (I suggest using 3/4 teaspoon because when the white chocolate sets, the peppermint flavor won’t be as strong.) Drop 1 cookie into white chocolate. Using a 2 or 3 pronged candy dipping tool, flip the cookie over to coat all sides. Lift the cookie up out of the chocolate and gently tap the dipping tool against the side of the bowl so excess white chocolate drips off. Slide coated cookie off the dipping tool onto prepared lined baking sheet. Sprinkle with crushed candy canes. Repeat with remaining cookies.
  7. Allow chocolate to set completely in the refrigerator for 45 minutes or at room temperature for 90 minutes.
  8. Coated cookies stay fresh covered at room temperature for 3 days or in the refrigerator for up to 10 days.

Notes

  1. Make Ahead Instructions: Dipped or un-dipped cookies freeze well up to 3 months. Thaw overnight in the refrigerator. You can chill the rolled-out cookie dough in the refrigerator for up to 2 days (step 3). You can also freeze the cookie dough (before dividing and rolling out in step 3) for up to 3 months. Then allow to thaw overnight in the refrigerator and bring to room temperature before rolling out. Chill for only 30 minutes in step 3 as opposed to 1 full hour.
  2. Special Tools: KitchenAid Stand Mixer | Rolling PinCooling Rack | Baking Sheet | Silpat Baking Mat | Circle Cookie Cutters | Candy Dipping Tools | 2-cup Glass Measuring Cup | Candy Canes
  3. Cocoa Powder: You can actually use either unsweetened dutch-process or natural cocoa powder in this cookie recipe. Read the difference between dutch-process and natural cocoa powder.
  4. White Chocolate: Use 4-ounce white chocolate baking bars, such as Bakers or Ghirardelli brands, found in the baking aisle next to the chocolate chips. Don’t use white chocolate chips. Chocolate chips contain stabilizers and are processed so that they DO NOT melt in the oven. Dunking cookies in melted white chocolate chips is impossible. Why oil? The oil helps thin out the chocolate.
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Peppermint bark cookies

92 Comments

  1. Ooh yay! I’m excited it’s cookie palooza time again since *at least* one or two make it onto my Christmas cookie list for that season wash year! This first one out of the gate is in strong contention. They are beautiful to look at— so festive! Plus, my older daughter is obsessed with mint flavored everything. (Her fave Oreos are the mint ones— she won’t even eat the regular kind.)
    Can’t wait to see the rest! ‘Tis the season!!!

  2. I’m so happy its cookie palooza time!! For the last couple of years I’ve made your gingerbread men and soft molasses cookies at Christmas time, and I always make peppermint bark so these cookies are right up my street! 🙂

  3. I was looking at your site earlier for Christmas ideas and had picked out a couple of cookie recipes to try – totally forgot about cookie palooza! I have to add this one to the list. Maybe I’ll try stars or other shapes since I have lots of cookie cutters. In the past I’ve spent a lot of time on candy and not had time for cookies, so this year I plan to focus on the cookies and maybe just do a couple of candies.

  4. Oh I r cookie paloozas!

    These are a must make! I make your peppermint bark from Sally’s Cancy Addiction every Christmas now, so these can be it’s cookie counterpart. Mmm, thanks. Xx

    P.S. you really should do a best of the best Christmas cookie book

  5. Hi Sally. So excited for cookie season. I sent home cookies last year as Christmas gifts, all your recipes. This year I’m doing the same but I’m doing a voting for which cookies to make so its a bit of fun for the family and they’ll get to enjoy the cookies. Thanks for all your awesome recipes.

  6. Your first cookie in the Cookie Palooza looks delicious! Can hardly wait to try making them. Looking forward to your other recipes. Thank you!

  7. I love Cookie Palooza and love that this is the first cookie! Yay for white chocolate! These look incredible! I’m going to invest in those dipping tools too…I say that every year but this year, with candy under my belt, IT IS TIME! lol!

  8. Oh, yah!! This is the greatest time of yearCookie Palooza!!! I made your Peppermint Mocha cookies last year and oh my!! I always make at least 5 cookies each year from your cookie recipes. Happy Baking!!

  9. OMG these look amazing!! Definitely have me excited to see the rest of the lineup for Cookie Palooza! I am definitely adding these to my Christmas cookie list for this year!

  10. Love anything mint chocolate! These look delicious and so festive! Definitely making these to take to work for our holiday potluck!

  11. I want to use cookie cutters on my Silpat but I’ve been told the metal ones will cut into the mat. Any suggestions and/or what has been your experience with the metal cutters?

    1. Hi Diane! Unless you’re pressing with all your mighty strength, you won’t make a dent in your silicone baking mats with metal cookie cutters. You simply don’t need to press through the cookie dough that hard. 🙂 I’ve never had that be a problem and I’ve been doing it this way for years!

  12. Any way that these could be done as slice & bake cookies? I love the easiness of that type of cookie but not sure if this dough would work? Roll and pop it in the fridge to harden before slicing? Thank you!

  13. Ohh!! These look amazing! I spent this past weekend making 8 dozen of your Cream Cheese Sparkle Sugar cookies to freeze for an upcoming cookie exchange – they are amazing but I so wish I had this recipe last week! Can’t wait to see what else is to come!

  14. Hi Sally! Could you recommend a brand (or two) of peppermint extract that you love and trust? After a lot of subpar homemade mint chip ice cream, I realized that I always seem to find one with just enough spearminty flavor to give off a toothpasty taste.

    1. I know EXACTLY what you mean! McCormick is my go-to– buy their pure peppermint extract. Tastes like peppermint, not spearmint toothpaste.

  15. These look so good. I’ll have to try them. I wish I had a fridge big enough to fit a cookie sheet in it. So many people say roll it out and put in the fridge or freezer. I don’t know many people with that big of a fridge. Maybe one day….But that would require a larger house too… ha!

  16. Do you think you could freeze these after rolling and cutting into rounds? They would only be frozen about 4 to 5 days. Thanks

  17. Delicious cookies but I had a few issues. My 2.5″ cookies may have been slightly under baked, and they broke when I dipped them. I’ll try a smaller cutter and bake longer. The chocolate (Ghirardelli white chocolate bars) was thicker than yours, even after s little more than a tsp of oil. And then it never set up at room temperature. Could the extract be the cause,? I used cloer to a tsp to get the flavor I wanted
    Appreciate your advice- I really want to nail this recipe for Christmas gift baskets.

    1. Extract could be the issue. For a thinner chocolate coating, thin it out with a little more oil next time. I suggest 2 teaspoons. You can bake the cookies for an extra minute too– to guarantee they hold their shape. Thanks Susan!

  18. Hi Sally! Do you have any advice or answers to get more of that drippy consistency for an even coating? I melted the Ghirardelli chocolate in a double broiler and added the oil and then the extract once melted. It still was somewhat thick and not easily dip-able. After a few frustrating attempts of dipping I ended up just putting the chocolate in a pipping bag and did a drizzle instead and added the crushed candy canes – but I really love the look of the totally dipped. Any advice you can provide would be great! Thanks!

    1. Hi Michelle! Add a little more oil to thin out until you reach the consistency you want. Thinner chocolate is easier to work with for dipping.

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