Peppermint Bark Chocolate Cookies

Chocolate-y, chewy, almost brownie-ish chocolate cookies peppered with white chocolate peppermint bark chips. Perfect chocolate cookie recipe for the holidays.

Photography Credit: Elise Bauer

If this cookie doesn’t capture the seasonal taste of Christmas, then I don’t know what does!

These cookies are chocolatey, oh so fudge-y, and studded with bright colorful chunks of peppermint bark. Perfect with a tall glass of milk next to a decked-out tree.

These peppermint bark chocolate cookies are the first to be eaten at a cookie swap, and are bound to become a holiday staple after you take your first bite.

Perfect for in-laws, holiday parties, or leaving on a plate for Santa!

Peppermint Bark Chocolate Cookies

You can buy peppermint bark at any candy store or specialty food store, or you can simply make the peppermint bark yourself.

If you want to make life even easier just add some white chocolate chips and crushed peppermint candies in lieu of peppermint bark.

Peppermint Bark Chocolate Cookies Recipe

  • Yield: Makes approximately 3 dozen cookies.


  • 1 cup of butter
  • 3/4 cup of brown sugar
  • 3/4 cup of white granulated sugar
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 1 3/4 cups of all-purpose flour
  • 3/4 cup of unsweetened cocoa powder
  • 1/2 teaspoon of baking soda
  • 1/2 teaspoon of baking powder
  • Pinch of salt
  • 1 cup of peppermint bark, broken into little chip size pieces


1 Preheat the oven to 350°F.

2 Beat the butter and sugars together for about two minutes with an electric mixer at medium speed or until well incorporated and light in color.

3 Add the egg and the vanilla extract until well incorporated, about a minute. Be sure to scrape down the sides and the bottom of the bowl halfway through.

4 Sift together the flour, baking soda, baking powder, salt, and cocoa powder. Add to the butter mixture slowly, and beating at medium speed, stopping once all of it is incorporated (do not overmix).

5 Fold in the peppermint bark chips.

6 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper. Bake for -12 minutes. Let cool on the pan for a few minutes, then transfer to a wire rack to cool completely.

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Garrett McCord

Garrett McCord is a professional writer and recipe developer whose work has appeared in many print and online publications such as Gourmet Live, Saveur, Huffington Post, Smithsonian, and NPR. Past clients also include numerous food companies, wineries, and distilleries. Garrett writes about cocktails on his website, Coupe de Grace.

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Showing 4 of 35 Comments

  • Steve

    I know this was posted many years back, but I made these cookies last night and they turned out amazing. Added 1/2tsp of peppermint extract, but think I will up to a full tsp next time. Thanks for the recipe Elise and Garrett!

  • Katy

    These are now my all time favorite Christmas cookie – and everyone always asks for the recipe. I use 5 smashed candy canes and a few handfuls of white chocolate chips, along with a bit of mint extract in with the vanilla. My son suggested rolling them in Christmas colored nonpareils, and that makes them even more festive. I’m on year two of using this recipe, and I’m sure it will be a regular for many many more years.

  • Kristin G

    I made these again last night, and I have to tell you that they are one of my favorite holiday cookies of the last few years. I did the “cheater” method and used white chocolate chips and crushed candy canes this time, and it was still amazing, and just the perfect amount of mint. I also use this cookie base for all sorts of chocolate cookies, it is wonderful. Thanks!!

  • Read.Austen

    Terrific! I used Trader Joe’s peppermint bark which isn’t too sweet or minty, as I learned making this cookie. I reduced the white sugar by 1/4 cup, which is my habit, but b/c the bark wasn’t too sweet, I could have used all of the sugar. I added 1 t coffee powder and that made them pretty rich. If I were to use coffee powder again, I’d use 1/2 t. If I use the same bark again, I’d add a bit more crushed candy cane. First batch I used a cookie scoop without making balls. Turned out rustic and lovely. Next batch I rolled little balls: smoother and fluffier and lovely. This is a great cookie base… I can imagine various combinations of orange/caramel/butterscotch/coconut/nuts, etc. Thanks!

  • Alex

    I just made these cookies today. Bravo! They are so amazing! You are right Elise. These cookies are definitely made to impress. They are so chocolate and fudgey and cooling and so flavorful!

    I highly recommend these cookies for the holidays. I didn’t have time to make them during the holidays. I would rather minus a sugar cookie or gingerbread cookie for the 2 holiday cookies I usually make. These are too good to not include during the holidays. Thank you for such an amazing recipe!

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