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.

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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!

  • Jacqueline

    These were so great! I added a bit of peppermint extract to the chocolate dough, too, to bolster the peppermint bark flavor. I’m saving this (sans the bark) as my go-to chocolate cookie recipe. They have the perfect drop cookies texture- chewy but substantial.

  • Tabitha

    I just made these cookies- I think I have a new favorite holiday cookie! I made the peppermint bark-which was super easy, and the cookies turned out a little flatter than in the photo, next time I will try Garrett’s suggestion of chilling the dough first so they keep their shape. Can’t wait to give out my cookie boxes this year-these are SURE to be a favorite (as long as I don’t eat them all first-lol!) Thank you for another fantastic recipe!!!

  • Kristin

    I added these cookies to my Christmas cookie list this year, and it will be a permanent addition! Everyone has commented that they love the combination of chocolate and mint, but that each flavor stands on its own. Also, I made them using the peppermint bark recipe you have, and they are perfect. Thanks, Garrett and Elise!

  • Sara


    I freaking agree. ;) ~Garrett

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