Peppermint Bark Chocolate Cookies

DessertChristmasBakingCookie

Peppermint Bark Chocolate Cookies! These chewy, chocolate brownie cookies are studded with pieces of peppermint bark. They're the ultimate holiday treat! Best enjoyed next to a roaring fire with hot cocoa.

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!

Chewy, Brownie Peppermint Bark Cookies

Peppermint Bark

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.

Make-Ahead and Freeze

These cookies freeze very well, either unbaked or baked, for about a month. If unbaked, freeze all the dough balls on a single baking sheet until solid, then transfer to a freezer bag or storage container. No need to thaw before baking; just add an extra minute or two to the baking time.

If already baked, make sure to cool completely, then wrap well in aluminum foil and transfer to a freezer bag or container.

Brownie-like Peppermint Bark Cookies

Want more cookies for your cookie tray?

Check out ALL our favorite Christmas cookie recipes right here!

Updated December 23, 2018 : We spiffed up this recipe to make it sparkle! No major changes to the recipe.

Peppermint Bark Chocolate Cookies Recipe

  • Prep time: 15 minutes
  • Bake time: 10 to 12 minutes per batch
  • Yield: Makes approximately 3 dozen cookies.

Ingredients

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

Method

1 Prepare for baking: Preheat the oven to 350°F.Line a baking sheet with parchment paper. Sift together the flour, baking soda, baking powder, salt, and cocoa powder in a bowl and set aside.

2 Make the cookie dough: Beat the butter and sugars together for about 2 minutes with an electric mixer at medium speed, until completely mixed and light in color.

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

With the mixer on medium speed, add the sifted flour mixture to the bowl slowly. Stop once all of the flour is incorporated (do not over-mix).

3 Fold in the peppermint bark chips using a stiff spatula.

4 Scoop out the dough: Take small spoonfuls of the dough and roll between your hands to make 1-inch sized balls. Arrange on the baking sheet, spaced a few inches apart.

5 Bake the cookies:  Bake for 10 to 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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41 Comments / Reviews

No ImagePeppermint Bark Chocolate Cookies

Did you make it? Rate it!

  1. H

    Taste was pretty good, but they came out super dry and crumbly. So much so that I ended up adding a second egg to the second half of the batter to try & hold it together. Not good enough to be worth the effort, to me.

    xxxxxyyyyy

    Show Replies (1)
  2. Tara

    This recipe looks great for a holiday treat! I will definitely make these this weekend and maybe for secret santa!

  3. Marianne Evans

    I used Ghirardelli’s baking peppermint bark and 1/2 ts peppermint extract. I thought the cookies were very ordinary. Not worth the effort.

  4. LF

    I made 3 dozen cookies for an exchange and my taste tester begged me to make more to keep at the house! They are amazingly delicious. I took the recommendations of other posts and used 1 t peppermint oil, then put 5 crushed candy canes in a 1cup measure and filled the remainder of the cup with white chocolate chips. I chilled the dough 30 minutes before using a melon baller to spoon onto the cookie sheet. 12 minutes cooking time was perfect. Thank you for a great recipe! Do you have any suggestions to swap out all purpose flour for coconut or almond flour?

    Show Replies (1)
  5. 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!

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