These Peppermint Bark Chocolate Cookies have a soft chocolate cookie base and are dipped in peppermint bark. They are the perfect holiday treat!
Quick Tips
- Pull your chocolate cookies out of the oven right when they start to crack! This will ensure that your cookie is soft and not overbaked
- Make sure that your cookies are cooled completely (better yet, frozen), to ensure that they don’t break when you dip them in the peppermint bark
- Either use vanilla almond bark or white chocolate to dip your cookies
Equipment
- Large mixing bowl
- Medium, microwave safe bowl (I love this set)
- Cookie scoop
- Baking sheets (I love these)
- Hand or stand mixer
- Silicone spatula
- Parchment paper (wax or aluminum foil can also be used to set the cookies on after you’ve dipped them in the peppermint bark)
- Measuring cups and spoons
Ingredient Notes
- All-purpose flour
- Light brown sugar: dark brown sugar would be OK too
- Unsalted butter: salted butter is OK too, just decrease added salt by ½ teaspoon
- Cocoa powder
- Milk: any kind is fine
- Semi-sweet chocolate: melted, chocolate chips or baking chocolate is OK
- Baking soda
- Salt: decrease to ½ teaspoon if using salted butter
- Egg
- White chocolate chips: 1 bag or about 2 cups melted, vanilla almond bark will work as well
- Crushed candy canes: you can buy them pre-crushed (so much easier!), or you can crush them yourself (about 8-12 candy canes) or ½ cup
Love these Peppermint Bark Chocolate Cookies? Try these other peppermint desserts
How to make Peppermint Bark Chocolate Cookies
These Peppermint Bark Chocolate Cookies are so easy to make! Just follow these two simple steps.
- Make the chocolate cookies.
- Make the peppermint bark and assemble the cookies.
How to make the chocolate cookies
Preheat oven to 350 degrees (use convection bake if you have it).
Using a stand mixer fitted with the paddle attachment or a hand mixer beat softened butter and brown sugar on high for 1-2 minutes. Scrape down the bowl once complete.
Add in milk, egg, and melted chocolate. Mix until combined. Scrape down the bowl once complete.
In separate bowl, whisk dry ingredients together (flour, cocoa powder, baking soda, salt).
Add dry ingredients to wet ingredients in 2-3 portions. Mix until combined, scrape down the bowl once complete.
Use a cookie scoop to scoop the cookies onto a greased cookie sheet (or a cookie sheet lined with parchment paper).
Bake for 8-10 minutes or until the top of the cookies just begins to crack. Then allow the cookies to cool completely before dipping them in the peppermint bark. Place the cookies in the freezer to have them cool faster.
How to make the peppermint bark and assemble the cookies
Pour the white chocolate chips (or almond bark) into a microwave safe bowl and heat for 60 seconds. Stir, then heat in 30 second increments until the chocolate is completely melted.
Pour in crushed candy canes (reserve some for topping the cookies) and mix until combined.
Dip half of each cookie into the peppermint bark mixture, then set it on a cookie sheet lined with parchment paper (or wax paper/aluminum foil) to set.
Sprinkle each cookie with additional crushed candy canes immediately after dipping them. Allow the chocolate to harden, then enjoy!
Try these other holiday recipes!
Peppermint Bark Chocolate Cookies
Ingredients
Equipment
Method
- Preheat oven to 350 degrees (use convection bake if you have it).
- Using a stand mixer fitted with the paddle attachment or a hand mixer beat softened butter and brown sugar on high for 1-2 minutes. Scrape down the bowl once complete.
- Add in milk, egg, and melted chocolate. Mix until combined. Scrape down the bowl once complete.
- In separate bowl, whisk dry ingredients together (flour, cocoa powder, baking soda, salt).
- Add dry ingredients to wet ingredients in 2-3 portions. Mix until combined, scrape down the bowl once complete.
- Use a cookie scoop to scoop the cookies onto a greased cookie sheet (or a cookie sheet lined with parchment paper).
- Bake for 8-10 minutes or until the top of the cookies just begins to crack.
- Allow the cookies to cool completely before dipping them in the peppermint bark. Place the cookies in the freezer to have them cool faster.
- Pour the white chocolate chips (or almond bark) into a microwave safe bowl and heat for 60 seconds. Stir, then heat in 30 second increments until the chocolate is completely melted.
- Pour in crushed candy canes (reserve some for topping the cookies) and mix until combined.
- Dip half of each cookie into the peppermint bark mixture, then set it on a cookie sheet lined with parchment paper (or wax paper/aluminum foil) to set.
- Sprinkle each cookie with additional crushed candy canes immediately after dipping them.
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