Delish Peppermint Bark Cookies

I make these Delish Peppermint Bark Cookies because sometimes you need candy-cane chaos baked into something that won’t melt into your living room during holiday movie marathons. Think crisp, chocolatey cookie base, a reckless shower of white and dark chocolate, and crushed peppermint that sings like a mini brass band in your mouth. They’re festive, fast-ish, and they let you pretend you planned ahead while actually winging it 30 minutes before guests arrive.

My husband once tried to “help” by crushing the candy canes with a hammer. He got more peppermint in his shoes than on the cookies and spent ten minutes explaining the biomechanics of candy shrapnel. The kids declared it “magic snow” and used the leftover wrappers as confetti. I declared myself the sugar czar and confiscated the hammer. We all survived, and he now has a very specific role: taste tester who never handles blunt objects near baking.

Time-Saving Hacks

– Use store-bought cookie dough. Yes, this is culinary treason and also genius. Less mixing, more lounging.
– Buy pre-crushed candy canes or drop them in a zip bag and stomp them like you’re in a mint-themed rage. Fewer dishes, same results.
– Melt chocolate in the microwave in 20-second bursts — stir like your life depends on it. No double boilers, no judgment.
– Line your baking sheet with foil or parchment. I’m not washing a pan for peppermint dust. Ever.
– Make the chocolate layers right on the baking sheet while the cookies are cooling to avoid extra bowls. Multitasking cookie chaos.

Serving Ideas

– Serve with hot cocoa for the big kids, or straight-up black coffee for the adults pretending they’re calm.
– Serve with wine if the kids drove you nuts today. Red or white — both will be convinced the cookies are artisan.
– Plate with a scoop of vanilla ice cream to look like you tried hard, even if you didn’t.
– For a casual crowd, put them in a big festive bowl and call it a dessert station. The less plating, the better for everyone.

What to Serve It With

Short answer: whatever your comfort beverage is.
Long answer: espresso or strong coffee if you want balance; peppermint tea if you’re a peppermint purist; milk if you’re nostalgic and not ashamed. Cheese? No. Fruit? Maybe for optics. Pretend you’re fancy and serve on a slate because Pinterest told you to.

✔Tips & Mistakes

– Don’t overbake. The cookies should still be a little soft in the center when you pull them out — they’ll firm up.
– Crush candy canes coarsely if you want texture, finely if you want a peppermint powder shower. Both are valid.
– If white chocolate seizes, add a tiny bit of neutral oil or warm cream. Cry if you must, then fix it.
– Use good-quality chocolate for the top layers. The cheap stuff hides its flaws behind sugar cry.
– Let cookies cool completely before stacking — unless you enjoy sad, melted layers and sticky fingers. I once learned this the hard way. Never again.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep in an airtight container between layers of parchment to avoid chocolate mosaics.
– Room-temp for a day or two is fine; beyond that, fridge life extends freshness but may dull the peppermint crunch slightly.
– Freeze in a single layer, then stack with parchment — defrost at room temp for best texture.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Use dark chocolate only for a less sweet, more mature cookie vibe.
– Add crushed Oreos for an overcomplicated grown-up mint cookie.
– Substitute peppermint extract with spearmint if you’re feeling rebellious — it’ll still be minty, just bolder.
– Gluten-free cookie dough works fine; I won’t judge the crumbs.

Delish Peppermint Bark Cookies

Deliciously festive peppermint bark cookies that melt in your mouth!

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Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 35 minutes minutes

Servings: 24

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2.5 cups all-purpose flour
• ▢ 1 cup unsweetened cocoa powder
• ▢ 1 cup granulated sugar
• ▢ 0.5 cup unsalted butter, softened
• ▢ 2 large eggs
• ▢ 1 teaspoon peppermint extract Use pure extract for best flavor
• ▢ 1 cup chocolate chips
• ▢ 0.5 cup crushed peppermint candies

Instructions

Preparation Steps

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a large bowl, cream together the softened butter and sugar until light and fluffy.
• Add the eggs one at a time, mixing well after each addition, then stir in the peppermint extract.
• Combine the flour and cocoa powder, then gradually add to the wet mixture until just combined.
• Fold in the chocolate chips and half of the crushed peppermint.
• Drop tablespoon-sized amounts of dough onto the prepared baking sheet.
• Sprinkle the remaining crushed peppermint on top before baking.
• Bake for 10-12 minutes or until the edges are set. Let cool before serving.

Notes

These cookies are perfect for holiday gatherings or as a sweet treat any time of year!