Chewy Chocolate Peppermint Bark Cookies are loaded with sweet Ghirardelli White Chocolate Peppermint Bark and rich Dutch Process Cocoa Powder cookie.
They are quick and easy to make, but look so impressive! They're perfect for your holiday parties at Christmas time.
These Peppermint Bark Christmas Cookies are so delicious and decadent!
I LOVE making holiday cookies, and this chewy chocolate cookie is so perfect for your Christmas cookie platter.
They're so much fun to make, and are ready in under 30 minutes!
Wet Ingredients. Butter, Peppermint Extract, Egg, Vegetable Oil
Dry Ingredients. All Purpose Flour, Granulated Sugar, Powdered Sugar, Baking Soda, Cream of Tartar, Dutch Process Cocoa Powder, Salt
Candies. Ghirardelli White Chocolate Peppermint Chunks
How to Make Peppermint Bark Cookies
Preheat your oven to 350 F Degrees and line 2 baking sheets with parchment paper. Make sure your ingredients are at room temperature before you begin.
In a large mixing bowl using an electric mixer, or in a large bowl of a stand mixer with a paddle attachment, cream together the softened Butter and Granulated White Sugar until light and creamy.
This will take about 2 minutes. Scrape the sides and bottom of the bowl as needed to ensure you're using all the ingredients.
Then, add Vegetable Oil and Powdered Sugar to the mixture and continue to cream until fully combined.
Next, mix in the Peppermint Extract and a large Egg.
In a separate medium bowl, combine Cream of Tartar, Baking Soda, All Purpose Flour, and Cocoa Powder together.
Gradually add the flour mixture to the butter mixture and mix on low speed until fully combined.
Once you have your cookie dough base, add the filling. The Peppermint Bark pieces can be irregular shapes, but you want them to be quite small pieces. Put them in a plastic bag and bash them with a rolling pin to break them down. Then, hand mix the Peppermint Bark pieces into the cookie mixture (reserving ½ cup of it for the top of the cookies).
Using a medium size #50 cookie scoop, place cookie dough balls on the prepared baking sheets, putting 2 inches between them to allow for spreading.
Press a few pieces of reserve chocolate bark chunks to the tops of the cookies before baking.
Bake at 350 F Degree Oven for 7-9 minutes or until edges are set.
Remove from oven and allow to cool on cookie sheet for a few minutes. Move cookies to a wire cooling rack to cool completely.
Storage & Freezing
Storage: Store cooled chocolate peppermint cookies in an airtight container for up to 7 days. These cookies are best if enjoyed within 3-4 days.
Freezing: Cookies can be stored in a sealed container or freezer bag and frozen for up to 3 months. Place a small sheet of parchment paper between each cookie to prevent them from sticking together.
Substitutions & Variations
- Vanilla. Use Vanilla Extract in the cookies instead of peppermint if you want a more subtle peppermint flavor.
- Topping. Frost these cookies with a buttercream frosting and top with crushed candy canes (or other peppermint candies) on top for an extra decadent dessert! Alternatively, you can drizzle some melted chocolate over the top for some added decoration.
- Filling. Use Andes Peppermint Pieces or crushed candy cane pieces instead of peppermint bark if you have it to hand instead. Alternatively, use a milk chocolate peppermint bark if you prefer.
- Chocolate. White chocolate chips would work well in this recipe for extra sweetness!
- Cookie Size. For giant cookies use just 2 scoops of cookie dough and flatten them a bit before baking. Make sure to increase the baking time as necessary.
- Butter. If you use unsalted butter for this recipe, add ¼ teaspoon of salt to the mix.
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
|All Purpose Flour||1 Cup||4½ Ounces||120 Grams|
|Bread Flour||1 Cup||4½ Ounces||120 Grams|
|Granulated Sugar||1 Cup||7 Ounces||200 Grams|
|Brown Sugar||1 Cup||7½ Ounces||213 Grams|
|Confectionary Sugar||1 Cup||4 Ounces||113 Grams|
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for baking. I have used a medium cookie scoop in these photos.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried these Chocolate Cookies with Peppermint Bark?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Cookie Recipes for the Holiday Season
- Eggnog Snickerdoodle Cookie
- Chocolate Dipped Christmas Butter Cookies
- No Bake Church Window Cookies
- White Chocolate Macadamia Nut Cookies with Cranberries
- Salted Caramel Bars
- Cute Reindeer Cookies
- Chocolate Snowball Cookies
- No-Bake Nutter Butter Rudolph Cookies
- Eggnog Sugar Cookie Pies
Peppermint Bark Cookies
- ½ Cup Butter Softened
- ½ Cup Granulated Sugar 100g
- ½ Cup Powdered Sugar 65g
- ¼ Cup Vegetable Oil
- 1 Egg Large
- 1 teaspoon Peppermint Extract
- ½ teaspoon Cream of Tartar
- ½ teaspoon Baking Soda
- ⅓ Cup Cocoa Powder Dutch Process 35g
- 1 ⅔ Cup All Purpose Flour 200g
- 2 Cup Ghirardelli White Chocolate Peppermint Chunks *Divided
- Preheat oven to 350 F Degrees. Line 2 baking sheets with parchment paper
- Cream softened butter and granulated white sugar until light and creamy. About 2 minutes. Scrape sides and bottom of bowl as needed
- Add Vegetable Oil and Powdered Sugar to mixture and continue to cream
- Mix in Peppermint Extract and Egg and combine
- In a separate bowl combine Cream of Tartar, Baking Soda, All Purpose flour and Cocoa together.
- Gradually add dry ingredients to butter mixture until fully combined
- Hand mix White Chocolate Peppermint Bark into cookie mixture reserving ½ cup for on top of cookies.
- Using a medium size #50 cookie scoop place cookie dough on cookie sheet allowing 2 inches apart.
- Press a few pieces of reserve chocolate bark chunks to tops of cookies before baking.
- Bake at 350 F Degree Oven for 7-9 minutes or until edges are set.
- Remove from oven and allow to cool on cookie sheet for a few minutes. Move cookies to wire cooling rack to cool completely
- Store cookies in an airtight container or ZipLoc bag for up to a week. Best if enjoyed within 3-4 days.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.