Peppermint Bark Cookies

If you love peppermint, then these Peppermint Bark cookies are the one dessert you must make this holiday season! This recipe makes a soft and chewy cookie with just the right amount of crunch from the peppermint bark. Make these for your next holiday cookie tray or just for snacking on at home!

Day 1 – Chocolate Peanut Butter No Bake Cookies
Day 2 – Cherry Thumbprint Cookies
Day 3 – Pecan Cookies
Day 4 – Grinch Cookies
Day 5 – Chai Pizzelles
Day 6 – Chocolate Mint Cake Mix Cookies
Day 7 – Cranberry Orange Blondies
Day 8 – Peppermint Meltaways
Day 9 – Red Velvet Crinkle Cookies
Day 10 – Gingerbread Truffles
Day 11 – You’re on it!
Day 12 – Thumbprint Cookies

Every year I get so excited when I start seeing all the peppermint-flavored goodies on the grocery store shelves. It’s a real challenge not to start loading up on them in October! But when it’s time, one of the first things I do is make this 3-ingredient Peppermint Bark. Who knew it was so easy to make at home?

Although I’d gladly eat a whole box of peppermint bark on my own, these cookies are the perfect vehicle for your peppermint bark, whether it’s homemade or store-bought.

Ingredients for Peppermint Bark Cookies

This recipe uses everything you’d expect to find in a cookie, so hopefully you have these simple ingredients on hand already. Here’s what you need:

• Salted butter
• Light brown sugar (Dark brown sugar will create a sweeter cookie and also give it a slightly chewier texture if you want to use that!)
• Granulated white sugar
• Large eggs
• Pure vanilla extract
• All-purpose flour
• Baking powder
• Baking soda
• Ghirardelli Peppermint Bark, chopped (or make your own!)

Make sure to review the recipe card at the bottom of the post for detailed amounts and instructions!

How to make this Peppermint Bark Cookie Recipe

These simple holiday cookies are super easy to make!

1. Preheat the oven to 350°F. Prepare a cookie sheet or two by spraying it with cooking spray or lining it with parchment paper.
2. Combine the butter and sugars in a large bowl. Use an electric mixer or a stand mixer fitted with the paddle attachment on medium speed to cream the ingredients together for 3-5 minutes, or until smooth. The sugar should be completely dissolved.
3. Add the eggs and vanilla to the butter mixture. Continue mixing for about 2 more minutes, or until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
4. Whisk the dry ingredients (flour, baking soda, and baking powder) into the wet ingredients on low speed until just combined.
5. Fold in the chopped peppermint bark until it is evenly distributed throughout your cookie dough.
6. Using a cookie scoop or your hands, drop balls of cookie dough about 1 1/2 tablespoons in size onto your prepared baking sheets and then gently flatten them into discs. Space your cookies about an inch apart to account for spreading.
7. Bake your cookies for 10-12 minutes and then let them cool on the pan for a few minutes before moving them to a wire rack. Enjoy! 

Recipe Notes and Variations

• Top your cookies with just a sprinkling of coarse sea salt. The crunch and flavor of the salt pairs perfectly with the melted peppermint bark. 
• You can also press a few pieces of roughly chopped peppermint bark into the top of the cookies as they come out of the oven. The residual heat of the pan will help melt the bark and give the cookies a uniform look. You will want to grab some extra bars of peppermint bark if you’re going to do this. 
• I like to roughly chop my peppermint bark so that I get a good variety of pieces in my cookies. The larger chunks give you that nice melted texture and the finer pieces help elevate the peppermint bark flavor in every bite. 
• Try adding in some semisweet chocolate chips, milk chocolate, or dark chocolate chunks. Or chop up a white chocolate bar and stir it in with the peppermint bark.
• Want to boost the peppermint flavor? Add a bit of peppermint extract along with the vanilla extract.

FAQs

Can I use unsalted butter in this recipe?

If you like to use unsalted butter then you should add ½ teaspoon of salt to your cookie dough. Add it along with the rest of the dry ingredients.

How do I store Peppermint Bark Cookies?

Store your cookies on the counter for up to 5 days. You can enjoy these cookies at room temperature or heat 1-2 in the microwave for about 15-20 seconds. You can also store your cookies in the fridge, but they are going to dry out a little faster.

Can I freeze them?

Yes, these cookies freeze well! Once they cool completely, transfer them to an airtight container or freezer bag and store them for up to 2 months. Thaw for a few hours or overnight at room temperature.

Can I make this dough ahead of time?

Yes, you can make the dough up to 24 hours in advance and keep it covered in the fridge, or freeze your cookie dough for up to 3 months. The best way to freeze your dough is to roll it out into balls and then place them in a large Ziploc bag or Rubbermaid container. 

Why are my cookies spreading so much?

If your cookies are spreading too much while they bake then your butter is likely too soft. To prevent this, you can bake a test cookie first. If the cookie spreads too much then chill your dough in the fridge for 30 minutes. Don’t worry about covering it with plastic wrap since it isn’t going to be in there for very long. 

Looking for More Peppermint Desserts?

Like I said, peppermint flavor is my favorite holiday flavor! I have tons of recipes here on the blog, but here are some of my favorites:

• Peppermint Brownie Pie
• Peppermint Cheesecake Bars
• Peppermint Gooey Bars
• Peppermint Chocolate Biscotti
• Peppermint Dream Dessert

What’s your favorite peppermint treat?

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