A twist on peppermint bark, a classic holiday treat! A decadent brownie-like chocolate cookie dipped in white chocolate and sprinkled with crushed candy canes. They’re easy, fun to make, and absolutely delicious. These peppermint bark cookies taste like Christmas in a cookie!
This was inspired by my love for peppermint bark. It pairs well with this peppermint espresso martini for the ultimate Christmas cookie and cocktail combo! If you want to expand your menu to include some more peppermint bark items besides these peppermint bark cookies, try these peppermint bark pretzels.
- All-purpose flour
- Cocoa powder
- Baking soda
- Brown sugar
- Chocolate chips (dark chocolate or semi-sweet)
- White chocolate
- Coconut oil
- Candy canes
Mix together the dry ingredients.
Separately mix together the sugar, butter, vanilla, and eggs. Then, mix in the dry ingredients until combined. Mix in the chocolate chips.
Roll 2-3 tablespoon of dough into balls and set on parchment paper lined baking tray. Place into oven at 350 F for 10-12 minutes. Remove and let cool.
When cookies are cool, melt white chocolate using a double boiler method. Then, dip the cookies in the white chocolate.
Lay out the white chocolate dipped cookies on parchment paper.
While the white chocolate is still wet, sprinkle with the crushed candy canes. Let white chocolate dry and then enjoy!
Hint: Make sure to use a double boiler method to melt the white chocolate (if you're not familiar with this, a quick Google search will help!). I've tried other methods with white chocolate and it tends to get lumpy and not melt as well.
- Baking sheet
- Parchment paper
- Basic mixing bowls
Store in an airtight container at room temperature for up to 5 days. After this, you can freeze these peppermint bark cookies for up to 2 months.
Peppermint Bark Cookies
For the cookies
- 1 cup flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup brown sugar
- ½ cup butter 1 stick, softened
- 1 egg
- 1 teaspoon vanilla
- ½-3/4 cup chocolate chips dark chocolate or semi-sweet
For the coating
- 250 g white chocolate use chocolate bars, not chocolate chips
- 1 teaspoon coconut oil
- crushed candy cane
- Preheat oven to 350 F.
- In a medium sized bowl, mix together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, mix together the butter and sugar until well combined. Then, mix in the eggs and vanilla.
- Slowly add the flour mixture into the butter mixture until well combined.
- Mix in the chocolate chips.
- Form dough into balls (about 2-3 tablespoon each) and place on parchment paper lined baking sheet.
- Bake for 10-12 minutes (If you notice after about 6 minutes the cookies are not spreading, take them out of the oven and bang the cookie sheet lightly on the top of the counter to help them spread, then place back in oven).
- Remove cookies from oven and let cool.
- Using the double boiler method, melt the white chocolate and coconut oil and stir until smooth.
- Dip the cooled cookies into the melted white chocolate (I usually dip about half of the cookie because I don't have candy dipping tools, but you can dip the whole thing if you want!). Set on a parchment paper lined plate.
- Sprinkle the cookies with the crushed candy cane before the white chocolate sets.
- Let sit until the white chocolate sets (I don't recommend refrigerating them to speed this up, it tends to make the cookies too hard).