These chocolate peppermint bark cookies are an easy and fun holiday sweet treat. Rich and fudgy with just a hint of white chocolate and peppermint flavor.
If you’re looking for a tasty but easy holiday cookie I have you covered!
These chocolate peppermint bark cookies are just what the doctor ordered!
They have a rich and fudgy texture that is packed full of semi-sweet chocolate chunks and chopped up white chocolate peppermint chips.
It’s an expected Christmas flavor all rolled together in one little cookie.
For me, it’s the perfect type of cookie I would use to round out a cookie tray or cookie gift box.
This reminds me that I need to text my new neighbors to see if they have any food allergies. I’m planning on putting together a little cookie tray and I would hate to give them something they couldn’t eat.
Of course, this cookie will make an appearance along with my brown sugar pecan toffee, peanut butter buckeyes, caramel Nutella crisp cookies, and my praline pecans!
Table of Contents
Where can I find white chocolate peppermint chips?
Around the holidays you can typically find white chocolate peppermint chips fairly easily.
The main brands I see are Ghirardelli and Andes.
If you cannot find them bagged you can easily pick up a white chocolate peppermint candy bar or some true peppermint bark. Just give it a rough chop and add it into the cookie just like you would chips.
Now, if all else fails just use 1/4 cup white chocolate chips and 1/4 cup crushed peppermint candies or candy canes.
Do I have to use chocolate chunks?
Not at all!
You can easily substitute in some semi-sweet chocolate morsels.
The main reason I use chocolate chunks is that I like the little burst of melty chocolate when you bite into the cookie. But, if you’re looking to make things simple go with the morsels if you have them on hand.
My current favorite chocolate chip is from Ghirardelli and I love it because it’s the perfect cross between and chip and chunk. So, if you happen to see these you should definitely pick up a bag!
What type of cocoa powder should I use?
I typically use Hershey’s special dark cocoa powder but if you only have regular on hand that will work too.
You do always want to make sure you’re using unsweetened cocoa powder in a recipe like this since we are adding in sugar.
How long will these peppermint bark cookies last after I bake them?
If properly stores it’s easy for basic cookies (yes, there will be some exceptions) to easily last 2 to 3 weeks.
Obviously, every cookie is a case by case exception but there is no need to try and rush around 2 days before Christmas to make all your cookies.
Especially if you plan on baking a lot of cookies.
How should I store these cookies?
For cookies like this I store them in an airtight container, separating each layer of cookie with parchment or wax paper.
I keep them in a COOL place (for me that is my front bedroom where I shut the heat off so the room is very cool) out of the way of sunlight.
You can always make ahead and store in the freezer if you’re really concerned or live in a place where you do not have access to a cool room.
Can I reheat these holiday cookies?
If you’re looking to really make these cookies special I LOVE to pop them in the microwave for about 20 seconds.
It warms them just enough to make the chocolate soft and gooey and give them a little extra zing.
Plus, it’s a great way to fake that “fresh out of the oven” feel.
Did you love these chocolate peppermint bark cookies?
Why not try a few of my other delicious holiday sweet treats!
- Vanilla Cranberry Buttermilk Cake
- Molasses Ginger Raisin Cookies
- Chocolate Orange Gingerbread Cake
- Peanut Butter Buckeyes – An Ohio Favorite
- Chocolate Gingerbread Cookies
- Cream Sherry Bundt Cake
Equipment
Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter room temperature
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking powder
- 1/2 cup semi-sweet chocolate chunks
- 1/2 cup white chocolate peppermint chips
Instructions
- Preheat your oven to 375 degrees F and line 2 rimmed cookie sheets with parchment paper.
- In the bowl of an electric mixer (or large mixing bowl) add granulated sugar and butter.
- If using an electric mixer, add the paddle attachment, and cream together the butter and sugar until light and fluffy, about 2 minutes.
- Scrape down the bowl a few times while mixing to make sure the ingredients are fully incorporated.
- With the mixer on low, add the egg and vanilla extract.
- Mix until just combined and scrape down the bowl.
- Turn off the mixer.
- In a smaller mixing bowl whisk together the flour, cocoa powder, and baking powder.
- Add the flour mixture to the wet dough and slowly combine until well mixed and no large clumps of ingredients remain.
- Fold in the chocolate chunks and peppermint white chocolate chips.
- Scoop the cookies onto the parchment-lined baking sheets, leaving 2 inches between each cookie.
- You should have about 6 cookies per baking sheet.
- Bake for 12-14 minutes, or until the cookies are set in the center.
Store the cookies in an airtight container.
Notes
Nutrition
