There’s something magical about the combination of white chocolate and peppermint during the holiday season. These White Chocolate Peppermint Bark Cookies capture that festive spirit in every bite, transforming the classic peppermint bark into a soft, chewy cookie that will become an instant favorite at your holiday gatherings.
Inspired by traditional peppermint bark candy, these cookies feature a buttery cookie base studded with creamy white chocolate chips and crushed candy canes. The result is a perfect balance of sweetness with refreshing peppermint that creates a truly memorable holiday treat.
Why You’ll Love This
- Perfect holiday gift – these cookies package beautifully in tins or gift bags
- Simple ingredients you likely already have in your pantry during the holiday season
- Great activity to make with kids who can help crush candy canes and decorate
- Make-ahead friendly – the dough can be prepared in advance and refrigerated
- Festive appearance with no complicated decorating techniques required
Ingredients
- 1 cup salted butter, melted
- 1 ¾ cups granulated sugar
- ¾ cups light brown sugar
- 2 tsp vanilla extract
- 2 eggs, room temperature
- 1 ⅔ cups all-purpose flour
- 2 tsp corn starch
- 1 cup dark chocolate cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 4 oz white chocolate baking bar (Ghirardelli recommended)
- ½ cup salted butter, room temperature
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 2 tbsp heavy cream, room temperature
- ½ tsp kosher salt
- 8 oz bittersweet chocolate (Ghirardelli baking bars recommended)
- ¾ cup heavy cream
- ½ tsp vanilla extract
- ½ tsp peppermint extract (optional)
- 1 cup crushed peppermint candy or candy canes
Instructions
- In the bowl of a stand mixer combine the melted butter, granulated sugar, light brown sugar and vanilla extract. Mix on medium for 1 minute. Add in both eggs and mix on low until incorporated. Add in the flour, corn starch, cocoa powder, baking soda and salt and mix on low until everything is combined.
- Line a baking sheet with parchment paper. Use a medium sized cookie dough scoop, about 2-2.5 tablespoons of dough per ball, to scoop 20 even cookies and place on the prepared baking sheet. Refrigerate for 30 minutes to chill the cookie dough. This will help to enhance the flavor and prevent spreading.
- Preheat the oven to 350°F. If you leave the dough in the fridge longer than 45 minutes, allow it to sit on the counter for 5 minutes before baking. Once the cookie dough has chilled, space each ball about 2 inches apart on a cookie sheet lined with parchment paper and bake for 9-10 minutes, or until the edges are just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a cookie rack to cool completely.
- Add white chocolate bar to the microwave for 20 second intervals, mixing in between each, until smooth. Set aside to cool to room temperature. In the bowl of a stand mixer or using a hand mixer, beat the butter, powdered sugar, vanilla and peppermint extract until smooth. Add in the white chocolate and mix, then add in heavy cream, 1 tablespoon at a time, until it reaches the desired consistency.
- While the cookies are cooling, make the ganache. Break the chocolate into pieces (unless using chocolate chips) and place in a heatproof bowl. Heat the cream in a small pot on the stove over medium heat until it starts to simmer. Pour over the chocolate and let it sit for 5 minutes. After 5 minutes, add in the vanilla extract and peppermint extract (if using) and use a whisk to stir until completely smooth. Let cool for 15-30 minutes, or until it is a spreadable consistency.
- Once the cookies have cooled and everything is the right temperature, scoop 1-2 tablespoons of the white chocolate buttercream on top of the cookies. Smooth to the edges. Then add 1-2 tablespoons of the ganache and spread leaving about ¼ inch of the white chocolate peppermint around the edges. Top with crushed candy cane candy and serve!
Tips & Variations
- For a more intense peppermint flavor, increase the peppermint extract to 3/4 teaspoon.
- Try dark chocolate chips instead of white chocolate for a different flavor profile.
- Add 1/4 cup of finely chopped nuts like macadamias for extra texture.
- For a festive color, add a few drops of red food coloring to the cookie dough.
- Crush candy canes by placing them in a sealed plastic bag and using a rolling pin to prevent mess.
- If you don’t have candy canes, peppermint candies work just as well.
Serving Suggestions
These cookies are delightful served with a mug of hot chocolate topped with whipped cream for the ultimate holiday treat. The combination of warm chocolate drink and cool peppermint cookies creates a perfect winter pairing.
For a festive dessert platter, arrange these cookies alongside chocolate crinkle cookies and gingerbread for a variety of holiday flavors and colors that will impress your guests.
Notes
- Store cookies in an airtight container at room temperature for up to 5 days.
- Cookie dough can be frozen for up to 3 months – simply portion into balls before freezing.
- The cookies will appear slightly underbaked when removed from the oven but will firm up as they cool.
- For the cleanest candy cane pieces, crush them just before using to prevent them from getting sticky.
FAQs
Can I make these cookies without peppermint extract?
Yes, you can omit the peppermint extract and rely solely on the crushed candy canes for flavor, though the peppermint taste will be more subtle.
Why did my candy canes melt and spread during baking?
This happens when the pieces are too small. Use larger chunks in the dough and save the finer pieces for sprinkling on top after baking.
Can I use pre-crushed peppermint candies?
Absolutely! Pre-crushed peppermint or candy cane bits work perfectly and save time.
How do I prevent the white chocolate drizzle from hardening before I can add the candy cane topping?
Work in small batches, drizzling just 4-5 cookies at a time before sprinkling with candy cane pieces.
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