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image of realistic top down mise en place shot showing the fresh ingredients all purpose flour butter eggs granulated sugar brown sugar vanilla extract peppermint extract cocoa powder unsweetened and dutch process baking powder baking soda sea salt white chocolate bars and chips dark chocolate chips and bars semi sweet chocolate chips chocolate wafers candy canes crushed peppermint candies coconut oil vegetable oil chocolate peppermint bark chopped mini chocolate chips white chocolate chips red velvet cake mix devils food cake mix xanthan gum arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
Benjamin

The Ultimate Chewy Peppermint Bark Cookies

These soft, chewy chocolate cookies are topped with melted white chocolate and crushed candy canes, creating a festive holiday treat that combines the best of peppermint bark and chocolate chip cookies. Perfect for cookie swaps or cozy nights by the fireplace.
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Prep Time 15 minutes
Cook Time 11 minutes
Cooling Time 1 minute
Total Time 30 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder Dutch process preferred
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
Peppermint Bark Topping
  • 12 oz white chocolate high-quality chips or bars
  • 1 tbsp coconut oil or shortening
  • 1 cup crushed candy canes plus extra for garnish

Equipment

  • - Mixing bowls
  • electric mixer,
  • Baking sheets
  • Parchment paper
  • wire cooling rack
  • microwave-safe bowl,

Method
 

  1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla and peppermint extract.
  5. Gradually add dry ingredients to wet mixture, mixing just until combined. Dough will be sticky.
  6. Scoop 1.5-tablespoon portions of dough onto prepared baking sheets, spacing 2 inches apart.
  7. Bake for 9-11 minutes, until edges are set but centers still appear soft.
  8. Cool cookies on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  9. Melt white chocolate with coconut oil in 30-second intervals, stirring until smooth.
  10. Dip cooled cookies halfway into melted white chocolate, letting excess drip off.
  11. Immediately sprinkle crushed candy canes over wet chocolate. Place on parchment to set.
  12. Allow chocolate to set completely at room temperature (about 1 hour) or refrigerate (15 minutes).

Notes

Store in airtight container at room temperature for up to 5 days. For best texture, keep layers separated with wax paper.
For gluten-free version, substitute with 1:1 gluten-free baking flour. For vegan version, use plant-based butter and flax eggs.
Pro tip: Double-bag candy canes in a zip-top bag before crushing with a rolling pin to prevent mess.
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