Christmas Peppermint Bark Cookies

The edges of these cookies should look set when you pull the pans from the oven, even though the centers still seem a little soft. That’s exactly where I want…

By Willow • November 9, 2026 • Reading time: 9 min

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The edges of these cookies should look set when you pull the pans from the oven, even though the centers still seem a little soft. That’s exactly where I want them: they finish settling on the hot baking sheets, and the cocoa centers stay tender instead of turning dry. These Christmas Peppermint Bark Cookies pair that soft chocolate cookie with a thin cap of white chocolate and candy cane pieces.

I chill the dough before scooping, which makes it easier to portion neatly and helps the cookies keep a substantial, chewy center. The peppermint extract is measured lightly, so it lifts the cocoa without overwhelming the candy cane topping. Once the cookies are completely cool, spread on the white chocolate and add the crushed candy while it’s still wet. The finished cookies have a crisp peppermint crunch over a soft chocolate base.

Why Chilling This Cocoa Dough Helps Prevent Flat Cookies

Butter that’s softened enough to cream is also warm enough to spread quickly in the oven. Chilling the mixed dough gives that butter time to firm up again, so the cookies don’t race outward before their edges begin to set. It’s a small pause that matters in a dough with both cocoa and a generous amount of butter.

There’s a texture payoff, too. A cookie that spreads too thin has less distance between its edge and center, so it can go from baked to dry in a short window. These are meant to have a tender middle under the topping, not a crisp, wafer-thin base. Chilling helps keep the cookies thick enough for that contrast.

The dough should be cold but still easy to scoop after its time in the refrigerator. If it feels firm, portion it steadily rather than leaving the bowl on the counter until it gets soft again. That keeps the portions consistent, which helps the cookies bake at the same pace across both pans.

What Gives These Cookies Their Cocoa Base and Peppermint Bark Finish

• Unsweetened cocoa powder — It brings the chocolate flavor without adding sugar, so the brown and granulated sugars can do their separate jobs in the dough. A familiar grocery-store cocoa works well here; choose one you enjoy tasting on its own, since its flavor comes through clearly.
• Unsalted butter and two sugars — Softened butter creams smoothly with the sugars, while packed light brown sugar contributes moisture and a mellow caramel note. Granulated sugar balances that softness and helps the cookies spread. Use butter that’s softened, not melted; melted butter changes how the dough comes together.
• Eggs and extracts — The eggs bind the dough and contribute moisture. Vanilla rounds out the cocoa, and the small amount of peppermint extract gives the cookie itself a cool note beneath the topping. Measure the peppermint extract carefully; it’s potent, and more can crowd out the chocolate.
• White chocolate baking bars — Finely chopped bars melt into a smooth layer that’s easy to spread over the cooled cookies. The chocolate is the main ingredient in the topping, so choose bars you like the taste of; there’s no need to seek out a specialty brand.
• Candy canes — They add the familiar peppermint crunch and a little color against the white chocolate. Any standard candy canes work. Crush them into small pieces so the topping is easy to bite through.

How to Bake the Cookies Before the White Chocolate Goes On

Cream the Butter and Build the Dough

Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl so the dry ingredients are evenly combined. In a large bowl, beat the softened butter with both sugars on medium speed for 2 to 3 minutes, until the mixture looks light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and peppermint extracts. Add the dry mixture on low speed and stop as soon as no dry streaks remain; mixing beyond that point can make the cookies tougher.

Chill and Portion the Dough

Cover the dough and refrigerate it for 30 minutes. Line two 12×17-inch rimmed baking sheets with parchment paper while it chills. Scoop the dough into 1 1/2-tablespoon portions and arrange 15 on each sheet, leaving about 2 inches between portions. Even spacing gives the cookies room to spread without running together.

Bake Until the Centers Still Look Soft

Bake at 350°F for 10 to 12 minutes, switching the sheets between racks and rotating them halfway through. Look for set edges and centers that still appear slightly soft; waiting until the centers look fully firm in the oven can leave you with a drier cookie after they cool. Let the cookies sit on the baking sheets for 5 minutes, then transfer them to wire racks. Cool them completely before adding the topping, or the white chocolate will soften on contact.

Spread the Bark Topping

Put the finely chopped white chocolate in a dry, microwave-safe bowl and heat it at 50% power in 20-second intervals, stirring after each interval. Stop when it’s smooth rather than continuing to heat it for an extra burst. Spread about 2 teaspoons over each cooled cookie, then sprinkle with crushed candy cane while the chocolate is still wet. Leave the cookies at room temperature for 30 to 45 minutes, until the topping has set.

Two Ways to Change the Peppermint Bark Finish

Questions That Come Up With These Peppermint Bark Cookies

Christmas Peppermint Bark Cookies

Christmas peppermint bark cookies pair soft-centered chocolate cookies with a smooth white chocolate topping and crushed candy cane. Chill the dough before baking, then let the peppermint bark topping set at room temperature.

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Prep Time 30 minutes mins

Cook Time 12 minutes mins

Chilling, cooling, and setting 1 hour hr 13 minutes mins

Total Time 1 hour hr 55 minutes mins

Servings: 30 servings

Course: Dessert

Cuisine: American

Calories: 205

Ingredients Equipment Method Notes

Ingredients

  

For the cookies

• 2.25 cups all-purpose flour
• 0.5 cup unsweetened cocoa powder
• 1 tsp baking soda
• 0.5 tsp salt
• 1 cup unsalted butter softened
• 1 cup light brown sugar packed
• 0.5 cup granulated sugar
• 2 eggs large
• 1 tsp vanilla extract
• 0.25 tsp peppermint extract

For the peppermint bark topping

• 12 oz white chocolate baking bars finely chopped
• 3 candy canes

Equipment

• 2 12x17-inch rimmed baking sheets
• 1 electric mixer
• 1 microwave

Method

 

Make the cookies

1. Preheat the oven to 350°F.
2. Line two 12x17-inch rimmed baking sheets with parchment paper.
3. Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a medium bowl.
4. Beat the softened unsalted butter, packed light brown sugar, and granulated sugar in a large bowl on medium speed for 2 to 3 minutes, until light and fluffy.
5. Beat in the large eggs one at a time.
6. Mix in the vanilla extract and peppermint extract.
7. Mix the flour mixture into the butter mixture on low speed just until no dry streaks remain.
8. Cover the dough and refrigerate it for 30 minutes.
9. Scoop the dough into 1 1/2-tablespoon portions.
10. Arrange 15 portions on each prepared baking sheet, about 2 inches apart.
11. Bake for 10 to 12 minutes, switching the sheets between racks and rotating them halfway through, until the edges are set and the centers still look slightly soft.
12. Cool the cookies on the sheets for 5 minutes.
13. Transfer the cookies to wire racks to cool completely.

Top the cookies

1. Put the finely chopped white chocolate baking bars in a dry, microwave-safe bowl.
2. Microwave the white chocolate at 50% power in 20-second intervals, stirring each time, until smooth.
3. Place the candy canes in a sealed bag.
4. Crush the candy canes into small pieces with a rolling pin.
5. Spread about 2 teaspoons of melted white chocolate over each cooled cookie.
6. Sprinkle the crushed candy cane over each cookie while the chocolate is wet.
7. Let the cookies stand at room temperature for 30 to 45 minutes, until the topping is set.

Notes

For neat portions, scoop the dough evenly and leave about 2 inches between cookies. Store in an airtight container at room temperature for up to 4 days; these cookies can be frozen. For a gluten-free variation, use a gluten-free 1:1 baking flour blend.