Homemade White Chocolate Peppermint Bark Cookies

I didn’t discover peppermint bark until my twenties, if you can believe that. My husband brought some home from a holiday party, and I was hooked after one bite. That mix of dark chocolate, white chocolate, and crushed candy canes? Pure magic.

These cookies take everything good about peppermint bark and turn it into something you can bake at home without messing around with candy thermometers or marble slabs. You get all that minty, chocolatey goodness in a soft cookie that’s way easier to make than the real thing. Plus, you can eat them warm from the oven, which is something you definitely can’t do with regular bark.

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What Kind of White Chocolate Should I Use?

For these cookies, you’ll want to use premium white chocolate chips rather than the generic baking chips you might find in the regular baking aisle. The difference really matters here – higher quality white chocolate contains cocoa butter as the main ingredient, which gives you that smooth, creamy melt and authentic white chocolate flavor. Cheaper versions often use vegetable oils instead, which can taste waxy and won’t set up as nicely for your peppermint bark topping. Look for brands like Ghirardelli or Guittard at the grocery store, or you can even chop up a white chocolate bar if that’s what you have on hand. Just make sure to check the ingredient list and avoid anything labeled “white chips” or “vanilla flavored chips” since those aren’t real white chocolate.

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Options for Substitutions

This recipe has some room for swaps if you need to work with what you’ve got:

• Peppermint extract: If you don’t have peppermint extract, you can increase the vanilla extract to 1 ½ teaspoons total. The cookies won’t have that minty kick, but they’ll still taste great as chocolate cookies.
• Candy canes: Out of candy canes? Try using peppermint candies or starlight mints instead. Just crush them the same way you would candy canes.
• White chocolate chips: You can use a white chocolate baking bar chopped into chunks if you don’t have chips. Just make sure it’s real white chocolate, not white coating or candy melts, for the best flavor.
• Vegetable shortening: Coconut oil works perfectly here, or you can use a tiny bit of butter (about 1 teaspoon) to help thin the white chocolate for drizzling.
• Natural cocoa powder: Dutch-process cocoa can be used instead, but stick with natural cocoa if you have it since the recipe uses both baking powder and baking soda.
• Light brown sugar: Dark brown sugar works fine and will give you a slightly deeper molasses flavor. You can also make your own by mixing ¾ cup granulated sugar with 1 tablespoon molasses.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with these cookies is overbaking them – since they’re chocolate-based, they’ll look underdone even when they’re perfect, so pull them from the oven when the edges are set but the centers still look slightly soft and shiny.

When melting the butter and chocolate chips together, make sure to stir constantly and remove from heat as soon as everything is smooth, because overheating chocolate can cause it to seize up and become grainy.

For the white chocolate topping, adding vegetable shortening or coconut oil is crucial for getting a smooth, drizzle-able consistency that hardens nicely, and don’t skip this step or your white chocolate will be too thick to work with.

Finally, sprinkle the crushed candy canes on top immediately after drizzling the white chocolate – if you wait too long, the chocolate will harden and the peppermint pieces won’t stick properly.

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What to Serve With White Chocolate Peppermint Bark Cookies?

These cookies are pretty rich and sweet on their own, so they pair perfectly with a hot cup of coffee or a cold glass of milk for dunking. If you’re serving them at a holiday party, set them out alongside other festive treats like brownies, sugar cookies, or fudge to create a fun dessert spread. They also make a great after-dinner treat when you’re serving something simple like chili or soup – the minty chocolate flavor is a nice way to end the meal. For a cozy winter evening, try enjoying them with hot cocoa or even a peppermint latte to really lean into those holiday flavors.

Storage Instructions

Store: These cookies stay fresh in an airtight container at room temperature for about 5 days. Just make sure the white chocolate topping is completely set before stacking them, or they might stick together. I like to put parchment paper between layers just to be safe.

Freeze: You can freeze these cookies for up to 3 months, either before or after adding the white chocolate bark topping. If they’re already decorated, freeze them in a single layer first, then stack them with parchment paper in between once they’re solid.

Make Ahead: The cookie dough can be made ahead and refrigerated for up to 3 days before baking. You can also scoop the dough into balls and freeze them on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding just a minute or two to the baking time.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3800-4100
• Protein: 35-40 g
• Fat: 220-240 g
• Carbohydrates: 470-510 g

Ingredients

For the cookies:

• 1/2 tsp baking powder
• 1 large egg yolk
• 1/2 cup granulated sugar
• 1 2/3 cups all-purpose flour (I use King Arthur flour)
• 2 tbsp natural cocoa powder
• 1 cup mini chocolate chips
• 1/2 cup unsalted butter (room temperature)
• 1/4 tsp peppermint extract (for best flavor)
• 2 cups semisweet chocolate chips
• 1 tsp vanilla extract
• 3/4 cup light brown sugar
• 1 tsp cornstarch
• 1/2 tsp salt
• 2 large eggs (room temperature)
• 1/2 tsp baking soda

For the topping:

• 10 oz white chocolate chips (I prefer Ghirardelli)
• 2 tsp vegetable shortening or coconut oil
• 1/2 cup crushed candy canes (freshly crushed preferred)

Step 1: Prepare Oven and Baking Sheets

Preheat your oven to 350°F (175°C).

Line your cookie sheets with parchment paper and set aside.

This ensures your cookies won’t stick and bake evenly.

Step 2: Melt Butter and Semisweet Chocolate Chips

• 1/2 cup unsalted butter (room temperature)
• 2 cups semisweet chocolate chips

In a large, microwave-safe bowl, combine the unsalted butter and 2 cups of semisweet chocolate chips.

Microwave for 30 seconds, then stir.

Continue microwaving in 15-second intervals, stirring after each, until both are completely melted and smooth.

Let the mixture cool for at least 10 minutes or until it no longer feels warm to the touch before moving to the next step—I always make sure the mixture is cool so it doesn’t scramble the eggs.

Step 3: Mix Wet Ingredients

• 1/2 cup granulated sugar
• 3/4 cup light brown sugar
• 2 large eggs (room temperature)
• 1 large egg yolk
• 1 tsp vanilla extract
• 1/4 tsp peppermint extract (for best flavor)

Once the melted chocolate and butter mixture has cooled, stir in the granulated sugar, light brown sugar, whole eggs, egg yolk, vanilla extract, and peppermint extract.

Mix until everything is fully incorporated and the batter looks glossy.

Step 4: Combine Dry Ingredients and Make Dough

• 1 2/3 cups all-purpose flour (I use King Arthur flour)
• 2 tbsp natural cocoa powder
• 1 tsp cornstarch
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup mini chocolate chips

In a separate medium bowl, whisk together the all-purpose flour, natural cocoa powder, cornstarch, baking powder, baking soda, and salt.

Gradually add this dry mixture to the wet mixture, stirring until just combined.

Then, fold in the mini chocolate chips for extra bursts of chocolate in each bite.

Step 5: Shape and Bake the Cookies

• cookie dough (from Step 4)

Scoop about 1 ½ tablespoons of the cookie dough onto the prepared baking sheets, spacing them apart.

Lightly press down on each mound to slightly flatten.

Bake in the preheated oven for 9 minutes.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Prepare White Chocolate Coating

• 10 oz white chocolate chips (I prefer Ghirardelli)
• 2 tsp vegetable shortening or coconut oil

Place the white chocolate chips and vegetable shortening or coconut oil in a medium, microwave-safe bowl.

Microwave for 30 seconds, stir, then continue microwaving in 15-second increments, stirring between each, until the chocolate is completely smooth and melted.

I find that adding a bit of shortening makes the chocolate smoother and shinier for dipping.

Step 7: Dip and Decorate the Cookies

• baked cookies (from Step 5)
• melted white chocolate (from Step 6)
• 1/2 cup crushed candy canes (freshly crushed preferred)

Dip each cooled cookie about one-third to halfway into the melted white chocolate, then place it on a wax paper lined baking sheet.

While the chocolate is still wet, sprinkle the dipped portion with crushed candy canes.

Allow the chocolate to harden before enjoying your festive cookies.

Homemade White Chocolate Peppermint Bark Cookies

Delicious Homemade White Chocolate Peppermint Bark Cookies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 12 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4

Calories 3950 kcal

Ingredients

  

For the cookies:

• 1/2 tsp baking powder
• 1 large egg yolk
• 1/2 cup granulated sugar
• 1 2/3 cups all-purpose flour (I use King Arthur flour)
• 2 tbsp natural cocoa powder
• 1 cup mini chocolate chips
• 1/2 cup unsalted butter (room temperature)
• 1/4 tsp peppermint extract (for best flavor)
• 2 cups semisweet chocolate chips
• 1 tsp vanilla extract
• 3/4 cup light brown sugar
• 1 tsp cornstarch
• 1/2 tsp salt
• 2 large eggs (room temperature)
• 1/2 tsp baking soda

For the topping:

• 10 oz white chocolate chips (I prefer Ghirardelli)
• 2 tsp vegetable shortening or coconut oil
• 1/2 cup crushed candy canes (freshly crushed preferred)

Instructions

 

• Preheat your oven to 350°F (175°C). Line your cookie sheets with parchment paper and set aside. This ensures your cookies won't stick and bake evenly.
• In a large, microwave-safe bowl, combine the unsalted butter and 2 cups of semisweet chocolate chips. Microwave for 30 seconds, then stir. Continue microwaving in 15-second intervals, stirring after each, until both are completely melted and smooth. Let the mixture cool for at least 10 minutes or until it no longer feels warm to the touch before moving to the next step—I always make sure the mixture is cool so it doesn't scramble the eggs.
• Once the melted chocolate and butter mixture has cooled, stir in the granulated sugar, light brown sugar, whole eggs, egg yolk, vanilla extract, and peppermint extract. Mix until everything is fully incorporated and the batter looks glossy.
• In a separate medium bowl, whisk together the all-purpose flour, natural cocoa powder, cornstarch, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined. Then, fold in the mini chocolate chips for extra bursts of chocolate in each bite.
• Scoop about 1 ½ tablespoons of the cookie dough onto the prepared baking sheets, spacing them apart. Lightly press down on each mound to slightly flatten. Bake in the preheated oven for 9 minutes. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Place the white chocolate chips and vegetable shortening or coconut oil in a medium, microwave-safe bowl. Microwave for 30 seconds, stir, then continue microwaving in 15-second increments, stirring between each, until the chocolate is completely smooth and melted. I find that adding a bit of shortening makes the chocolate smoother and shinier for dipping.
• Dip each cooled cookie about one-third to halfway into the melted white chocolate, then place it on a wax paper lined baking sheet. While the chocolate is still wet, sprinkle the dipped portion with crushed candy canes. Allow the chocolate to harden before enjoying your festive cookies.