Peppermint Bark Cookies

Peppermint Bark Cookies are the kind of holiday cookie that makes a kitchen feel festive before the first batch even comes out of the oven. They bring together deep chocolate flavor, a cool peppermint note, soft cookie centers, chopped semi-sweet chocolate, and the kind of cozy aroma that belongs to winter evenings and cookie trays.

These cookies feel joyful without being complicated. They are made with simple pantry ingredients, bake quickly, and carry that classic chocolate-peppermint combination that so many families look forward to during the holidays.

There is something especially sweet about baking a cookie that looks and tastes like the season. The dark cocoa dough feels rich and cozy, while the peppermint extract gives each bite a refreshing lift.

The chopped semi-sweet chocolate bar adds little melted pieces throughout the cookie. It makes the texture more satisfying and gives every bite a deeper chocolate moment.

This recipe is also wonderfully practical for December. The cookies can be prepped and baked in about 30 minutes, which makes them easy to fit into busy holiday schedules.

They are perfect for cookie exchanges, gift boxes, holiday platters, or quiet nights at home with a glass of milk or a cup of hot cocoa. They can even be frozen, layered with parchment paper, and saved for later.

Peppermint Bark Cookies are family-friendly, freezer-friendly, versatile, and full of holiday comfort. Whether you make them for guests or keep a small stash for yourself, they bring a sweet little spark of chocolate and peppermint to the season.

Why You’ll Love These Peppermint Bark Cookies

These cookies are quick to make. The prep and bake time is just 30 minutes, which is perfect for busy holiday schedules.

They use minimal ingredients. Flour, cocoa powder, baking soda, salt, butter, sugars, egg, extracts, milk, and chocolate come together into one festive cookie dough.

They are family-friendly. Kids, grandparents, and everyone in between can enjoy the combination of chocolate and peppermint.

They are freezer-friendly. You can bake a batch now and freeze some for later, and they stay delicious for weeks.

They are great for gifting. These cookies look festive and taste special enough for cookie exchanges or holiday boxes.

They are easy to adapt. Gluten-free flour, dark chocolate, crushed candy canes, espresso powder, applesauce, almond extract, nuts, coconut oil, and dairy-free chocolate can all work as variations.

Recipe Details

Peppermint Bark Cookies bake at 350°F (175°C). The baking time is 10 minutes.

The cookies should look set but still soft in the center when they come out of the oven. They finish settling as they cool.

The full prep and bake time is about 30 minutes. That makes this recipe helpful when holiday baking needs to stay simple.

The baking sheet should be lined with parchment paper. This keeps the cookies from sticking and makes cleanup easier.

The dry ingredients are 1 cup all-purpose flour, ⅔ cup natural unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon kosher salt.

The butter mixture uses ½ cup softened unsalted butter, ½ cup granulated sugar, and ½ cup packed light brown sugar. The mixture is creamed until smooth and fluffy, which takes about 2 to 3 minutes.

The wet ingredients are 1 large room-temperature egg, 1 teaspoon vanilla extract, ½ teaspoon peppermint extract, and 1 tablespoon milk. Whole milk gives a richer texture, though any kind works.

The chocolate is 1 semi-sweet chocolate bar, about 3.5 ounces, chopped into small pieces. Chopping it small makes it easy to mix into the dough.

The dough is dropped onto the prepared baking sheet in rounded tablespoon portions. Leave about 2 inches between each cookie because they spread slightly as they bake.

After baking, the cookies should cool on the baking sheet for a few minutes. Then they should be transferred to a wire rack to cool completely.

Ingredients

For the Chocolate Peppermint Cookie Dough

• 1 cup all-purpose flour (can be substituted with gluten-free flour if needed)
• ⅔ cup natural unsweetened cocoa powder (I love using Hershey’s for that rich flavor)
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup unsalted butter, softened to room temperature (make sure it’s nice and creamy for easy mixing)
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg, at room temperature (this helps the batter come together nicely)
• 1 teaspoon vanilla extract (always go for pure vanilla extract for the best flavor)
• ½ teaspoon peppermint extract (adjust to your taste for more or less minty flavor)
• 1 tablespoon milk (any kind works, but whole milk gives it a richer texture)
• 1 semi-sweet chocolate bar (about 3.5 ounces, chopped into small pieces for easy melting)

Ingredient Notes

All-purpose flour gives the cookies structure. It can be substituted with gluten-free flour if needed.

Natural unsweetened cocoa powder gives the cookies their rich chocolate flavor. Hershey’s is mentioned as a favorite option for that deep cocoa taste.

Baking soda helps the cookies bake properly. It is part of the dry mixture and should be whisked evenly with the flour, cocoa, and salt.

Kosher salt balances the sweetness. It also helps the chocolate flavor taste fuller.

Unsalted butter should be softened to room temperature. Soft butter creams more easily with the sugars and helps create a smoother dough.

Granulated sugar and packed light brown sugar work together. The granulated sugar brings sweetness, while the brown sugar adds a softer depth.

The egg should be at room temperature. This helps the batter come together nicely.

Vanilla extract rounds out the flavor. Pure vanilla extract is recommended for the best flavor.

Peppermint extract gives the cookies their cool holiday flavor. You can adjust it to taste if you want the cookies more or less minty.

Milk helps the dough come together. Any kind works, though whole milk gives a richer texture.

The semi-sweet chocolate bar should be chopped into small pieces. This lets the chocolate fold evenly into the dough and melt nicely while baking.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Crushed Candy Cane Peppermint Cookies

Sprinkle crushed candy canes on top of the cookies before baking. This gives them a festive look and adds more peppermint flavor.

The candy cane pieces make the cookies look especially nice for holiday trays. They also add a little crunch.

Dark Chocolate Peppermint Cookies

Swap the semi-sweet chocolate for dark chocolate. This creates a richer chocolate flavor.

Dark chocolate makes the cookies taste deeper and slightly less sweet. It pairs beautifully with peppermint.

Gluten-Free Peppermint Bark Cookies

Use a 1:1 gluten-free flour blend instead of all-purpose flour. This makes the cookies gluten-free.

The texture may vary depending on the flour blend. Follow the same mixing and baking steps.

Espresso Chocolate Peppermint Cookies

Add a pinch of espresso powder to enhance the chocolate flavor. This deepens the cocoa without changing the peppermint idea.

Use only a pinch so it supports the chocolate. The cookies should still taste like peppermint bark cookies.

Lighter Peppermint Bark Cookies

For a lighter version, reduce the butter by half and replace it with unsweetened applesauce. This changes the texture and richness.

The cookies may bake up differently from the original. Use this variation when you want a lighter approach.

Almond Extract Cookies

If you are out of peppermint extract, use almond extract for a different but delicious flavor. This removes the minty profile and creates a new flavor direction.

Almond extract gives the cookies a warmer, nutty sweetness. It works well with chocolate.

Vanilla-Only Cookies

Vanilla extract can work in a pinch if peppermint extract is not available. The cookies will not have the minty kick that makes them special.

This version still gives you a chocolate cookie. It simply becomes less peppermint-forward.

Walnut Peppermint Bark Cookies

Add chopped walnuts for extra crunch. Walnuts give the cookies more texture.

They also add a nutty contrast to the chocolate dough. Use them if you enjoy nuts in cookies.

Pecan Peppermint Bark Cookies

Add chopped pecans for another crunchy option. Pecans bring a slightly sweeter nut flavor.

They work well with chocolate and peppermint. Fold them into the dough gently.

Dairy-Free Peppermint Bark Cookies

Substitute butter with coconut oil and use dairy-free chocolate. This creates a dairy-free version.

The texture and flavor may change depending on the ingredients. The cookies will still keep the chocolate-peppermint idea.

Milk and Hot Cocoa Serving

Serve the cookies warm with a glass of milk or a cup of hot cocoa. This makes them feel extra cozy.

The cocoa pairing highlights the chocolate flavor. Milk balances the richness.

Whipped Cream Serving

Serve with a dollop of whipped cream on the side. This gives the cookies a soft, creamy contrast.

It also makes a simple dessert plate feel more festive. Use it for holiday gatherings.

Mint Cheesecake Pairing

Pair the cookies with mint cheesecake for an extra festive touch. This keeps the peppermint flavor going.

This pairing works well for holiday dessert tables. It makes the cookie platter feel more indulgent.

Holiday Cookie Platter

Add these cookies to a holiday cookie platter. Their chocolate color and peppermint flavor make them stand out.

They are also easy to gift. Layer them carefully if packing them into containers.

Why This Recipe Works

Peppermint Bark Cookies work because they balance rich chocolate with refreshing peppermint. The cocoa powder gives the dough depth, while the peppermint extract makes the cookies taste bright and festive.

The butter and sugars are creamed together until smooth and fluffy. This step gives the cookie dough a better texture before the dry ingredients are added.

Using both granulated sugar and light brown sugar gives the cookies sweetness and softness. The brown sugar adds a deeper note that fits the cocoa.

The egg helps the dough come together. Room-temperature egg blends more easily into the butter mixture.

Milk adds just enough moisture to support the dough. The dough may be thick, and that is fine.

Chopped semi-sweet chocolate gives the cookies extra chocolate pieces in every bite. This makes them feel more like a special holiday cookie than a plain chocolate cookie.

Baking the cookies for 10 minutes keeps the centers soft. They should look set but not dry.

Cooling them on the baking sheet for a few minutes helps them settle before they are moved. Then a wire rack lets them cool completely.

The recipe is also flexible. Candy canes, dark chocolate, gluten-free flour, espresso powder, applesauce, almond extract, vanilla extract, walnuts, pecans, coconut oil, dairy-free chocolate, milk, hot cocoa, mint cheesecake, and whipped cream all offer ways to adapt or serve the cookies.

Directions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Let the oven heat fully before the cookies go in.

This helps the cookies bake evenly. Starting with the correct oven temperature gives the best texture.

Step 2: Line the Baking Sheet

Line a baking sheet with parchment paper. This keeps the cookies from sticking.

It also makes cleanup easier after baking. Set the prepared baking sheet near your work area.

Step 3: Combine the Dry Ingredients

In a mixing bowl, combine 1 cup all-purpose flour, ⅔ cup natural unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Make sure each ingredient is measured carefully.

These dry ingredients create the chocolate base of the cookie dough. The cocoa powder should be evenly distributed.

Step 4: Whisk the Dry Ingredients

Whisk the dry ingredients until well mixed. This helps prevent uneven pockets of flour, cocoa, baking soda, or salt.

A well-mixed dry base gives the cookies a more even chocolate flavor. Set the bowl aside once combined.

Step 5: Cream the Butter and Sugars

In another bowl, add ½ cup softened unsalted butter, ½ cup granulated sugar, and ½ cup packed light brown sugar. Use a hand mixer or sturdy whisk to cream them together.

Beat for about 2 to 3 minutes until the mixture is smooth and fluffy. It should look lighter and more airy.

Step 6: Add the Egg, Extracts, and Milk

Add 1 large room-temperature egg, 1 teaspoon vanilla extract, ½ teaspoon peppermint extract, and 1 tablespoon milk to the butter mixture. Mix until well combined.

Do not worry if the mixture looks a bit runny. That is normal at this stage.

Step 7: Add the Dry Ingredients Gradually

Gradually add the dry ingredients to the wet mixture. Adding them in thirds helps the dough come together more evenly.

Mix each addition until just combined. Avoid overmixing once the flour and cocoa disappear into the dough.

Step 8: Check the Dough

Continue mixing until you no longer see flour or cocoa powder. The dough may be a little thick, and that is perfectly fine.

A thick chocolate dough helps the cookies hold their shape. Make sure the color looks even throughout.

Step 9: Chop the Chocolate

Chop 1 semi-sweet chocolate bar, about 3.5 ounces, into small pieces. Small pieces fold more easily into the dough.

The chocolate pieces will soften and melt slightly as the cookies bake. This gives the cookies extra richness.

Step 10: Fold in the Chocolate

Gently fold the chopped chocolate into the cookie dough. Use a spatula so the chocolate is evenly distributed.

Take care not to overwork the dough. The goal is simply to spread the chocolate through the mixture.

Step 11: Portion the Cookies

Use a tablespoon to drop rounded portions of dough onto the prepared baking sheet. Leave about 2 inches between each cookie.

The cookies will spread slightly as they bake. Spacing keeps them from running into each other.

Step 12: Add Optional Candy Cane Topping

If you want a festive touch, sprinkle crushed candy canes on top before baking. This adds color, crunch, and extra peppermint flavor.

This step is optional. Add the candy canes before the cookies go into the oven so they bake onto the tops.

Step 13: Bake the Cookies

Bake the cookies for 10 minutes. They should look set but still soft in the center.

Do not overbake them. The soft center is part of the cookie’s texture.

Step 14: Cool on the Baking Sheet

Let the cookies cool on the baking sheet for a few minutes after baking. This helps them settle.

The cookies will be softer when they first come out of the oven. A short rest makes them easier to move.

Step 15: Transfer to a Wire Rack

Move the cookies to a wire rack to cool completely. Let them cool before storing or freezing.

Cooling fully helps preserve their texture. It also makes them easier to layer with parchment paper.

Step 16: Serve and Enjoy

Serve the cookies warm or at room temperature. They are delightful with milk, hot cocoa, whipped cream, or as part of a holiday cookie platter.

They also make a lovely gift or cookie exchange treat. Pack them carefully once they are fully cooled.

Step 17: Store the Cookies

Store cooled cookies in an airtight container at room temperature for up to 1 week. Keep the container sealed between servings.

For longer storage, freeze them for up to 3 months. Layer the cookies between parchment paper to prevent sticking.

Step 18: Thaw Frozen Cookies

When ready to enjoy frozen cookies, let them thaw at room temperature. This brings back their best texture.

Serve once thawed. Add them to cookie trays, gift boxes, or enjoy them with a warm drink.

Serving Ideas

Peppermint Bark Cookies are delightful served warm. The chocolate pieces feel soft, and the peppermint flavor tastes fresh and bright.

A glass of milk is a classic pairing. It balances the richness of the cocoa and chocolate.

Hot cocoa makes the cookies feel even more festive. The chocolate-on-chocolate pairing is cozy for winter evenings.

A dollop of whipped cream on the side can make a simple cookie plate feel special. It adds a creamy contrast to the deep chocolate flavor.

Mint cheesecake is another festive pairing. It keeps the cool peppermint theme going across the dessert table.

These cookies are lovely on a holiday cookie platter. Their chocolate color and optional candy cane topping make them stand out.

They are also great for gifting. Let them cool completely, layer with parchment if needed, and pack them in a festive container.

Cookie exchanges are another perfect place for them. They look as good as they taste and travel well when stored carefully.

Storage

Store Peppermint Bark Cookies in an airtight container at room temperature. They stay fresh for up to 1 week.

Make sure the cookies are completely cooled before storing. This helps protect their texture.

Keep layers separated with parchment paper if needed. This prevents sticking, especially if the cookies are soft.

If stored in the fridge, they may last a little longer. The texture may change slightly, so room temperature storage is best for the classic cookie feel.

Freezing

Peppermint Bark Cookies can be frozen for up to 3 months. Let them cool completely before freezing.

Place them in an airtight container with layers separated by parchment paper. This prevents the cookies from sticking together.

Thaw the cookies at room temperature before enjoying. They are convenient to keep on hand for holiday guests or later treats.

Freezing makes this recipe helpful for planning ahead. You can bake a batch now and save some for another celebration.

Make-Ahead

These cookies are a great make-ahead holiday treat. Bake them, cool them completely, and store them at room temperature or freeze them.

For short-term make-ahead storage, keep them in an airtight container at room temperature for up to 1 week. For longer storage, freeze them for up to 3 months.

If making them for gifting, let the cookies cool completely before packing. Use parchment between layers if needed.

Crushed candy cane topping can make them look extra festive. Add it before baking so it sets into the cookie tops.

Helpful Notes for Best Results

Make sure the butter is softened for easy mixing. If you forget to take it out, you can microwave it for 10 seconds.

Use a room-temperature egg. This helps the batter come together nicely.

Cream the butter and sugars for about 2 to 3 minutes. The mixture should become smooth and fluffy.

Whisk the dry ingredients well. This helps the cocoa powder, baking soda, and salt distribute evenly.

Add the dry ingredients gradually. Mixing in thirds helps the dough come together without overmixing.

The dough may be thick, and that is fine. It should not look like a thin batter.

Bake for 10 minutes only. The cookies should look set but still soft in the center.

Let the cookies cool on the baking sheet for a few minutes before moving them. This helps them hold together.

Variations

Crushed Candy Cane Peppermint Bark Cookies

Sprinkle crushed candy canes on top before baking. This gives the cookies a festive peppermint crunch.

The candy canes also add bright holiday color. They make the cookies especially pretty for platters.

Dark Chocolate Peppermint Bark Cookies

Use dark chocolate instead of semi-sweet chocolate. This makes the cookies taste richer.

Dark chocolate gives a deeper flavor. It works beautifully with peppermint.

Gluten-Free Peppermint Bark Cookies

Use a 1:1 gluten-free flour blend. This makes the cookies gluten-free.

The texture may vary based on the blend. Follow the same baking cues.

Espresso Peppermint Bark Cookies

Add a pinch of espresso powder to the dough. This enhances the chocolate flavor.

Use only a small amount. The cookies should still taste like chocolate and peppermint.

Applesauce Lightened Cookies

Reduce the butter by half and replace the other half with unsweetened applesauce. This creates a lighter version.

The texture will change from the original. Use this option when you want a lighter cookie.

Almond Chocolate Cookies

Use almond extract if you do not have peppermint extract. This gives the cookies a different but delicious flavor.

The cookies will no longer have the minty kick. They will still be rich and chocolatey.

Vanilla Chocolate Cookies

Use vanilla extract in a pinch if peppermint extract is not available. This gives a simpler chocolate cookie.

The peppermint flavor will be missing. The cookie will still have cocoa and chopped chocolate.

Walnut Chocolate Peppermint Cookies

Add chopped walnuts for extra crunch. Walnuts add a nutty texture to the cookie.

They pair well with chocolate. Fold them in gently with the chopped chocolate.

Pecan Chocolate Peppermint Cookies

Use chopped pecans for another crunchy variation. Pecans add a warm, nutty flavor.

They make the cookies feel a little more textured. Add them to the dough before portioning.

Dairy-Free Peppermint Bark Cookies

Use coconut oil instead of butter and dairy-free chocolate. This creates a dairy-free version.

The texture and flavor may change. Let the cookies cool fully before storing.

Troubleshooting

The Dough Is Too Thick

The dough may be a little thick, and that is fine. This is expected for these cookies.

Make sure all the dry ingredients are fully mixed in. Do not add extra liquid unless needed for a specific variation.

The Dough Looks Runny After Wet Ingredients

The mixture may look a bit runny after adding the egg, extracts, and milk. That is normal before the dry ingredients are added.

Once the flour and cocoa go in, the dough will thicken. Add the dry ingredients gradually.

The Cookies Spread Too Much

Make sure the butter is softened, not melted. Melted butter can change the dough texture.

Leave about 2 inches between each cookie. They will spread slightly as they bake.

The Cookies Are Dry

They may have baked too long. Bake for 10 minutes, until the cookies look set but still soft in the center.

The cookies continue to settle after baking. Do not wait for the centers to look firm in the oven.

The Cookies Are Too Minty

Peppermint extract can be adjusted to taste. Use less next time if you prefer a lighter mint flavor.

The recipe uses ½ teaspoon peppermint extract. More or less can change the balance.

The Cookies Are Not Minty Enough

Add a little more peppermint extract next time based on your taste. You can also use crushed candy canes on top.

Candy canes add extra peppermint flavor and crunch. They also make the cookies look festive.

The Chocolate Is Uneven

Chop the semi-sweet chocolate bar into small pieces. Smaller pieces fold more evenly into the dough.

Use a spatula to gently distribute the chocolate. Do not overmix the dough.

The Cookies Stick Together in Storage

Layer the cookies between parchment paper. This is especially helpful for freezing.

Make sure the cookies are cooled completely before stacking. Warm cookies can stick.

The Cookies Need to Be Gluten-Free

Use a 1:1 gluten-free flour blend. This is the recommended gluten-free variation.

The texture may be different. Follow the same oven temperature and baking time cues.

The Cookies Need to Be Dairy-Free

Use coconut oil instead of butter and dairy-free chocolate. This creates a dairy-free version.

The flavor and texture may change. Store them carefully once fully cooled.

Frequently Asked Questions

Can I freeze Peppermint Bark Cookies?

Yes, these cookies can be frozen. Once they have cooled completely, place them in an airtight container with layers separated by parchment paper.

They can be frozen for up to 3 months. Let them thaw at room temperature before enjoying.

What can I substitute for peppermint extract?

If you do not have peppermint extract, almond extract can be used for a different flavor. Vanilla extract also works in a pinch.

Vanilla will not give the cookies the minty kick that makes them special. Almond extract creates a different but delicious cookie.

How long do these cookies last?

Peppermint Bark Cookies stay fresh for up to 1 week in an airtight container at room temperature. Keep them sealed well.

If you keep them in the fridge, they may last a little longer. They often disappear quickly because they are so easy to enjoy.

Can I make these cookies gluten-free?

Yes, use gluten-free flour or a 1:1 gluten-free flour blend. This replaces the all-purpose flour.

The cookie texture may change depending on the blend. Bake until set but still soft in the center.

Can I use dark chocolate?

Yes, dark chocolate can be used instead of semi-sweet chocolate. It creates a richer flavor.

This variation works well with peppermint. It makes the cookies taste deeper and more intense.

Can I add candy canes?

Yes, crushed candy canes can be sprinkled on top before baking. They add a festive touch.

They also bring more peppermint flavor and a bit of crunch. Add them before the cookies go into the oven.

Can I make these cookies dairy-free?

Yes, substitute the butter with coconut oil and use dairy-free chocolate. This creates a dairy-free version.

The texture and flavor may vary. Let the cookies cool completely before storing.

What should I serve with Peppermint Bark Cookies?

Serve them with milk or hot cocoa for a cozy holiday treat. They also pair nicely with whipped cream or mint cheesecake.

They are wonderful on a holiday cookie platter. They also make a great cookie exchange or gifting option.

Why This Recipe Works So Well

Peppermint Bark Cookies work so well because they capture the flavor of chocolate peppermint bark in a soft baked cookie. The cocoa powder makes the dough rich, while the peppermint extract brings that cool holiday flavor.

The butter and sugars create a smooth, fluffy base. Creaming them for 2 to 3 minutes helps the cookie dough start with the right texture.

The room-temperature egg blends smoothly into the butter mixture. Vanilla and peppermint extract flavor the dough, while milk helps bring everything together.

The flour, cocoa powder, baking soda, and kosher salt create the structure and chocolate base. Whisking them first helps the cookies taste even.

The chopped semi-sweet chocolate bar gives the cookies little pockets of chocolate. This makes each bite richer than a plain cocoa cookie.

Baking for 10 minutes keeps the centers soft. The cookies should look set but not overdone.

Cooling on the baking sheet gives them time to firm slightly before being moved. A wire rack finishes the cooling process.

The recipe is also flexible. Candy canes, dark chocolate, gluten-free flour, espresso powder, applesauce, almond extract, vanilla extract, nuts, coconut oil, dairy-free chocolate, milk, hot cocoa, whipped cream, mint cheesecake, and holiday platters all give the cookies different ways to shine.

Most of all, these cookies work because they feel festive without being fussy. They are quick, chocolatey, minty, freezer-friendly, and perfect for sharing.

Final Thoughts

Peppermint Bark Cookies are rich chocolate peppermint cookies made with all-purpose flour, natural unsweetened cocoa powder, baking soda, kosher salt, softened butter, granulated sugar, light brown sugar, egg, vanilla extract, peppermint extract, milk, and chopped semi-sweet chocolate. They bake at 350°F for 10 minutes until set but still soft in the center.

Serve them with milk, hot cocoa, whipped cream, mint cheesecake, or as part of a holiday cookie platter. With their 30-minute timing, festive chocolate-peppermint flavor, freezer-friendly storage, and easy gifting appeal, these cookies bring a sweet holiday feeling to every batch.

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Peppermint Bark Cookies

Rich, chocolatey, cool, and festive, these Peppermint Bark Cookies combine cocoa powder, semi-sweet chocolate, vanilla extract, peppermint extract, and a soft buttery cookie dough. With a deep chocolate base and refreshing peppermint flavor, they make an easy American dessert for holiday baking, cookie trays, or cozy winter treats.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Course: Dessert
• Cuisine: American
• Servings: 12 cookies
• Calories: 150 kcal

Equipment

• Mixing bowl
• Baking sheet

Ingredients

Chocolate Peppermint Cookies

• 1 cup all-purpose flour gluten-free if needed
• ⅔ cup natural unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup unsalted butter softened to room temperature
• ½ cup granulated sugar
• ½ cup light brown sugar packed
• 1 large egg at room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon peppermint extract
• 1 tablespoon milk
• 1 3.5 ounce semi-sweet chocolate bar

Instructions

Step 1: Preheat and Prepare the Baking Sheet

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Have the baking sheet ready before mixing the cookie dough.

Step 2: Mix the Dry Ingredients

In a mixing bowl, combine flour, cocoa powder, baking soda, and salt. Stir until the dry ingredients are evenly blended.

Step 3: Cream the Butter and Sugars

In another bowl, cream together the butter, granulated sugar, and brown sugar until smooth. Mix until the butter and sugars form a soft, even base.

Step 4: Add the Egg, Extracts, and Milk

Add the egg, vanilla extract, peppermint extract, and milk to the butter mixture. Mix well until everything is combined.

Step 5: Combine the Cookie Dough

Gradually add the dry ingredients to the wet ingredients and mix until combined. Keep mixing only until the dough comes together.

Step 6: Add the Chocolate

Chop the semi-sweet chocolate bar and fold it into the cookie dough. Gently mix so the chocolate pieces are distributed throughout the dough.

Step 7: Portion the Cookies

Drop rounded tablespoons of dough onto the prepared baking sheet. Space the dough apart so the cookies can bake evenly.

Step 8: Bake and Cool

Bake for 10 minutes, then let cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

• These cookies can be stored in an airtight container for up to a week.

Serving Suggestions

Serve these Peppermint Bark Cookies after they have cooled on the baking sheet for a few minutes and finished cooling on a wire rack. The cocoa powder, chopped semi-sweet chocolate, peppermint extract, vanilla, and buttery dough make each cookie rich, cool, and sweet.

These cookies work well for Christmas cookie trays, winter dessert platters, holiday baking boxes, or simple chocolate peppermint cravings. Their refreshing peppermint flavor makes them especially fitting for festive gatherings.

Storage

How to Store

Store these cookies in an airtight container for up to a week. Let them cool completely before storing so the texture stays fresh.

Best Texture Tip

Mix the dough only until the dry ingredients are combined with the wet ingredients. This helps the cookies stay soft without overworking the dough.

Chocolate Tip

Chop the 3.5 ounce semi-sweet chocolate bar before folding it into the cookie dough. This spreads chocolate throughout the cookies while keeping the pieces distinct.

Baking Tip

Bake for 10 minutes, then let the cookies cool on the baking sheet for a few minutes. Transfer them to a wire rack after that so they can cool completely.

Flavor Tip

Use both vanilla extract and peppermint extract as written. The vanilla supports the chocolate cookie base, while the peppermint gives the cookies their cool holiday flavor.