Peppermint Bark Cookies

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Peppermint Bark Cookies have a delicious and soft sugar cookie base topped off with milk chocolate, white chocolate, and crushed candy canes.  It’s a tasty holiday treat!
A plate of peppermint bark cookies with candy canes around the plate.


I’ve been looking for cookies to make at the holidays.  I love baking cookies the entire month of December and sampling them, gifting them to friends and family, and finishing the month off with huge cookie platters.

I have my old favorites like Oatmeal Raisin Cookies and the Perfect Chocolate Chip Cookie which is made with browned butter.   Then I have my news favorites like these festive Christmas Meringue Cookies or the decadent Cranberry Bliss Bars.

Every year I like to make a few new cookies to add into my cookie rotation.  When I saw the recipe for a Peppermint Bark Cookie I was intrigued.  It combines two of my favorites; sugar cookies and peppermint bark.

What is peppermint bark?

Peppermint bark is a treat that is popular during the holidays.  Typically it consists of layers of both white chocolate and either milk or dark chocolate.   Then it is finished off with crushed peppermints or candy candies.   It’s a great combination of rich chocolate and cooling peppermint.

A cutting board with ingredients for making peppermint bark cookies.


  • all purpose flour (all purpose flour works best in most sugar cookie recipes)
  • salt (simple table salt will work in this recipe)
  • butter (I use salted butter because I find the saltiness balances with the sweetness of the sugar and the chocolates used in this recipe but you can use unsalted)
  • granulated sugar
  • vanilla extract (add a good quality vanilla as this is what flavors the sugar cookie)
  • eggs
  • semi-sweet chocolate chips (I use semi-sweet because I don’t find them overly sweet.  You can use dark chocolate or milk chocolate as well)
  • white chocolate chips (This is for the drizzle on top.  You can also use candy melts)
  • candy canes (This is what gives the cookie it’s peppermint flavor.  Peppermint candies can be substituted)

To make the cookies preheat the oven to 350 degrees.  Line a 9 x 13 baking pan with parchment paper.   Set aside.

In a large bowl cream together the butter and sugar.   Add in the vanilla and mix well.  Add the egg and mix until combined. Stir the flour and salt into the butter mixture and mix well.

A pan of sugar cookie bars.

Place the dough between two pieces of waxed paper.   Roll the dough out to a 10 x 14 inch rectangle.  Peel the top layer off of the cookie dough then flip the dough into the prepared pan.  Remove the other layer of waxed paper.

Bake for 22-24 minutes or until a toothpick inserted into the center comes out clean.  Remove from oven and top with the chocolate chips.  Allow to sit for 1 minute then spread the melted chocolate over top of the cookie layer.

A pan of sugar cookie bars with chocolate chip son top.

Can I use a different type of chocolate chip?

I like to use semisweet chocolate chips but other types of chocolate can be used.   For a less sweet version of this cookie use dark chocolate.  For a sweeter version use milk chocolate.   You can also use candy melts or wafer instead of chocolate chips.

Sprinkle the crushed candy canes on top of the chocolate before it cools.  Gently press the candy canes into the chocolate.

A pan of sugar cookie bars with a layer of chocolate on top.

Melt the white chocolate and drizzle in a pretty pattern over the top of the cookie bars.   Allow the chocolate to harden before cutting into squares.

A pan of sugar cookie bars with chocolate and crushed candy canes on top.

Do I have to use the white chocolate?

White chocolate is traditional with peppermint bark so it is commonly used.  If you want to add something similar and add more peppermint flavor try mixing 1/2 cup of powdered sugar, 1/2 teaspoon of peppermint extract, and a tablespoon of milk.  Mix well.  Place in a piping bag and drizzle the peppermint glaze over top of the cookies in a pretty pattern.

I was excited to try the cookies once the chocolate hardened.  I found them to be the perfect combination of chocolate, peppermint, and sugar cookie.

A pan of Peppermint Bark Cookies.

It’s a crisp, buttery sugar cookie underneath a chocolate candy coating, topped with crushed peppermint and drizzled in white chocolate.  Very simple to make and perfect for the holidays!

How do you store Peppermint Bark cookies?

You can store these cookies in an air tight container for up to 1 week on the counter.   You can put them in an air tight container in the refrigerator for up to 2 weeks.   These cookies do not freeze well due to the chocolate and candy cane on top.

If you’ve tried my Peppermint Bark Cookies or any other recipe on  Hezzi-D’s Recipe Box please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:





A plate of peppermint bark cookies with candy canes around the plate.

Peppermint Bark Cookies

A delicious sugar cookie topped with chocolate, crushed peppermints, and a white chocolate drizzle.
5 from 18 votes
Print Pin
Prep Time: 25 minutes
Cook Time: 22 minutes
Total Time: 47 minutes
Author: Hezzi-D


  • 2 c. flour
  • ½ teaspoon salt
  • 1 c. 2 sticks butter, at room temperature
  • 1 c. sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 6 oz. semisweet chocolate chips
  • ½ c. crushed candy canes
  • ½ c. white chocolate chips


  • Preheat the oven to 350 degrees. Line a 9 x 13 cookie sheet or baking dish with parchment paper. Set aside.
  • In a medium bowl stir together the flour and salt.
  • In a large bowl cream the butter and sugar. Add in the vanilla and mix well.
  • Add the egg and mix until well combined.
  • Add the flour mixture to the butter mixture and mix until a dough forms.
  • Put the cookie dough in between two pieces of waxed paper and roll out to a 14 x 10 inch rectangle. Peel off the top layer of waxed paper. Flip over top (cookie side down) of your cookie sheet with the parchment
    paper and peel off the top layer of waxed paper. Press into the pan. Prick the bottom with a fork.
  • Bake in the oven for 22-24 minutes or until the edges are browned. Pull out of the oven and sprinkle with chocolate chips. Let rest for 1-2 minutes.
  • Using a wooden spoon spread the melting chocolate into a thin layer over the sugar cookie layer. Sprinkle the crushed candy cane on top of the chocolate. Let cool for 5 minutes.
  • Place the white chocolate chips in a microwave safe bowl and microwave in 20 second increments, stirring after each heating, until the chips are melted.
  • Let cool for 30 minutes and remove the cookies from the pan using the parchment paper, onto a cutting board. Cut into squares with a sharp knife.


Recipe adapted from Cookin' Canuck
Pin Image: Text title, a plate of peppermint bark cookies with candy canes around the plate.
  • Peppermint Bark Cookies by Hezzi-D’s Recipe Box
  • Orange Cardamom Snickerdoodle Cookies by Blogghetti
  • Peppermint Candy Sandwich Cookies by A Day in the Life on the Farm
  • Lemon Butter Cookies by Jolene’s Recipe Journal
  • Honey Lace Cookies by That Recipe
  • Cinnamon Powdered Sugar Panko Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
  • Baklava Thumbprint Cookies by The Spiffy Cookie
  • Cocoa Cup Cookies by Our Good Life
  • Black Sesame Cookies by Magical Ingredients

    1. You did such an amazing job of drizzling that white chocolate cross-hatching on these cookies. Gorgeous. Almost too pretty to cut…almost! Heather, thank you for making Christmas Cookies Week such a great experience this week. I’ve enjoyed seeing your recipes throughout the week, especially your Insomnia Snickerdoodle Cookies. Those, I can’t wait to try. Happy Holidays and Happy Baking!

    5 from 18 votes (18 ratings without comment)

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating