25 Days of Cookies: Chocolate Peppermint Bark Cookies

Buttery short bread dough makes the base of these Chocolate Peppermint Bark Cookies absolutely irresistible.

Chocolate Peppermint Bark Cookies by FamilySpice.com

Okay, raise your hands if you love Christmas bark? You know what I’m talking about: layers of chocolate, nuts, dried cranberries and candies. It’s one my favorite things to make at this time of year and most of the time I give it as gifts.So, to introduce this next cookie recipe, bark meet cookie, cookie meet bark: Chocolate Peppermint Bark Cookies.

These are great bagged up for gifts or piled high on a plate. My kids and I would walk by and take a small piece all throughout the day. Actually, everyone in the house was doing that! These were really popular cookies.

You can top them with chocolate and peppermints (pictured above) or just white chocolate and dried fruit. Make your own favorite combination.

The recipe is simple enough. Bake cookie, pour chocolate chips on top of warm cookie base and smooth out the melting chips. Wipe off drool and drizzle melted white chocolate. Top with smashed candy canes & cool!

How easy is that???

Pack them up or hoard them in your special hiding spot… Come one, you know you have one!!!

Chocolate Peppermint Bark Cookies

Holiday bark isn't just for chocolate. You'll soon make this shortbread cookie version your holiday staple! Recipe adapted from Bon Appétit, December 2009


  • 2 cup all-purpose flour
  • 1/4 tsp salt
  • 1 cup butter, unsalted, room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 egg yolk
  • 6 oz chocolate chips, bittersweet
  • 1/2 cup peppermint candies, finely chopped
  • 2 oz white chocolate chips


  1. Preheat oven to 350ºF.
  2. Grease a 9" x 12" baking pan and line the bottom of the pan with parchment paper, leaving overhang on both short sides of pan.
  3. In a medium-size bowl whisk together:
    • 2 cup all-purpose flour
    • 1/4 tsp salt
  4. Using a stand mixer, using the paddle attachment mix until creamed (light yellow in color):
    • 1 cup butter, unsalted , room temperature
    • 1 cup granulated sugar
  5. Mix in:
    • 1 tsp vanilla extract
    • 1 egg yolk
  6. Gradually add flour mixture, beating on low speed just to blend.
  7. Drop tablespoonfuls of dough into prepared baking pan, spacing evenly.
  8. Using moistened fingertips, press dough to form an even layer over bottom of pan.
  9. Pierce dough all over with fork.
  10. Bake cookie base until light golden brown, slightly puffed and edges begin to come away from sides of pan, about 30 minutes.
  11. Place pan on cooling rack.
  12. Immediately sprinkle over hot cookie base:
    • 6 oz chocolate chips, bittersweet
  13. Let it stand until chocolate softens, about 3 minutes.
  14. Using small spatula, spread melting chocolate over top of cookie in thin even layer.
  15. Immediately sprinkle over chocolate layer:
    • 1/2 cup peppermint candies , finely chopped
  16. In a double boiler, melt over low heat:
    • 2 oz white chocolate chips
  17. Remove bowl containing white chocolate from the water.
  18. Using a fork, drizzle white chocolate all over the cookie.
  19. Chill until white chocolate is set, about 30 minutes.
  20. Using paper overhang as aid, lift cookie from pan and transfer to work surface.
  21. Using large knife, cut cookie into irregular pieces.
  22. Cookie bark can be made 1 week ahead. Store in refrigerator in airtight containers between layers of waxed paper or parchment paper.


Serving Suggestions: You could also use dark chocolate with chopped peanut brittle or peanut butter cups instead of the peppermint candies.

Prep Time:

Yield: 24 cookies

Cook Time:

Total Time:

Chocolate Peppermint Bark Cookies Detail

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One Response to 25 Days of Cookies: Chocolate Peppermint Bark Cookies

  1. Yum! Looks wonderful. Bark is always fun to make and eat. 😉

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