Double Dark Chocolate Peppermint Bark Cookies Tips, FAQ & printable recipe

Tips for success

For the best texture, use a cookie scoop to ensure uniform size and even baking. If you prefer a chewier cookie, replace 1/4 cup of the granulated sugar with brown sugar. To make the cookies extra fudgy, slightly underbake them and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This allows the centers to set without overbaking.

When melting the chocolate and butter, be careful not to overheat, as chocolate can seize. Stir frequently and remove from heat as soon as it is smooth. If using a microwave, heat in 30-second intervals.

For a more intense peppermint flavor, add a few drops of peppermint oil to the dough, but reduce the extract accordingly. Always use pure peppermint extract, not imitation, for the best taste.

Variations

• Dark Chocolate Mint Cookies: Skip the peppermint bark and instead press a dark chocolate mint square onto the hot cookies. Use a gluten-free all-purpose flour blend to make the cookies gluten-free, and ensure the chocolate is dairy-free if needed.
• Peppermint Mocha Cookies: Add 1 tablespoon of instant espresso powder to the dry ingredients for a mocha twist. Top with crushed peppermint and a drizzle of melted dark chocolate instead of white bark.
• White Chocolate Raspberry Cookies: Replace the peppermint bark with white chocolate chips and add a few fresh raspberries on top before baking. Omit the peppermint extract and candy canes, and add 1/2 teaspoon vanilla extract.
• Gluten-Free Peppermint Bark Cookies: Use a 1:1 gluten-free flour blend in place of the cocoa powder and add 1/4 teaspoon xanthan gum if the blend doesn't include it. Ensure the peppermint bark is gluten-free, and use certified gluten-free oats if adding any.

Storage and make-ahead

Fridge

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Let come to room temperature before serving.

Freezer

Freeze baked cookies in a single layer in a freezer-safe container for up to 2 months. Reheat in a 300°F oven for 5 minutes to refresh the fudgy texture.

Reheat

To reheat, place cookies on a baking sheet and warm in a 300°F oven for 5 minutes, or microwave for 10-15 seconds.

Store the cookies in an airtight container at room temperature for up to 3 days. Place a sheet of wax paper between layers to prevent the toppings from sticking.

If the weather is humid, the candy cane pieces may soften; you can refresh them by sprinkling a few extra crushed candy canes just before serving. For longer storage, freeze the cookies in a single layer in a freezer-safe container for up to 2 months.

The cookie dough can be made ahead and refrigerated for up to 2 days. Let it come to room temperature for 10 minutes before scooping and baking. Alternatively, scoop the dough into balls and freeze on a baking sheet until solid, then transfer to a zip-top bag.

Bake from frozen, adding 1-2 minutes to the baking time. The peppermint bark topping can also be cut and crushed in advance, stored in an airtight container for up to a week.

Serving ideas

Serve the cookies slightly warm for the best contrast between the melted bark and fudgy center. They are delicious with a glass of cold milk or a cup of hot cocoa. For a festive presentation, arrange them on a platter with other holiday cookies and a dusting of powdered sugar. The cookies are sturdy enough to stack, but the bark may stick, so place a piece of parchment between layers.

These cookies are perfect for holiday parties, cookie exchanges, or as a homemade gift. Package them in a decorative tin or box lined with parchment paper.

They also make a great dessert for a winter dinner party, served with vanilla ice cream or a dollop of whipped cream. The combination of chocolate and peppermint is classic, and the fudgy texture makes them a crowd-pleaser for all ages.

Frequently asked questions

Recipe card

Double Dark Chocolate Peppermint Bark Cookies

Prep 15 minCook 10 minTotal 25 minServes 16

Ingredients

• 1/2 cup dark chocolate, melted
• 1/2 cup butter
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp pure peppermint extract
• 1 cup white chocolate peppermint bark, cut into squares
• 1/4 cup crushed candy canes

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, combine the melted dark chocolate, melted butter, and granulated sugar. Whisk until smooth. Add the eggs one at a time, beating well after each addition. Sift in the cocoa powder and stir until just combined. Mix in the peppermint extract.
2. Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. The dough will spread slightly, so leave room between cookies.
3. Bake the cookies in the preheated oven for 10 minutes, until the edges are set and the tops look slightly cracked. The centers will still look moist and slightly underdone, which is perfect for a fudgy texture.
4. Immediately after removing the cookies from the oven, press a square of white chocolate peppermint bark onto the center of each hot cookie. The residual heat will melt the bark slightly, creating a glossy, gooey topping.
5. Sprinkle the crushed candy canes over the melted bark while it is still soft. Gently press the candy pieces into the bark so they stick. Allow the cookies to cool completely on the baking sheet for about 10 minutes, then transfer to a wire rack.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

290

Protein

4 g

Carbohydrates

35 g

Fat

16 g

Automatic estimate from the ingredient list, not laboratory-verified.