Name: Peppermint Bark Cookies with Chocolate and Peppermint Frosting Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: ½ cup unsalted butter, room temperature; ¾ cup light brown sugar, packed; 2 tablespoons granulated sugar; 1 large egg, room temperature; 2 teaspoons vanilla extract; 1¼ cups all-purpose flour; ½ cup unsweetened cocoa powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup semi-sweet chocolate chips; ½ cup white chocolate chips or chopped baking bar; 1 tablespoon crushed peppermint candies; ½ cup unsalted butter, softened; 4 cups confectioners sugar; 3–4 tablespoons milk; 1 teaspoon vanilla extract; ¾ teaspoon peppermint extract

If you’re looking for a cookie recipe that perfectly captures the cozy, festive spirit of the holidays, this Peppermint Bark Cookies with Chocolate and Peppermint Frosting Recipe is a total winner. These cookies bring together rich chocolate, a hint of peppermint, and a luscious frosting that feels like a hug in cookie form. I love making these when I want to impress guests but also enjoy something that’s just downright fun and delicious to bake.

This Peppermint Bark Cookies with Chocolate and Peppermint Frosting Recipe is one of those treats that’s great for gifting, holiday parties, or just a special weekend baking project. The peppermint bark adds a crunchy, minty surprise that pairs beautifully with the soft, chocolatey cookie and creamy frosting – it’s honestly like a little winter celebration in every bite.

Ingredients You’ll Need

To nail the balance of flavors and textures, you’ll want to gather fresh ingredients that complement each other seamlessly. Don’t worry, most of these you probably already have, but the little touches like quality cocoa powder and real peppermint extract really make the difference.

Unsalted butter: Room temperature butter ensures your cookie dough comes together smoothly without being greasy.
Light brown sugar: Adds a bit of moisture and deep caramel notes that play nicely with chocolate.
Granulated sugar: Balances sweetness and helps with a slight crispness on the edges.
Large egg: Acts as the binding agent; room temperature eggs mix better and make cookies more tender.
Vanilla extract: It’s subtle but critical – this rounds out all the other flavors beautifully.
All-purpose flour: The backbone of your cookies, so make sure it’s fresh and well-measured.
Unsweetened cocoa powder: Use a good-quality cocoa for rich chocolate flavor without extra sweetness.
Baking soda: Helps your cookies rise just enough without puffing up too much.
Salt: Enhances the sweetness and balances the chocolate intensity.
Semi-sweet chocolate chips: Melty pockets of classic chocolate richness.
White chocolate chips or chopped baking bar: For that creamy, sweet contrast and beautiful visual appeal.
Crushed peppermint candies: Fresh peppermint crunch that’s essential for that iconic bark feel.
Confectioners sugar: The base of your buttercream frosting, it gives that silky smooth finish.
Milk: Just the right splash to make frosting spreadable without being runny.
Peppermint extract: Boosts the mint flavor beyond just the candy, making the frosting pop.

Variations

One of the things I love about this Peppermint Bark Cookies with Chocolate and Peppermint Frosting Recipe is how easy it is to make your own. Small tweaks can turn it from a holiday classic into a year-round favorite or fit dietary needs without missing a beat.

Gluten-Free Version: I swapped the all-purpose flour for a gluten-free blend once, and it turned out just as moist and tender – perfect if you have family or guests avoiding gluten.
Dairy-Free Option: Using vegan butter and dairy-free chocolate chips works beautifully if you need a plant-based twist.
Extra Minty: If you love peppermint like I do, try adding a bit more peppermint extract to both the cookie dough and frosting. It packs a refreshing punch!
Festive Toppings: Instead of crushed peppermint candies, sometimes I sprinkle crushed candy canes or even colored sprinkles when sharing with kids.

How to Make Peppermint Bark Cookies with Chocolate and Peppermint Frosting Recipe

Step 1: Cream Butter and Sugars Until Fluffy

Start by beating the unsalted butter, light brown sugar, and granulated sugar together in a large bowl. I usually use a stand mixer, but a hand mixer works just fine. Cream them for about 3-4 minutes until the mixture looks light and fluffy — this step is crucial because it creates the perfect base for tender cookies. If your butter is too cold, it won’t cream well, so be patient and let it soften beforehand.

Step 2: Add Egg and Vanilla

Next, crack in the egg and add the vanilla extract. Mix until everything is combined and the batter looks smooth. The egg adds moisture and binds your dough, while the vanilla gives that subtle warmth that pairs so well with peppermint and chocolate.

Step 3: Combine Dry Ingredients and Mix

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This helps distribute the leavening and salt evenly. Then, gradually add the dry ingredients into the wet mixture, blending just until there’s no flour left visible. Overmixing can lead to tough cookies, so keep it gentle.

Step 4: Stir in Chocolate Chips and Crushed Peppermint

Fold in the semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies. This is when your dough really starts to feel like peppermint bark magic. The mix of chocolate and peppermint bits is what gives these cookies their unique, festive texture and flavor.

Step 5: Bake at the Right Temperature

Preheat your oven to 350°F (175°C). Scoop the dough onto a parchment-lined baking sheet, spacing cookies about 2 inches apart because they spread a little. Bake for 10-12 minutes — I usually start checking at 10. The edges should look set, but the centers can still be a bit soft. Let them cool on the sheet for a few minutes before transferring to a wire rack.

Step 6: Prepare the Peppermint Buttercream Frosting

While the cookies cool, it’s frosting time! Beat softened butter until creamy, then gradually add confectioners sugar, one cup at a time. Add milk a tablespoon at a time until you reach your desired frosting consistency. Stir in vanilla and peppermint extract for that cool peppermint flavor. If you want it extra minty, feel free to add a little more peppermint extract, but go slow — it can get overpowering quickly!

Step 7: Frost and Decorate

Once the cookies are completely cool, spread that beautiful peppermint frosting on top. Use a butter knife or piping bag if you want to get fancy. For an extra festive touch, sprinkle a few more crushed peppermint candies on top — I love how they add a little crunch and charm!

How to Serve Peppermint Bark Cookies with Chocolate and Peppermint Frosting Recipe

The image shows eleven ingredients placed neatly on a white marbled surface. Starting from the top left, there is a smooth square block of yellow butter, next to it a single brown egg with a smooth shell, and a small white square bowl filled with light brown sugar crystals. Below the butter, a small white pitcher holds a little bit of milk, and near it, a round white bowl is filled with fine white granulated sugar. To the right of the sugar, there is a dark chocolate bar with twelve rectangular pieces, each marked with numbers. Underneath the milk and sugar bowls, three small white round bowls contain dark chocolate chips, finely ground dark brown cocoa powder, and small white mini marshmallows respectively. At the bottom, two medium white round bowls show white all-purpose flour with a powdery texture on the left and crushed white and red peppermint candy pieces on the right. The layout is clean, organized, and colorful with each ingredient distinct in texture and color, photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually add a pinch of crushed peppermint candy on top of the frosting right before serving – it’s that perfect finishing touch that keeps the peppermint flavor front and center and looks so pretty too. Sometimes a light dusting of edible glitter or cocoa powder gives it a fancy holiday sparkle.

Side Dishes

These cookies go wonderfully with a hot cup of cocoa or a peppermint latte – I like pairing them that way when serving at holiday parties. For a little savory balance, cheese boards with mild flavors like brie or cream cheese can be a surprising but delightful side pairing.

Creative Ways to Present

For a party, I like arranging these cookies on a festive platter layered with pine sprigs or holiday napkins. You can also stack them in mason jars or cellophane bags tied with red and white ribbons to give as charming homemade gifts – everyone always asks for the recipe when I do that!

Make Ahead and Storage

Storing Leftovers

I store leftover Peppermint Bark Cookies with Chocolate and Peppermint Frosting Recipe in an airtight container at room temperature for up to 3 days. If your kitchen’s warm, keep them in the fridge to protect the frosting, but bring them to room temperature before serving so the flavors shine.

Freezing

I’ve had great luck freezing the un-frosted cookies in a single layer on baking sheets first, then transferring them to freezer bags. When ready to eat, thaw completely and then add the peppermint frosting fresh. Frosted cookies don’t freeze as well because the frosting can become grainy.

Reheating

If you want that just-baked warmth, gently reheat cookies for about 10 seconds in the microwave — don’t overdo it or they can dry out — and then frost them. This gives you that soft, melty chocolate vibe every time.

FAQs

Can I make these Peppermint Bark Cookies ahead of time?

Absolutely! You can bake the cookies up to 3 days in advance and keep them in an airtight container, unfrosted. Frost them right before serving for the freshest look and taste.
What if I don’t have peppermint extract?

If peppermint extract isn’t handy, you can substitute with a bit of vanilla extract but the signature minty flavor will be milder. For a mint kick without extract, use extra crushed peppermint candies or candy canes in the frosting or topping.
Can I use different types of chocolate chips?

Yes! Semi-sweet and white chocolate chips are traditional here since they mimic classic peppermint bark, but feel free to try dark chocolate or even milk chocolate chips based on your preference.
How do I prevent the frosting from being too runny or stiff?

Adjust the milk slowly — add it one tablespoon at a time until you get a smooth, spreadable consistency. If it gets too thin, sprinkle in a bit more confectioners sugar. The right balance is key!

Final Thoughts

This Peppermint Bark Cookies with Chocolate and Peppermint Frosting Recipe is one I come back to whenever I want to bring a little festive joy and minty-chocolate magic into my kitchen. It’s a simple way to impress friends or just treat yourself to something special and seasonal. Trust me, once you try it, these cookies will be a regular on your baking list—I’m always happy to share this little peppermint happiness with friends like you!