Rich chocolate cookies filled with white chocolate peppermint bark are a decadent holiday treat. Brownie like cookies with a hint of peppermint that are great for cookie exchanges and holiday parties.
I’m one of those people who love mint, whether it’s in a mint julep or a white chocolate peppermint blondie. Added to a fudgy brownie and you have a Christmas favorite. To those favorites, add chocolate peppermint cookies, a rich brownie like cookie filled with peppermint white chocolate.
If you haven’t tried peppermint white chocolate, be prepared to be blown away. It’s a smooth and rich white chocolate with peppermint candy sprinkled on top. Most of the time it comes with a layer of dark chocolate on the bottom like the Ghiradelli brand.
It’s delicious all by itself and can be found at most groceries, but it’s even better added to chocolate cookies. If you got some for a gift this year, now you have a great recipe to use up any that’s leftover.
I like the type that’s 100% white chocolate covered with peppermint candy. If you can’t find it you have a couple of options:
- Use a white chocolate bar and add in some crushed peppermint candies, about 1 or 2 candy canes depending on how much peppermint you want.
- Use white chocolate chips and crushed peppermint candies.
- Use a traditional peppermint bark which has both dark and white chocolate.
Peppermint bark cookies are chewy in the middle but a cookie that will hold it’s shape and not crumble. This makes it perfect for shipping or for a cookie exchange. You can make them large, like the ones in the photos or smaller and just decrease the cooking time.
What you’ll need
- White chocolate bark – if you can’t find this or it’s not the holidays, substitute white chocolate bars and add some crushed candy canes. You’ll need 8 ounces.
- Cocoa Powder – unsweetened cocoa powder, I like Ghiradelli.
- Pantry items – butter, flour, baking soda, white and brown sugar, vanilla and an egg.
How do you make peppermint cookies
Step 1: Make a chocolate cookie dough by creaming butter and sugar and then adding flour and cocoa powder. The dough will be very thick.
Step 2: Chop the white chocolate into chunks and mix into the dough.
Refrigerate for at least 3 hours or overnight. If it has refrigerated overnight or longer it will need to sit out for about 30 minutes before it is soft enough to roll into balls.
Step 3: Roll into balls, for the photos I used a large 1/4 cup scoop.
Bake and enjoy.
These cookies are great to ship because they are not crumbly and they won’t melt.
FAQ’s and tips
You can use white chocolate bars instead or white chocolate chips.
The dough for white chocolate peppermint cookies needs to be refrigerated at least for a couple of hours, otherwise they will spread too much while baking.
Once you remove the cookies from the oven, press some extra peppermint bark or crushed peppermint into the warm cookies.
More peppermint treats you’ll love
Looking for more Christmas cookies
- Chocolate cherry cookies
- Sprinkle cookies
- Peppery peanut butter cookies
- Eggnog cookies
- Chocolate chip shortbread cookies
- Pistachio Cranberry cookies
Chocolate Peppermint Cookies
Ingredients
- ½ cup butter room temp
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon peppermint extract
- 1 cup flour
- ½ cup unsweetened cocoa powder plus 2 tablespoons
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 tablespoon milk
- 8 ounces white chocolate peppermint bark 1 1/2 cup chopped
Instructions
- Add butter and sugar to the bowl of a stand mixer and beat until light and fluffy. Beat in the egg, vanilla and peppermint extract.
- In a separate bowl whisk together, flour, cocoa powder, baking soda and salt and add to the butter mixture on low speed until combined Add milk and chopped white chocolate bark and mix until combined, it will be very thick.
- Wrap in plastic and refrigerate for at least 3 hours or overnight.
- Preheat oven to 350º, line baking sheets with parchment paper.
- Allow to sit at room temperature for 10-20 minutes until it is soft enough to scoop. Use an ice cream scoop to scoop out dough and roll into balls about 2 inches apart. Bake for 10-12 minutes and allow to cool on a baking rack.
Notes
- You can use white chocolate chips and add some crushed peppermint instead of peppermint bark or use white chocolate bars.
- You need to refrigerate the dough or they will spread.
- The dough can stay in the refrigerator for several days or you can freeze it. Let it warm up on the counter so that it’s soft enough to scoop.
- You can easily double the recipe.
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