Double Chocolate Peppermint Bark Cookies are soft, fudgy chocolate cookies packed with semisweet or bittersweet chocolate chips and finished with pieces of peppermint bark while they are still warm. Make about 30–36 cookies by mixing a cocoa-rich dough, baking it at 350°F (175°C) for 9–12 minutes per tray, and adding the bark immediately after baking.
Every bite brings together deep chocolate flavor, a chewy center, crisp-set edges, and cool peppermint sweetness. They are festive enough for a cookie exchange, simple enough for a weekend baking project, and especially delicious with coffee, hot cocoa, or a cold glass of milk.
Jump to RecipeWhy You’ll Love This Recipe
These cookies deliver the best parts of a classic chocolate cookie and peppermint bark in one easy holiday treat. The dough is intensely chocolatey without being complicated, and the chocolate chips create little pockets of melted richness throughout each cookie.
The peppermint bark is added after baking rather than stirred into the raw dough. This keeps visible pieces of peppermint and chocolate on top, where they soften from the cookie’s residual heat and cling to the surface without disappearing completely.
The texture is just as appealing as the flavor. The edges become set and pleasantly chewy, while the centers stay soft and fudgy when the cookies are removed at the right moment.
If you are planning a larger dessert spread, these cookies pair nicely with homemade peppermint bark for an all-chocolate-and-mint theme. For another festive variation, our peppermint cookie bark makes a pretty companion on a holiday dessert tray.
Ingredients You’ll Need
Start with softened unsalted butter, which blends smoothly with both sugars and helps create a tender cookie. Using granulated sugar and packed light brown sugar gives the dough balanced sweetness, chewy moisture, and lightly caramelized flavor.
- Butter and sugars: One cup each of softened unsalted butter, granulated sugar, and packed light brown sugar form the rich base.
- Eggs and extracts: Two room-temperature eggs bind the dough, while vanilla rounds out the chocolate and 1/2 to 1 teaspoon peppermint extract supplies the mint flavor.
- Dry ingredients: All-purpose flour, unsweetened cocoa powder, baking soda, and salt provide structure, color, lift, and balance.
- Chocolate chips: One and one-half cups of semisweet or bittersweet chips bring extra chocolate texture to every bite.
- Peppermint bark: Use 4–6 ounces, chopped or broken into small pieces, for the warm topping.
Room-temperature eggs incorporate more evenly into the creamed butter mixture. If you forget to set them out, place the eggs in their shells in warm water for a few minutes before mixing.
For the cocoa powder, use unsweetened cocoa rather than a sweetened drink mix. The recipe already contains two kinds of sugar, so unsweetened cocoa keeps the chocolate flavor bold and well balanced.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then line the baking sheets with parchment paper. Parchment helps the cookies release cleanly and makes cleanup easier, especially when softened peppermint bark touches the pan.
Step 2: Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl. Breaking up cocoa clumps now helps the dry mixture distribute evenly through the dark dough later.
Step 3: In a large bowl, beat the softened butter, granulated sugar, and packed brown sugar for about 2–3 minutes. Stop when the mixture looks light and creamy, since this step adds air and creates a smoother cookie texture.
Step 4: Beat in the eggs one at a time, allowing the first egg to blend in before adding the second. Mix in the vanilla extract and 1/2 to 1 teaspoon peppermint extract, starting with the smaller amount if you prefer a gentler mint flavor.
Step 5: Add the dry ingredients in two or three additions, mixing just until no obvious streaks of flour remain. Overmixing can make the cookies less tender, so use a gentle hand and stop promptly.
Step 6: Fold in the 1 1/2 cups of chocolate chips until they are distributed throughout the dough. If the dough feels soft or sticky, cover it and chill it for 30–60 minutes to help the cookies bake up thicker and chewier.
Step 7: Scoop rounded tablespoons or approximately 1 1/2-tablespoon portions onto the prepared baking sheets. Leave about 2 inches between portions so the cookies have room to spread without running together.
Step 8: Bake each tray for 9–12 minutes. Because the cocoa makes the dough dark, judge doneness by texture: the edges should look set while the centers should still appear slightly soft.
Step 9: Immediately press small pieces of peppermint bark onto the hot cookies. The warmth softens the bark enough to adhere, but adding it after baking preserves its distinct peppermint-chocolate appearance.
Step 10: Let the cookies cool on the baking sheet for 5–10 minutes before transferring them to a cooling rack. Add crushed candy cane or a drizzle of melted white chocolate, if desired, and wait until the bark sets completely before stacking or storing.
Pro Tips for Perfect Cookies
The most important tip is to watch the baking time closely. Chocolate cookies can look underdone even when they are ready, so trust the set edges and soft centers rather than waiting for the entire surface to look firm.
Chilling is optional, but it is useful when the dough feels loose. A 30–60 minute rest firms the butter, limits spreading, and helps produce thicker cookies with a more satisfying chew.
Use peppermint extract carefully. Half a teaspoon gives a subtle mint note, while up to 1 teaspoon creates a more pronounced holiday flavor; adding much more can overwhelm the chocolate with a medicinal taste.
Press the bark onto the cookies as soon as they leave the oven. If the cookies cool too much first, the bark may not adhere as neatly, while pressing too firmly can make the topping sink into the cookie.
For evenly sized cookies, use a cookie scoop or measure each portion with a tablespoon. Similar-sized portions bake at the same rate, making it easier to remove the whole tray when the edges are ready.
For a cookie platter with varied textures, place these beside our peanut butter chocolate chip cookies. The nutty, buttery flavor makes a delicious contrast to the cool peppermint topping.
Decorating and Serving Ideas
Crushed candy cane is the easiest finishing touch and adds a bright red-and-white sparkle. Sprinkle it over the softened bark immediately after pressing the pieces onto the cookies so it sticks in place.
A thin drizzle of melted white chocolate adds contrast against the dark cocoa cookie. Use a fork or a small piping bag to create fine lines, then let the drizzle set fully before arranging the cookies in layers.
Serve the cookies slightly cool, when the bark has set but the centers are still tender. They are excellent with coffee, hot chocolate, black tea, or a scoop of vanilla ice cream for a more indulgent dessert.
For a full holiday dessert table, consider pairing them with chewy chocolate chip bar cookies. The bars can be cut into neat squares while these peppermint cookies provide a festive individual serving.
Storage and Make-Ahead Advice
Allow the peppermint bark topping to set completely before placing the cookies in an airtight container. Store them in a single layer when possible, or separate layers with parchment paper to prevent the bark from sticking.
The cookies are especially convenient for holiday baking because the dough can be chilled when needed before scooping and baking. If you are preparing several desserts for guests, bake the cookies in batches and cool each tray before adding it to the storage container.
Keep the finished cookies at room temperature in an airtight container. Avoid sealing them while the bark is still soft, since trapped warmth can cause the topping to smear or adhere to neighboring cookies.
When serving a mixed dessert assortment, these cookies look beautiful beside small chilled treats such as white chocolate mini cheesecakes. Their dark chocolate color and peppermint topping bring welcome contrast to a pale, creamy dessert.
Double Chocolate Peppermint Bark Cookies
Ingredients
Method
- Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl.
- Beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes, until light and creamy.
- Beat in the eggs one at a time, then mix in the vanilla and peppermint extracts.
- Add the dry ingredients in two or three additions, mixing just until combined. Fold in the chocolate chips.
- If the dough seems soft or sticky, chill it for 30–60 minutes.
- Scoop rounded tablespoons or approximately 1 1/2-tablespoon portions onto the prepared sheets, leaving about 2 inches between cookies.
- Bake for 9–12 minutes, until the edges look set and the centers still appear slightly soft.
- Immediately press peppermint bark pieces onto the hot cookies. Cool on the baking sheet for 5–10 minutes, then transfer to a rack.
- Decorate with crushed candy cane or melted white chocolate, if desired, and allow the bark to set completely before storing.
Notes
Final Thoughts
Double Chocolate Peppermint Bark Cookies are the kind of holiday bake that disappears quickly: rich cocoa dough, melty chocolate chips, and cool peppermint bark in every bite. The recipe makes about 30–36 cookies, so there is plenty to share at parties, package as gifts, or keep tucked away for an evening treat.
Remember the three details that make the biggest difference: chill the dough if it is soft, remove the cookies while the centers still look slightly underbaked, and add the peppermint bark immediately after baking. Once the topping has set, these cookies are ready for the dessert table—and ready to be craved all season long.