Peppermint Bark Cookies

Peppermint Bark Cookies

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Dianna S. 0

"A light, festive holiday cookie for those who enjoy peppermint bark but might prefer something less time-consuming. I wanted a peppermint cookie that was easy and reminded me of Christmas. I think I found it! Made them with my 4-year-old daughter who had fun and kept saying 'mmmm' as she ate them."
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35 m servings 140 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 140 kcal
  • 7%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 18.1g
  • 6%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 77 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Whisk flour, baking soda, and salt in a bowl. Beat butter, vegetable shortening, light brown sugar, and white sugar in a separate large bowl until creamy. Beat eggs, vanilla and peppermint extracts, and red food coloring into butter mixture until smooth. Gradually beat dry ingredients into wet ingredients until dough is smooth. Fold white chocolate chips and crushed candy canes into dough.
  3. Pinch off 1-tablespoon-sized pieces of dough, roll into balls, and place on ungreased baking sheets. Lightly flatten cookies with the bottom of a drinking glass.
  4. Bake in the preheated oven until cookies are set but not browned, 9 to 10 minutes. Let cool on baking sheets for 2 minutes before removing to finish cooling on wire racks.


  • Cook's Note:
  • For the more-adventurous baker, when cookies are cooled, melt 1 1/2 to 2 cups white chocolate morsels by placing in a bowl over a small pot of simmering water and stirring until all the morsels are melted. Add 1/2 teaspoon of peppermint extract, mixing well, before dipping half of each cookie in the melted chocolate. Place on waxed paper and sprinkle with more crushed candy cane. Let white chocolate harden. This gives them the more festive look.



I just made these for a baby girl shower. Very good. I didn't dip in chocolate, nor did I use peppermint extract. I did dip dough balls in crushed peppermint before I put them on the Cooke s...

It was a great recipe! but instead of dipping half the cookie in the chocolate i did the whole front (or face) they came out great and i know my coworkers will love them as much as we do. going ...

I cut the recipe in half and didn't add peppermint extract or the chocolate chips simply because I didn't have them on hand. Also, instead of using shortening I used almond oil. They turned out ...

OMG!! In love with these!!! tasted really good with the white chocolate and peppermint shavings!!!

I've baked lots of cookies in my oven but these took forever to bake. At 10 min they were really gooey so I baked 2 min. more and took them out thinking they would bake a little more. They wer...

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