Go Back
Delicious white chocolate peppermint bark cookies decorated with peppermint pieces

White Chocolate Peppermint Bark Cookies

These delightful cookies combine creamy white chocolate with refreshing peppermint, making them an ideal festive treat for sharing during the holiday season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
For the Peppermint Bark Topping
  • 8 ounces white chocolate, coarsely chopped Use high-quality chocolate for best results.
  • 1/2 teaspoon peppermint extract Can be substituted with mint extract or omitted.
  • 1/2 cup crushed peppermint candies or candy canes

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
  3. Beat in the eggs one at a time, followed by the vanilla extract. Mix until well combined.
Mixing Dry Ingredients
  1. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  2. Gradually add the dry ingredients to the wet mixture and mix until just combined.
Baking
  1. Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  2. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft.
Topping
  1. While the cookies cool, melt the chopped white chocolate in a microwave-safe bowl, heating in 30-second intervals, stirring in between, until completely melted and smooth.
  2. Stir in the peppermint extract into the melted chocolate.
  3. Dip the tops of each cooled cookie into the white chocolate mixture, allowing excess to drip off.
  4. Sprinkle with crushed peppermint candies or candy canes.
  5. Place the decorated cookies on parchment paper and allow the white chocolate to set completely.

Notes

Store in an airtight container at room temperature for up to a week. They freeze well for up to three months. For variations, consider adding chopped nuts or dark chocolate. Substitute gluten-free flour for a gluten-free option.