Holiday rule: everything tastes better with peppermint bark — and these cookies prove it! Soft, chewy chocolate cookies dipped in white chocolate and topped with peppermint bark pieces. Pure Christmas magic. ✨
Ingredients
For the Cookies
1 cup Harry & David Peppermint Bark, chopped
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
¾ cup cocoa powder
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup brown sugar
2 large eggs
½ teaspoon vanilla extract
½ teaspoon peppermint extract
For Dipping & Decorating
1 ½ cups white chocolate chips
Additional chopped peppermint bark
Crushed candy cane
Instructions
- Prepare Oven & Pans
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. - Combine Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, salt, and baking soda. Set aside. - Cream Butter & Sugars
Using a mixer, beat the butter, granulated sugar, and brown sugar until smooth and creamy. - Add Eggs & Extracts
Beat in the eggs one at a time. Add vanilla and peppermint extract; mix until combined. - Add Dry Ingredients
Gradually mix in the flour mixture until just combined — don’t overmix. - Stir in Peppermint Bark
Fold in the chopped peppermint bark pieces. - Scoop & Bake
Scoop dough with a medium cookie scoop and roll into balls.
Place 2 inches apart on prepared baking sheets.
Bake for 10 minutes, then cool completely on a wire rack. - Melt White Chocolate
Place white chocolate chips in a microwave-safe bowl.
Heat in 30-second intervals, stirring in between, until smooth and fully melted. - Dip & Decorate
Lay a sheet of parchment paper on the counter.
Dip each cooled cookie halfway into the melted white chocolate.
Place on parchment and sprinkle immediately with chopped peppermint bark and crushed candy canes.
Details
Prep Time: 30 minutes
Cook Time: 10 minutes
Yield: ~3 dozen cookies