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Chocolate Peppermint Bark Sugar Cookies | Christmas Desserts
Chloe Richardson

Chocolate Peppermint Bark Sugar Cookies

These decadent Chocolate Peppermint Bark Sugar Cookies combine a rich, brownie-like chocolate base with a cooling white chocolate peppermint topping. Perfectly soft and chewy, they are elevated with science-backed techniques like extra egg yolks for moisture and cornstarch for a tender crumb. A must-have centerpiece for your holiday dessert table, these cookies deliver the ultimate blend of seasonal flavors without any artificial fuss, ensuring a glossy, professional-looking peppermint bark finish on every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 hour 2 minutes
Servings: 24 servings
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg plus 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 3/4 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup dark chocolate chips
  • 1 1/2 cups high-quality white chocolate chips
  • 1 teaspoon coconut oil or vegetable shortening
  • 2 tablespoons crushed candy canes

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the whole egg, egg yolk, vanilla extract, and peppermint extract until well combined.
  4. In a separate bowl, sift together the flour, cocoa powder, cornstarch, baking soda, baking powder, and salt.
  5. Gradually fold the dry ingredients into the wet mixture until just combined, then stir in the dark chocolate chips.
  6. Chill the dough in the refrigerator for at least 30 minutes.
  7. Scoop rounded tablespoons of dough onto the prepared baking sheet and bake for 10-12 minutes.
  8. Allow cookies to cool completely on a wire rack.
  9. Melt the white chocolate chips with the coconut oil in the microwave in 30-second intervals until smooth.
  10. Dip the cooled cookies halfway into the melted white chocolate and immediately sprinkle with crushed candy canes.
  11. Let the coating set completely before serving.

Notes

Chilling the dough is essential to prevent excess spreading and to deepen the chocolate flavor. You can store the raw dough in the refrigerator for up to 48 hours. Using premium white chocolate with high cocoa butter content ensures the smoothest melt for the topping.