Christmas Peppermint Bark Cookies

You know that tin of peppermint bark that disappears way too fast every December? These peppermint bark cookies capture all that chocolate-mint joy, in soft, chewy cookie form.

Each bite brings melty dark chocolate, creamy white chocolate, and cool bursts of peppermint. They’re sturdy enough for gifting, pretty enough for cookie swaps, and so easy you can bake them on a weeknight without even hauling out the mixer.

I first started making these cookies a few years ago after trying (and tweaking!) half a dozen peppermint bark recipes, and this version finally nailed that perfect balance of chewy chocolate center and frosty mint crunch. Every December, they’ve become my go-to treat for cookie exchanges and last-minute holiday gifts.

If you love festive holiday cookies or classic peppermint desserts, this recipe is about to become your new winter favorite, simple to bake, endlessly giftable, and always a crowd-pleaser.

Why You’ll Love This Peppermint Bark Cookies Recipe

• Peppermint bark flavor, cookie format for festive holiday baking.
• Boxed cake mix base = quick prep, reliable results, no stand mixer.
• Chewy texture with melty white chocolate and peppermint throughout.
• Customizable mint level (peppermint soft puffs or candy canes).
• Make-ahead & freezer-friendly for stress-free entertaining.
• Great for gifting — sturdy, pretty, and easy to package.
• Diet-friendly swaps included (dairy-free + gluten-free options).

Ingredients for Peppermint Bark Cookies

Cookie Dough Ingredients

• 1 (15.25 oz) box devil’s food cake mix – shortcut base for fudgy, chocolatey cookies.
• ½ cup melted butter – adds richness and that chewy edge.
• 2 large eggs, room temperature – binds everything and keeps it tender.
• 1 cup crushed peppermint soft puffs candies – melt-in-your-mouth minty crunch. (Avoid hard peppermint candies — they don’t soften the same.)

White Chocolate Peppermint Frosting Ingredients

• 3 cups powdered sugar – for that fluffy, sweet base.
• ¼ teaspoon vanilla extract – balances the peppermint.
• ¼ teaspoon peppermint extract – gives a cool, festive note (don’t overdo it!).
• 1 stick (½ cup) butter, room temperature – helps create a creamy, spreadable frosting.
• ¼ cup chopped white chocolate – adds smooth richness and subtle flavor.
• 1 cup crushed peppermint soft puffs candies – fold in for pretty pink flecks and light crunch on top.

Baking Equipment You’ll Need

• Large mixing bowl – for the cookie dough.
• Medium bowl – for frosting.
• Whisk & rubber spatula – for smooth mixing and folding.
• Ice cream scoop (2-tbsp size) – for evenly shaped cookies.
• Baking sheet – lined with parchment paper to prevent sticking.
• Cooling rack – to help cookies set properly before frosting.
• Hand mixer or sturdy whisk – for creaming the frosting to fluffy perfection.
• Measuring cups & spoons – accuracy keeps your dough consistent.
• Storage tins or airtight containers – to keep those frosted beauties fresh.

How to Make Peppermint Bark Cookies

Step One: Preheat your oven to 375°F and line a baking pan with parchment paper.

Step Two: In a large bowl, whisk together the devil’s food cake mix, eggs, and melted butter until smooth and thick. Fold in crushed peppermint soft puffs candies until evenly distributed — they’ll melt into little minty pockets while baking.

Step Three: Cover the bowl and refrigerate for at least 30 minutes. This helps the dough firm up so the cookies hold their shape and stay chewy.

Step Four: Using an ice cream scoop or 2-tablespoon measure, scoop dough onto the prepared baking pan, spacing cookies about 2 inches apart. Bake at 375°F for 12 minutes, or until the edges are set but the centers still look soft. Transfer the cookies to a rack and let them cool completely before frosting.

Step Five: In a large mixing bowl, cream the butter and powdered sugar together until light and fluffy. Mix in the peppermint and vanilla extracts until smooth. Fold in the chopped white chocolate for creamy little flecks throughout. Refrigerate the frosting while cookies cool — this helps it thicken slightly for easier spreading.

Step Six: Once cookies are completely cooled, spoon a generous dollop of frosting on top of each cookie. Finish with a sprinkle of crushed peppermint soft puffs candies for sparkle and crunch.

Variations & Substitutions

• Chocolate Swap: Try a white cake mix or chocolate fudge cake mix for a lighter or deeper cocoa flavor.
• Frosting Fun: Fold mini chocolate chips or crushed Oreos into the frosting for a cookies-and-cream twist.
• Peppermint Level: If you prefer a lighter mint flavor, reduce peppermint extract in the frosting to ⅛ teaspoon and add an extra splash of vanilla.
• Dairy-Free Option: Use plant-based butter sticks and dairy-free white chocolate for a fully dairy-free treat.
• My Shortcut: No time to frost? Sandwich a scoop of peppermint ice cream between two cookies — press the edges in crushed candy for the easiest holiday ice-cream sandwiches ever!

Make-Ahead, Storage & Freezing

Make-Ahead: You can mix and chill the dough up to 24 hours ahead of baking. Just keep it tightly covered in the fridge. When ready to bake, let it sit at room temp for about 10 minutes so it scoops easily.

Storage: Once frosted, keep cookies in an airtight container at room temperature for up to 3 days. Separate layers with wax paper to protect the frosting.

Freezer Friendly:

• Dough balls: Freeze raw, unfrosted dough scoops on a tray until firm, then store in a freezer bag for up to 2 months. Bake straight from frozen — just add 1–2 minutes to the bake time.
• Baked cookies: You can also freeze baked (unfrosted) cookies for up to 3 months. Thaw at room temp, then frost once fully cooled.

Tip: To refresh day-old cookies, microwave for 8–10 seconds before serving — the centers turn soft and the peppermint aroma perks right up!

With chewy chocolate centers, creamy peppermint frosting, and a crunch of crushed candy, these peppermint bark cookies deliver everything you love about the classic holiday treat — in an easy, no-mixer recipe you’ll make year after year. Perfect for gifting, holiday parties, or cozy winter weekends.

Did you make these Peppermint Bark Cookies? Leave a ⭐⭐⭐⭐⭐ rating and a comment below, I love hearing how they turned out! And don’t forget to save this recipe on Pinterest for your next holiday baking weekend.

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