If you’re craving a holiday treat that feels both festive and absolutely irresistible, the White Chocolate Peppermint Bark Cookies Recipe is just what you need. Imagine buttery, soft cookies generous with luscious white chocolate chips, all sprinkled with crushed candy canes that add the perfect pop of minty freshness and crunch. This delightful blend feels like a cozy winter hug in cookie form, brightening any season with its cheerful colors and sweet, cooling flavors. Whether you’re baking for a crowd or a special treat just for yourself, this recipe is bound to become a fast favorite.
Ingredients You’ll Need
This White Chocolate Peppermint Bark Cookies Recipe calls for simple, pantry-friendly ingredients that come together to create magic in your oven. Each element brings something special—flour for structure, butter and sugar for that melt-in-your-mouth texture, and peppermint for that iconic holiday sparkle.
- 2 cups all-purpose flour: The foundation that gives your cookies their perfect chewy texture.
- 1 tsp baking soda: Helps the cookies rise just enough for a tender bite without puffing up too much.
- 1/2 tsp salt: Balances the sweetness and enhances all the other flavors.
- 1 cup unsalted butter, room temperature: Adds richness and keeps cookies soft and flavorful.
- 1 cup granulated sugar: Brings sweetness and aids in achieving that beautiful golden edge.
- 2 large eggs: Bind everything together and contribute to the cookie’s moistness.
- 2 tsp vanilla extract: Infuses warmth and depth to complement the mint and white chocolate.
- 1 cup white chocolate chips: Melts into pockets of creamy sweetness throughout every bite.
- 1/2 cup crushed candy canes: Provides a frosty peppermint crunch that’s both festive and refreshing.
How to Make White Chocolate Peppermint Bark Cookies Recipe
Step 1: Preheat and Prepare Your Baking Sheets
Begin by setting your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This step ensures your cookies bake evenly and come off the tray without sticking, setting you up for cookie success from the very start.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together your all-purpose flour, baking soda, and salt until fully blended. This careful mixing distributes the leavening evenly so you get the perfect rise and texture in each cookie.
Step 3: Cream Butter and Sugar
In a separate mixing bowl, beat the room temperature unsalted butter and granulated sugar together until light and fluffy—about three to four minutes. This whipping process introduces air that results in soft, tender cookies with a wonderful crumb.
Step 4: Add Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract for that lovely fragrant warmth. The eggs help bind ingredients together, ensuring your dough holds beautifully.
Step 5: Gradually Mix in Dry Ingredients
Carefully add the flour mixture into your wet ingredients, folding gently until just combined to avoid overworking the dough. This keeps your cookies tender rather than tough.
Step 6: Fold in White Chocolate Chips and Crushed Candy Canes
Now for the fun part: fold in the white chocolate chips and crushed candy canes evenly throughout the dough. These add richness and sparkle, creating those iconic bursts of sweet and minty flavor in every bite.
Step 7: Portion the Dough
Scoop tablespoon-sized portions of dough onto your prepared baking sheets, spacing them about two inches apart. This spacing allows the cookies to spread just right—giving you that perfect soft center and gently crisp edges.
Step 8: Bake and Cool
Bake for 10 to 12 minutes, or until the edges are just turning golden. Once out of the oven, let them cool on the sheets before transferring to a wire rack. Cooling helps them set to that ideal texture we all love.
How to Serve White Chocolate Peppermint Bark Cookies Recipe
Garnishes
For a spectacular presentation, sprinkle a few extra crushed candy canes or white chocolate shavings on top right after baking. A light dusting of powdered sugar can also add a snowy, magical effect perfect for the holidays.
Side Dishes
These cookies pair beautifully with a warm cup of hot cocoa, a peppermint mocha, or even a simple glass of cold milk. The creamy drinks complement the white chocolate, while the peppermint notes shine alongside coffee.
Creative Ways to Present
Stack your cookies tall on a festive plate tied with a red ribbon for a charming gift idea. You can also arrange them on a holiday-themed platter with sprigs of fresh evergreen or holly to make your dessert table pop with seasonal cheer.
Make Ahead and Storage
Storing Leftovers
Keep any leftover White Chocolate Peppermint Bark Cookies Recipe cookies in an airtight container at room temperature for up to five days. This helps maintain their softness and keeps that peppermint crunch fresh.
Freezing
If you want to make a batch ahead of time, freeze the baked cookies in a sealed container for up to three months. Just thaw them at room temperature when you’re ready to indulge or serve guests.
Reheating
To enjoy cookies warm, pop them in the microwave for 10–15 seconds or in a low oven for a few minutes. The white chocolate will soften beautifully, making every bite feel freshly baked.
FAQs
Can I substitute the butter with margarine?
While margarine can be used, butter adds a richer flavor and more desirable texture for this White Chocolate Peppermint Bark Cookies Recipe, so it’s best to stick with butter if possible.
How can I crush candy canes easily?
Place the candy canes in a zip-top bag and gently crush them with a rolling pin or heavy pan. This prevents mess and gives you evenly sized pieces perfect for folding into the dough.
Can I use chocolate chunks instead of chips?
Absolutely! White chocolate chunks work wonderfully and add an extra gooey texture throughout your cookies, elevating the indulgence factor.
What if I don’t have candy canes—any alternatives?
If candy canes aren’t available, peppermint stick candies or peppermint-flavored candy can be a good replacement to maintain that cool, minty crunch essential to this recipe.
Do these cookies freeze well as dough too?
Yes, you can freeze the cookie dough balls on a baking sheet, then transfer to a container. Bake them straight from frozen, adding a couple of extra minutes to the bake time.
Final Thoughts
There’s something truly lovely about the White Chocolate Peppermint Bark Cookies Recipe—it’s a festive, flavorful ride that brightens any gathering or quiet moment with its creamy, minty goodness. Give it a try and enjoy the sweet comfort that comes from homemade cookies made with love and holiday spirit. Trust me, once you bake this recipe, it’s going to be one to reach for year after year!
Print
White Chocolate Peppermint Bark Cookies Recipe
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these festive White Chocolate Peppermint Bark Cookies that combine the creamy sweetness of white chocolate with the refreshing crunch of crushed candy canes. Perfect for holiday gatherings or a seasonal treat, these cookies offer a tender texture with a delightful peppermint twist.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Add-ins
- 1 cup white chocolate chips
- 1/2 cup crushed candy canes
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure the cookies bake evenly and do not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined to distribute the leavening agent and salt evenly throughout.
- Cream Butter and Sugar: In a separate large bowl, beat the unsalted butter and granulated sugar using a mixer until the mixture becomes light and fluffy, which usually takes about 3-4 minutes. This step incorporates air and helps with the texture of the cookies.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, making sure each is fully mixed before adding the next. Then add the vanilla extract and mix well to combine all wet ingredients thoroughly.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients. Fold gently with a spatula or spoon just until the dough comes together to avoid overmixing, which can toughen the cookies.
- Add Chips and Candy Canes: Fold in the white chocolate chips and crushed candy canes evenly throughout the dough to distribute the flavors and textures uniformly.
- Portion Dough: Use a tablespoon to scoop and drop portions of the cookie dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading while baking.
- Bake and Cool: Bake the cookies in the preheated oven for 10-12 minutes or until the edges are lightly golden. Remove from the oven and allow the cookies to cool on the baking sheets before transferring to a wire rack or serving.
Notes
- For a stronger peppermint flavor, add a few drops of peppermint extract along with the vanilla.
- Make sure the butter is at room temperature for easier creaming with sugar.
- Crush candy canes finely but avoid powder to maintain the crunchy texture in cookies.
- Store cookies in an airtight container at room temperature for up to one week.
- You can freeze the cookie dough balls for up to 3 months; bake directly from frozen, adding a couple of extra minutes to the baking time.
