This post may contain affiliate links. Please see our disclosure policy.

38 Shares

Peppermint Bark Sugar Cookies are exactly the treat you want this holiday season! A sugar cookie bottom, topped with chocolate and peppermint white chocolate candy. These cookies are chewy with some hardened chocolate, and are downright addicting! You will also love that they are so simple to make and so pretty.

For the last 15 years, the minute Thanksgiving is over, I rush to make my first batch of these Peppermint Bark Sugar Cookies. Throughout the month of December, I will make these cookies once a week. The reason? They are so darn addicting and just one of the classic treats that my kids have grown to devour just about every night during the Christmas season.

These cookies are actually older than my teenage children. I’ve been making them their entire life and they will request we make another batch as soon as the last one is gone. I think it’s only appropriate that they finally earn a coveted spot on Wholesomelicious.

What you need to know about these cookies

While I am not quite sure of the original recipe inspiration, I do know that I have adapted them over the years and make this recipe more than most on my entire site! They are tried and true with tips to help you be successful.
These are not “healthy” or lightened up cookies by any stretch. As a nutritionist, you have come to expect that I have a healthy bend to almost all of my recipes. This recipe is not that. It’s pure butter, sugar, flour, and chocolate in all its glory. I am perfectly good with that.
With that being said, you may prefer the lightened up dairy-free peppermint fudge, or my Paleo Frosted Brownie recipe for a healthier option, or one that meets dietary restrictions.
These peppermint bark sugar cookies are the perfect treat to make for others as they look beautifully festive when they are wrapped up!

Ingredients to make Peppermint Bark Sugar Cookies

Here is what you will need to make these cookies:

Butter: use traditional unsalted butter. You want to make sure it’s at room temperature or softened.
Sugar: white granulated sugar or organic sugar works wonderfully.
Flour: refined white flour is a requirement and my favorite brand is King Arthur’s.
Sea salt: a definite must in this recipe!
Vanilla extract: a staple in any sugar cookie
Egg yolk: you will not need the full egg, just the yolk.
Semi-Sweet chocolate: I use chocolate chips in this recipe, but finely shaved or chopped high quality semi-sweet chocolate also works.
Hershey’s Candy Cane Kisses: these tie the whole recipe together. You can find in pretty much any grocery store, but if not, chopped candy canes will also work.

How to make these easy cookies!

Preheat the oven to 350 degrees F and line a 9×13 casserole dish with parchment paper to create a sling. Lightly grease the edges of the pan.
Cream the butter and sugar until fluffy using an electric mixer. Add in the egg yolk and vanilla extract and continue to mix until well combined.
Now fold in the flour and salt. No baking soda or powder required! Continue to mix until a crumbly dough forms.
Drop the dough in large spoonfuls all over the prepared lined casserole dish. Press the dough all over the dish in one even layer using your hands. Puncture with a fork so that cookie doesn’t puff while baking. Transfer to the oven.
Bake right around 27 minutes. It will be very lightly browned on the edges.
While the cookie layer bakes, chop the candy cane Hershey kisses and set aside.
Remove from oven and immediately top with chocolate chips. After they begin to melt a few minutes later, start to spread the chocolate all over the cookie layer as evenly as possible. Now top with the chopped Hershey kisses or candy canes.
Transfer to the fridge. Wait until chocolate is completely firm and chilled, remove from the fridge and cut into irregular shapes.

After creaming the butter, sugar, egg yolk and vanilla, add the flour and salt.

Tips for making and storing

A few tips for these cookies. The first tip has to do with cutting the cookies. If you refrigerate for too long before cutting, bring them to room temperature before cutting. Otherwise the chocolate portion tends to come off easily. If you refrigerate for just about 2 hours, they should be absolutely perfect and you don’t need to let them come to room temperature.

I prefer to store these in the freezer after I’ve cut them into pieces. Out of site, out of mind! Otherwise I eat way too many. Each piece comes to room temperature pretty quickly in less than 20 minutes! You can also store in the fridge for up to 10 days.

If you’re whipping up these Peppermint Bark Sugar Cookies, you’ll also love more festive recipes in my Free Holiday Guide. Filled with from crowd‑pleasing appetizers to cozy breakfasts and sweet treats.

5 from 1 vote