Peppermint Bark Cookie Bars
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Sink your teeth into a soft and chewy chocolate chunk cookie bar topped with chunky white chocolate peppermint frosting. It’s everything you love about peppermint bark in a gourmet cookie bar.
EVERYTHING YOU LOVE ABOUT PEPPERMINT BARK– NOW IN COOKIE BARS
If there’s one quintessential flavor combo for the winter season, it’s peppermint chocolate. Just ask my peppermint bark candy, peppermint mocha coffee creamer, peppermint bark cheesecake, chocolate peppermint thumbprint cookies… To name a few!
And can you blame me for having so many of those recipe son my site? My peppermint bark cookies in particular are a winter reader favorite every year, so it only felt right to bring you an even easier option: peppermint bark cookie bars.
It’s the same rich chocolate base, same white chocolate peppermint frosting, and the same crunchy candy cane topping, just pressed into a pan, baked once, frosted, sliced, and done. No scooping. No chilling. No fuss. If you love peppermint bark but want a faster, more streamlined dessert for the holiday season, these bars are it.
INGREDIENTS YOU WILL NEED
This chewy chocolate cookie base alongside the white chocolate peppermint frosting are actually simple to make with ingredients you probably already have on hand. If you don’t have peppermint extract at home yet, it is a worthy investment for so many delicious desserts, and here are all of my recipes that contain peppermint extract so you have more ways to use it!
Here is a visual of what you’ll need for each component of the recipe. Scroll down to the recipe card for exact measurements and preparations of each ingredient.
INGREDIENT NOTES
Dutch processed cocoa powder and semi-sweet chocolate chunks make these cookies seriously packed with chocolate flavor. You can use a chopped semi-sweet chocolate bar, or opt for semisweet chocolate chunks or semisweet chocolate chips instead.
You can buy pre-crushed candy canes, or get starlight mints and place them in a ziplock bag, then crush them with a rolling pin or a spoon. They make the perfect decorative topping that takes very little effort.
HOW TO MAKE PEPPERMINT BARK COOKIE BARS
While you won’t need to chill the cookie dough, you will need to let the cookie bar base cool completely before adding the frosting. Be sure you’re building in enough time for this part!
MAKE THE CHOCOLATE COOKIE BASE
Combine the dry ingredients: whisk together flour, cocoa, baking soda, and salt.
Cream the butter and sugar: you’ll also add the egg and vanilla to this mixture.
Bring it together: add the dry ingredients and mix everything together until just combined, then stir in the chocolate.
Press into a pan + bake: no need to chill the dough! Just press and bake. Again, be sure you’re letting the base cool completely before frosting.
MAKE THE WHITE CHOCOLATE PEPPERMINT FROSTING
Melt the white chocolate: allow it to cool after it’s melted, but don’t let it harden!
Make the frosting base: start by beating the butter, then slowly add the powdered sugar. You’ll add the melted white chocolate to this base.
Add flavorings: we’re using both vanilla and peppermint extracts for this frosting as well as some salt to balance the flavor. Smooth it all out with cream to your desired consistency, then add the white chocolate chunks.
ASSEMBLE
Spread frosting evenly over the cooled bars, top generously with crushed candy canes, then slice into squares.
VARIATIONS & SUBSTITUTIONS
Chocolate options: use semi-sweet, milk, dark, or even white chocolate in the base.
White chocolate: bars melt smoother, but chips will work just fine.
Peppermint topping: candy canes, starlight mints, or any festive topping you prefer.
Different frosting: vanilla or cream cheese frosting (halved recipes for both) + ¼ teaspoon peppermint extract still works great! Keep the chopped white chocolate to mimic that bark texture.
Peppermint Bark Cookie Bars Recipe
Ingredients
CHOCOLATE CHUNK COOKIE BASE
- 1 and ¼ cups (150g) all-purpose flour be sure to measure properly
- ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 4 ounces (113g) semi-sweet chocolate coarsely chopped
PEPPERMINT WHITE CHOCOLATE FROSTING
- 2 ounces (57g) white chocolate1 coarsely chopped
- ¼ cup (57g) unsalted butter softened to room temperature
- ¾ cup (90g) powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon peppermint extract
- ⅛ teaspoon salt
- 1 to 2 Tablespoons (15-30mL) heavy cream
- 1 ounces (26g) white chocolate finely chopped
- 3 candy canes3 crushed
Instructions
CHOCOLATE CHUNK COOKIE BASE
- Preheat oven to 350ºF (177ºC). Line an 8" square baking pan with foil or parchment paper, then spray the lining lightly with nonstick spray. Set aside.
- In a medium size bowl, whisk together the flour, cocoa, baking soda, and salt. Set aside.1 and ¼ cups (150g) all-purpose flour, ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa, ½ teaspoon baking soda, ¼ teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy (approximately 2-3 minutes). Turn the mixer speed down to medium, add the egg and vanilla, and beat again until combined.½ cup (113g) unsalted butter, 1 cup (200g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- With the mixer on low, slowly add the flour/cocoa mixture and beat until just combined. Add the chopped semi-sweet chocolate and continue mixing until evenly dispersed.4 ounces (113g) semi-sweet chocolate
- Press the dough evenly into the prepared pan, then bake for 22-24 minutes, or until edges are set and center is no longer shiny. Remove from oven and, if desired, run a spoon around the edge of the bars to press down any parts that may have popped up during baking. Allow cookie bar base to cool completely before removing and adding frosting.
PEPPERMINT WHITE CHOCOLATE FROSTING
- Melt the white chocolate in a double boiler, on the stove, or in the microwave2. My preferred method is a small saucepan on the stove. Set melted white chocolate aside to cool at room temperature for at least 20 minutes.2 ounces (57g) white chocolate1
- In a medium size bowl with a handheld mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Reduce the mixer speed to low and slowly add the powdered sugar and allow it to start to come together.¼ cup (57g) unsalted butter, ¾ cup (90g) powdered sugar
- Stir the cooled white chocolate so that it is smooth, and then add it to the butter/sugar mixture. Increase the mixer to medium speed and beat for 2 minutes until creamy and well-combined.
- Reduce the mixer speed one more time to low, then add the vanilla and peppermint extracts and salt. Slowly add the cream and stop when you have reached the consistency you prefer. Add the chopped white chocolate and stir or blend again until evenly dispersed.1 teaspoon vanilla extract, ⅛ teaspoon peppermint extract, ⅛ teaspoon salt, 1 to 2 Tablespoons (15-30mL) heavy cream, 1 ounces (26g) white chocolate
- Use a small offset spatula to spread frosting onto the cookie bar base. Garnish with crushed candy canes. Slice into desired size pieces (I suggest 16). Cookie bars stay fresh covered at room temperature up to 3 days. Baked cookie bars can be frozen, up to 2 months. Cookie dough can be frozen, up to 3 months. Thaw completely before pressing into pan and proceeding with the recipe.3 candy canes3
Notes
- White chocolate: you can use bar chocolate (chopped) or white chocolate chips (do not chop). Your frosting with be the smoothest with bar chocolate.
- Melt the white chocolate in the microwave: place chopped white chocolate in a microwave-safe bowl (I usually use a glass liquid measuring cup), and microwave in 20-second increments, stirring after every 20 seconds until completely smooth.
- Candy canes: while I like to use candy canes for the topping, you could use pre-crushed peppermint candy canes, crushed starlight mints, or any kind of chocolate and/or peppermint topping you prefer. Candy canes or crushed peppermints will lend the most authentic taste and feel to traditional peppermint bark we’re going for.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.