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Peppermint bark cookie bars on a surface.
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Peppermint Bark Cookie Bars Recipe

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.
Prep Time1 hour 15 minutes
Bake Time10 minutes
Total Time1 hour 25 minutes
Recipe Author Lynn April
Servings: 16 bars

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
Need to keep track of your ingredients?Check out my Printable Ingredient List!

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

  1. White chocolate: you can use bar chocolate (chopped) or white chocolate chips (do not chop). Your frosting with be the smoothest with bar chocolate.
  2. 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.
  3. 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.
 
Cookie bars adapted from peppermint bark cookies

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.

Serving: 1cookie bar | Calories: 254kcal | Carbohydrates: 34g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 98mg | Potassium: 148mg | Fiber: 3g | Sugar: 22g | Vitamin A: 299IU | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 2mg
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