These mini chocolate peppermint bark cookies are a holiday must. Made from fudgy brownie-style cookie dough studded with chopped peppermint bark, they’re rich, chewy, and full of festive flavor. Because they’re mini, you’ll get lots of cookies for gift boxes and parties, and the no-chill dough means the entire recipe comes together in about 30 minutes.
I’m taking these cookies on a long flight to Germany and they’re perfect for travel — small, portable, and comforting. Pack a sleep mask and noise-cancelling headphones, and tuck a few cookies into your carry-on for a little boost of caffeine, sugar, and holiday cheer on the red-eye.
These might be some of my favorite Christmas cookies I’ve developed. After creating mini peppermint bark cheesecakes last year, I wanted a cookie version. I adapted a brownie cookie dough I developed while in pastry school, folded in white chocolate bark and chopped peppermint, and the result was exactly what I hoped for.
If you prefer chewy, fudgy cookies, these are worth trying. They look lovely in a cookie box alongside mini gingerbread cookies or simple sprinkle cookies and make a smart addition to any holiday dessert spread.
Good peppermint bark is key
The peppermint bark you use matters. A strong, high-quality bark delivers a clear peppermint note; if the bark is weak, the chocolate can dominate. I often make homemade bark because it’s easy, but if you prefer store-bought, Ghirardelli and Williams Sonoma have reliable options.
Homemade bark is simple and flavorful, but choose any high-quality peppermint bark that has a bright mint flavor for the best results.
Making these cookies
To keep these cookies chewy and fudgy, underbake them slightly. The edges should be set while the tops remain a little shiny—similar to brownies.
Chocolate dipped
Dipping is optional but delicious. Melt 115 grams (4 ounces) of good-quality white chocolate with 1/2 teaspoon neutral oil, then stir in 1/8 teaspoon peppermint extract. Dip each cooled cookie halfway into the white chocolate, place them on parchment, and sprinkle with extra chopped peppermint candy. Let set before storing.
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No Chill Mini Peppermint Bark Cookies
Ingredients
- 115 grams good-quality dark chocolate (4 ounces)
- 60 grams unsalted butter, cut into cubes (1/4 cup)
- 75 grams dark brown sugar (6 Tablespoons, packed)
- 50 grams granulated sugar (1/4 cup)
- 1 large egg, room temperature
- 1/2 teaspoon pure vanilla extract
- 60 grams all purpose flour (1/2 cup)
- 12 grams Dutch process cocoa powder (2 Tablespoons)
- 1/2 teaspoon espresso powder optional
- 1/2 teaspoon baking powder
- 1/4 teaspoon Kosher salt, to taste
- 60 grams chopped peppermint bark, plus extra for topping (1/3 cup)
Equipment
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Stand mixer or hand mixer
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Small cookie scoop (#100) or teaspoon
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One full sheet pan or two half sheet pans lined with parchment
Instructions
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Preheat the oven to 350°F (177°C). Line a sheet pan (or two half sheet pans) with parchment and set aside.
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Fill a pot with 1–2 inches of water and bring to a gentle simmer. Place dark chocolate and butter in a heatproof bowl set over the simmering water, making sure the water does not touch the bowl. Stir until the mixture is smooth and fully melted. Remove from heat and let cool slightly.
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In a large bowl, combine dark brown sugar, granulated sugar, and the egg. Using a whisk or mixer, whip the mixture for 6–7 minutes until pale and slightly increased in volume—similar to cake batter.
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With the mixer running, slowly drizzle in the melted chocolate until fully incorporated. Scrape the bowl as needed and stir in vanilla.
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Whisk together the flour, cocoa powder, optional espresso powder, baking powder, and salt in a small bowl. Fold the dry ingredients into the chocolate mixture until about 80% combined.
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Fold in the chopped peppermint bark until the dough is evenly mixed and no flour streaks remain.
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Scoop the batter into small balls with a #100 cookie scoop or teaspoon and place them about 1 inch apart on the prepared pan.
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Bake for 5–6 minutes, rotating the pan halfway through, until edges are set but centers are still slightly underdone and tops remain shiny. If desired, press a few extra pieces of peppermint bark onto each cookie immediately after removing them from the oven. Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use a strong peppermint bark for a noticeable mint flavor. Homemade bark or quality brands yield the best results.
Underbaking slightly produces the fudgiest texture—edges should be set while centers stay glossy.
If dipping in white chocolate, melt 115 grams (4 ounces) of white chocolate with 1/2 teaspoon neutral oil and 1/8 teaspoon peppermint extract. Dip cookies halfway, sprinkle with chopped peppermint, and allow to set before storing.
Store leftover cookies in an airtight container for 2–3 days.