White Chocolate Peppermint Bark Cookies layer dark-cocoa cookies with white chocolate peppermint buttercream, bittersweet ganache, and crushed peppermint. Temperature checkpoints keep the layers defined. The verified American recipe makes 20 cookies and records 60 minutes preparation, nine minutes cooking, and 69 minutes total.
White Chocolate Peppermint Bark Cookies Ingredients
For the cookies: 1 cup salted butter, melted; 1 ¾ cups granulated sugar; ¾ cups light brown sugar; 2 tsp vanilla extract; 2 eggs, room temperature; 1 ⅔ cups all-purpose flour; 2 tsp corn starch; 1 cup dark chocolate cocoa powder; 1 tsp baking soda; ½ tsp kosher salt.
For the white chocolate buttercream: 4 oz white chocolate baking bar (Ghirardelli recommended); ½ cup salted butter, room temperature; 1 ½ cups powdered sugar; 1 tsp vanilla extract; 1 tsp peppermint extract; 2 tbsp heavy cream, room temperature; ½ tsp kosher salt.
For the ganache: 8 oz bittersweet chocolate (Ghirardelli baking bars recommended); ¾ cup heavy cream; ½ tsp vanilla extract; ½ tsp peppermint extract (optional).
For topping: 1 cup crushed peppermint candy or candy canes.
If you enjoy this recipe, you may also like M&M Rice Krispies Cookies.
How to Make White Chocolate Peppermint Bark Cookies
- Make the cookie dough: In the bowl of a stand mixer combine the melted butter, granulated sugar, light brown sugar and vanilla extract. Mix on medium for 1 minute. Add in both eggs and mix on low until incorporated. Add in the flour, corn starch, cocoa powder, baking soda and salt and mix on low until everything is combined.
- Prepare and chill dough: Line a baking sheet with parchment paper. Use a medium sized cookie dough scoop, about 2-2.5 tablespoons of dough per ball, to scoop 20 even cookies and place on the prepared baking sheet. Refrigerate for 30 minutes to chill the cookie dough. This will help to enhance the flavor and prevent spreading.
- Bake cookies: Preheat the oven to 350°F. If you leave the dough in the fridge longer than 45 minutes, allow it to sit on the counter for 5 minutes before baking. Once the cookie dough has chilled, space each ball about 2 inches apart on a cookie sheet lined with parchment paper and bake for 9-10 minutes, or until the edges are just set.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring to a cookie rack to cool completely.
- Make white chocolate buttercream: Add white chocolate bar to the microwave for 20 second intervals, mixing in between each, until smooth. Set aside to cool to room temperature. In the bowl of a stand mixer or using a hand mixer, beat the butter, powdered sugar, vanilla and peppermint extract until smooth. Add in the white chocolate and mix, then add in heavy cream, 1 tablespoon at a time, until it reaches the desired consistency.
- Make the ganache: While the cookies are cooling, make the ganache. Break the chocolate into pieces (unless using chocolate chips) and place in a heatproof bowl. Heat the cream in a small pot on the stove over medium heat until it starts to simmer. Pour over the chocolate and let it sit for 5 minutes. After 5 minutes, add in the vanilla extract and peppermint extract (if using) and use a whisk to stir until completely smooth. Let cool for 15-30 minutes, or until it is a spreadable consistency.
- Assemble cookies: Once the cookies have cooled and everything is the right temperature, scoop 1-2 tablespoons of the white chocolate buttercream on top of the cookies. Smooth to the edges. Then add 1-2 tablespoons of the ganache and spread leaving about ¼ inch of the white chocolate peppermint around the edges. Top with crushed candy cane candy and serve!
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Mix 1 cup melted salted butter, 1 3/4 cups sugar, 3/4 cup light brown sugar, and 2 teaspoons vanilla on medium one minute. Add 2 room-temperature eggs on low, then 1 2/3 cups flour, 2 teaspoons cornstarch, 1 cup dark cocoa, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt just until combined. Scoop exactly 20 balls of 2–2.5 tablespoons onto parchment and chill 30 minutes. Bake two inches apart at 350°F for 9–10 minutes until edges just set, cool on the sheet five minutes, then rack-cool completely. Melt 4 ounces white chocolate in 20-second intervals and cool it. Beat 1/2 cup softened salted butter, 1 1/2 cups powdered sugar, 1 teaspoon each vanilla and peppermint extract, and 1/2 teaspoon salt; mix in white chocolate, then up to 2 tablespoons cream one tablespoon at a time. For ganache, pour 3/4 cup simmering cream over 8 ounces bittersweet chocolate, wait five minutes, add 1/2 teaspoon vanilla and optional 1/2 teaspoon peppermint, whisk smooth, and cool 15–30 minutes. Top each cookie with 1–2 tablespoons buttercream, 1–2 tablespoons ganache leaving a 1/4-inch white rim, and crushed peppermint.
If you enjoy this recipe, you may also like Strawberry Pop Tart Cookies.
Critical Visual and Timing Cues
Mix the initial butter and sugars for the full minute, but once flour enters use low speed and stop when combined. Uniform 2–2.5 tablespoon portions protect the exact 20-cookie yield. The 30-minute refrigerator chill limits spreading and improves flavor. If chilled longer than 45 minutes, give dough five minutes at room temperature. Bake until edges are just set, not until the dark centers look dry. The five-minute sheet rest firms them before transfer. White chocolate must cool to room temperature before entering buttercream. Add cream gradually to control consistency. Ganache cream simmers but does not boil; its five-minute undisturbed rest melts chocolate, and its 15–30 minute cool produces spreadability. Assemble only when cookies and both toppings have correct temperatures.
Serving and Storage
Spread buttercream to the edge and smaller ganache circles inside it, leaving the recorded 1/4-inch white rim. Add crushed peppermint last. Ganache sets in about 30 minutes; refrigeration can speed it. Store-bought crushed peppermint is best for advance preparation because crushed candy canes may become sticky. The recipe yields 20 cookies at an estimated 420 calories, 52 grams carbohydrate, 23 grams fat, and four grams protein each. It is vegetarian but contains dairy, eggs, and wheat.
Practical Kitchen Notes
Keep chocolate roles separate: dark cocoa flavors dough, 4 ounces white chocolate goes into buttercream, and 8 ounces bittersweet chocolate makes ganache. Buttercream uses 2 tablespoons room-temperature cream; ganache uses 3/4 cup heated cream. Peppermint is one teaspoon in buttercream and an optional 1/2 teaspoon in ganache. Do not add white chips or candy to dough. Dark natural cocoa is recommended, though any natural cocoa works.
Details Worth Preserving
Count 20 portions, chill them 30 minutes, and space them across parchment-lined sheets. Bake at 350°F for 9–10 minutes, preserve the five-minute pan rest, then cool completely. Melt white chocolate in 20-second intervals and cool it to room temperature before adding it to the beaten buttercream base. Add cream one tablespoon at a time. Pour simmering cream over evenly broken bittersweet chocolate, wait five minutes before whisking, add the extracts, and cool ganache 15–30 minutes. Spread buttercream first, smaller ganache circles second, and peppermint candy last. Preserve every temperature and waiting period.
Recorded Recipe Tips
- The ganache will set up in 30 minutes, or you can refrigerate to speed up the process.
- For the cocoa powder, Hershey's Special Dark is recommended for an extra deep chocolate flavor, but any natural cocoa powder works.
- Store-bought crushed peppermint candy is recommended if making ahead of time, as crushed candy canes can get sticky after a few hours.
Conclusion
White Chocolate Peppermint Bark Cookies makes 20 cookies in 69 recorded minutes. Preserve every listed quantity, temperature, timing cue, and ordered instruction for the intended result.
Frequently Asked Questions
- → How many servings does White Chocolate Peppermint Bark Cookies make?
It makes 20 cookies and serves 20.
- → How long does White Chocolate Peppermint Bark Cookies take?
The recipe records 60 minutes of preparation, 9 minutes of cooking, and 69 minutes total.
- → Why is the cookie dough chilled for 30 minutes?
The refrigerator rest enhances flavor and helps the 2–2.5 tablespoon portions resist excessive spreading in the oven.
- → When is the ganache ready to spread?
After whisking, let it cool 15–30 minutes until spreadable; it sets in about 30 minutes, or faster under refrigeration.