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These crisp, thin, and chewy Peppermint Bark Cookies are the ultimate holiday treat, packed with rich Ghirardelli peppermint bark, crushed candy canes, and filled with a silky white chocolate cream cheese frosting. Perfect for Christmas cookie exchanges, festive dessert tables, and cozy winter baking, this easy peppermint cookie recipe delivers big flavor with simple ingredients.
Troubleshooting Friendly Tips
Because of the melted butter, these cookies have to be chilled for at least 30 minutes in the fridge or freezer. That being said, your cookies are designed to spread even AFTER chilling them. So please, save yourself a headache and bake only 6 at a time on a sheet so you don’t panic when they spread.
The melted chocolate runs the risk of making the filling soft if you rush the process of chilling the chocolate before pouring it into the mixture. If your filling appears a little soft, place the bowl in the fridge for 15 – 30 minutes to firm up before piping onto the bottom of your cookie.
Candy Cane Peppermint Bark and White Chocolate Cookie Sandwich
Ingredients
Peppermint Bark Candy Cane Cookies:
- 8 tbsp or 1 stick unsalted butter, melted (113 g)
- 1/2 cup dark brown sugar (100 g)
- 1/4 cup white granulated sugar, (50 g)
- 1 egg, room temperature
- ½ tsp vanilla
- 1 tbsp whole milk
- 1 1/3 cup all purpose flour, spoon and leveled (160 g)
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 package Ghirardelli peppermint bark, chopped (3.5 ounces)
- 4 candy canes, crushed
White Cream Cheese Frosting:
- ½ cup white chocolate, melted
- 3 ounces cream cheese, room temperature
- 3 tbsp unsalted butter, room temperature
- 1 1/4 cups powdered sugar
- 1 tsp vanilla bean paste
- pinch of salt
Instructions
Peppermint bark Candy Cane Cookie:
- In a large bowl, mix together the melted unsalted butter, dark brown sugar, and granulated sugar until fluffy and combined. Add the egg, vanilla, and whole milk. Mix until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet mixture and stir until just combined. Fold in the chopped Ghirardelli peppermint bark and crushed candy canes. Scoop out 12 cookie dough balls, place on a prepare baking sheet, cover and chill for 30 minutes.
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Line 6 cookies per baking sheet, spacing them evenly apart. This cookies will spread! Bake for 10–12 minutes, edges will be slightly crisp. Let the cookies cool on cookie sheet for 10-15 minutes before transferring to a cooling rack.
White Cream Cheese Frosting:
- For the White Cream Cheese frosting, start with melting your white chocolate. In a microwave safe bowl, melt the white chocolate chips in 30 second intervals at 50% power. Once melted, set aside so the chocolate can cool.
- In a medium size mixing bowl using a handheld mixer, beat the softened cream cheese and butter together until smooth and fluffy. Add the cooled white chocolate, vanilla bean paste, powdered sugar, and salt, mix until creamy. If the frosting is too soft, chill for 10–15 minutes.
- Once the cookies are cool, pipe a swirl of white chocolate cream cheese frosting on each cooled cookie then top each with an equal size cookie and gently press together. Refrigerate for 30 minutes or enjoy immediately.
Did you make these?
If you tested out this recipe make sure to leave a comment below letting me know what you think! And as always, make sure you tag me on Instagram @bakedby_brittney