I love this recipe because it gives me all the flavours of peppermint bark in a soft, chewy cookie. I appreciate how the red food coloring adds a pretty pink hue, and I enjoy the crunch from the crushed candy canes. I like that the batch makes plenty of cookies, perfect for sharing or gifting.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
2 ½ cups all-purpose flour 1 teaspoon baking soda ½ teaspoon salt ½ cup butter, softened ½ cup vegetable shortening ¾ cup packed light brown sugar ½ cup white sugar 2 eggs 1 teaspoon vanilla extract ¾ teaspoon peppermint extract ½ teaspoon red food coloring 2 cups white chocolate chips 6 peppermint candy canes, crushed – or more to taste
Directions
I preheat the oven to 350°F (175°C).
I whisk together the flour, baking soda, and salt in a bowl.
In a separate large bowl, I beat the butter, shortening, brown sugar, and white sugar until creamy.
I beat in the eggs, vanilla, peppermint extract, and red food coloring until the mixture is smooth.
I gradually beat the dry ingredients into the wet ingredients until a smooth dough forms.
I fold in the white chocolate chips and crushed candy canes.
I pinch off tablespoon-sized pieces of dough, roll them into balls, and place them on ungreased baking sheets.
I lightly flatten each cookie with the bottom of a drinking glass.
I bake the cookies for 9 to 10 minutes, just until they are set but not browned.
I let them cool on the baking sheets for 2 minutes before transferring them to wire racks to finish cooling.
I sometimes dip half of each cooled cookie in melted white chocolate for a more festive finish. I sprinkle extra crushed candy cane on top when the chocolate is still wet for added crunch. I like using dark chocolate chips instead of white chocolate for a deeper contrast in flavour. I occasionally swirl a bit more red food coloring into the dough for a marbled look.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 5 days. I freeze baked cookies for up to 2 months, placing parchment between layers. I thaw frozen cookies at room temperature. I avoid reheating them because the candy canes can melt and become sticky.
FAQs
How do I keep the candy canes from melting too much?
I add them at the end and fold gently so they stay in small pieces throughout the dough.
Can I use all butter instead of shortening?
I can, but the texture may spread more and become slightly crispier.
Why aren’t my cookies staying pink?
Too little food coloring or overly dark sugar can affect the color; I add a touch more coloring if needed.
Can I make the dough ahead of time?
I chill the dough for up to 24 hours, but I bring it to room temperature before shaping.
Can I use crushed peppermint candies instead of candy canes?
I can substitute them without any issues.
Can I bake two sheets at once?
I can, but I rotate them halfway through for even baking.
How do I avoid overbaking?
I remove them when they look set but pale; they firm up as they cool.
Can I make them smaller or larger?
I adjust the portion size and baking time as needed.
Can I add chocolate drizzle?
I sometimes drizzle melted chocolate over the cooled cookies for decoration.
Can I make these cookies gluten-free?
I use a 1:1 gluten-free baking flour, though the texture may vary slightly.
Conclusion
I love making peppermint bark cookies because they bring together the nostalgic flavours of peppermint and white chocolate in a simple, cheerful bake. They’re easy, festive, and perfect for sharing whenever I want a sweet holiday-inspired treat.
