These mini chocolate peppermint bark cookies are a holiday must-bake. Built on a fudgy brownie-style cookie dough studded with chopped peppermint bark, they bake up rich, chewy, and perfectly festive. Because they’re mini, you get many cookies for gift boxes and party platters. Best of all: the dough requires no chilling, so you can go from start to finish in about 30 minutes.
I always stash a small bag of these cookies in my carry-on for long flights. They travel well, feel indulgent, and are a little pick-me-up when you need a sugar boost. If you’re preparing them for travel or a party, they’re compact, adorable, and taste even better than they look.
These cookies evolved from a brownie cookie I developed in pastry school and a peppermint bark idea I tested with mini peppermint bark cheesecakes last year. The combination of dark chocolate cookie base and bright peppermint pieces is exactly what you want for holiday baking—fudgy, chewy, and refreshingly minty.
Pair them in a cookie box with mini gingerbread cookies or colorful sprinkle cookies for a festive assortment. They’re an easy, quick addition to any holiday spread and an ideal make-ahead treat when you need to bake a lot in a short time.
Good peppermint bark is key
The peppermint bark is the flavor star of these cookies, so use a strong, good-quality bark. If the peppermint is weak, the chocolate base can dominate and you’ll lose the fresh mint contrast that makes these so bright. Homemade bark works wonderfully, but if you prefer store-bought, seek out a high-quality option with a clear peppermint bite.
I often make simple homemade peppermint bark because it’s easy and lets me control the chocolate-to-mint ratio. If buying, choose a brand with robust peppermint flavor for the best result.
Making these cookies
To achieve a chewy, fudgy texture, under-bake the cookies slightly: the edges should be set while the centers remain a bit glossy—much like a brownie.
Chocolate dipped (optional)
If you like, dip the cooled cookies in white chocolate for an extra festive finish. Melt 115 grams (4 ounces) of quality white chocolate with 1/2 teaspoon neutral oil and stir in 1/8 teaspoon peppermint extract. Dip each cookie halfway, place on parchment, and scatter chopped peppermint candy over the wet chocolate. Let the dipped cookies set completely before storing.
If you make this recipe, please leave a rating and review—feedback is read and appreciated.
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
- 60 grams chopped peppermint bark, plus extra for decoration (1/3 cup)
Equipment
- Stand mixer or hand mixer
- #100 cookie scoop or teaspoon
- 1 full sheet pan (or 2 half sheet pans)
- Parchment paper and a wire rack
Instructions
- Preheat the oven to 350°F (177°C). Line a sheet pan (or two half sheet pans) with parchment paper and set aside.
- Fill a pot with 1–2 inches of water and bring it to a gentle simmer. Place the dark chocolate and butter in a heatproof bowl set over the simmering water (make sure the water does not touch the bottom of the bowl). Stir constantly until smooth and melted. Remove from heat and let cool slightly.
- In a large mixing bowl, combine dark brown sugar, granulated sugar, and the egg. Using the whisk attachment, whip for 6–7 minutes until the mixture is light in color and nearly doubled in volume. It should resemble cake batter.
- With the mixer running, slowly drizzle the melted chocolate into the egg-and-sugar mixture until incorporated. Scrape down the sides of the bowl, then stir in the vanilla extract.
- In a small bowl, whisk together the all-purpose flour, cocoa powder, espresso powder (if using), baking powder, and Kosher salt. Fold the dry ingredients into the wet ingredients until the dough is about 80% combined.
- Fold in the chopped peppermint bark, stirring just until no streaks of flour remain and the dough is smooth.
- Use a #100 cookie scoop or a teaspoon to portion the dough into small balls. Place them about 1 inch apart on the prepared sheet pan.
- Bake for 5–6 minutes, flipping the pan halfway through, until the edges are set and the centers remain slightly underdone and shiny. Right out of the oven, press a few pieces of peppermint bark onto the top of each cookie if desired. Let the cookies cool on the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For reliable results, weigh ingredients on a kitchen scale. If you don’t have a scale, use the fluff-and-spoon method to measure flour and cocoa powder: whisk to aerate, spoon into the measuring cup, and level without packing.
- Strong, high-quality peppermint bark makes a big difference. Choose bark with a clear peppermint flavor so it stands out against the chocolate base.
- Under-baking slightly produces a fudgy, brownie-like texture. The edges should be set while the top keeps a little shine.
- To dip cookies: melt 115 grams (4 ounces) white chocolate with 1/2 teaspoon neutral oil, stir in 1/8 teaspoon peppermint extract, dip cookies halfway, and sprinkle with chopped peppermint. Allow the coating to set before storing.
- Store leftover cookies in an airtight container for 2–3 days.