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If there is one cookie you make of mine this holiday season, it should be these Peppermint Bark Cookies. My 7-year old son, William, declared these “the best cookies I’ve had in my life so far,” and since he has me as his mother, you can imagine how many cookies he’s eaten in his little life. They’re crispy on the outside, chewy on the inside, gluten free and dairy free if you want them to be!
A baker’s note for you before you dive in: these cookies do spread, so if your butter is on the warm side (or your kitchen for that matter) feel free to chill for longer than the 30 minutes indicated in the recipe – 30-60 minutes does the trick for me.
And if you’re dreaming of picture perfect round cookies that look like they’ve come straight from your local bakery, I have a hack for you in the video below!.
Serve them warm out of the oven, or freeze them ready for Christmas Day – the choice is yours!
How To Make My Peppermint Bark Cookies
Step 1. In the bowl of a stand mixer, mix the butter with the sugars on medium speed for about 2 minutes until lighter in texture.
Step 2. Add the egg and vanilla and continue to mix for about 30 seconds until combined.
Step 3. Add the flour, baking soda, and salt and mix on low until just combined.
Step 4. Using a spatula, fold in the chopped peppermint bark.
Step 5. Cover the bowl and chill in the refrigerator for 30 minutes.
Step 6. Line two baking sheets with parchment paper and preheat the oven to 350 Degrees F.
Step 7. Using a medium 2 tablespoon cookie scoop, transfer scoops of the dough onto the prepared baking sheets leaving about 3 inches between them to allow space for them to spread.
Step 8. Bake in the oven for 12-14 minutes until they are lightly browned and the edges have crisped up. They should still appear quite soft in the center.
Step 9. Let the cookies cool on the baking sheet for 10 minutes before transferring to a baking rack to finish cooling.
Step 10. Serve and enjoy!
What Else Can I Use?
- Use regular all-purpose flour in place of the gluten-free all purpose flour.
- If using gluten-free flour, I like Bob’s Red Mill 1:1 Baking flour.
- To make these dairy-free, use vegan butter and check that your peppermint bark is dairy free.
- If you can’t find peppermint bark, use half the amount of chocolate chips and half the amount of crushed candy canes
This Peppermint Bark Cookies is special because:
They’re a simple, holiday-inspired crowd-favorite!
They can be gluten and dairy free if you’d like them to be!
They’re perfectly crisp on the outside and soft and chewy on the inside.
’tis the season for holiday baking!
Red Velvet Cake Cookies (Vegan, Gluten-Free)
One Bowl Pumpkin Chocolate Chip Oatmeal Cookies (Gluten-Free)
Chocolate Chunk Banana Bread Cookies (Gluten-Free, Refined Sugar Free, Dairy-Free)
The Ultimate Grain-Free Chocolate Chip Cookies
If you make my Peppermint Bark Cookies, and I hope you do, please leave me a comment below and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Peppermint Bark Cookies (Crisp and Chewy!) (Gluten-free)
Ingredients
- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- 1 egg, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cup Gluten-free all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon Kosher salt
- ¾ cup finely chopped peppermint bark
Instructions
- In the bowl of a stand mixer, mix the butter with the sugars on medium speed for about 2 minutes until lighter in texture.
- Add the egg and vanilla and continue to mix for about 30 seconds until combined.
- Add the flour, baking soda, and salt and mix on low until just combined.
- Using a spatula, fold in the chopped peppermint bark.
- Cover the bowl and chill in the refrigerator for 30 minutes.
- Line two baking sheets with parchment paper and preheat the oven to 350 Degrees F.
- Using a medium 2 tablespoon cookie scoop, transfer scoops of the dough onto the prepared baking sheets leaving about 3 inches between them to allow space for them to spread.
- Bake in the oven for 12-14 minutes until they are lightly browned and the edges have crisped up. They should still appear quite soft in the center.
- Out of the oven, place the mouth of a drinking glass over each cookie and swirl it around the make them perfect circles.
- Let the cookies cool on the baking sheet for 10 minutes before transferring to a baking rack to finish cooling.
- Serve, or freeze for later. Cookies will keep wrapped tightly at room temperature for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy to make and absolutely delicious!!
I’m so thrilled you loved these, Leah!
Enjoy,
Kat.
These came out perfect! I used chocolate chips and crushed candy cane instead of real peppermint bark , I have a nut allergy don’t trust some of the peppermint barks out there; Guittard Super Cookie Chips are my go to. They set up beautifully, didn’t get flat, and were delicious. Also not overly sweet.
I’m so glad you loved these, Maureen! And I love that the chocolate chips and crushed candy cane swap was a simple switch for you!
Enjoy,
Kat.
Officially our new favorite Christmas cookie. I rolled them in crushed candy canes. So good!
That sounds amazing, Lauren!
So glad you enjoyed them!
Kat.