If you’re looking for a delightful twist on classic peanut butter cookies, this Peppermint Bark Peanut Butter Cookies Recipe is an absolute must-try. I love this recipe because it perfectly blends the rich, creamy peanut butter flavor with the refreshing crunch of peppermint bark, creating a festive treat that’s both comforting and exciting. These cookies work wonders during the holiday season but honestly, I find myself craving them all year long because of that magical peppermint touch.
When I first made these cookies, I was surprised by how simple the process was and how spectacular the results turned out. You’ll find that the combination of smooth peanut butter, crunchy candy canes, and melted chocolate on the bottom gives these cookies a texture and taste that feels special enough for gift-giving or holiday parties, yet easy enough for a casual weekend baking session. The Peppermint Bark Peanut Butter Cookies Recipe is one of those recipes that’s both satisfying to make and a hit every time you serve it.
Why You’ll Love This Recipe
- Easy to Make: Simple ingredients and straightforward steps make this recipe perfect even for beginner bakers.
- Unique Flavor Combo: The peppermint bark adds a cool crunch that elevates classic peanut butter cookies to something special.
- Perfect for Holidays: These cookies are festive, making them a great homemade gift or party treat.
- Customizable: There are easy ways to tweak the ingredients to fit different tastes and dietary preferences.
Ingredients You’ll Need
The magic of this Peppermint Bark Peanut Butter Cookies Recipe lies in its thoughtfully balanced ingredients. Each component works in harmony — from the creamy peanut butter providing rich flavor to the white chocolate chips and candy canes delivering sweet, crunchy bursts that keep every bite interesting.
- Smooth Operator Peanut Butter: Using a creamy peanut butter ensures your cookies stay tender and moist.
- Granulated Sugar: Sweetens the dough and helps achieve that slight crisp edge.
- Baking Soda: Gives your cookies that perfect lift and soft chewy texture.
- Pure Vanilla Extract: Adds depth and warmth to the overall flavor.
- Large Egg: Binds everything together while contributing richness.
- White Chocolate Chips: Offer a creamy sweetness that pairs beautifully with peppermint.
- Crushed Candy Canes: Deliver that classic peppermint crunch and pretty festive speckles.
- Carob or Dark Chocolate Chips: For melting and dipping the base, add a bittersweet contrast to the sweetness.
- Peanut Butter Chips: Melted with chocolate for a rich coating that keeps the peanut butter star shining.
- Vegetable Oil: Helps smooth out the melted chocolate mixture for dipping.
Variations
I absolutely love mixing things up with this Peppermint Bark Peanut Butter Cookies Recipe depending on the occasion or who I’m baking for. The best part is how flexible it is—you can easily adapt it to accommodate different tastes or dietary needs without losing that signature flavor combo.
- Nut-Free Version: I’ve swapped the peanut butter for almond butter once, and it still turned out delightful, making it friendlier for those with peanut allergies.
- Vegan Twist: Replace the egg with flaxseed meal mixed with water, and use dairy-free chocolate chips to create a plant-based version that’s just as tasty.
- More Minty Kick: For extra peppermint punch, I sprinkle a little peppermint extract into the dough — just be careful not to overdo it!
- Chocolate Lover’s Dream: You can substitute the white chocolate chips for dark chocolate chips for a richer taste I personally find irresistible.
How to Make Peppermint Bark Peanut Butter Cookies Recipe
Step 1: Mix the Dough with Love
Start by preheating your oven to 350°F and lining a baking sheet with parchment paper to keep things tidy. In a medium bowl, combine the peanut butter, granulated sugar, baking soda, vanilla extract, and the egg. Stir everything until you get a smooth, even mixture — this base is the heart of your cookies, so taking a moment here really pays off. Then fold in the white chocolate chips and crushed candy canes evenly so each bite has those delightful bursts of sweetness and peppermint crunch.
Step 2: Scoop, Bake, and Cool
Using a regular ice cream scoop (trust me, this is the easiest way to get uniform cookies), portion out the dough onto your prepared baking sheet. Bake your cookies for about 15 minutes, or until they’re golden brown around the edges and mostly set on top. A trick I learned is to watch closely after 12 minutes, as ovens can vary—overbaking dries them out. Let your cookies cool completely right on the tray to firm up properly before moving on to the chocolate coating step.
Step 3: Create That Gorgeous Peppermint Bark Coating
Once cooled, melt the carob or dark chocolate chips with peanut butter chips and vegetable oil in a microwave-safe bowl using 30-second bursts. Make sure to stir well between bursts to encourage smooth melting without burning—nothing ruins chocolate like a scorched batch. Take each cookie and dip the bottom into this luscious mixture; if some spots don’t fully coat, just use a spoon to spread the chocolate evenly. Place them back on the tray and let the chocolate harden completely before serving or storing.
Pro Tips for Making Peppermint Bark Peanut Butter Cookies Recipe
- Sugar Texture: Use granulated sugar rather than brown sugar for a crispier cookie exterior that holds its shape well.
- Candy Cane Size: Crush candy canes to small but still chunky pieces – too fine and you lose that satisfying peppermint crunch.
- Chocolate Melting: Stir the chocolate constantly while melting to avoid clumps and burnt patches; smooth chocolate coating makes a world of difference.
- Cooling Time: Be patient and cool cookies fully before dipping to prevent melting or cracking of the chocolate coating.
How to Serve Peppermint Bark Peanut Butter Cookies Recipe
Garnishes
I usually keep the garnish simple – a light dusting of crushed candy cane on top of the chocolate coating before it sets really amps up the festive feel. Sometimes I also add a pinch of flaky sea salt for a lovely flavor contrast that highlights the peanut butter and chocolate beautifully. These little touches don’t just look pretty; they add texture and balance that make the cookies even more irresistible.
Side Dishes
I love pairing these cookies with a steaming mug of hot chocolate or a peppermint latte for that full wintertime vibe. On occasion, I serve them alongside a simple fruit salad or some light vanilla ice cream to balance the richness and give guests a refreshing palate cleanser. They’re also a sweet surprise on a holiday dessert platter next to brownies and fudge.
Creative Ways to Present
For holiday parties, I like stacking these cookies into cute little towers tied with a red ribbon or arranging them around a festive cake for extra wow-factor. Wrapping them individually in clear cellophane bags with a peppermint-themed tag makes them perfect for gifting neighbors and friends. Another fun idea I’ve pulled off is serving them on small wooden boards with sprigs of fresh mint or holly for that extra festive touch.
Make Ahead and Storage
Storing Leftovers
These cookies store wonderfully at room temperature in an airtight container, where they’ll stay fresh for up to 3 days. I always recommend layering them with parchment paper to keep the chocolate coating from sticking together. In my experience, keeping them in a cool, dry spot ensures the peppermint crunch stays crisp and the chocolate doesn’t get soft.
Freezing
If you want to make a batch ahead of time, these cookies freeze beautifully! Wrap them well in parchment paper and then in foil before placing them in a zipper-top bag to prevent freezer burn. When I’ve done this, the cookies maintain their flavor and texture perfectly for up to 3 months—making holiday prep so much easier.
Reheating
When reheating, I gently warm cookies in the microwave for 10-15 seconds or let them come to room temperature naturally to preserve the peppermint crunch and chocolate coating. Avoid overheating as it can melt the chocolate layer or dry out the cookie itself. I find gently warming right before serving makes them taste freshly-baked all over again.
FAQs
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Can I use crunchy peanut butter instead of smooth?
You absolutely can! Using crunchy peanut butter will add even more texture to your cookies, which some folks love. Just keep in mind it might make the dough a bit chunkier and the cookies slightly less uniform, but the flavor will be just as delicious.
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What if I don’t have candy canes? Can I substitute something else?
If candy canes aren’t on hand, you can try crushed peppermint candies or even peppermint-flavored chocolate chips as a substitute. Though candy canes bring that iconic holiday crunch, these alternatives will still lend that minty freshness to your cookies.
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Why do I need to dip the cookies in chocolate at the end?
Dipping the cookies in melted chocolate mixed with peanut butter chips and oil creates a smooth, glossy coating that enhances flavor and adds a lovely texture contrast. Plus, it turns the bottom into a peppermint bark-esque layer that gives the cookies their signature appeal and keeps the bottom from being too crumbly.
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Can I make the batter ahead and bake later?
Yes, you can prepare the dough a day in advance and refrigerate it tightly wrapped. Just bring it to room temperature before baking for more even results. This trick is perfect for busy holiday prep when you want to spread out your baking tasks.
Final Thoughts
This Peppermint Bark Peanut Butter Cookies Recipe is one of those rare finds that feels both special and approachable, perfect for sharing with loved ones or just indulging yourself. I remember the first time I brought these to a holiday party—my family and friends couldn’t stop asking for more, and it quickly became my go-to gift recipe. Give it a try; I promise you’ll love how festive, delicious, and fun they are to bake. Trust me, once you make these, they’ll become a staple in your cookie rotation too!
Print
Peppermint Bark Peanut Butter Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 9 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Peppermint Bark Peanut Butter Cookies combine the creamy richness of peanut butter with festive peppermint candy cane crunch and decadent white and dark chocolate layers. Perfectly soft and chewy, these cookies are coated with a luscious dark chocolate and peanut butter glaze for an irresistible holiday treat.
Ingredients
Cookie Dough
- 1 cup Smooth Operator Peanut Butter
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons pure vanilla extract
- 1 large egg
- 3/4 cup white chocolate chips
- 4 large candy canes, crushed
Chocolate Coating
- 1 cup carob or dark chocolate chips
- 1/4 cup peanut butter chips
- 1 tablespoon vegetable oil
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Cookie Dough: In a medium bowl, combine peanut butter, granulated sugar, baking soda, vanilla extract, and the egg. Stir well until the mixture is smooth and fully incorporated. Then fold in the white chocolate chips and crushed candy canes evenly throughout the dough.
- Scoop and Bake Cookies: Using a regular-sized ice cream scoop, portion out the cookie dough onto the prepared baking sheet. Bake the cookies for about 15 minutes, or until they are golden brown around the edges and mostly set on top.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheet to firm up before coating.
- Melt Chocolate Coating: In a microwave-safe medium bowl, combine the carob or dark chocolate chips, peanut butter chips, and vegetable oil. Microwave in 30-second increments, stirring in between each, until the mixture is smooth and fully melted without burning.
- Coat Cookies: Dip the bottom of each cooled cookie into the melted chocolate-peanut butter mixture. Use a spoon to spread the coating if needed so the cookie bottom is fully covered. Return coated cookies to the tray to set completely.
- Store and Serve: Store cookies at room temperature in an airtight container for up to 3 days, or freeze wrapped in parchment and foil in a zipper bag for up to 3 months. Thaw frozen cookies at room temperature for about an hour before serving.
Notes
- Allow additional cooling time for cookies to set completely after baking and after coating.
- For best results, use fresh candy canes and quality peanut butter.
- Ensure the chocolate coating is fully melted and smooth before dipping to get an even coating.
- These cookies can be made ahead and frozen for convenient festive treats.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg
