Peppermint Bark Cookies
Peppermint Bark in Cookie Form
If you’re a peppermint lover, these Peppermint Bark Cookies are about to be your new favorite holiday treat. They’re rich, fudgy, and filled with deep chocolate flavor — then topped with creamy vanilla frosting and crushed candy canes.
They taste just like classic peppermint bark but in chewy, soft cookie form — basically Christmas magic you can eat.
And the best part? These cookies are vegan, dairy-free, and made with simple pantry ingredients. They look impressive enough for a cookie exchange or Christmas party, but they come together in about 20 minutes.
Keep scrolling for the full recipe, frosting instructions, and plenty of baking tips so your peppermint bark cookies turn out perfect every time.
Vegan butter: any vegan butter will work. You can also substitute for liquid oil. If you aren’t vegan, traditional butter should work.
Sugar: I used white sugar in my cookies. Any granulated sugar will work.
Vanilla extract: this is used for extra flavor. You can omit if you’d like.
Almond butter: any nut or seed butter will work (sunflower, cashew, peanut, etc.) I just prefer almond butter. I wouldn’t recommend peanut butter as it has a strong flavor and may overpower the other flavors. Be sure your nut or seed butter is on the runnier side.
Nondairy milk: I used unsweetened almond milk. Any nondairy milk will work. If you aren’t vegan, traditional milk should also work.
Black cocoa powder: I used black cocoa powder in this recipe to get the super dark color and deeper chocolate flavor for these cookies. This is optional. If you don’t have this, you can just normal cocoa or cacao powder.
All-purpose flour: I haven’t tested any other flours in this recipe.
Frosting: I used a store-bought cream cheese frosting. Any frosting will work. You could also use white chocolate instead.
Chocolate: any chocolate will work.
Candy canes: these are optional, you can top with whatever you want.
Flavor Variations
These cookies are amazing as-is, but here are some fun twists:
Peppermint Mocha Cookies: Add 1 teaspoon instant espresso powder to the dough.
White Chocolate Drizzle: Melt vegan white chocolate and drizzle on top of the frosting.
Gluten-Free Version: Swap all-purpose flour for a 1:1 gluten-free blend.
Extra Minty: Mix ⅛ teaspoon peppermint extract into the frosting for a stronger mint flavor.
Mini Cookies: Make bite-size versions for parties or cookie platters.
🍫 Frequently Asked Questions
Can I use regular cocoa powder?
Yes! Black cocoa creates a darker color and deeper flavor, but regular cocoa works perfectly too.
Can I make these gluten-free?
Definitely — use a 1:1 gluten-free baking flour blend.
Can I skip the frosting?
You can, but then you’re missing the signature “bark” look and flavor.
Can I freeze them?
Yes! Freeze the baked, unfrosted cookies. Add frosting and candy canes once thawed.
Can I use peanut butter instead of almond butter?
Absolutely — it’ll add a nutty depth that still complements the peppermint flavor.
☕️ Serving Suggestions
These cookies are amazing on their own, but even better with:
Hot chocolate or peppermint mocha
Vanilla oat milk latte
Vegan eggnog
Warm peppermint tea
They’re the perfect cozy treat for December nights or snowy afternoons.
🎁 Great for Gifting and Holiday Parties
If you’re planning holiday treat boxes or edible gifts, these peppermint bark cookies are perfect.
They stay soft for days, look festive, and are a guaranteed crowd-pleaser. Add a handwritten tag that says “Baked with love” for a charming homemade touch.
Pro tip for gifting: Wrap them in wax paper first to keep the frosting from smudging inside the box or bag.
❤️ Why You’ll Love These Peppermint Bark Cookies
There are so many cookie recipes out there during the holidays — but here’s why you’ll keep coming back to this one:
✨ Soft and fudgy: The texture is somewhere between a brownie and a chewy cookie.
🍫 Rich chocolate flavor: Black cocoa makes them taste like Oreo cookies — ultra-dark and indulgent.
🌱 Completely vegan: No eggs or dairy, just plant-based perfection.
🎄 Festive and pretty: The frosting and crushed candy canes make them holiday showstoppers.
🕒 Quick to make: No chilling, no fancy tools — mix, bake, and frost.
If you love peppermint bark, chocolate cookies, or easy vegan desserts, this recipe combines them all in one irresistible bite.
🍪 Ingredients You’ll Need
This recipe makes 6–8 cookies, depending on your size preference. Double it if you’re baking for a crowd — they go fast!
For the Cookies:
¼ cup vegan butter, softened
⅓ cup granulated sugar
1 teaspoon vanilla extract
¼ cup almond butter
3 tablespoons non-dairy milk (such as almond, oat, or soy)
⅓ cup black cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ cup all-purpose flour
½ cup dairy-free chocolate chips
For the Frosting:
¼ cup vegan butter, softened
1 cup powdered sugar
1–2 tablespoons non-dairy milk
½ teaspoon vanilla extract
Pinch of salt
For the Topping:
2–3 candy canes, crushed
💡 Baking tip: Use black cocoa for deep color and intense flavor, or swap with regular cocoa for a lighter, sweeter cookie.
Step-by-Step Instructions
Follow these steps for the perfect peppermint bark cookies that come out soft, chewy, and rich every time.
Step 1: Preheat the oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
Step 2: Cream the butter and sugar
In a large bowl, beat vegan butter and sugar together until light and fluffy. This step aerates the dough and keeps the cookies tender.
Step 3: Mix in the almond butter and vanilla
Stir in almond butter and vanilla extract until the mixture is smooth and creamy.
Step 4: Add the non-dairy milk
Add 3 tablespoons of milk, stirring well to combine. The dough should be thick but glossy.
Step 5: Add dry ingredients
Sift in the black cocoa powder, baking powder, baking soda, and flour. Mix until fully combined and smooth.
Step 6: Add chocolate chips
Fold in ½ cup of chocolate chips for extra richness.
Step 7: Shape and bake
Scoop 6–8 cookies onto your baking sheet. Flatten slightly with your fingers or the back of a spoon.
Bake for 9–11 minutes, until the edges are set but the centers still look soft.
Let them cool on the pan for 10 minutes before transferring to a wire rack.
🧁 How to Make Vegan Vanilla Frosting
This frosting is the “bark” layer that makes these cookies taste like peppermint bark! It’s creamy, sweet, and spreads beautifully.
In a small bowl, beat ¼ cup vegan butter until creamy.
Gradually add 1 cup powdered sugar, beating after each addition.
Add vanilla extract and a tablespoon of milk. Beat until fluffy, adding more milk if needed.
Spread frosting on cooled cookies.
Top immediately with crushed candy canes for that signature festive crunch!
🍭 How to Crush Candy Canes
For those pretty red-and-white specks on top:
Place 2–3 candy canes in a zip-top bag.
Crush gently with a rolling pin or meat mallet.
Sprinkle on freshly frosted cookies.
❄️ Pro tip: Add crushed candy canes right before serving to prevent color bleed into the frosting.
Peppermint Bark Cookie Baking Tips
To ensure your cookies bake up perfect every single time:
Don’t overbake. Pull them out when the centers still look soft — they’ll set as they cool.
Cool completely before frosting. Frosting warm cookies will melt the topping.
Use black cocoa if possible. It gives that bold peppermint bark look.
Want more peppermint flavor? Add ⅛ teaspoon peppermint extract to the dough or frosting.
Double batch = double fun. These cookies disappear fast, so make extra!
❄️ Storage and Freezing Tips
Here’s how to keep your peppermint bark cookies fresh and delicious:
Room Temperature:
Store in an airtight container for up to 3 days.
Refrigerator:
Store for up to 5 days — just bring to room temp before eating for the best texture.
Freezer:
Freeze unfrosted cookies for up to 2 months.
When ready to enjoy, thaw, frost, and add crushed candy canes before serving.
Why Peppermint Bark Cookies Are Perfect for Christmas
Peppermint and chocolate are the ultimate holiday flavor duo. These cookies combine the best parts of peppermint bark — rich chocolate, creamy white layer, and candy cane crunch — all in one handheld dessert.
They also make beautiful edible gifts. Wrap a few in parchment, tie with ribbon, and you’ve got a homemade treat that feels personal and festive.
Bring them to your next cookie exchange, holiday movie night, or Christmas brunch — they’ll always be the first ones gone.
