I absolutely love sharing this Peppermint Bark Peanut Butter Cookies Recipe with you—it’s one of those treats that feels both cozy and festive at the same time. The rich peanut butter base paired with crunchy bits of candy cane and a luscious chocolate coating makes these cookies stand out in any holiday spread or even as a sweet surprise on a regular day.
What’s fantastic about this Peppermint Bark Peanut Butter Cookies Recipe is how simple it comes together, yet it delivers a delightful texture and flavor balance you don’t find in your average cookie. Whether you’re making them for a party, gifting to friends, or just indulging yourself, these cookies won’t disappoint.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most in your pantry, making it super convenient.
- Perfect Texture: Soft, chewy centers with a crisp peppermint bark bottom that’s irresistible.
- Festive Flair: Crushed candy canes add a touch of color and a refreshing minty crunch.
- Great for Gifting: These hold up well in an airtight container, perfect for holiday cookie exchanges.
Ingredients You’ll Need
Each ingredient in the Peppermint Bark Peanut Butter Cookies Recipe plays a star role, combining nostalgic peanut butter flavor with festive peppermint and chocolatey goodness. I find that using good quality peanut butter and fresh candy canes really makes a difference.
- Smooth Operator Peanut Butter: Creamy texture ensures the cookies stay moist and rich without being greasy.
- Granulated Sugar: Adds the perfect sweetness and helps create a slightly crisp edge.
- Baking Soda: Helps these cookies rise just enough for that tender crumb.
- Pure Vanilla Extract: Enhances all the flavors, making the cookies taste more complex.
- Large Egg: Binds the ingredients together while adding moisture.
- White Chocolate Chips: Gives pockets of creamy sweetness inside each bite.
- Crushed Candy Canes: Brings that essential peppermint crunch and holiday cheer.
- Carob or Dark Chocolate Chips: Used for the smooth outer dip; the slight bitterness balances the sweetness wonderfully.
- Peanut Butter Chips: Adds an extra punch of peanut butter flavor to the coating.
- Vegetable Oil: Keeps the chocolate coating silky and easy to dip your cookies.
Variations
I love experimenting with this Peppermint Bark Peanut Butter Cookies Recipe because it’s so adaptable — you can easily make it your own by switching up the chocolate or adding different toppings. Don’t be shy to make it your special twist!
- Nut-Free Version: I swapped peanut butter for sunflower seed butter once and still got a delicious, allergy-friendly cookie.
- Extra Minty: Adding a teaspoon of peppermint extract to the cookie batter amps up the mint flavor dramatically.
- White Chocolate Dip: Try melting white chocolate for dipping instead of dark—this adds a creamy, milder finish that’s equally tasty.
- Gluten-Free: You can easily make it gluten-free by using a gluten-free peanut butter and baking soda, no flour needed here.
How to Make Peppermint Bark Peanut Butter Cookies Recipe
Step 1: Mix the Magic Peanut Butter Dough
Start by preheating your oven to 350°F and lining your baking sheet with parchment to avoid sticking (trust me, it’s a game changer). In a medium bowl, stir together the peanut butter, granulated sugar, baking soda, vanilla extract, and the egg until you have a smooth, well-combined dough. Then gently fold in the white chocolate chips and crushed candy canes. You’ll notice how the dough gets a little speckled with those pretty minty pieces — already making my mouth water!
Step 2: Scoop and Bake to Golden Perfection
Using a standard ice cream scoop makes this so much easier and yields evenly sized cookies. Drop the dough balls onto your prepared pan, leaving some space between them. Bake for about 15 minutes or until the tops are mostly set and turning a nice golden brown. Be careful to not overbake here — you want that tender, chewy texture inside. Let the cookies cool completely on the tray before moving on.
Step 3: Dip Those Cookies in Chocolatey Goodness
While your cookies cool, melt the carob or dark chocolate chips with the peanut butter chips and vegetable oil in a microwave-safe bowl. I recommend melting in 30-second bursts, stirring in between each, to avoid scorching the chocolate. Once everything’s smooth, dip each cookie’s bottom into the melted chocolate mixture. Use a spoon to coat the underside fully if needed, then place them back on your parchment-lined tray to let the chocolate harden.
Pro Tips for Making Peppermint Bark Peanut Butter Cookies Recipe
- Use Room Temperature Egg: It helps everything mix more evenly, so your dough won’t be lumpy or tough.
- Don’t Skip the Cooling: Cooling the cookies before dipping ensures your chocolate coating sets up nicely without melting off.
- Crush Candy Canes Fresh: I like to crack them by hand for uneven bits that add great crunch and visual appeal.
- Avoid Overbaking: Check the cookies around 13 minutes if you like them extra soft; overbaking dries them out.
How to Serve Peppermint Bark Peanut Butter Cookies Recipe
Garnishes
I typically sprinkle a few extra crushed candy canes over the chocolate coating before it hardens for that extra peppermint pop and festive look. Sometimes, I dust the cookies lightly with powdered sugar if we’re hosting, which gives them a snowy, wintertime vibe that everyone loves.
Side Dishes
These cookies are fantastic with a hot cup of cocoa or a peppermint mocha latte — the mint and chocolate pairing is always a crowd-pleaser. I also like serving them alongside some fresh fruit or nuts to balance the sweetness if I’m offering a variety at a gathering.
Creative Ways to Present
I love arranging these on a rustic wooden board with sprigs of fresh rosemary or pine for holiday parties. Wrapping a few in clear cellophane tied with a red ribbon makes a simple but beautiful gift. And if you’re feeling fun, stack them into towers and drizzle leftover melted chocolate on top for extra decadence.
Make Ahead and Storage
Storing Leftovers
Keeping these cookies fresh is pretty straightforward—I store mine in an airtight container at room temperature, and they stay soft and flavorful for about three days. Make sure they’re fully cooled before sealing to prevent any unwanted moisture buildup.
Freezing
I often freeze extras by wrapping each cookie individually in parchment paper, then placing them into a zipper bag for up to three months. When I’m ready to enjoy, I just leave them out for about an hour to thaw, and they taste almost as fresh as day one.
Reheating
If you like them warm, popping a cookie in the microwave for about 10 seconds works wonders. It softens the chocolate bottom and gives you that freshly baked vibe without drying out the cookie.
FAQs
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Can I use crunchy peanut butter instead of smooth in the Peppermint Bark Peanut Butter Cookies Recipe?
Absolutely! Crunchy peanut butter will add little bits of peanut throughout the cookie, giving extra texture. Just keep in mind it may change the consistency slightly, so be gentle when mixing.
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What’s the best way to crush candy canes for this recipe?
I like to place candy canes in a sealed plastic bag and gently use the bottom of a rolling pin or a heavy pan to break them into varying-sized pieces. This way, you get both fine specks and larger chunks for crunch and visual appeal.
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Can I skip the chocolate coating on the bottom if I’m short on time?
You can, but the chocolate layer is what makes these Peppermint Bark Peanut Butter Cookies so special. The coating not only adds flavor but also a delightful textural contrast, so it’s worth squeezing in the extra step when you can.
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How do I store these cookies if my kitchen is warm?
If your kitchen tends to be warm, storing the cookies in the refrigerator is a good option to keep the chocolate from melting and the cookies fresh. Just bring them to room temperature before serving for best flavor.
Final Thoughts
Honestly, I can’t recommend this Peppermint Bark Peanut Butter Cookies Recipe enough, especially if you love that perfect blend of peanut butter richness and festive peppermint crunch. Making these always brings back fun moments in the kitchen, whether with family or friends, and the smiles after the first bite are priceless. So go ahead, try this recipe out—you’ll be making these charming cookies a regular in your rotation before you know it!
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
Description
These Peppermint Bark Peanut Butter Cookies combine the creamy richness of peanut butter with festive peppermint crunch and indulgent white and dark chocolate. Featuring a soft, chewy texture topped with a smooth chocolate-peppermint coating, they make a perfect holiday treat that’s quick to prepare and delightfully festive.
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 and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Cookie Dough: In a medium bowl, combine the Smooth Operator peanut butter, granulated sugar, baking soda, vanilla extract, and the large egg. Stir until the mixture is smooth and fully combined. Then fold in the white chocolate chips and crushed candy canes evenly throughout the batter.
- Form and Bake Cookies: Using a regular size ice cream scoop, scoop dollops of batter onto the prepared baking sheet, spacing them evenly. Bake the cookies for about 15 minutes, or until they turn golden brown and the tops are mostly set but still soft to touch.
- Cool Cookies: Remove the cookies from the oven and allow them to cool completely on the baking sheet. This ensures they set properly without breaking.
- Melt Chocolate Coating: In a microwave-safe bowl, combine the carob or dark chocolate chips, peanut butter chips, and vegetable oil. Microwave in 30-second increments, stirring between each, until the mixture is smooth and fully melted but not burnt.
- Dip Cookies: Dip the bottom of each cooled cookie into the melted chocolate mixture. Use a spoon if needed to spread the coating evenly to cover the bottom. Place the cookies back on the tray to set the chocolate coating completely.
- Store Properly: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped in parchment and foil inside a zipper bag for up to 3 months. When ready to enjoy, thaw at room temperature for about one hour.
Notes
- Additional cooling time is necessary after baking and after dipping in chocolate to allow the cookies and coating to set properly.
- You can substitute carob chips with any dark chocolate chips if preferred.
- Crushing candy canes finely ensures a better distribution of peppermint flavor and a pleasant crunch in every bite.
- Be careful not to overbake the cookies to maintain their soft and chewy texture.
- Use vegetable oil in melting chocolate to achieve a smoother, shinier coating.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg
