					
										 Share The Yum On Facebook									
																	
										Pin this recipe for later!									
																	
										Share The Yum On Facebook									
																	
										Pin this recipe for later!

There are some recipes that feel like a soft blanket for the senses, and these cookies are exactly that—peppermint and chocolate wrapped up in a crisp-edged, slightly chewy cookie that hums of winter evenings and quiet kitchens. I first made them on a slow Saturday morning, the house wrapped in that gentle hush between one sleepy hour and the next, and they immediately became the kind of thing I keep on the corner of my mind for company: an easy comfort, a small celebration. If you like the bright, cool snap of peppermint against melted chocolate and the tiny, satisfying crunch of bark, you’ll find a lot to love here. I always call them Delish Peppermint Bark Cookies when I’m trying to sound decisive to the kids; in truth, I’m half-hoping someone else will take the first bite so I can swoop in after.

My husband has a particular way of enjoying these that makes the whole ritual feel like ours. He’ll wander into the kitchen with a mug that’s half coffee, half curiosity, and the dog follows close behind, certain that something will drop. The kids ricochet around the island, talking about the day’s plans in short, urgent bursts—soccer today, a school project tomorrow—while the cookies cool on a rack, sending out that cool, minty-into-warm-chocolate perfume that makes conversation slow down on its own. I’ll admit I’m not always patient; I sneak one while stirring the next batch, the chocolate warm and slightly gooey against my teeth, the peppermint a playful little jolt. There’s a small, imperfect moment that always makes me smile: one cookie will break apart right as someone reaches for it, and rather than fuss, everyone leans in and shares the pieces like it’s the most natural thing in the world.

🍪

MORE OF OUR FAVORITE…

Why You’ll Love This Delish Peppermint Bark Cookies

– The aroma fills the kitchen in a way that’s both bright and homey—peppermint lifts, chocolate grounds, and the first bite is like a warm hello.
– Texture is the star: thin, crisp edges with a tender, slightly chewy center and those tiny shards of peppermint that snap and melt.
– They’re delightfully forgiving. I’ve made them with slightly different chocolates and a haphazard handful of crushed candies and they still come out charming.
– Perfect for mornings when you want something special but not fussy—a cup of coffee, a cookie, a quiet five minutes.
– They feel festive without needing a parade of decorations—just the contrast of dark chocolate and white peppermint is enough to make them look like a celebration.

Slow Moments

On a slow afternoon, I’ll set a playlist low and let a small rhythm settle over the kitchen. The measuring cups don’t march; they take their time. I’ll stand by the counter, stir with a wooden spoon that’s held more memories than it probably should, and taste just a whisper—because who can resist? There’s a moment when the chocolate softens and the peppermint scent becomes almost visible, like steam from a cup of tea. If the kids are home, one of them will press their face to the glass of the oven door like it’s a window to something magical; if not, our dog will wait with regal patience by the oven, tail thumping in a slow, trusting beat. There’s no hurry in these moments—just the warmth of the oven, the small clatter of bowls, and the comfort of making something that will be passed around and shared.

Time-Saving Hacks

– Use a good-quality pre-crushed peppermint or candy canes from the store to skip pounding them yourself—your wrists will thank you on a busy morning.
– Make the dough the night before and chill it for a deeper flavor and easier scooping; I often bake half the batch in the morning and freeze the rest of the dough for another lazy weekday.
– Keep a simple stash of dark and white chocolate chips; melting chips directly or folding them in saves a step and still gives great texture.
– Remember: slowing down a little—letting the dough firm—often saves time in the long run because your cookies hold their shape better and bake more evenly.

Serving Ideas

– For a cozy morning, serve warm with a mug of coffee or hot chocolate and a soft throw on your lap. The contrast of steam and peppermint is quietly indulgent.
– For a slower weekend, arrange them on a simple platter with a bowl of whipped cream or crème fraîche for dipping—odd, I know, but it’s remarkably elegant.
– As an evening treat, pair with a glass of milk or a mellow herbal tea; if you’re feeling playful, a splash of peppermint liqueur in a coffee for adults is a small, festive flourish.
– For gatherings, nestle them among plain butter cookies or shortbread; they’ll stand out without shouting.
– Complementary recipes I love: a basic hot chocolate or a simple spiced biscotti goes wonderfully alongside—small, balanced contrasts. (If you’re poking around for something warm and thick, try a cozy hot cocoa and a quiet corner to enjoy it.)

Tips & Mistakes

I once got too clever and tried to overwork the dough to make it “smoother.” Big mistake—cookies can get dense if you fuss too much. So my gentle nudge is: mix until things are just combined and resist the urge to over-tame the batter. Another funny mishap involved forgetting the peppermint in one tray; the kids called them “mystery cookies” and ate them anyway, but I learned that the peppermint is really where the personality lives. If your peppermint pieces are too big, they can be startling; too small and they disappear into the cookie. A medium crush gives you that nice snap and pretty flecks across the surface.

Storage Tips

Stored in an airtight tin at room temperature, these cookies keep their tenderness for several days. If you like them warm, a few seconds in the microwave softens the centers deliciously—watch closely, because warmed chocolate is fast to get gooey. Cold, they’re crisp and make a lovely contrast with a hot drink; I’ll often pack a couple for lunchboxes because they feel like a small, thoughtful surprise in the afternoon. If you need to keep them longer, they freeze beautifully—flash-freeze on a baking sheet first so they don’t stick together, then tuck into a container.

Variations and Substitutions

I’ve played around with chocolate types—dark for richness, milk for nostalgia, white for sweetness—and each brings a slightly different mood. If you want less sugar, try a darker chocolate or reduce any added sweet bits; the peppermint remains bright and satisfying. I once tried a hint of orange zest stirred into the dough and it was a delightful, citrusy whisper that made the cookies feel sunnier—great if you’re baking outside of the holidays. For a nutty twist, a handful of finely chopped toasted almonds adds warmth and a little extra crunch. If peppermint isn’t your thing, a sprinkle of coarse sea salt on top shifts the cookie into an adult, caramel-chocolate direction—equally lovely, just different.

Frequently Asked Questions

I can’t have gluten… will this still work?

Absolutely. Swap soy sauce for tamari or coconut aminos. It keeps the same comforting balance—I often do this for family dinners.

Do I have to peel the pineapple first?

Yes—the peel is too tough. Once it’s gone, the inside is tender and sweet, which is exactly what you want here.

Can I use canned pineapple instead of fresh?

You can. Drain it well; it’s not quite as bright as fresh, but it brings a gentle sweetness when you’re in a pinch.

How sweet is this? Can I tone it down?

Of course. Use a bit less sugar, or try honey or maple syrup. I often adjust depending on the season or time of day.

What if I skip the sesame oil?

That’s fine. You’ll miss a gentle toasty depth, but it remains a warm, comforting dish without it.

Remember it later

Planning to try this recipe soon? Pin it for a quick find later!