Peppermint Bark Cookies (Made with Cake Mix!)

These easy peppermint bark cookies are rich, minty, and irresistibly festive — made with devil’s food cake mix and crushed peppermint candies for the perfect holiday treat.

A Cookie That Tastes Like Christmas

If the holidays had a scent, I swear it would be the smell of chocolate and peppermint wafting from the oven.

Growing up, my mom always kept a tin of peppermint bark on the top pantry shelf — hidden, but not really. I’d sneak a sliver here and there, letting the cool mint melt on my tongue before the chocolate kicked in. When I got older and started baking my own treats, that bark inspired one of my favorite holiday cookie recipes: peppermint bark cookies.

These chocolate peppermint cookies have become a December tradition in our house. They’re soft in the middle, just the right amount of chewy, and full of that classic holiday combo — deep chocolate and cool peppermint. And the best part? They start with a cake mix, which means they’re easy enough to whip up after a long day of wrapping gifts, helping with homework, or fighting through winter traffic.

I make a batch (or two) every year for teacher gifts, cookie swaps, and that “just one more” dessert moment after Christmas dinner. The kids help crush the peppermint candies, the kitchen smells like a chocolate shop in the North Pole, and our cookie tins are never empty for long.

These are a cousin to my white chocolate peppermint cookies, but richer and a little more indulgent — perfect when you want a peppermint dessert that looks as festive as it tastes.

Eva’s Note:
I keep a few holiday tins from my grandmother — the kind with faded poinsettias and a rattle when you shake them. They’re perfect for storing these cookies and gifting them to neighbors. There’s something special about receiving something homemade, wrapped in nostalgia.

Ingredients You’ll Need

This peppermint bark cookie recipe is the kind you can pull together in a flash — which is exactly what I need during the whirlwind of December. Everything starts with a box of devil’s food cake mix, which gives you a rich, chocolatey base without dragging out a million ingredients. Here’s what you’ll need:

For the Dough:

• 15.25 oz devil’s food cake mix – This is your shortcut to deep chocolate flavor. I usually go with Duncan Hines, but any good-quality mix works well.

• ⅔ cup white chocolate peppermint bark, chopped – Look for bark that has both chocolate layers and crushed peppermint on top. Chop it small so it melts nicely into the dough.

• 1 tbsp coconut oil – Helps make the cookies a little softer and adds a subtle richness that pairs beautifully with peppermint.

• 5 tbsp unsalted butter, softened – Adds classic cookie flavor and moisture.

• 2 large eggs, room temperature – Binds everything together for the perfect cookie dough.

For the Topping:

• ½ cup crushed peppermint candies – Adds that signature crunch and sparkle on top. You can crush these with a food processor or give them a good bash with a rolling pin (a favorite job in our house).

Eva’s Tip:
If your butter is cold — which it often is in my kitchen during December — just slice it into tablespoons and leave it near the oven while it preheats. It softens up quickly without melting.

This recipe has all the charm of a holiday cookie recipe, but with the ease of a cake mix cookie recipe you can trust. It’s just the right mix of cozy and convenient, and a perfect way to use up leftover peppermint bark if you’ve got any hanging around.

How to Make Peppermint Bark Cookies

These peppermint bark cookies come together with just one bowl, a wooden spoon, and maybe a few little hands eager to help. Around here, cookie baking usually turns into a family affair — Emma loves unwrapping the peppermint candies, Noah claims quality control (aka sneaking bites of bark), and Lily double-checks we didn’t miss a step.

Here’s how we make our favorite holiday cookie recipe, from start to delicious finish:

1. Preheat your oven and prep your pans.

Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. You can also use a silicone baking mat if you have one — it helps with even baking and easy cleanup.

Tip: Preheat your oven as the first step so it’s ready by the time your dough is mixed and chilled.

2. Mix the cookie dough.

In a large bowl, combine the devil’s food cake mix, softened butter, coconut oil, and eggs. Stir until everything is fully incorporated — the dough will be thick. Then gently fold in your chopped white chocolate peppermint bark.

Tip: Don’t overmix! Stir just until the chocolate pieces are evenly distributed.

3. Chill the dough (just a little!).

Pop your bowl in the fridge for 15–20 minutes. This quick chill helps the dough firm up so the cookies stay thick and soft when they bake.

Eva’s Note: Chilling the dough for just 20 minutes makes all the difference — it keeps the cookies from spreading too thin and gives them that soft, chewy middle we all love.

4. Scoop and shape.

Using a cookie scoop or spoon, drop tablespoon-sized balls of dough onto your prepared baking sheet, spacing them about 2 inches apart. Lightly press each ball to flatten the tops just a bit — not too much.

5. Add crushed peppermint topping.

Sprinkle a pinch of crushed peppermint candies over the tops of the cookies. This adds crunch, sparkle, and that unmistakable peppermint pop.

Tip: I like to pop the peppermint candies into a zip bag and roll them with a heavy rolling pin — it’s a great task for little hands, and less noisy than a food processor.

6. Bake until set but soft.

Bake for 9–11 minutes, or until the edges look set but the centers are still soft. Remember, they’ll continue baking on the sheet after you pull them out — so don’t wait for them to look fully done in the oven.

Tip: For chocolate peppermint cookies with crispy edges and soft centers, take them out just as the tops lose their gloss.

7. Cool and enjoy.

Let the cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The peppermint topping will firm up as they cool, adding that satisfying crunch on top of each soft, chewy cookie.

Bonus Idea: For a fancy finish, drizzle cooled cookies with melted white chocolate. It hardens beautifully and adds shine to cookie tins.

Every time I make these, they remind me of the layered chocolate cake my mom used to bake for Christmas Eve — rich, sweet, and something to look forward to all season long. But these cookies are the quick-and-easy version for a busy December day, with just enough magic to make them feel special.

Tips for Perfect Peppermint Cookies Every Time

Making peppermint bark cookies might be simple, but a few smart tweaks can turn a good cookie into a great one — the kind people ask for again and again. Over the years, I’ve learned a few tricks to get the texture, flavor, and festive sparkle just right.

Here’s what works in my kitchen — and what I always recommend to friends:

Why Use Both Butter and Coconut Oil?

The butter brings that classic cookie flavor and softness, while coconut oil adds a subtle richness and helps create that chewy center we all love in a good holiday cookie recipe. It’s a small detail, but it makes a big difference in texture.

Eva’s Note:
If you’re out of coconut oil, you can sub it with more butter — but your cookies might be a little less chewy and a touch more cakey.

The Secret to the Peppermint Crunch

There’s something magical about biting into a soft chocolate cookie and hitting a little shard of peppermint. The trick is to crush the candies finely, but not into powder. You want pieces small enough to melt slightly, but large enough to still crunch.

Tip:
Use a food processor for consistent bits, or go the old-school route: seal candies in a zip bag and smash them with a rolling pin. I let my daughter Emma do this — she considers it part baking, part therapy.

Chilling = Thick, Soft Cookies

Skipping the chill step? I’ve done it, too — usually when I’m in a hurry. But if you’ve got 15–20 minutes, let that dough rest in the fridge. It stops the cookies from spreading too much and gives them a beautiful bakery-style shape.

Chocolate Peppermint Cookie Variation

Want an even more chocolatey bite? Swap the white chocolate peppermint bark for semi-sweet chocolate chunks and add ½ teaspoon of peppermint extract to the dough. It makes these more of a deep, chocolate peppermint cookie — rich and wintery.

If Your Cookies Spread Too Much…

• Make sure your butter wasn’t melted — just soft
• Chill the dough longer, especially if your kitchen is warm
• Use parchment paper instead of greasing your pan

Eva’s Note:
Baking sheets matter! Older, darker pans can make cookies spread faster. I use light-colored aluminum sheets — they bake evenly without burning the bottoms.

And if you’re looking for another festive treat that plays nice with peppermint season, my caramel cheesecake cookies are soft, sweet, and a favorite for gift boxes.

Make-Ahead and Storage Tips

Holiday baking is a beautiful chaos in our house — especially in the final weeks of December. Between school concerts, last-minute shopping, and wrapping gifts at midnight, I rely on recipes like these peppermint bark cookies that let me prep ahead without losing the fresh-from-the-oven magic.

Here’s how to make these cookies work for your schedule — whether you’re gifting them or saving a stash for surprise guests.

Room Temperature

Once baked and fully cooled, these peppermint bark cookies stay fresh at room temperature for up to 5 days. I store them in airtight tins or cookie jars, layered between sheets of parchment so the peppermint topping doesn’t get sticky.

Eva’s Note:
If your home runs cool in winter (like our drafty old apartment!), you can store them in a tin on the porch or in a mudroom. Just make sure they’re sealed tight to keep the peppermint flavor crisp, not stale.

Freezer

Can I freeze peppermint bark cookies?
Yes — and I always do.

Baked cookies freeze beautifully for up to 2 months. Let them cool completely, then layer them with parchment or wax paper in a freezer-safe container or zip-top bag. I’ve even tucked them into vintage holiday tins and popped them right in the freezer. Perfect for pulling out when guests show up unexpectedly.

Tip:
Thaw at room temp for about 30 minutes. You can warm them for a few seconds in the microwave if you want that just-baked feel.

Make-Ahead Dough

You can prep the cookie dough and chill it in the fridge for up to 2 days before baking. I sometimes mix a double batch on a Sunday afternoon, then scoop and bake throughout the week when the kids get home from school.

Eva’s Note:
Want to freeze the dough instead? Scoop dough balls onto a sheet pan, freeze until solid, then transfer to a freezer bag. Bake straight from frozen — just add an extra minute or two to the time.

This kind of flexibility is what makes these the best cookies for Christmas gifts, cookie swaps, or just having something sweet to offer your neighbor when she stops by with a gift basket.

Frequently Asked Questions about Peppermint Bark Cookies

Can I freeze peppermint bark cookies?

Yes. These cookies freeze beautifully once they’ve cooled completely. Layer them with parchment in an airtight container or a large zip-top freezer bag. They’ll keep well for up to 2 months.

Eva’s Note:
I like freezing mine in old-fashioned holiday tins I’ve collected over the years. There’s something so satisfying about opening one in January and finding it full of peppermint sparkle. Plus, it’s perfect for surprise guests — just thaw and serve.

What’s the best way to crush peppermint candies?

A food processor is the fastest way to get small, even pieces. But if you don’t have one, no problem. Just place your peppermint candies in a heavy-duty plastic bag and give them a few firm smacks with a rolling pin or meat mallet.

Eva’s Note:
This is hands-down my kids’ favorite part of baking. We call it “peppermint smashing duty,” and everyone fights for a turn. Pro tip: double-bag the candies to avoid a sugary mess.

Can I make these ahead for holiday gifting?

Absolutely. These cookies are perfect for gifting and keep well at room temperature for 4–5 days. I usually bake them a few days before we hand out tins to teachers, neighbors, and the mail carrier.

Eva’s Note:
I block off a weekend in early December just for cookie baking — kind of like an assembly line with hot cocoa and Christmas music. We freeze half, gift half, and keep a secret stash tucked away for movie nights.

These simple tips and tricks make your holiday cookie recipe planning a breeze — and ensure your chocolate peppermint cookies come out just right every time.

Share and Gift These Peppermint Bark Cookies

There’s something magical about giving cookies during the holidays. It’s not just about the sweets — it’s about the warmth, the thoughtfulness, and that moment someone opens a tin and smiles at what’s inside.

These peppermint bark cookies are one of my go-to bakes for gifting. They’re easy, festive, and always get rave reviews. Every year at our neighborhood cookie swap, they’re the first to vanish — the crushed peppermint and rich chocolate bark give them a sparkle that stands out in any crowd.

One December, I wrapped up a dozen in wax paper and tucked them into a red-striped tin for my elderly neighbor across the hall. She called me the next day in tears — said they tasted like something her sister used to make. That moment reminded me why I love baking so much. It’s not just about food. It’s about connection.

If you’re packaging these as gifts, here are a few ideas I love:

• Holiday tins lined with parchment and tied with a satin ribbon
• Cellophane treat bags with peppermint bark cookies stacked inside, sealed with a festive sticker
• Mason jars with twine and a handwritten gift tag
• Reused cookie boxes (think old bakery boxes or small cardboard gift boxes) lined with wax paper and tied with baker’s twine

These really are the best cookies for Christmas gifts — not just because they taste amazing, but because they feel homemade in all the best ways. Cozy, thoughtful, and filled with a little bit of holiday magic.

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