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Easy Peppermint Bark Cookies perfect for Christmas

by Pam Berg

Peppermint bark is a popular candy that people enjoy at Christmas and other times of the year. Peppermint bark is typically made by layering white chocolate and milk or dark chocolate with pieces of crushed peppermint candy mixed in.

A peppermint bark cookie is a twist on this classic candy as it crosses a traditional holiday cookie with bark.

What are Peppermint Bark Cookies?

Peppermint bark cookies are a festive and delicious holiday treat. They typically consist of a cookie base, often chocolate-flavored, topped with a layer of white chocolate or vanilla-flavored coating, and then sprinkled with crushed peppermint candy or candy canes.

Is Peppermint Bark American?

Chocolate bark candy is thought to have originated in France. Bark candy is made on a sheet on a cookie tray and then broken into pieces that very strongly resemble the bark from a tree.

The variation of peppermint bark candy originated in the United States and quickly became wildly popular as a holiday treat.

Keto Peppermint Bark Christmas Cookies

These delicious cookies are made in two steps. First, you must make the cookies and then the white chocolate filling.

Total time

2 hours.

  • Prep time: 10 minutes.

  • Mixing time for dough: 10 minutes.

  • Bake time: 12 minutes.

  • Cooling time: 15-20 minutes.

  • Filling cook time: 10 minutes.

  • Assembly time: 10 minutes.

  • Sit time: 60 minutes.

Chocolate Cookie Ingredients

  • 1/2 cup butter softened

  • 1/2 cup sugar-free brown sugar substitute

  • 1/4 cup Keto Goods allulose sugar substitute

  • 1 large egg (room temperature)

  • 1/2 tsp vanilla extract

  • 2 cups almond flour

  • 1/3 cup cocoa powder

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

White Chocolate Filling Ingredients

  • 4 ounces sugar-free white chocolate chips

  • 2 tablespoons unsalted butter

  • 1 teaspoon peppermint extract 

Instructions

To make the chocolate cookies:

  1. Preheat the oven to 325F and line a large baking sheet with parchment paper.

  2. In a large bowl, using either a handheld or stand mixer, beat the butter with the sweetener on a medium speed until lightened and well combined, about 2 minutes.

  3. Beat in the egg and vanilla extract.

  4. Next, add the dry ingredients (almond flour, cocoa powder, baking powder, and salt) and beat until well combined.

  5. Use a cookie scoop to work the cookie dough into 1 1/2-inch balls and place them a few inches apart on the prepared cookie sheet (you should get about 18 large cookies).

  6. Gently press with the bottom of a glass to about 1/2 inch thick.

  7. Use your thumb to make an indentation in the center of each.

  8. Bake for 12 minutes until the cookies are puffy but still quite soft to the touch. Remove and immediately re-indent the centers (they puff up a little during baking).

  9. Let the cookies cool on a wire rack.

White Chocolate Filling:

  1. In a microwave-safe bowl, combine the white chocolate and butter. Stir until melted and smooth. Stir the peppermint flavor extract into the melted chocolate.

  2. Spoon the white chocolate into the wells in the center of each cookie. Sprinkle with a few sugar-free sprinkles or crushed candy canes if desired.

  3. Let the cookies set for about 1 hour on the cooling rack. You can also refrigerate to set the chocolate faster.

Nutritional Information

The dough will make approximately 18 cookies. Each cookie (one serving) has about 150 calories and 3 net carbs.

How Do You Store Homemade Peppermint Bark Cookies?

The homemade peppermint bark cookies can be stored in an airtight container. They can also be frozen for up to 4 months.

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