Mini Crumbl Peppermint Bark Cookie Copycat Recipe

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It’s my favorite time of year! Holiday baking time is HERE! A full two months of baking all the things from cookies to breads to brownies. I will be sharing many recipes with you over the next couple months and today we are all about the chocolate and peppermint flavors. This copycat Crumbl Peppermint Bark Cookie recipe will get you in the holiday spirit for sure! It’s a super soft, dark chocolate, peppermint cookie topped with white chocolate and candy cane pieces. They are so easy to make that you’ll want to make them over and over.

If you’d like to try one of our other Crumbl cookie copycat recipes, may we suggest:  Iced Oatmeal Cookies, Mini Butterfinger Cookies, Caramel Apple Cookies, Peanut Butter and Jelly Cookies, Cookie Dough Cookies, Blue Monster Cookies, Dark Dream Cookies, Sea Salt Toffee Cookies, Rocky Road Cookies, Peanut Butter Oreo Cookies, Cornbread Cookies, Lemon Glaze Cookies, Funfetti Milkshake Cookies, Crumbl Turtle Cookies,  Crumbl Dirt Cake Cookies, Mini Twix, or the Churro Cookies. 

BIG OR LITTLE COOKIES – IT’S YOUR CHOICE

We are back to mini cookies today. With so much baking going on right now, we like the idea of enjoying different things at once and that is much easier to do if you are having small bites. Yep, these are the “small plates” of the cookie world.

Sure, Crumbl serves cookies as big as your head but that doesn’t mean you have to make them that way at home.  If you like a “shareable cookie” size which is big enough for two, you should use about 1/4 cup of dough per cookie. If you like mini cookies that are all yours and gone in 2-3 bites, make them mini.

PEPPERMINT BARK COOKIE INGREDIENTS

For full information on ingredients and quantities, please see the recipe card below.

WHITE CHOCOLATE TOPPING

1/4 cup White Chocolate Chips

1 tsp Vegetable Oil

1/4 cup Candy Canes (crushed)

PEPPERMINT BARK COOKIE DIRECTIONS

1. Preheat oven to 350 degrees.  Use parchment paper or a silpat mat to line a baking sheet. 

2. Cream the butter, brown sugar and sugar in a stand mixer until light and fluffy (about 2-3 minutes). Scrape the sides of the bowl to make sure all ingredients are blended.

3. Add in the egg, vanilla and peppermint extract and beat until combined.

4. Add in flour, baking soda, cornstarch and salt. Stir until all combined.

5. Stir in chocolate chips.

6. Scoop out about 1 TBSP of dough for smaller cookies (or 1/4 cup dough for BIG cookies). Place dough balls on prepared pan (12 cookies to a pan if small cookies and 6 to a pan if BIG cookies).

7. Bake for about 10-11 minutes. Remove from oven. Let cool on tray for 5 minutes. Transfer cookies to cooling rack. NOTE: Baking time will be longer if you make BIG cookies.

8. Melt the white chocolate chips and vegetable shortening in the microwave for 45 seconds. Stir and continue melting 15 seconds at a time until fully melted.

9. Spoon about 1 tsp of melted white chocolate on top of each cookie. Carefully spread chocolate and sprinkle with crushed candy canes. Enjoy these cookies chilled or warm. Your choice.