These peppermint bark icebox cookies are simple slice-and-bake cookies drizzled with white chocolate and topped with crushed peppermints.

peppermint bark icebox cookies on a wire cooling rack with a white napkin in the background.

chocolate cookies drizzled iwth white chocolate and sprinkled with peppermint.

They’re an easy and festive option for Christmas cookie trays. Icebox cookies are made by shaping the dough into a log, chilling it until firm, then slicing and baking. This method allows the dough to be prepared ahead of time, making it practical for holiday baking schedules.

How To Make Peppermint Bark Icebox Cookies

six image collage showing steps for making peppermint chocolate icebox cookie dough.

First make the cookie dough.

Melt the chocolate and set aside to cool slightly.
Cream the butter and sugars.
Add the egg and peppermint extract and mix well.
Mix in the melted chocolate and espresso powder.
Add the flour, baking soda and salt and mix until just combined.

Roll and chill the dough, then slice and bake.

Turn the dough onto a piece of waxed paper or parchment and roll up into a 2 inch wide log. Twist the ends to seal and refrigerate until firm (about 2 hours).
Remove the chilled dough from the waxed paper and slice ¼ to ½ inch thick.
Bake at 350°F for 9 minutes. Let them cool completely.

four image collage showing steps to topping chocolate icebox cookies with white chocolate and peppermint.

Top the cookies!

Melt the white chocolate in the microwave until smooth.
Drizzle the cooled cookies with white chocolate.
Sprinkle wet white chocolate with crushed peppermints and let the chocolate harden before storing.

Use room temperature butter and egg so that the dough blends easily. Set the butter and egg out about an hour before baking. To bring butter to room temperature quickly, you can microwave it for 5-10 seconds on half power (or the defrost setting). Place the egg (in the shell) in a cup of warm water for 5-10 minutes to bring it to room temperature quickly.
Careful not to over-heat the chocolate and white chocolate when melting, as it will burn easily. Microwave in 30-second intervals, stirring well in between each until it is just melted. If you do overheat the chocolate, you might be able to save it by stirring in just a bit of coconut oil.
Let the cookies cool completely before drizzling with chocolate. Then let the chocolate harden completely before storing.
Store cookies in an airtight container at room temperature up to 5 days.

Peppermint icebox cookie with a bite taken out, with more cookies in the background.

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Peppermint Bark Icebox Cookies

Print Recipe

These peppermint bark icebox cookies feature an easy slice and bake chocolate mint icebox cookie drizzled with white chocolate and sprinkled with crushed peppermints for a pretty, delicious Christmas cookie!

Author: Kaleigh
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 2 hours, 30 minutes
Yield: 18 cookies 1x
Category: dessert
Method: baked
Cuisine: American

Ingredients

Scale

2 oz unsweetened chocolate
1 stick (½ cup) butter, room temperature
⅓ cup brown sugar
⅓ cup granulated sugar
1 large egg
½ tsp peppermint extract
½ tsp espresso powder
1 ¾ cup all purpose flour
½ tsp baking soda
¼ tsp fine sea salt
½ cup white chocolate chips
candy canes or peppermints, crushed

Instructions

Melt the unsweetened chocolate in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Set aside.
In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the butter and sugars together until light and fluffy.
Add the egg and peppermint extract and mix until smooth.
Add the melted chocolate and the espresso powder and mix.
Add the flour, baking soda and salt. Mix until just combined.
Turn the dough out onto a piece of parchment or waxed paper. Roll into a log about 2 inches wide and 8 inches long. Twist the ends to seal and refrigerate until firm, at lest 2 hours, or up to overnight.
Once the dough is firm, preheat the oven to 350°F and line a baking sheet with parchment.
Remove the dough from the oven slice into ¼ to ½ inch thick slices. Place on the lined baking sheet.
Bake 9 minutes. Remove from the oven and place on a wire cooling rack to cool.
Melt the white chocolate in the microwave, in 30 second intervals, stirring between each, until just melted and smooth.
Drizzle the cookies with melted white chocolate. Sprinkle with crushed peppermints while the chocolate is still wet.
Let the cookies rest until the chocolate is firm before storing.

Notes

Use room temperature butter and egg so that the dough blends easily. Set the butter and egg out about an hour before baking. To bring butter to room temperature quickly, you can microwave it for 5-10 seconds on half power (or the defrost setting). Place the egg (in the shell) in a cup of warm water for 5-10 minutes to bring it to room temperature quickly.
Careful not to over-heat the chocolate and white chocolate when melting, as it will burn easily. Microwave in 30-second intervals, stirring well in between each until it is just melted. If you do overheat the chocolate, you might be able to save it by stirring in just a bit of coconut oil.
Let the cookies cool completely before drizzling with chocolate. Then let the chocolate harden completely before storing.
Store cookies in an airtight container at room temperature up to 5 days.

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