‘Tis the season for peppermint bark! This homemade version of Williams-Sonoma’s Peppermint Bark Cookies is so easy to make, and for a fraction of the cost.

peppermint bark cookies 

I love the Christmas food gift ideas in the Williams-Sonoma catalog, but you can make many of the same treats at home for a fraction of the cost.

These homemade Williams-Sonoma peppermint bark cookies are crazy delicious, require only three ingredients, and are no-bake.

They are a perfect addition to your Christmas cookie trays, or package them in a tin for a hostess party gift.

Peppermint bark is so popular this time of year, these peppermint bark cookies are a fun twist on the recipe. They take minutes to make, and during this busy season, that makes these cookies a winner.

more Williams-Sonoma Christmas food gifts

This isn’t my first rodeo of copycat Williams-Sonoma food gifts. Check out these other budget-saving ideas:

• These Williams-Sonoma snowman marshmallow stirrers. 
• The Williams-Sonoma snowman marshmallow floaters.
• Homemade peppermint bark pretzels. 

chocolate wafer cookies 

The cookies are no-bake because I rely on a box of chocolate wafers, found in the cookie aisle of your supermarket.

My all-time favorite dessert is ice box cake (specifically, this snowglobe ice box cake dessert).

Luscious layers of whipped cream are layered between the chocolate wafers and set in the fridge until the wafers turn to “cake.”

The chocolate and whipped cream combination is divine. Dipping the chocolate wafers in melted white chocolate gives you the same deliciousness, but as a cookie.

tips on making peppermint bark cookies 

dipping in chocolate 

Here, I hold a chocolate wafer and dip into the melted white chocolate before sprinkling the crushed candy on top.

If you prefer, you may submerge the entire cookie into the chocolate, then lift out with a fork and set on the baking tray.

You may need additional white chocolate, however, so I would buy an extra bag of chips just in case.

peppermint oil vs peppermint extract 

If you want even more minty flavor, add some peppermint oil to the melted white chocolate.

This step is optional, because the crushed candy offers plenty of peppermint flavor, and the oil adds to the cost of the cookies.

I do advise using peppermint OIL and not peppermint extract. The extract can seize the chocolate, or stiffen the chocolate before you have a chance to dip.

how to make peppermint bark cookies 

Line baking trays with parchment or wax paper and set aside.

Crush candy canes (about 8) or peppermint candies (about 30) by placing in a ziploc bag and smashing with a mallet or rolling pin over a cutting board.

In a microwave-safe bowl, place 12 ounces white chocolate chips (this is one bag). Microwave at 70 percent power for 90 seconds.

Stir, using the residual heat to fully melt the chips. If needed, microwave for additional 15 second intervals.

Stir in 1/2 teaspoon peppermint oil, if using. Be sure to use peppermint oil, rather than extract, so the chocolate doesn’t seize. 

Dip a Nabisco chocolate wafer into the melted chocolate and place on the prepared baking tray. Sprinkle crushed candy over the melted chocolate.

Let the chocolate set well before serving or packaging.

printable peppermint bark cookies recipe 

Yield: 30 cookies

peppermint bark cookies

Print

Easy no-bake 3-ingredient peppermint bark Christmas cookies

Ingredients

• 8 candy canes OR 30 peppermint candies
• 12 ounces white chocolate chips
• 30 Nabisco famous chocolate wafers
• 1/2 teaspoon peppermint oil (optional)

Instructions

Line baking trays with parchment or wax paper and set aside.

Crush candy canes or peppermint candies by placing in a ziploc bag and smashing with a mallet or rolling pin over a cutting board.

In a microwave-safe bowl, place white chocolate chips (this is one bag). Microwave at 70 percent power for 90 seconds.

Stir, using the residual heat to fully melt the chips. If needed, microwave for additional 15 second intervals.

Stir in 1/2 teaspoon peppermint oil, if using. Be sure to use peppermint oil, rather than extract, so the chocolate doesn't seize. 

Notes

See more tips and Christmas cookie recipes at theDecoratedCookie.com

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving: Calories: 206Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 3mgSodium: 177mgCarbohydrates: 32gFiber: 1gSugar: 20gProtein: 3g

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