Copycat Crumbl Peppermint Bark Cookies with measured ingredients, drop shaping and clear oven cues for a holiday cookie box.
Weigh the ingredients before starting. US measures accompany the gram weights; visual cues, tray spacing and complete batch timings are included below.
As an Amazon Associate I earn from qualifying purchases.
Copycat Crumbl Peppermint Bark Cookies Recipe
Makes 8 large cookies. Portion at the weights in the method and bake on cool lined trays.
Allow about 147 minutes total: 30 active, 45 chilling, 32 baking and 40 cooling/setting. Baking time covers every tray in this batch.
Kitchen tools you’ll need
- Digital kitchen scale and measuring spoons
- Mixing bowls and flexible spatula
- Two parchment-lined rimmed baking sheets
- Cooling rack
Ingredients
Chocolate peppermint cookie dough
Peppermint bark finish
Gram weights are the reference; weigh flour rather than packing the measuring cup. Weigh eggs without shells. Use commercially prepared fillings; do not taste raw dough.
Instructions
Prepare the pans and oven
- Heat a conventional oven to 350°F (177°C). Line two rimmed baking sheets with parchment.
Mix the chocolate dough
- Whisk flour, cocoa, baking soda and salt. In another bowl beat softened butter and brown sugar for 2 minutes. Beat in the egg and vanilla, then stir in the dry mixture and chocolate chips just until combined.
Chill and portion
- Cover and refrigerate dough for 45 minutes. Divide into 24 portions about 27 g each, roll smooth and space 5 cm apart.
Bake
- Bake one tray at a time for 10–12 minutes, until the edges are set and centers still look slightly soft. Cool 8 minutes on the tray, then transfer to a rack.
Add the peppermint-bark finish
- Melt white chocolate in 20-second microwave bursts, stirring each time. Drizzle over completely cool cookies and sprinkle with the measured crushed candy canes. Let set 20 minutes.
Chef’s Science & Pro Tips
Portion evenly
Use the listed piece weight so the batch bakes at a similar rate; leave the stated space for spreading.
Check doneness
Use the visual cues in the method and let the cookies firm on the hot tray before moving them.
Make ahead
Freeze unfilled dough or plain baked cookies for up to one month for best quality; finish after thawing.
Storage and make-ahead
| Method | How long | What to do |
|---|---|---|
| Shelf life at room temperature | Serve promptly; up to 2 hours out | Keep chilled; set out only for serving and refrigerate within 2 hours (1 hour above 90°F/32°C). |
| Refrigerated shelf life | Up to 4 days total | Store covered at or below 40°F (4°C); count time from preparation and follow any shorter filling-package limit. |
| Freezer durability: raw dough | Up to 1 month for best quality | Freeze shaped, unfilled portions or wrapped dough airtight. Thaw overnight in the refrigerator; apply coatings after thawing. |
| Freezer durability: baked cookies | Up to 1 month for best quality | Freeze completely cool cookies airtight with parchment between layers; freeze plain cookies before adding moist fillings or delicate decorations. |
| Safe thawing | Before serving | Thaw covered in the refrigerator if filled; thaw plain cookies at room temperature while still wrapped to reduce condensation. |
Notes
- Freezer durations describe best quality, not a food-safety guarantee. Keep perishable fillings chilled and use safe thawing practices.
Frequently Asked Questions
Can I prepare the dough ahead?
Yes. Cover and refrigerate for up to 24 hours, then portion and bake as directed. Freeze longer-term and thaw overnight in the refrigerator.
Can I freeze baked cookies?
Yes. Freeze fully cooled plain cookies airtight for up to one month for best quality; add delicate fillings or finishes after thawing.
How do I know they are done?
Follow the recipe’s visual cue: edges should be set, centers may still be soft, and shortbread should remain pale. Cool on the tray before moving.
Browse more cookie ideas in the Christmas Cookie Box Recipes collection.