These White Chocolate Peppermint Bark Cookies are a holiday dream—soft, sweet white chocolate cookie dough packed with Ghirardelli Peppermint Bark baking chips that melt into the most festive, minty goodness. They’re cozy, Christmassy, and totally irresistible!
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love These Cookies
You’re going to fall in love with these White Chocolate Peppermint Bark Cookies because they’re everything wonderful about Christmas wrapped into one soft, bakery-style cookie.
The white chocolate dough is sweet and creamy, and when you mix in those Ghirardelli Peppermint Bark chips, every bite has the perfect mix of cool peppermint and melty chocolate.
They’re super easy to whip up, look beautiful on holiday cookie trays, and taste even better than they look. If you want a cookie that feels festive, indulgent, and totally magical, this is the one!
Ingredients
*Ingredient amounts are located in the recipe card at the end of this post.
- All-Purpose Flour – The base of the dough that gives the cookies structure and helps keep them thick and soft.
- White Chocolate Instant Pudding Mix – Adds extra moisture, flavor, and that perfectly chewy, bakery-style texture.
- Baking Powder – Helps the cookies rise slightly so they stay light and fluffy.
- Baking Soda – Works with the other ingredients to give the cookies lift and the perfect soft bite.
- Salt – Balances the sweetness and enhances all the flavors.
- Butter (softened) – Creates a rich, creamy base and helps the cookies stay soft.
- Brown Sugar – Adds moisture and a deeper, caramel-like sweetness.
- White Sugar – Gives the cookies structure and classic sweetness.
- Eggs – Bind everything together and help the cookies stay soft and chewy.
- Vanilla Extract – Adds warm, sweet flavor that pairs perfectly with peppermint and white chocolate.
How to Make Peppermint White Chocolate Chip Cookies
[Step 1] In a mixing bowl, whisk together the flour, pudding mix, baking powder, baking soda, and salt. Set aside.
[Step 2] Beat the softened butter, brown sugar, and white sugar until light and fluffy. Mix in the eggs and vanilla extract. Gradually add the dry ingredients to the butter mixture until and beat until cookie dough forms. Stir in the peppermint bark chips. Chill the dough in the refrigerator for 30 minutes.
[Step 3] Use a cookie scoop to measure the dough and place on a parchment paper-lined baking sheet.
[Step 4] Bake at 350 degrees for 8-10 minutes. Remove from the oven and allow the cookies to rest for 2-3 minutes on the baking sheet before transferring to a cooling rack.
Baking Tips & Tricks
- Chill the dough – Even 20–30 minutes helps keep the cookies thick, soft, and prevents spreading.
- Use softened—not melted—butter – This helps give the cookies the right chewy texture.
- Measure flour correctly – Spoon and level to avoid adding too much flour, which can make cookies dry.
- Don’t overmix – Mix just until combined to keep the dough soft and tender.
- Save some chips for the tops – Press a few peppermint bark chips onto each cookie right before baking for a prettier finish.
- Bake until just set – Pull cookies out when the edges look slightly firm; the centers will continue to set as they cool.
- Cool on the pan – Let cookies rest for a few minutes so they don’t break and the peppermint chips stay intact.
- Store in an airtight container – This keeps them soft and helps the peppermint flavor mellow and blend beautifully.
White Chocolate Peppermint Bark Cookies
Ingredients
- 2 ⅓ All-Purpose Flour
- 3.4 Ounces White Chocolate Instant Pudding Mix 3.4 oz
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- ¼ Teaspoon Salt
- 1 Cup Butter softened
- ¾ Cup Brown Sugar
- ¼ Cup White Sugar
- 1 ½ Teaspoons Vanilla Extract
- 2 Eggs
- 8 Ounces Ghirardelli Peppermint Bark Baking Chips
- ½ Cup White Chocolate Chips
Instructions
- In a mixing bowl, whisk together the flour, pudding mix, baking powder, baking soda, and salt. Set aside.
- Beat the softened butter, brown sugar, and white sugar until light and fluffy. Mix in the eggs and vanilla extract. Gradually add the dry ingredients to the butter mixture until and beat until cookie dough forms. Stir in the peppermint bark chips. Chill the dough in the refrigerator for 30 minutes.
- Use a cookie scoop to measure the dough and place on a parchment paper-lined baking sheet.
- Bake at 350 degrees for 8-10 minutes. Remove from the oven and allow the cookies to rest for 2-3 minutes on the baking sheet before transferring to a cooling rack.
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