Peppermint White Chocolate Cookie Bars – Soft, Buttery, and Perfect for the Holidays

If there’s one treat that captures the joy of the holiday season, it’s these Peppermint White Chocolate Cookie Bars. They’re soft, buttery cookie bars topped with creamy white chocolate, a drizzle of melted chocolate, and crushed candy canes for the perfect festive crunch. Every bite has that sweet vanilla cookie base balanced by a refreshing peppermint sparkle that makes them irresistible.

These cookie bars are everything you love about Christmas baking in one easy-to-make dessert. No rolling dough or cutting cookies — just mix, bake, frost, and enjoy. They’re rich, chewy, and packed with peppermint cheer, making them a must-have on your holiday dessert table.

this Recipe

What Are Peppermint White Chocolate Cookie Bars

These cookie bars are a twist on classic sugar cookies, baked in a pan instead of rolled and cut. The dough is buttery, chewy, and flavored with vanilla and a hint of peppermint. After baking, the bars are topped with melted white chocolate and finished with crushed candy canes for that signature holiday crunch.

They’re a fun, easy way to make a festive dessert without the fuss of individual cookies. Plus, they slice beautifully and look stunning on any cookie tray.

Why You’ll Love This Recipe

You’ll fall in love with these cookie bars for their festive look and crowd-pleasing flavor. They’re:

• Perfectly chewy with a creamy white chocolate topping
• Easy to make — no cookie cutters or chilling required
• Freezer-friendly and great for gifting
• A beautiful addition to holiday dessert platters

Whether you’re hosting a Christmas party, doing a cookie exchange, or just baking for fun, these bars deliver the perfect balance of simplicity and elegance.

How Do They Taste

These bars taste like holiday magic in every bite. The base is rich and buttery like a sugar cookie, while the topping adds creamy sweetness and a cool peppermint crunch. The crushed candy canes give a pop of texture and color, and the drizzle of white chocolate ties everything together with a touch of indulgence.

They’re sweet but not overpowering, soft with just the right amount of chew, and full of peppermint flavor without being too strong.

Health & Ingredient Benefits

While these bars are definitely a treat, you can still feel good knowing you’re using real butter, high-quality white chocolate, and natural peppermint flavor. White chocolate adds a dose of calcium, and peppermint offers a refreshing, digestive-friendly twist.

They’re also a great option for make-ahead holiday baking — perfect for freezing or sharing as edible gifts.

Ingredients You’ll Need

For the Cookie Bars:

• ½ cup unsalted butter, softened
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ teaspoon peppermint extract
• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup white chocolate chips

For the Topping:

• 1 cup white chocolate chips or white chocolate melting wafers
• ¼ teaspoon peppermint extract (optional, for extra flavor)
• ½ cup crushed candy canes
• Extra melted white chocolate for drizzle (optional)

Tools You’ll Need

• 8×8-inch or 9×9-inch baking pan
• Parchment paper
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Measuring cups and spoons
• Double boiler or microwave-safe bowl for melting chocolate

Optional Substitutions & Additions

• Add color: Stir in red and green sprinkles for a fun Christmas look.
• Chocolate lovers: Add a drizzle of milk or dark chocolate for contrast.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Vegan option: Use vegan butter and dairy-free white chocolate.
• Extra peppermint: Mix crushed candy canes into the batter before baking.

How to Make

1. Preheat oven: Set oven to 350°F (175°C). Line a baking pan with parchment paper, leaving some overhang for easy removal.
2. Cream butter and sugars: In a large bowl, beat butter, brown sugar, and granulated sugar together until light and fluffy.
3. Add egg and extracts: Mix in the egg, vanilla, and peppermint extract until combined.
4. Add dry ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to the wet mixture until a soft dough forms.
5. Fold in white chocolate chips: Stir gently to distribute evenly.
6. Press into pan: Spread dough evenly into the prepared baking pan.
7. Bake: Bake for 18–22 minutes, until lightly golden around the edges. Do not overbake; the bars will continue to set as they cool.
8. Cool completely: Allow bars to cool fully before adding the topping.
9. Melt white chocolate: In a microwave or double boiler, melt white chocolate chips until smooth. Stir in peppermint extract if desired.
10. Spread and decorate: Spread melted white chocolate over cooled bars. Sprinkle crushed candy canes on top and drizzle with extra melted white chocolate.
11. Set and slice: Let the topping set at room temperature or in the fridge for 15–20 minutes, then cut into squares.

What to Serve With

These bars pair perfectly with hot cocoa, peppermint mochas, or a cup of coffee. For dessert platters, serve them alongside sugar cookies, chocolate crinkle cookies, or gingerbread for a festive mix. They also make wonderful edible gifts when packaged in holiday tins or boxes.

Why They’re Perfect for the Holidays

These Peppermint White Chocolate Cookie Bars bring holiday cheer to every table. They’re festive without being fussy, combining classic cookie flavors with candy cane crunch and a touch of peppermint freshness.

They’re also incredibly practical for busy holiday baking. You can make them in advance, store them easily, and transport them without worrying about breakage — making them perfect for parties and cookie exchanges.

Tips for Success

• Don’t overbake — the bars should stay soft in the center.
• Use real white chocolate for the creamiest topping.
• Crush candy canes just before adding so they stay crisp.
• Let bars cool completely before frosting to prevent melting.
• Slice with a sharp knife for clean edges.

Common Mistakes to Avoid

• Adding candy canes too early: They can melt into the chocolate if the topping is too warm.
• Skipping parchment paper: It makes lifting and slicing much easier.
• Overmixing: Stir just until combined to keep the texture soft and chewy.
• Overbaking: The bars will dry out if baked too long.

How to Store & Freeze

Store bars in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week.

To freeze, wrap the cooled bars (uncut or sliced) tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Frequently Asked Questions

Can I use almond extract instead of peppermint?
Yes, almond extract adds a sweet, nutty flavor that pairs well with white chocolate.

Can I use candy cane kisses instead of crushed candy canes?
Absolutely. Chop them into small pieces and use them as a topping.

Can I double the recipe?
Yes. Bake in a 9×13-inch pan and add 3–5 minutes to the bake time.

Can I skip the white chocolate topping?
You can, but it adds richness and helps hold the candy cane pieces in place.

Nutritional Info (approximate per bar)

Calories: 240 | Fat: 12g | Carbs: 30g | Protein: 2g | Sugar: 22g | Sodium: 95mg

Conclusion

These Peppermint White Chocolate Cookie Bars are a holiday dream — buttery, chewy cookie bars topped with creamy white chocolate and crushed candy canes for a refreshing finish. They’re easy, festive, and full of flavor, perfect for Christmas cookie trays, parties, or gifting.

Every bite combines classic sugar cookie sweetness with peppermint brightness, making them an instant favorite for the season.

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November 4, 2025 by Melissa