Giant Chocolate Peppermint Bark Cookie

This GIANT Chocolate Peppermint Bark Cookie is soft and chocolaty, studded with creamy white chocolate chips and a cool touch of peppermint. Crushed candy canes on top add a crackly topping!

This is one of 10 Giant Cookie Recipes and over 70 more pages of holiday goodies perfect for giving in our new e-book, Gifts From the Kitchen!  Click here to grab a copy for yourself!

giant peppermint bark cookie
Chocolate Peppermint Bark Cookie

For a small batch of more traditionally sized cookies, check out these Small Batch Chocolate Peppermint Bark Cookies.

If you’re looking for more big giant cookies, you can find them all right here:

Big Giant Chocolate Chip Cookie

Big Giant Oatmeal Cookie

Big Giant Double Chocolate Fudge Cookie

Big Giant Sugar Cookie

Big Giant Chocolate Sugar Cookie

Big Giant Chocolate Crinkle Cookie

Big Giant Soft and Chewy Ginger Cookie

Big Giant Peanut Butter Cookie

Big Giant Snickerdoodle Cookie

Giant Peppermint Candy Cane Chocolate Chip Cookie

Giant Red Hot Sugar Cookie

Giant Chocolate Cadbury Egg Cookie

Big Giant Chocolate Sandwich Cookie (Homemade Oreo!)

giant peppermint bark cookie

Giant Chocolate Peppermint Bark Cookie

A chocolate cookie studded with white chocolate chips and a touch of peppermint extract.  Crushed peppermint candies on top give it a festive crunch!


  • 3 tablespoons real butter softened
  • 1/4 cup packed brown sugar
  • 1 tablespoon white sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla
  • 1/2 teaspoon peppermint
  • 1/2 cup all purpose flour lightly spooned into measuring cup and leveled
  • 2 tablespoons unsweetened cocoa powder
  • 1/8 teaspoon baking soda
  • 1 pinch table salt
  • 1/3 cup white chocolate chips
  • 1 teaspoon crushed candy cane or round peppermint candies


  • Preheat oven to 350 degrees. Line a baking sheet with parchment. 
  • Place butter in a small-medium sized mixing bowl and microwave for about 8-10 seconds. It should be soft enough to mix easily with a spoon, even semi-melted to completely melted is okay. Add sugars and beat with a rubber spatula or wooden spoon till fluffy. Add in egg yolk, vanilla and peppermint and mix well until fully incorporated. Add flour, cocoa powder, baking soda, and salt all at once and mix until all combined. Add your white chocolate chips and mix.
  • Roll into one giant ball and place on baking sheet. Press out to about 6-7" in diameter. If desired place a few extra white chocolate chips on top to look pretty! Sprinkle crushed peppermint on top.
  • Bake for 11-13 minutes. Set your timer for about 10 since all ovens cook differently! It should look set on the edges and a bit soft in the middle. Cool for 1-2 minutes on baking sheet and then transfer to cooking rack.
Author: Sara Wells
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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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