Name: No Chill Mini Peppermint Bark Cookies Recipe
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: American
Ingredients: 115 grams good-quality dark chocolate (4 ounces); 60 grams unsalted butter, cut into cubes (1/4 cup); 75 grams dark brown sugar (6 tablespoons, packed); 50 grams granulated sugar (1/4 cup); 1 large egg, room temperature; 1/2 teaspoon pure vanilla extract; 60 grams all-purpose flour (1/2 cup); 12 grams Dutch process cocoa powder (2 tablespoons); 1/2 teaspoon espresso powder (optional); 1/2 teaspoon baking powder; 1/4 teaspoon Kosher salt; 60 grams chopped peppermint bark, plus more for decoration (1/3 cup)

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If you’re searching for a festive, delicious treat that you can whip up in no time, this No Chill Mini Peppermint Bark Cookies Recipe is a total game changer. Imagine bite-sized cookies packed with rich dark chocolate, a hint of espresso to deepen the flavor, and crunchy peppermint bark pieces to add that perfect winter holiday snap. These cookies come together quickly without the hassle of chilling dough, making them the ideal last-minute indulgence or holiday gift that’s as charming as it is scrumptious.

Ingredients You’ll Need

The image shows an overhead view of baking ingredients arranged neatly on a white marbled surface. In the center right, there is a white bowl filled with dark chocolate chips and a block of pale yellow butter resting on top. Above this bowl, a rustic white plate with brown edges holds a layer of white cream topped with a mix of chopped dark and white chocolate pieces with some red bits. To the left and downwards, a bowl with a scalloped edge contains a pile of white flour, while underneath it, another white bowl holds brown sugar. Near the brown sugar, a small brown-edged plate has white granulated sugar. Above the flour, a white egg is positioned beside two small textured bowls, one filled with a liquid vanilla or syrup and the other with a white powdery ingredient. To the right of the vanilla bowl, there is a tiny rustic bowl filled with dark brown powder, and below it, a small bowl contains a rich reddish cocoa powder. The colors range from white, dark brown, cream, and light yellow with natural textures visible in the powders and chocolates. photo taken with an iphone --ar 4:5 --v 7

Getting these cookies just right is all about using simple, high-quality ingredients that each bring a unique flair to the final bite. From the smooth, melted dark chocolate to the refreshing crunch of peppermint bark, every component plays a vital role in this delightful treat.

Dark chocolate (115 grams): Use good-quality chocolate for a rich, intense base that melts smoothly into the dough.
Unsalted butter (60 grams): Cut into cubes to melt evenly and add luscious creaminess to your cookies.
Dark brown sugar (75 grams): Packed for moisture and a deep caramel flavor that enhances the chocolate.
Granulated sugar (50 grams): Provides crunch and balances the sweetness perfectly.
Large egg (1): At room temperature, it helps create that soft, cake-like texture without chilling.
Pure vanilla extract (1/2 teaspoon): Adds warmth and rounds out the flavors beautifully.
All purpose flour (60 grams): The backbone of the dough, giving structure without heaviness.
Dutch process cocoa powder (12 grams): Imparts a deep chocolatey color and flavor.
Espresso powder (1/2 teaspoon, optional): Just a whisper to enhance the chocolate’s richness.
Baking powder (1/2 teaspoon): Helps these mini cookies puff up just perfectly.
Kosher salt (1/4 teaspoon): Balances sweetness and layers in flavor complexity.
Chopped peppermint bark (60 grams plus more for decoration): The star ingredient, adding crunch, minty freshness, and festive flair.

How to Make No Chill Mini Peppermint Bark Cookies Recipe

Step 1: Preparing the Oven and Baking Sheet

Start by preheating your oven to 350°F (177°C). Line your baking sheet with parchment paper to prevent sticking and make cleanup a breeze. This simple step sets the stage for perfectly shaped cookies that slide right off when cooled.

Step 2: Melting Chocolate and Butter

Fill a pot with about an inch or two of water and bring it to a gentle simmer. Place dark chocolate and butter cubes in a heatproof bowl positioned over the pot, making sure the water doesn’t touch the bottom of the bowl. Stir constantly until completely smooth. The silky melted chocolate is going to add both indulgence and moisture to your cookie dough.

Step 3: Whipping Sugars and Egg

In a large bowl, combine the dark brown sugar, granulated sugar, and the room temperature egg. Whip the mixture for 6 to 7 minutes until it becomes lighter in color and nearly doubles in size. This process incorporates air, giving the cookies their lovely cakey texture that you’ll adore.

Step 4: Incorporating the Chocolate Mixture and Vanilla

With the mixer running, slowly drizzle the melted chocolate into your fluffy sugar-egg mixture. Keep mixing until fully smooth and combined, then scrape down the bowl sides to fold in the vanilla extract evenly. This step infuses your dough with deep chocolate flavor and aromatic warmth.

Step 5: Mixing Dry Ingredients

In a separate bowl, whisk together all purpose flour, Dutch-process cocoa powder, espresso powder (if you choose), baking powder, and kosher salt. These dry ingredients work together to build cookie structure, balance flavor, and provide that gentle lift you want.

Step 6: Combining Dough and Peppermint Bark

Add the dry ingredients into the chocolate mixture and fold them together until the dough is about 80% combined. Stir in the chopped peppermint bark just until every bite has that peppermint crunch and hint of sweetness—no overmixing here to keep the cookies tender.

Step 7: Scooping and Baking

Use a small cookie scoop or teaspoon to portion out your dough into mini balls, placing them about an inch apart on your prepared baking sheet. Bake for 5 to 6 minutes, flipping the pan halfway through to ensure even cooking. When done, the edges will be set but the centers still a bit glossy and soft—exactly how you want them.

Step 8: Final Touch of Peppermint Bark

Right out of the oven, gently press a few extra peppermint bark pieces on top of each cookie. This adds a pretty finishing touch and an extra burst of minty goodness. Let the cookies cool a bit on the pan before transferring to a wire rack to cool completely. Then it’s time to enjoy!

How to Serve No Chill Mini Peppermint Bark Cookies Recipe

A close-up view of a dark brown chocolate cookie, textured with a rough surface and white and red peppermint chunks inside and on top, resting on a piece of white peppermint bark with red peppermint bits. Surrounding the cookie and bark are more pieces of the white peppermint bark layered with a thin brown chocolate base, scattered on a white marbled surface. A silver cooling rack in the background holds several more chocolate cookies with embedded peppermint pieces. A red and white twisted string is draped across the rack, adding a festive touch. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle a dusting of crushed candy canes or a light drizzle of melted white chocolate to amp up the festive look. A fresh sprig of mint or a tiny edible silver ball can also make your presentation sparkle.

Side Dishes

These mini peppermint bark cookies pair beautifully with a warm cup of hot cocoa or peppermint tea, creating a cozy, comforting treat session. For a grown-up twist, serve alongside a glass of peppermint schnapps or a dark chocolate stout.

Creative Ways to Present

Serve these cookies on a decorative holiday platter surrounded by pine branches or cranberries to bring out their seasonal charm. You can also package them in clear cellophane bags tied with a festive ribbon for charming edible gifts that friends and family will adore.

Make Ahead and Storage

Storing Leftovers

Keep your No Chill Mini Peppermint Bark Cookies Recipe fresh by storing them in an airtight container at room temperature for up to five days. This ensures they stay soft inside while maintaining a pleasantly crisp exterior.

Freezing

If you want to make these in advance, freeze the baked cookies in a single layer on a tray, then transfer to a freezer-safe bag or container. They’ll keep well for up to two months. Thaw at room temperature when ready to enjoy.

Reheating

For that just-baked warmth, pop cookies in a preheated oven at 325°F (163°C) for 3-4 minutes or microwave for about 10 seconds. This softens the centers and refreshes the peppermint crunch nicely.

FAQs

Can I make these cookies without espresso powder?

Absolutely! The espresso powder is optional and simply enhances the chocolate’s depth. If you prefer, you can leave it out and still have incredibly delicious cookies.

Why is this called a No Chill recipe?

This recipe lets you skip the typical dough chilling step, meaning you can bake these cookies right after mixing. It’s perfect for when you need a quick, tasty treat without the wait.

Can I substitute peppermint bark with something else?

You can use crushed candy canes or even peppermint extract if you want the mint flavor without the bark’s crunch. However, the bark adds delightful texture and sweetness that’s hard to beat.

How do I prevent the cookies from spreading too much?

Using chilled baking sheets and accurate measurements of flour help. Also, keep an eye on baking time; underbaking slightly ensures they stay soft but hold their shape.

Are these cookies suitable for holiday gift-giving?

Definitely! Their festive look and irresistible flavor make the No Chill Mini Peppermint Bark Cookies Recipe a wonderful homemade gift that’s sure to impress any lucky recipient.

Final Thoughts

There’s something truly magical about biting into these mini peppermint bark cookies—the perfect balance of fudgy chocolate, fresh mint, and a hint of espresso that elevates the whole experience. The best part? No waiting around for dough to chill means you can enjoy holiday baking on your own time, whether it’s a last-minute treat or a planned celebration. Give the No Chill Mini Peppermint Bark Cookies Recipe a try and watch it become your go-to festive favorite instantly.