Tis the season for peppermint! I love me some Crumbl, but those cookies can get pricey very quickly. And sometimes you just don’t have a Crumbl near you when you have a craving. Make your own copycat Crumbl Peppermint Bark cookies to share with friends, family, loved ones, and even just to treat yoself this holiday season. 

Copycat Crumbl Peppermint Bark Cookies Recipe

Add this copycat Crumbl Peppermint Bark Cookie recipe to my other favorite Magic Cookie Bar recipe or Copycat Gideon’s Vom Krampus cookie for the holidays! We love baking to add delicious smells to the house and also to share with family and friends. Peppermint is the perfect winter flavor.

If you need a drink to wash it down with, this Polar Express Hot Chocolate Recipe is rich and creamy!

Crumbl Peppermint Bark Cookies 

Prep Time: 30 minutes 

Cook Time: 15 minutes 

Chill Time: 30 minutes 

Total Time: 1 hour 15 minutes 

Makes: 24 cookies 

Ingredients 

½ cup sweet cream butter (room temp) 

½ cup light brown sugar (packed) 

½ cup white granulated sugar 

3 large eggs 

2 Tbsp light corn syrup 

1 Tbsp pure vanilla extract 

3 1/4 C all-purpose flour 

3/4 cup cocoa powder 

1 Tbsp cornstarch 

2 tsp baking soda 

1 tsp Kosher salt 

Crumbl Peppermint Frosting ingredients 

1 cup unsalted sweet cream butter, softened 

3 1/2 cups powdered sugar 

1 tsp pure peppermint extract 

10 candy canes crushed 

1 large piping bag with large round tip 

How to Make Copycat Crumbl Peppermint Cookies

Preheat the oven to 350 degrees. 

Line the cookie sheets with parchment paper. 

Combine flour, cocoa, cornstarch, baking soda, and salt in a large bowl. Whisk to mix. Set aside. 

Cream together in a large mixing bowl the butter, white and light brown sugar using an electric mixer until it becomes light in color and fluffy.

Add in the three eggs, pure vanilla, and corn syrup mixing until completely mixed.

Continue beating while adding in the flour mixture until a soft cookie dough begins to form. With a large ice cream scooper, scoop dough into your hands and roll into a ball Place on the cookie sheet about 2 in apart from the other dough 

Use your hands to flatten the dough into the same size circles. 

Bake at 350 degrees for 15-17 minutes. 

Frosting Instructions

Using a standing mixer, beat all ingredients  (butter, powdered sugar, peppermint extract) except the candy canes until combined, creamy and thick.

Scoop into the piping bag.

Pipe a spiral onto the top of the cookies.

Sprinkle the crushed candy canes on top.

Allow frosting to harden slightly for about an hour before enjoying your delicious cookies.

Copycat Crumbl Peppermint Bark Cookie Recipe

Yield: 24 cookies

Prep Time: 30 minutes

Cook Time: 15 minutes

Additional Time: 30 minutes

Total Time: 1 hour 15 minutes

Enjoy this holiday season with this delicious copycat Crumbl Peppermint Bark Cookie recipe to share with friends and family!

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Ingredients

• ½ C sweet cream butter (room temp)
• ½ C light brown sugar (packed)
• ½ C white granulated sugar
• 3 large eggs
• 2 Tbsp light corn syrup
• 1 Tbsp pure vanilla extract
• 3 1/4 C all-purpose flour
• 3/4 C cocoa powder
• 1 Tbsp cornstarch
• 2 tsp baking soda
• 1 tsp Kosher salt
• Peppermint Frosting ingredients
• 1 C unsalted sweet cream butter, softened
• 3 1/2 C powdered sugar
• 1 tsp pure peppermint extract
• 10 candy canes crushed
• 1 large piping bag with large round tip

Instructions

Copycate Crumbl Peppermint Bark Cookies

Preheat the oven to 350 degrees. 

Line the cookie sheets with parchment paper. 

Combine flour, cocoa, cornstarch, baking soda, and salt in a large bowl. Whisk to mix. Set aside 

Cream together in a large mixing bowl the butter, white and light brown sugar using an electric mixer until it becomes light in color and fluffy. 

Add in the three eggs, pure vanilla, and corn syrup mixing until completely mixed.

Continue beating while adding in the flour mixture until a soft cookie dough begins to form. With a large ice cream scooper, scoop dough into your hands and roll into a ball Place on the cookie sheet about 2 in apart from the other dough 

Use your hands to flatten the dough into the same size circles. 

Bake at 350 degrees for 15-17 minutes. 

Frosting 

Using a standing mixer, beat all ingredients except the candy canes until combined, creamy and thick 

Scoop into the piping bag 

Pipe a spiral onto the top of the cookies 

Sprinkle the crushed candy canes on top 

Allow frosting to harden slightly for about an hour

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 330Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 54mgSodium: 266mgCarbohydrates: 50gFiber: 1gSugar: 31gProtein: 4g