Red Velvet Peppermint Bark Cookies

Name: Red Velvet Peppermint Bark Cookies
Prep time: 20 min
Total time: 45 min
Yield: 2 dz.
Ingredients: 1 (15.25-ounce) box red velvet cake mix; 1 stick (8 tablespoons) salted butter, melted and cooled; 2 large eggs, at room temperature; 1/2 c. white chocolate chips; 1 1/4 c. roughly chopped peppermint bark (about 6.25 ounces)

You only need 5 ingredients for these cake mix cookies!

By Ree DrummondPublished: Nov 25, 2025

3.8

5 Ratings

Jump to recipe

Yields:

2 dz.

Prep Time:

20 mins

Total Time:

45 mins

If you’re looking for a festive cookie that’s easy, gorgeous, and totally irresistible, these red velvet peppermint bark cookies are the perfect holiday treat! They start with a simple boxed red velvet cake mix—which means the dough comes together in minutes—but the results taste like you worked all afternoon. The cookies bake up soft, chewy, and full of rich chocolate flavor, with white chocolate chips and big chunks of peppermint bark mixed in for the perfect hint of minty crunch.

I love adding a little extra peppermint bark on top before baking—it melts slightly and creates the prettiest, Christmas-ready cookie. These cookies are ideal for cookie exchanges, holiday parties, gifting, or adding to a festive dessert platter. And because the recipe is quick and foolproof, it’s great for busy baking days or last-minute holiday gatherings. One bite and you’ll see why these red velvet peppermint bark cookies are a new seasonal favorite—they taste just like Christmas! If you love red velvet, try some of my other favorite red velvet treats like these red velvet brownies, red velvet sandwich cookies, and red velvet mug cake.

What kind of peppermint bark works best in these cookies?

Any store-bought peppermint bark will do, but choose one with both dark or milk chocolate and white chocolate layers for the best flavor and texture.

Can you make red velvet peppermint bark cookies ahead of time?

Yes! The cookies stay fresh for up to 5 days in an airtight container, or you can freeze them after they're baked and cooled to keep them extra fresh. Just thaw on the counter when you're ready to eat. You can also freeze the dough balls for up to 2 months—then bake them from frozen, adding an extra minute or two in the oven.

Can you use a different flavor of cake mix instead of red velvet?

Yes! Just make sure you're using a 15.25-ounce box of mix. Chocolate cake mix would taste great here too!

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Ingredients

1 (15.25-ounce) box red velvet cake mix
1 stick (8 tablespoons) salted butter, melted and cooled
2 large eggs, at room temperature
1/2 cup white chocolate chips
1 1/4 cups roughly chopped peppermint bark (about 6.25 ounces)

Directions

1. Step 1Preheat the oven to 350˚F. Line 2 baking sheets with parchment paper. Combine the cake mix, melted butter and eggs in a stand mixer fitted with the paddle attachment on medium speed until well combined, about 30 seconds.
2. Step 2Add the white chocolate chips and 1 cup of the chopped peppermint bark and mix on low speed until incorporated.
3. Step 3Scoop the dough into 1½-tablespoon-size balls and arrange 2 inches apart on the prepared baking sheets. Top each ball with some of the remaining ¼ cup chopped peppermint bark. Bake until lightly browned around the edges, 10 to 12 minutes. Let cool for 2 minutes on the baking sheets, then remove the cookies to racks to cool completely.