Peppermint Bark Cookies are a delightful treat, perfect for the holiday season or whenever you’re craving a burst of minty chocolate goodness. These cookies combine rich cocoa flavor with a refreshing peppermint twist, making them an irresistible choice. Whether you’re sharing them at a holiday gathering or simply indulging at home, these cookies are sure to bring a smile to your face and warmth to your heart.
Why Make This Recipe
If you’re looking for a sweet treat that embodies the spirit of the holidays, these Peppermint Bark Cookies are the way to go. Their festive blend of chocolate and peppermint creates a perfect balance, making each bite feel like a holiday celebration. They are not only simple to prepare but can also be made ahead of time and stored for later enjoyment.
"These cookies are a holiday must-have! The chocolate and peppermint are a match made in heaven." – A Satisfied Baker
Why should you make this cookie recipe at home? It’s budget-friendly, quick to prepare, and kid-approved, making it an excellent choice for treats. Plus, the presentation of the white chocolate dip and crushed candy canes makes them look fancy enough for any occasion.
How to Make Peppermint Bark Cookies
This recipe involves a straightforward process, ensuring every step is manageable. You’ll start by whisking dry ingredients together, then beating the butter and sugars until fluffy. After combining wet and dry ingredients, the fun begins with the chocolate chunks and the delightful peppermint extracts. Chill the dough before baking for optimal texture, and look forward to the heavenly aroma wafting through your kitchen.
Ingredients
Gather these items to create your Peppermint Bark Cookies:
- 1 cup (125g) all-purpose flour (gluten-free if needed)
- 2/3 cup (55g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick; 120g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 tablespoon (15ml) milk
- 1 (3.5-ounce) semi-sweet chocolate bar, chopped (plus more for topping, optional)
- 9-11 ounces premium white chocolate baking bar, chopped (or chips)
- 2 teaspoons (9g) refined coconut oil or vegetable shortening
- 6-8 candy canes, crushed
Directions to Follow
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.
- In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
- Add the egg, vanilla extract, peppermint extract, and milk to the butter mixture, beating until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing.
- Gently fold in the chocolate chunks.
- Cover the dough, and chill it in the refrigerator for at least 3 hours or up to 3 days.
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Scoop and drop rounded tablespoons of dough onto the prepared baking sheets, spacing them apart to allow for spreading.
- Bake for 10-12 minutes until the edges are set and the tops appear slightly soft.
- Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
- Melt the white chocolate and coconut oil together, then dip half of each cookie into the mixture and sprinkle with crushed candy canes.
- Let them cool until the chocolate is set.
How to Serve Peppermint Bark Cookies
These cookies are perfect as a stand-alone dessert, but they also pair beautifully with hot chocolate or a cup of coffee. For a festive touch, serve them on a decorative plate, garnished with additional crushed candy canes or drizzled with extra melted chocolate. Guests will appreciate the thoughtful presentation, and it elevates your dessert table effortlessly.
How to Store Peppermint Bark Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to one week. If you’re looking to extend their shelf life, you can freeze the unbaked dough or baked cookies. Just be sure to wrap them well to avoid freezer burn. When you’re ready to enjoy, thaw overnight in the refrigerator, then bake as directed or enjoy them straight from the freezer.
Tips to Make Peppermint Bark Cookies
For the best results, consider these helpful tips:
- Ensure your butter is at room temperature for easier mixing.
- Chill the dough; this helps the cookies maintain their shape while baking.
- Use high-quality chocolate for the best flavor in both the cookie and the dip.
- For a stronger peppermint flavor, add an extra drop of peppermint extract.
- If you don’t have coconut oil, vegetable shortening works just as well.
Variations
Feeling creative? Here are some fun variations you can try:
- Swap dark chocolate for semi-sweet for a richer flavor profile.
- Experiment with different extracts like almond or orange for a unique twist.
- Add chopped nuts like walnuts or pecans for extra crunch.
- Use different toppings such as sprinkles or crushed Oreos to change up the look and taste.
FAQs
-
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough up to three days in advance and store it in the refrigerator. -
Can I make these cookies gluten-free?
Yes, simply substitute all-purpose flour with a gluten-free blend. -
How should I store the cookies?
Keep them in an airtight container at room temperature for up to one week for maximum freshness.
For More Recipe Inspiration
Looking for more delightful recipes? Check out these:
- Protein Muffins for a healthy treat.
- Smash Cake for your little one’s birthday bash.
- Cottage Cheese Pizza Crust for a tasty twist on pizza night.
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Peppermint Bark Cookies
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (gluten-free if needed)
- 2/3 cup natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 tablespoon milk
Chocolate and Decorations
- 1 3.5-ounce semi-sweet chocolate bar, chopped (plus more for topping, optional)
- 9-11 ounces premium white chocolate baking bar, chopped (or chips)
- 2 teaspoons refined coconut oil or vegetable shortening
- 6-8 pieces candy canes, crushed
Instructions
Preparation
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until combined.
- In a large mixing bowl, beat the softened butter, granulated sugar, and light brown sugar on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
- Add the egg, vanilla extract, peppermint extract, and milk to the butter mixture, beating until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overmixing.
- Gently fold in the chocolate chunks.
- Cover the dough, and chill it in the refrigerator for at least 3 hours or up to 3 days.
Baking
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- Scoop and drop rounded tablespoons of dough onto the prepared baking sheets, spacing them apart to allow for spreading.
- Bake for 10-12 minutes until the edges are set and the tops appear slightly soft.
- Allow the cookies to cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
Dipping
- Melt the white chocolate and coconut oil together, then dip half of each cookie into the mixture and sprinkle with crushed candy canes.
- Let them cool until the chocolate is set.