The aroma of freshly baked Peppermint Bark Cookies fills the kitchen, whispering sweet promises of holiday cheer. Imagine biting into a soft, chocolaty cookie that melts in your mouth, its rich cocoa flavor perfectly complemented by bursts of minty freshness and a decadent drizzle of white chocolate. These cookies not only look festive with a sprinkle of crushed candy canes on top, but they also evoke memories of cozy family gatherings and joyful laughter around the holiday table. It’s hard not to get excited when the season of giving rolls around, and this delightful cookie recipe is a wonderful addition to any festive dessert spread. So, why not whip up a batch of these delicious Peppermint Bark Cookies? Your taste buds will thank you!
This time of year is all about indulgence, and nothing captures that essence like the combination of chocolate and peppermint. Friends and family will be instantly enchanted by how beautiful these cookies look and taste. Let’s make this holiday season a little brighter with a treat that embodies that classic winter spirit!
Table of Contents
Why You’ll Love This Recipe
- Simple & Quick: These cookies come together in no time – just about 25 minutes of prep!
- Irresistible Flavor: The rich double chocolate base paired with cool peppermint is a flavor match made in heaven.
- Eye-Catching Appeal: Their festive appearance makes them perfect for holiday cookie exchanges or as gifts.
- Flexible Serving: Great for snacking, holiday parties, or even breakfast with a warm cup of cocoa!
- Diet-Friendly Options: Swap in gluten-free flour for a delicious gluten-free version—everyone can join in on the fun!
Ingredients You’ll Need
- 2 1/4 cups All-purpose flour: Provides structure to the cookies. For a gluten-free alternative, use a 1:1 gluten-free baking blend.
- 1/2 cup Unsweetened cocoa powder: Dutch process cocoa deepens the chocolate flavor; however, regular unsweetened cocoa works too.
- 1 tsp Baking soda: Gives cookies the lift they need—don’t skip it!
- 1 tsp Salt: Balances sweetness and enhances flavors.
- 1 cup Unsalted butter (room temperature): Ensures a creamy consistency. Cold butter can result in dense cookies.
- 1 cup Light brown sugar (packed): Adds moisture and a subtle caramel flavor.
- 1/2 cup White granulated sugar: For sweetness and a nice texture.
- 1 tsp Pure vanilla extract: Enhance flavors; always choose pure for the best results.
- 2 Large eggs (room temperature): Room temperature eggs blend more easily into the batter.
- 1 cup Semi-sweet chocolate chips: Provides melty chocolate goodness, but feel free to use dark or milk chocolate!
- 1/2 cup Andes peppermint chips: A must for that minty crunch; can substitute with crushed candy canes if necessary.
- 12 oz Lindt white chocolate bars: For melting; avoid chips as they contain stabilizers that can affect the smoothness.
- 1 TBSP Oil (canola or vegetable): Helps the white chocolate melt smoothly and evenly.
- Crushed candy canes: For a fun, crunchy topping!
How to Make Peppermint Bark Cookies
Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps to evenly distribute the leavening agent and ensures a light, fluffy cookie. Sifting can also remove lumps found in cocoa powder, giving a smoother texture. Set aside the dry mix while you work on the wet ingredients.
Whisk Wet Ingredients: In a large mixing bowl, use a mixer to beat the room temperature butter with brown and white sugars on medium-high for about 2 minutes. This should make it light and fluffy, creating a base that will produce soft cookies. Next, add in the room temperature eggs and vanilla extract, mixing until well combined.
Fold Together Gently: Gradually add in the dry ingredients to the wet mixture, stirring at low speed just until combined. The dough will look thick and a bit sticky—perfect for holding all those delicious chocolate and peppermint chips! Gently fold in the semi-sweet chocolate and Andes peppermint chips to ensure they’re evenly distributed.
Chill and Scoop: After mixing, let the dough rest for about 10 minutes. This time allows the gluten to develop without spreading too much during baking. Use a large cookie scoop to drop generous amounts of dough onto two lined baking sheets, spacing them apart to allow for spreading.
Let Dough Rest Again: Allow the scooped dough to rest for an additional 15 minutes before baking. Preheat your oven to 350℉ while the dough rests for thicker cookies that hold their shape beautifully!
Bake Until Golden: Pop the cookie sheets into the oven and bake the cookies for 13-15 minutes until the edges are set and they look slightly puffed. When they come out of the oven, quickly use a large biscuit cutter to shape them into round cookies while they are still warm. Press a teaspoon in the center for a lovely indentation to hold the white chocolate.
Cool and Melt: Allow the cookies to rest for about 5 minutes on the baking sheets before transferring them to a cooling rack. Next, break the Lindt white chocolate into smaller pieces in a microwave-safe bowl. Heat in 20-second intervals, stirring in between until completely melted and smooth. Stir in the tablespoon of oil to help it shine.
Decorate: Using a heaping 1/2 tablespoon, spoon the melted white chocolate into each indentation of the warm cookies. A small spoon can help spread it evenly. Finally, sprinkle the tops generously with crushed candy canes for that festive crunch!
Storing & Reheating
These Peppermint Bark Cookies can be stored at room temperature for up to 5 days. For longer freshness, pop them in the refrigerator in an airtight container, where they can last about a week. Want to save some for later? Freeze the cookies individually wrapped for up to 3 months. Reheat them in the microwave for 10-15 seconds to refresh that fresh-baked feel; just remember that they may not be quite as crisp after storage.
Chef’s Helpful Tips
- Ensure your butter is at room temperature for easy mixing without overworking the dough.
- Don’t overmix when combining dry and wet ingredients; stopping as soon as you see no dry flour helps maintain a tender cookie.
- For softer cookies, remove them from the oven while they still look slightly underbaked; they will continue to cook as they cool.
- Avoid using chocolate chips for melting—go for high-quality chocolate bars, which create a smoother finish.
- You can make the dough ahead of time and refrigerate it for up to 3 days before baking!
These delightful Peppermint Bark Cookies are more than just a holiday treat. They capture the joy of the season, and their beautiful appearance makes them perfect for gifting or sharing.
Recipe FAQs
Can I use milk chocolate instead of semi-sweet?
Absolutely! If you prefer a sweeter cookie, milk chocolate is a wonderful substitution. It will add a nice creamy flavor that pairs well with the peppermint.
How can I make these cookies healthier?
For a healthier twist, consider using coconut oil instead of butter, and substitute some of the all-purpose flour for whole wheat flour. You can also adjust the sugar to your liking or use a sugar substitute.
What should I do with leftover crushed candy canes?
Those leftover crushed candy canes can be used in a variety of ways! Sprinkle them on hot cocoa, use them to decorate cakes, or even mix them into granola or oatmeal for a minty surprise.
How do I prevent my cookies from spreading too much?
To prevent excessive spreading, ensure your dough is chilled and that your butter is not too soft. Also, allowing the dough to rest before baking helps the gluten set up, leading to thicker cookies!
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Recipe Card
Peppermint Bark Cookies
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peppermint Bark Cookies blend rich chocolate with refreshing mint for a festive treat perfect for holiday gatherings. Simple to prepare and irresistibly delicious!
Ingredients
- 2 1/4 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter (room temperature)
- 1 cup Light brown sugar (packed)
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs (room temperature)
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Andes peppermint chips
- 12 oz Lindt white chocolate bars
- 1 TBSP Oil (canola or vegetable)
- Crushed candy canes
Instructions
- Combine dry ingredients in a bowl: flour, cocoa powder, baking soda, and salt.
- Beat butter, brown sugar, and white sugar until light and fluffy.
- Mix in eggs and vanilla extract until well combined.
- Gradually add dry ingredients to wet mixture; fold in chocolate and peppermint chips.
- Chill dough for 10 minutes, then scoop onto lined baking sheets.
- Let dough rest for another 15 minutes; preheat oven to 350℉.
- Bake cookies for 13-15 minutes until edges are set and slightly puffed.
- Cool cookies; melt white chocolate and mix with oil for shine.
- Spoon melted white chocolate onto cookies and sprinkle with crushed candy canes.
Notes
For gluten-free options, substitute with a gluten-free baking blend.
Store cookies in an airtight container for up to a week or freeze for up to 3 months.
Do not overmix the dough to keep cookies tender.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
