Peppermint Bark Cookies combine a rich, fudgy chocolate base with a smooth dark chocolate coating, topped with a festive drizzle of white chocolate and crushed peppermint candies for a perfect holiday treat. These delightful cookies are not just a dessert; they are a celebration of flavors that evoke the spirit of the season. Whether you’re baking for a holiday party or looking for a sweet gift idea, these cookies are sure to impress friends and family.
Why You’ll Love This Peppermint Bark Cookies
This recipe for Peppermint Bark Cookies is packed with delightful benefits. Firstly, they are incredibly easy to make, making them perfect for bakers of all skill levels. You can whip up these sweet treats in just 30 minutes, ideal for busy holiday schedules. Secondly, the combination of rich chocolate and refreshing mint creates a flavor profile that is irresistible. Furthermore, these cookies make for perfect Peppermint Dessert Cookies to share during holiday gatherings. Not to mention, they look beautiful on a cookie platter, enhancing any festive setting. Lastly, these cookies freeze well, allowing you to prepare them ahead of time.
Ingredients for Peppermint Bark Cookies
Gather these items:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (240g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 oz (225g) dark chocolate (good quality chocolate bars or chips)
- 4 oz (113g) white chocolate, melted for drizzling
- 1/2 cup crushed peppermint candies or candy canes
How to Make Peppermint Bark Cookies Step-by-Step
- Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, beating until fully combined. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be soft but not sticky.
- Step 2: Roll out the dough to about 1/4 inch thick on a floured surface. Use a round cookie cutter about 2.5 to 3 inches in diameter to cut out your cookies and place them onto the prepared baking sheets. Bake for 10-12 minutes, or until the cookies are firm around the edges. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Step 3: Melt the dark chocolate using a double boiler or in 30-second intervals in the microwave, stirring after each interval to prevent burning. Dip each cooled cookie into the melted dark chocolate, ensuring the top is completely covered. Let any excess chocolate drip off before placing the cookie back on the parchment paper. Allow the chocolate to set for 10-15 minutes in the refrigerator.
- Step 4: Once the dark chocolate has set, melt the white chocolate using the same method as the dark chocolate. Drizzle the white chocolate over the cookies in a zig-zag pattern using a spoon or a piping bag for a decorative touch.
- Step 5: Before the white chocolate fully hardens, sprinkle the crushed peppermint candies over the top of each cookie, gently pressing them into the chocolate so they stick well. Allow the cookies to cool completely so the chocolate fully sets. You can speed up this process by placing the cookies in the refrigerator for an additional 10-15 minutes.
Pro Tips for the Best Peppermint Bark Cookies
Keep these in mind:
- Use high-quality chocolate for dipping to enhance flavor.
- Ensure that your butter is softened to room temperature for easy mixing.
- Chill the cookies after dipping them in chocolate to set more quickly.
- For a festive touch, consider adding a few drops of peppermint extract to the cookie dough.
- These cookies can be stored in an airtight container for up to a week.
Best Ways to Serve Peppermint Bark Cookies
Here are some serving ideas:
- Pair the cookies with a hot cocoa bar for a cozy gathering.
- Serve them as part of a holiday cookie platter alongside other Mint Chocolate Cookies.
- Gift them in a decorative tin as a sweet gesture for friends and family.
How to Store and Reheat Peppermint Bark Cookies
Use the final instruction step to ensure optimal storage. Store the cookies in an airtight container at room temperature for up to a week. To reheat, simply place them in a warm oven for a few minutes before serving. These cookies also freeze well, which makes them suitable for meal prep during the busy holiday season.
Frequently Asked Questions About Peppermint Bark Cookies
What are peppermint bark cookies?
Peppermint Bark Cookies are a delightful combination of a chocolate cookie base coated in dark chocolate and topped with festive crushed peppermint candies. They are perfect for the holiday season and make wonderful Chocolate Peppermint Delights.
Can I make peppermint bark cookies ahead of time?
Yes, you can prepare the cookie dough in advance and store it in the refrigerator for up to three days. These Holiday Mint Bark Cookies can also be frozen once baked and decorated.
How do I avoid common mistakes with peppermint bark cookies?
Ensure you measure your ingredients accurately and do not overmix the dough, as this can lead to tough cookies. Follow the easy peppermint bark cookie recipe closely for the best results.
Variations of Peppermint Bark Cookies You Can Try
Consider these tasty twists:
- Substitute some of the all-purpose flour with almond flour for a gluten-free option.
- Try adding peppermint extract for a more intense flavor.
- Experiment by using white chocolate cookies as the base for a different look.
- Incorporate crushed Oreos into the dough for added flavor and texture.
For more festive recipes, check out our Sugar Plum Shortbread Cookies or Retro Christmas Gumdrop Cookies.
For tips on baking techniques, visit King Arthur Baking for expert advice.
Print
Delicious Peppermint Bark Cookies for the Holidays
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Peppermint Bark Cookies combine a rich, fudgy chocolate base with a smooth dark chocolate coating, topped with a festive drizzle of white chocolate and crushed peppermint candies for a perfect holiday treat.
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (240g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 oz (225g) dark chocolate (good quality chocolate bars or chips)
- 4 oz (113g) white chocolate, melted for drizzling
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, beating until fully combined. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be soft but not sticky.
- Roll out the dough to about 1/4 inch thick on a floured surface. Use a round cookie cutter about 2.5 to 3 inches in diameter to cut out your cookies and place them onto the prepared baking sheets. Bake for 10-12 minutes, or until the cookies are firm around the edges. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Melt the dark chocolate using a double boiler or in 30-second intervals in the microwave, stirring after each interval to prevent burning. Dip each cooled cookie into the melted dark chocolate, ensuring the top is completely covered. Let any excess chocolate drip off before placing the cookie back on the parchment paper. Allow the chocolate to set for 10-15 minutes in the refrigerator.
- Once the dark chocolate has set, melt the white chocolate using the same method as the dark chocolate. Drizzle the white chocolate over the cookies in a zig-zag pattern using a spoon or a piping bag for a decorative touch.
- Before the white chocolate fully hardens, sprinkle the crushed peppermint candies over the top of each cookie, gently pressing them into the chocolate so they stick well. Allow the cookies to cool completely so the chocolate fully sets. You can speed up this process by placing the cookies in the refrigerator for an additional 10-15 minutes.
Notes
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 50mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg