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. The delightful blend of minty freshness and chocolaty richness makes these cookies irresistible during the holiday season. Whether you’re hosting a festive gathering or simply indulging in a sweet treat at home, these cookies are sure to bring joy to any occasion.
Why You’ll Love This Peppermint Bark Cookies
There are many reasons to adore Peppermint Bark Cookies. Firstly, they are incredibly easy to make, making them perfect for holiday baking sessions. Secondly, they offer a delightful balance of flavors that appeal to both chocolate and mint lovers. Thirdly, these cookies are visually stunning with their festive colors, making them an excellent addition to any dessert table. Additionally, they are versatile and can be customized with various toppings, making them a favorite among peppermint dessert recipes. The use of high-quality chocolate ensures that every bite is decadent, while the crushed peppermint adds a lovely crunch. Last but not least, they make wonderful gifts during the holiday season, packed in decorative tins.
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 a rich flavor and smooth texture.
- Be careful not to overbake the cookies; they should be soft in the center.
- Experiment with different toppings, such as drizzled caramel or chopped nuts, to create unique mint bark cookies.
- For a fun twist, try making no-bake peppermint bark cookies by layering chocolate and peppermint in a pan and cutting them into squares.
Best Ways to Serve Peppermint Bark Cookies
These cookies are best enjoyed fresh out of the oven or once the chocolate has set. Serve them with a warm cup of hot cocoa or coffee for a cozy treat. They can also be packaged beautifully and given as gifts during the holiday season, making them a delightful addition to any holiday gathering. Consider adding them to a tray of holiday peppermint cookies or other chocolate peppermint treats for variety.
How to Store and Reheat Peppermint Bark Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will last for about a week. If you want to enjoy them warm, simply place them in the microwave for a few seconds to soften the chocolate coating. These cookies are great for meal prep, allowing you to bake them ahead of time for unexpected guests or holiday festivities.
Frequently Asked Questions About Peppermint Bark Cookies
What’s the secret to perfect Peppermint Bark Cookies?
To achieve the perfect peppermint chocolate cookies, ensure that your butter is softened but not melted, and don’t overmix the dough. This will help maintain a soft texture while ensuring the chocolate coating adheres well.
Can I make Peppermint Bark Cookies ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to three days before baking. This makes it convenient for holiday baking and allows the flavors to meld beautifully over time.
How do I avoid common mistakes with Peppermint Bark Cookies?
Ensure your oven temperature is accurate and avoid overbaking the cookies. Keep an eye on them as they bake to maintain that chewy center, which pairs perfectly with the rich chocolate and peppermint toppings.
Variations of Peppermint Bark Cookies You Can Try
There are several fun variations to explore! You can make homemade peppermint chocolate cookies by adding crushed mint or chocolate chips into the dough. Another option is to create a classic peppermint bark cookie recipe by layering the chocolate and peppermint in a baking dish and cutting them into squares. For those looking for a gluten-free option, substitute all-purpose flour with almond flour for delicious peppermint cookies with chocolate.
For more delicious recipes, check out our Creamy Pepperoncini Chicken Skillet or try making Soft Christmas Peppermints. You can also explore Irresistible Thick Chocolate Chip Cookies for another delightful treat.
Print
Peppermint Bark Cookies: 5 Irresistible Holiday Delights
- 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: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg