Peppermint Bark Cookies
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This Peppermint Bark Cookies recipe brings the best of the holidays right to your kitchen! With each bite, you’ll savor the blend of indulgent chocolate and refreshing peppermint, making these cookies an irresistible addition to your festive baking.
Easy Peppermint Bark Cookies
Let me introduce you to my Peppermint Bark Cookies recipe, a true showstopper for the holiday season! Picture this: each bite combines a luscious chocolate cookie base with a delightful peppermint twist, topped with a creamy white chocolate and crushed candy cane finish. It’s a festive explosion of flavors that will have everyone asking for the recipe!
Why You’ll Love These Peppermint Bark Cookies
- Delicious Combination: The rich chocolate cookie paired with the cool, minty freshness of peppermint creates a delightful flavor experience that’s hard to resist.
- Festive and Attractive: These cookies, with their striking white chocolate topping and candy cane pieces, look as good as they taste, adding a touch of holiday cheer to any table.
- Straightforward Recipe: They strike the perfect balance between being easy enough for beginners but still fun for seasoned bakers, making them a go-to choice for a satisfying baking experience.
- Unsalted Butter: The base of the cookies, giving them a rich, creamy texture. If needed, you can use salted butter and adjust the added salt.
- Granulated Sugar: Sweetens the cookies and contributes to their tender texture. In a pinch, you could use light brown sugar for a slightly different flavor.
- Eggs: They bind the ingredients together and help the cookies rise. As a substitution, flax eggs can work for a vegan option.
- Pure Vanilla Extract: Adds a classic, sweet flavor. If unavailable, almond extract can be a substitute, though it changes the flavor profile.
- Peppermint Extract: Gives the distinct minty flavor that’s crucial for this recipe.
- All-Purpose Flour: The structure of the cookies comes from here. For a gluten-free version, use a gluten-free flour blend.
- Unsweetened Cocoa Powder: Provides the deep chocolate flavor. Dark cocoa powder can be used for a richer taste.
- Baking Powder: Helps the cookies rise and become fluffy. If you’re out, a mix of cream of tartar and baking soda can be used.
- Salt: Enhances the flavors of the other ingredients. If you only have salted butter, you might skip the added salt.
- Semi-Sweet Chocolate Chips: Adds extra chocolatey bites. Dark chocolate chips or chunks can be a substitute for a less sweet option.
- White Chocolate Chips: For the topping, adding a creamy contrast to the cookie. Milk chocolate can be used for a different taste.
- Crushed Candy Canes: The festive element for the topping. Crushed peppermint candies are a good alternative.
To whip up these Peppermint Bark Cookies, start by creaming together butter and sugar until fluffy, then mix in eggs, vanilla, and peppermint extract for that holiday flavor. In a separate bowl, whisk together flour, cocoa powder, baking powder, and a pinch of salt, and gradually blend this dry mix into the wet ingredients.
Fold in the semi-sweet chocolate chips, shape the dough into small balls, and bake them until they’re just right. Once cooled, dip each cookie into melted white chocolate and sprinkle with crushed candy canes for that festive touch. The result? A batch of irresistible holiday cookies that perfectly blend chocolatey goodness with a hint of peppermint cheer!
Frequently Asked Questions
Can I make these cookies gluten-free?
Absolutely! Just swap out the all-purpose flour for a gluten-free flour blend. The texture might be slightly different, but they’ll still be delicious.
Is there a vegan alternative for the eggs?
For a vegan version, you can use flax eggs. Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water for each egg, let it sit for a few minutes to thicken, and then use it in the recipe.
Can I make the dough ahead of time?
Yes, the dough can be made in advance. Just wrap it tightly and keep it in the refrigerator for up to 2 days, or freeze it for longer storage. Let it thaw in the fridge before baking.
Expert Tips
- Chill the Dough: For cookies that hold their shape better, chill the dough for at least 30 minutes before baking. This helps prevent the cookies from spreading too much in the oven.
- Uniform Cookie Size: Use a cookie scoop or measure each ball of dough to ensure all your cookies are the same size.
- Properly Melt the White Chocolate: White chocolate can be tricky to melt. Do it in short bursts in the microwave, stirring frequently, to avoid scorching. Alternatively, use a double boiler for more control.
- Crush Candy Canes Finely: To ensure the candy cane pieces stick to the cookies and are pleasant to eat, crush them finely. A food processor or a sealed bag and rolling pin work great.
- Let Cookies Cool Completely Before Dipping: Make sure your cookies are completely cooled before dipping them in the white chocolate. If they’re too warm, the chocolate won’t set properly and can become messy.
Storage
These peppermint bark cookies can be stored in an airtight container at room temperature for up to a week. If you want to keep them longer, they freeze well for up to 3 months.
Discover More Holiday Cookies
- The Perfect Shortbread Cookies
- Amaretti Cookies
- Spritz Cookies
- Sugar Cookies
- The Perfect Gingerbread Cookies
- Rugelach Recipe
- Linzer Cookies
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Peppermint Bark Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter (softened)
- 1½ cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
For the Topping
- 2 cups white chocolate chips
- ½ cup candy canes (crushed)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and peppermint extract.
- In another bowl, combine the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture and mix well.
- Stir in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
- Shape the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Flatten with a glass dipped in sugar.
- Bake for 10-12 minutes or until set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
- Melt the white chocolate in a microwave, stirring every 30 seconds, until smooth. Dip each cooled cookie halfway into the melted chocolate, then sprinkle with crushed candy canes.
- Place the cookies on waxed paper until the chocolate is set.
Equipment
Notes
- Butter Temperature: Make sure your butter is softened but not melted for the best texture.
- Cocoa Powder: For a deeper chocolate flavor, you can use Dutch-processed cocoa powder.
- Cookie Size: If you prefer larger or smaller cookies, adjust the baking time accordingly – smaller cookies will bake faster.
- White Chocolate Melting Tip: If the white chocolate is too thick after melting, add a teaspoon of coconut oil or shortening to thin it out for easier dipping.
- Storing: Store the cookies in an airtight container to keep them fresh. They can also be frozen for up to 3 months – just thaw at room temperature before serving.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
