Why make this recipe
Peppermint Bark Cookies are a delightful treat that perfectly blends the flavors of chocolate and peppermint. They are especially great during the holiday season, but they can brighten any day. These cookies are fun to make and are sure to impress friends and family with their festive colors and flavors. Plus, they make a wonderful gift or dessert for holiday parties!
How to make Peppermint Bark Cookies
Ingredients:
- 1 and ¼ cups (150g) all-purpose flour
- ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter (softened to room temperature)
- 1 cup (200g) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 4 ounces (113g) semi-sweet chocolate (coarsely chopped)
- 4 ounces (113g) white chocolate (coarsely chopped)
- ½ cup (113g) unsalted butter (softened to room temperature)
- 1 and ½ cups (180g) powdered sugar
- 1 and ½ teaspoons vanilla extract
- ¼ teaspoon peppermint extract
- ¼ teaspoon salt
- 2 to 3 Tablespoons (30-45mL) heavy cream
- 2 ounces (57g) white chocolate (finely chopped)
- 5 candy canes (crushed)
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the flour, cocoa, baking soda, and salt. Set aside.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped semi-sweet and white chocolate.
- Use a spoon to scoop out the dough and place it on the prepared baking sheet. Leave space between each cookie.
- Bake for 10-12 minutes, or until the cookies are set but still soft in the center.
- While the cookies cool, make the frosting. In a bowl, beat the softened butter, powdered sugar, vanilla extract, peppermint extract, and salt. Add the heavy cream gradually until you get a smooth consistency.
- Spread the frosting on top of the cooled cookies and sprinkle with chopped candy canes and finely chopped white chocolate.
How to serve Peppermint Bark Cookies
Serve the Peppermint Bark Cookies on a festive platter. They are perfect for holiday gatherings or as a sweet treat with coffee or hot chocolate. You can also pack them in pretty boxes for gifts!
How to store Peppermint Bark Cookies
Store your Peppermint Bark Cookies in an airtight container at room temperature for up to one week. If you want to keep them fresh longer, you can refrigerate them. Just make sure to separate layers of cookies with wax paper to prevent sticking.
Tips to make Peppermint Bark Cookies
- Be sure to soften the butter to room temperature for easier mixing.
- Don’t overmix the dough once you add the dry ingredients to keep the cookies tender.
- Crush the candy canes into small pieces for better distribution on the cookies.
- Experiment with different types of chocolate to suit your taste!
Variation
For a variation, you can try using dark chocolate instead of semi-sweet chocolate. You could also add nuts, like chopped walnuts or pecans, for an extra crunch!
FAQs
Can I freeze these cookies?
Yes, you can freeze the baked cookies. Place them in an airtight container and freeze for up to 3 months. Just let them thaw before serving.
What if I don’t have Dutch processed cocoa?
You can use regular unsweetened cocoa powder instead; just keep in mind that the flavor might be slightly different.
Can I make the frosting ahead of time?
Yes, you can prepare the frosting a day in advance. Just store it in the refrigerator and give it a quick mix before using it on the cookies.
Peppermint Bark Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies blending chocolate and peppermint, perfect for the holiday season.
Ingredients
- 1 and ¼ cups (150g) all-purpose flour
- ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter (softened to room temperature)
- 1 cup (200g) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 4 ounces (113g) semi-sweet chocolate (coarsely chopped)
- 4 ounces (113g) white chocolate (coarsely chopped)
- ½ cup (113g) unsalted butter (softened to room temperature)
- 1 and ½ cups (180g) powdered sugar
- 1 and ½ teaspoons vanilla extract
- ¼ teaspoon peppermint extract
- ¼ teaspoon salt
- 2 to 3 Tablespoons (30-45mL) heavy cream
- 2 ounces (57g) white chocolate (finely chopped)
- 5 candy canes (crushed)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, mix together the flour, cocoa, baking soda, and salt. Set aside.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the chopped semi-sweet and white chocolate.
- Use a spoon to scoop out the dough and place it on the prepared baking sheet. Leave space between each cookie.
- Bake for 10-12 minutes, or until the cookies are set but still soft in the center.
- While the cookies cool, make the frosting. In a bowl, beat the softened butter, powdered sugar, vanilla extract, peppermint extract, and salt. Add the heavy cream gradually until you get a smooth consistency.
- Spread the frosting on top of the cooled cookies and sprinkle with chopped candy canes and finely chopped white chocolate.
Notes
Store in an airtight container for up to one week. For longer storage, refrigerate separated by wax paper.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: cookies, peppermint bark, holiday treats, chocolate, desserts