Peppermint Bark Cookies Recipe: A Cozy Holiday Treat
There’s something undeniably magical about the aroma of peppermint wafting through the kitchen during the cold winter months. The crispness in the air, the sound of holiday music playing softly in the background, and the vibrant colors of decorations sparkling with lights all create a comforting backdrop for holiday baking. One of my favorite seasonal indulgences is the Peppermint Bark Cookies. These delightful treats blend the rich, chocolaty goodness we adore with a refreshing burst of peppermint — a perfect harmony that evokes nostalgic memories of cozy evenings spent with family around the fireplace.
These cookies not only look festive but also fill your home with the warmth and joy of the season. You can easily prepare these delightfully chewy cookies for a holiday cookie exchange or simply to enjoy with loved ones as you sip hot cocoa. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Irresistibly Chewy: The combination of semi-sweet and white chocolate makes these cookies perfectly chewy with just the right amount of sweetness.
- Festive Touch: Crunchy crushed candy canes on top give these cookies a delightful holiday sparkle and an exciting peppermint flavor.
- Family-Friendly Fun: Baking these cookies is a fantastic way to gather the family in the kitchen, creating delicious memories together.
- Easy to Follow: This recipe is simple and straightforward, making it perfect for both novice bakers and seasoned pros.
- Perfect for Gifting: Pack them up in a festive tin or cellophane bag; these cookies make delightful gifts for teachers, neighbors, or friends.
- Versatile Treat: These peppermint bark cookies are not only wonderful during the holidays but can brighten any winter day!
Ingredients You’ll Need for Peppermint Bark Cookies Recipe
To bring these delicious peppermint bark cookies to life, gather the following 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)
Let’s Make It Together
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Fold in the semi-sweet and white chocolate until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set, but the centers are still soft.
- While the cookies cool on a wire rack, prepare the peppermint white chocolate frosting.
- In a bowl, beat the softened butter with the powdered sugar, vanilla extract, peppermint extract, and salt. Slowly add the heavy cream until you reach a creamy consistency.
- Once the cookies are completely cool, frost them generously with the peppermint white chocolate frosting.
- Sprinkle the finely chopped white chocolate and crushed candy canes on top, pressing gently to ensure they stick.
- Allow the frosting to set before devouring these cozy treats with your favorite holiday beverage.
Fun Ways to Customize It
- Zesty Orange Twist: Add a tablespoon of orange zest to the cookie dough for a citrusy zing that perfectly complements the peppermint.
- Nutty Variation: Fold in chopped walnuts or pecans for added crunch and a lovely nutty flavor.
- Lavish Ganache Topping: Instead of frosting, dip the cookies halfway into melted dark chocolate for a rich, indulgent twist.
- Rich Mocha Cookies: Swap out the peppermint extract for espresso powder for a delightful mocha flavor that pairs beautifully with the dark chocolate.
Chef Emma’s Helpful Tips
- Make-ahead Delight: The cookie dough can be made ahead of time and chilled in the refrigerator for up to three days or frozen for up to a month. Just thaw before baking!
- Ingredient Swaps: If you’re out of peppermint extract, try almond extract for a different, yet delicious flavor profile.
- Slicing Tricks: For neat edges on your cookies, use a cookie scoop to ensure uniform sizes and even baking.
- Storage Suggestions: Keep leftover cookies in an airtight container to maintain their freshness for up to a week.
Nutrition Information per Serving
- Serving Size: 1 cookie
- Calories: 165
- Carbohydrates: 22g
- Sugar: 12g
- Fat: 7g
- Protein: 2g
- Sodium: 80mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! The cookie dough can be prepared in advance and stored in the refrigerator or freezer.
Can I use different ingredients?
Yes, feel free to swap ingredients! Dark chocolate or even milk chocolate can work well in place of semi-sweet chocolate.
How do I store leftovers?
Store cookies in an airtight container at room temperature to keep them fresh.
How long does it last?
These cookies are best enjoyed within a week, but they can last longer when stored properly.
Wrapping It Up
These Peppermint Bark Cookies are more than just a seasonal treat; they’re a cozy reminder of the warmth and togetherness that the holidays bring. Whether you’re sharing them with loved ones or enjoying them solo by the fire, each bite will fill your heart with joy and nostalgia. Save this Peppermint Bark Cookies Recipe to your holiday treats board so it’s ready when you need a cozy treat this winter! Happy baking!
Print
Peppermint Bark Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful chewy cookies blended with semi-sweet and white chocolate, topped with crushed candy canes for a festive touch.
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
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 4 ounces (113g) semi-sweet chocolate, coarsely chopped
- 4 ounces (113g) white chocolate, coarsely chopped
- 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, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the butter mixture and mix until just combined.
- Fold in the semi-sweet and white chocolate until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set but the centers are still soft.
- While the cookies cool on a wire rack, prepare the peppermint white chocolate frosting.
- In a bowl, beat the softened butter with the powdered sugar, vanilla extract, peppermint extract, and salt. Slowly add the heavy cream until you reach a creamy consistency.
- Once the cookies are completely cool, frost them generously with the peppermint white chocolate frosting.
- Sprinkle the finely chopped white chocolate and crushed candy canes on top, pressing gently to ensure they stick.
- Allow the frosting to set before serving.
Notes
These cookies can be made ahead of time and stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
