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Peppermint Bark Cookies

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Peppermint bark cookies combine the festive flavors of cool peppermint, creamy chocolate, and buttery cookie dough for a holiday treat that’s crunchy on the edges, gooey in the middle, and loaded with crushed candy canes. They’re easy to make, eye-catching, and perfect for parties, gifting, or cozy nights in.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup (90g) mini semi-sweet chocolate chips
  • 1/2 cup (90g) white chocolate chips
  • 1/3 cup (50g) crushed peppermint candies or candy canes (plus more for topping)
  • 3/4 cup (135g) bittersweet or semi-sweet chocolate, chopped or chips
  • 3/4 cup (135g) white chocolate, chopped or chips
  • 1/4 tsp peppermint extract (optional)
  • 2 tbsp crushed candy canes (for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2-3 minutes with mixer, 5 minutes by hand).
  3. Beat in eggs one at a time and vanilla extract until well combined. Scrape down the sides of the bowl.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  5. Gradually add dry mixture to wet ingredients, mixing just until combined.
  6. Gently stir in semi-sweet chocolate chips, white chocolate chips, and crushed peppermint candies. Reserve a bit of each for topping.
  7. Cover the bowl and chill dough for 30 minutes (optional, for thicker cookies).
  8. Scoop dough into balls (about 1.5 tbsp each) and place 2 inches apart on prepared baking sheets. Press extra chips and peppermint bits into tops.
  9. Bake for 10-12 minutes, until edges are golden and centers look slightly underdone. Rotate sheets halfway through baking.
  10. Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
  11. Melt bittersweet chocolate in microwave-safe bowl (30-second bursts, stirring between each) or over double boiler. Repeat with white chocolate. Stir in peppermint extract if desired.
  12. Drizzle or spread melted chocolates over cooled cookies. Sprinkle with crushed candy canes while chocolate is still warm.
  13. Let chocolate set at room temperature for 30 minutes, or refrigerate cookies for 10 minutes to speed up setting.

Notes

Chilling the dough for 30 minutes yields thicker, chewier cookies. Use room temperature ingredients for best results. Don’t overmix after adding flour. Rotate baking sheets halfway through for even baking. Drizzle or dip cookies in chocolate for different bark effects. Cookies freeze well for up to 2 months. For gluten-free, use a 1:1 baking blend; for dairy-free, use plant-based butter and chocolate chips.

Nutrition

Keywords: peppermint bark cookies, holiday cookies, Christmas cookies, chocolate peppermint cookies, festive dessert, edible gifts, easy cookie recipe

Find it online: https://tessierecipes.com/peppermint-bark-cookies-recipe-easy-festive-holiday-treats/