The holiday season is all about embracing flavors that warm your heart and soul. Imagine walking into your kitchen, where the rich, chocolatey scent of freshly baked cookies wraps around you like a cozy blanket. You can’t help but feel a slight chill in the air, hinting at the magic of winter as the cookies bake to perfection. Each peppermint bark cookie is a beautifully soft creation, boasting luscious chocolate and a sprinkle of cheer from crushed candy canes. The visual appeal? Pure holiday magic, with velvety white chocolate drizzled over the tops, inviting you to indulge just a little.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Peppermint Bark Cookies
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Peppermint Bark Cookies

For me, these cookies aren’t just a seasonal treat; they hold memories of baking with family, laughter echoing through the kitchen as we battled over who could crush the candy canes the finest. The joy of sharing these delightful bites with friends and family fills the air with a festive spirit that makes my heart lift. So, are you ready to fill your home with the delightful aroma of peppermint bark cookies? Let’s get baking!

Why You’ll Love This Recipe

Simple & Quick: With just 25 minutes of prep and 13 minutes of baking, these cookies are a delightful addition to any holiday gathering.
Irresistible Flavor: A perfect blend of soft chocolate cookie, refreshing peppermint, and sweet white chocolate will make your taste buds sing.
Eye-Catching Appeal: Your friends and family will be wowed by these festive treats adorned with a sprinkle of crushed candy canes.
Flexible Serving: Perfect for holiday parties, cozy family gatherings, or even a sweet midnight snack while watching winter classics.
Diet-Friendly Options: Easily adjust by using gluten-free flour or dairy-free chocolate for a crowd-pleasing treat that everyone can enjoy.

Ingredients You’ll Need

2 1/4 cups All-purpose flour: This provides the structure for your cookies. You can substitute with a 1:1 gluten-free blend if desired.
1/2 cup Unsweetened cocoa powder: I used Dutch process for a deeper chocolate flavor. Regular cocoa works fine too, just expect a slightly different taste.
1 tsp Baking soda: This helps the cookies rise perfectly and keeps them soft.
1 tsp Salt: A small but essential ingredient that enhances the sweetness of the cookies.
1 cup Unsalted butter (room temperature): Bring it to room temperature for better incorporation with sugars, making the cookies light and airy.
1 cup Light brown sugar (packed): Adds moisture and a rich flavor to the dough.
1/2 cup White granulated sugar: Balances the sweetness and adds a lovely crisp texture.
1 tsp Pure vanilla extract: Always use pure for the best flavor; imitation vanilla doesn’t quite capture the magic.
2 Large eggs (room temperature): They help bind the ingredients together and improve distribution of the sugar.
1 cup Semi-sweet chocolate chips: For that classic chocolatey goodness!
1/2 cup Andes peppermint chips: These add bursts of peppermint flavor that are essential for our holiday theme.
12 oz Lindt white chocolate bars: It’s a must to use bars, not chips, for a smooth topping.
1 TBSP Oil (canola or vegetable): Added to the melted chocolate, it helps maintain a shiny finish.
Crushed candy canes: Sprinkle these on top for that delightful crunch and festive flair.

How to Make Peppermint Bark Cookies

Preheat and Prepare: Start by preheating your oven to 350℉ to ensure your cookies bake evenly. While that warms up, line your cookie sheets with parchment paper to prevent sticking. This simple prep step makes cleanup a breeze!

Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Sifting aerates the flour and helps eliminate lumps, ensuring a smooth, tasty dough.

Whisk Wet Ingredients: In a large mixing bowl, beat the softened unsalted butter, packed brown sugar, and white sugar on high for about two minutes until it’s light and fluffy. This airiness is key for soft cookies! Then, mix in the eggs and pure vanilla extract until everything is perfectly blended.

Fold Together Gently: Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. You want to avoid overmixing here, which can lead to tough cookies! Once together, gently fold in the semi-sweet chocolate chips and peppermint chips.

Let it Rest: Allow the dough to rest for 10 minutes. This resting period develops the gluten, reducing cookie spread while keeping them thick and chewy. Afterward, use a large cookie scoop to drop generous dollops onto your prepared cookie sheets, spacing them out to allow room for them to bake and spread.

Chill and Bake: Let the dough balls rest for an additional 15 minutes. This extra chill helps keep them thick while baking. Now, pop those sheets into your preheated oven and bake for 13-15 minutes. You’re looking for edges that are set but the center to remain soft; it’s okay if they look slightly underbaked!

Shape the Cookies: The moment they come out of the oven, take a large biscuit cutter and gently “scoot” them into a round shape. This little technique helps create beautiful shapes and thicker cookies. For an extra touch, press a teaspoon into the center to make an indent.

Cool and Prepare Topping: After five minutes of cooling on the sheet, transfer your cookies to a wire rack to cool completely. Meanwhile, break up the white chocolate bars and place them in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between until just melted. Stir in the oil to achieve that smooth, glossy finish.

Decorate with Chocolate and Candy Canes: Spoon a heaping 1/2 tablespoon of melted white chocolate into the indents of your cooled cookies. Use the back of the spoon to spread it out gently. Finally, sprinkle the tops with crushed candy canes, adding that perfect festive crunch!

Storing & Reheating

To keep your cookies fresh, store the peppermint bark cookies at room temperature in an airtight container for up to five days. If you’d like to keep them longer, move them to the fridge in a sealed container for up to a week. For longer storage, place them in a freezer-safe container, layered with parchment paper, where they’ll stay good for up to three months. When you’re ready to enjoy them again, simply reheat in a 300℉ oven for about 5-7 minutes; this will bring back their soft, chewy texture and amplify the wonderful flavors.

Chef’s Helpful Tips

Remember: use room temperature ingredients for best mixing results; cold butter can lead to dense cookies.
Make sure your peppermint chips are fresh; old ones can lose flavor.
If your dough seems too crumbly, a splash of milk can help bring it together—just be careful not to overdo it!
To keep cookies from spreading too much, line your sheets with parchment paper and place them in the fridge for 10 minutes before baking.
Feel free to swap in white chocolate chips or dark chocolate for a fun twist!

The joy of putting together these peppermint bark cookies is in the magic of creation and the joy they bring. These cookies are not just a sweet treat; they create memories, warmth, and smiles all around. Don’t be afraid to experiment with flavors and toppings; after all, baking is just as much about joy as it is about following a recipe. So, gather your ingredients, and let this holiday season be filled with the enchanting aroma of freshly baked cookies!

Recipe FAQs

Can I freeze the dough for later use?

Absolutely! You can freeze the cookie dough. Simply scoop the dough into balls and place them on a parchment-lined baking sheet. Freeze the balls until solid, then transfer them to a freezer-safe bag or container. They’ll be good for up to three months. When you’re ready to bake, just add a minute or two to the baking time!

Can I use different types of chocolate in this recipe?

Yes, definitely! While semi-sweet chocolate chips are traditional, you can swap for milk chocolate or even dark chocolate depending on your preference. Just remember that each type will alter the flavor slightly, but they’ll all be delicious!

What can I substitute for white chocolate?

If you prefer not to use white chocolate, you can use frosting instead or drizzle with additional melted semi-sweet chocolate for a different flavor profile. Just keep in mind that the sweetness will change, so adjust accordingly based on your taste.

How can I make these cookies more peppermint-flavored?

For a stronger peppermint flavor, add a few drops of peppermint extract to the dough. Just be cautious – peppermint extract is potent! You can also increase the amount of peppermint chips for an extra burst in each bite.

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Peppermint Bark Cookies

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Author: Dorothy
Prep Time: 25 minutes
Cook Time: 13-15 minutes
Total Time: 0 hours
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

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Description

These peppermint bark cookies combine chocolatey goodness and refreshing peppermint with a festive white chocolate drizzle. Simple to prepare, perfect for holiday fun!

Ingredients

Scale

2 1/4 cups All-purpose flour
1/2 cup Unsweetened cocoa powder
1 tsp Baking soda
1 tsp Salt
1 cup Unsalted butter (room temperature)
1 cup Light brown sugar (packed)
1/2 cup White granulated sugar
1 tsp Pure vanilla extract
2 Large eggs (room temperature)
1 cup Semi-sweet chocolate chips
1/2 cup Andes peppermint chips
12 oz Lindt white chocolate bars
1 TBSP Oil (canola or vegetable)
Crushed candy canes

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Instructions

Preheat oven to 350℉ and prepare cookie sheets with parchment paper.
Sift together flour, cocoa powder, baking soda, and salt.
Beat butter and sugars until light and fluffy; mix in eggs and vanilla.
Combine dry ingredients with wet ingredients; fold in chocolate chips and peppermint chips.
Let the dough rest for 10 minutes, then scoop onto cookie sheets.
Chill cookie dough balls for 15 minutes, then bake for 13-15 minutes.
Shape cookies with a biscuit cutter after baking.
Cool on wire rack and prepare white chocolate topping.
Spoon white chocolate onto cookies and sprinkle with crushed candy canes.

Notes

Use room temperature ingredients for best results.
Store in an airtight container at room temperature for up to five days.
Cookie dough can be frozen for up to three months.