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Peppermint Bark Cookies Recipe

★★★★★

4.5 from 144 reviews
  • Author: Elara
  • Total Time: 2 hours 30 minutes (including chilling time)
  • Yield: 24 cookies 1x
  • Diet: Gluten Free

Description

Peppermint Bark Cookies are a festive and indulgent treat combining rich cocoa-flavored chocolate cookies with chunks of semi-sweet chocolate, dipped in creamy white chocolate, and topped with crunchy crushed candy canes. Perfect for holiday celebrations or cozy winter days, these cookies offer a delightful blend of chocolate and peppermint in every bite.

Ingredients

Scale

Dry Ingredients

  • 1 cup (125g) all-purpose flour, gluten-free if needed
  • 2/3 cup (55g) natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1/2 cup (1 stick; 120g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 tablespoon (15ml) milk

Chocolate and Toppings

  • 1 (3.5 ounce) semi-sweet chocolate bar, chopped (plus more for topping, optional)
  • 9–11 ounces premium white chocolate baking bar, chopped (or chips)
  • 2 teaspoons (9g) refined coconut oil or vegetable shortening
  • 6–8 candy canes, crushed

Instructions

  1. Chill the Dough: Note that the cookie dough requires chilling for at least 2 hours, ideally overnight, to get thicker cookies. Chilling up to 3 days is possible and recommended for the best texture.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until fully combined, ensuring even distribution of all dry components.
  3. Cream Butter and Sugars: Using a hand-held or stand mixer with a paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
  4. Add Wet Ingredients: Add the egg, vanilla extract, peppermint extract, and milk to the butter-sugar mixture. Beat until fully incorporated, scraping down the sides and bottom of the bowl as needed to ensure uniform mixing.
  5. Incorporate Dry Ingredients: Reduce the mixer speed to low and slowly add the dry ingredient mixture to the wet ingredients. Mix just until combined to avoid over-mixing.
  6. Fold in Chocolate Chunks: Fold in the chopped semi-sweet chocolate pieces with a rubber spatula. Cover the dough with plastic wrap and chill for at least 3 hours, or up to 3 days, which prevents spreading and thickens the dough.
  7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (176°C). Line two large baking sheets with parchment paper to prevent sticking and make cleanup easier.
  8. Scoop Cookie Dough: If the dough has chilled longer than 24 hours, let it soften at room temperature for 15-30 minutes for easier scooping. Use a large cookie scoop (3-4 tablespoons) to scoop dough balls and space them 2-3 inches apart on the prepared baking sheets.
  9. Bake the Cookies: Bake in the preheated oven for 10-12 minutes, until edges are set and the tops look slightly soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  10. Melt White Chocolate: Ensure the cookies are fully cooled and set. Place the chopped white chocolate and coconut oil in a tall, microwave-safe container. Microwave in 30 second bursts, stirring between each until smooth and melted.
  11. Dip and Decorate: Dip half of each cooled cookie into the melted white chocolate. Place the dipped cookies on parchment paper and immediately sprinkle with crushed candy canes. Allow the white chocolate to set completely before serving or storing.
  12. Storage: Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months for longer freshness.

Notes

  • For gluten-free cookies, use a gluten-free all-purpose flour blend.
  • Allow the dough to chill adequately to prevent cookies from spreading too much during baking.
  • Make sure cookies are completely cooled before dipping in white chocolate to avoid melting or smudging.
  • Use refined coconut oil or vegetable shortening in the white chocolate for smooth melting without coconut flavor.
  • Cookie scoop size affects cookie size and bake time; 3-4 tablespoon scoops yield medium-large cookies.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert, Cookies
  • Method: Baking
  • Cuisine: American

Keywords: peppermint bark cookies, chocolate peppermint cookies, holiday cookies, white chocolate dipped cookies, festive cookies, cocoa cookies with peppermint, peppermint treat

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Find it online: https://kitchenflavorspot.com/peppermint-bark-cookies-recipe/