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Peppermint Bark Cookies

Irresistible Peppermint Bark Cookies for Festive Cheer

Delight in the festive spirit with Peppermint Bark Cookies, combining buttery chocolate and rich flavors for a charming treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Ensure it's softened for easy mixing and a rich texture.
  • 1 cup Granulated Sugar Creates a fluffy cookie texture when creamed with butter.
  • 1 large Egg Binds ingredients together, contributing to the cookie’s softness.
  • 1 tsp Vanilla Extract Adds warmth and depth to the flavor profile.
  • 2 cups All-Purpose Flour Provides structure; use a gluten-free blend if necessary.
  • 1/2 cup Unsweetened Cocoa Powder Choose high-quality cocoa for the richest chocolate flavor.
  • 1/2 tsp Baking Powder Helps create a soft and chewy texture.
  • 1/2 tsp Salt Enhances sweetness, balancing the flavors.
For the Coating
  • 8 oz Dark Chocolate Use high-quality bars or chips for a deep, rich flavor.
  • 4 oz White Chocolate Adds a sweet, creamy drizzle that contrasts beautifully with the dark chocolate.
For the Topping
  • 1/2 cup Crushed Peppermint Candies Adds a festive crunch and peppermint flavor; can be substituted with crushed candy canes if desired.

Equipment

  • Stand Mixer
  • parchment paper
  • Baking Sheet
  • microwave-safe bowl
  • Cookie Cutters

Method
 

Preparation
  1. Start by creaming 1 cup of softened unsalted butter with 1 cup of granulated sugar using a stand mixer or hand mixer, until the mixture is light and fluffy, about 3-5 minutes.
  2. Add in 1 large egg and 1 teaspoon of vanilla extract, mixing until fully incorporated and smooth.
  3. In a separate bowl, whisk together 2 cups of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1/2 teaspoon of baking powder, and 1/2 teaspoon of salt until evenly distributed.
  4. Gradually add this dry mixture to the wet ingredients in the mixer, blending until no dry streaks remain.
  5. On a lightly floured surface, roll the dough out to about 1/4 inch thick and cut out your desired shapes.
  6. Preheat your oven to 350°F (175°C) and bake the cookies for about 10-12 minutes.
  7. Once baked, let the cookies cool on the sheet for a few minutes before transferring them to a wire rack.
  8. Melt 8 ounces of dark chocolate in a microwave-safe bowl, stirring every 20 seconds until smooth. Dip the tops of the cookies into the melted dark chocolate.
  9. Melt 4 ounces of white chocolate and drizzle it over the tops of the dipped cookies.
  10. Before the white chocolate drizzle hardens, sprinkle 1/2 cup of crushed peppermint candies on top of each cookie.
  11. Allow the cookies to chill in the refrigerator for about 30 minutes before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to a week, refrigerate for a firmer texture, or freeze for up to 3 months.

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