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Peppermint Bark Cookies Recipe

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★★★★★

4.8 from 73 reviews

These Peppermint Bark Cookies combine rich, chocolaty cocoa-infused cookie dough with chunks of semi-sweet chocolate, all dipped in creamy melted white chocolate and sprinkled with crushed candy canes for a festive peppermint crunch. Perfect for holiday gatherings or an indulgent treat, these cookies are thick and soft thanks to a refrigerated dough and a quick bake. The peppermint extract adds a refreshing twist that pairs beautifully with the decadent chocolate flavors.

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 & Toppings

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

Instructions

  1. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt until well combined. This ensures an even distribution of leavening and cocoa flavor in the dough.
  2. Cream Butter and Sugars: In a large bowl, use a hand-held or stand mixer fitted with a paddle attachment to beat the softened butter, granulated sugar, and packed light brown sugar on medium-high speed for 2-3 minutes, until the mixture is light and fluffy. This aeration is crucial for a tender cookie texture.
  3. Add Wet Ingredients: Add the egg, vanilla extract, peppermint extract, and milk to the creamed butter mixture. Beat until fully combined, scraping down the sides and bottom of the bowl as needed to ensure an even mixture.
  4. Combine Wet and Dry: Reduce the mixer speed to low and slowly add the dry ingredients into the wet ingredients until the cookie dough just comes together. Avoid overmixing to keep cookies tender.
  5. Add Chocolate Chunks: Fold in the chopped semi-sweet chocolate with a rubber spatula, dispersing chunks evenly throughout the dough.
  6. Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 3 hours, preferably overnight or up to 3 days. Chilling helps prevent spreading during baking and results in thicker cookies.
  7. Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  8. Portion the Dough: If the dough has been refrigerated for over 24 hours, let it soften at room temperature for 15-30 minutes for easier scooping. Use a large cookie scoop (3-4 tablespoons) to portion the dough, placing scoops 2-3 inches apart on the prepared baking sheets.
  9. Bake the Cookies: Bake for 10-12 minutes, or until the edges are set and cookie tops remain slightly soft. Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Melt the White Chocolate: Ensure the cookies are fully cooled before dipping. In a tall, microwave-safe bowl or jar, combine chopped white chocolate and refined coconut oil. Microwave in 30-second increments, stirring between each, until the mixture is melted and smooth.
  11. Dip and Decorate: Dip half of each cooled cookie into the melted white chocolate. Lay dipped cookies on parchment paper and immediately sprinkle with crushed candy canes. Allow the white chocolate to set completely.
  12. Storage: Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months to preserve freshness.

Notes

  • Chilling the dough for at least 2 hours is essential; chilling up to 3 days results in thicker cookies.
  • Make sure cookies are completely cooled before dipping in white chocolate to prevent melting or breaking.
  • Gluten-free flour can be used if needed to accommodate dietary restrictions.
  • Use refined coconut oil or vegetable shortening in the white chocolate to ensure a smooth, glossy finish.
  • Crushed candy canes not only add flavor but also a festive crunch and visual appeal.

Keywords: Peppermint Bark Cookies, Chocolate Peppermint Cookies, Holiday Cookies, Festive Cookies, White Chocolate and Peppermint

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