Introduction

Peppermint Bark Cookies combine rich chocolate with a refreshing peppermint crunch, making them a festive treat perfect for any holiday gathering. These cookies feature a soft chocolate base coated in dark chocolate, then decorated with white chocolate drizzle and crushed peppermint candies.

The image shows round chocolate cookies arranged on a black cooling rack over a white marbled surface. Each cookie has two layers: a dark brown cookie base topped with a glossy dark chocolate layer. On top of the chocolate, there are neat white icing stripes spaced evenly across the cookie. Small pieces of red and white crushed candy are scattered in the center of each cookie, adding a pop of color and texture. The cookies are uniformly sized and evenly spaced, creating a clean and cold feeling. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
1 tsp vanilla extract
2 cups (240g) all-purpose flour
1/2 cup (45g) unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
8 oz (225g) dark chocolate (bars or chips)
4 oz (113g) white chocolate, melted for drizzling
1/2 cup crushed peppermint candies or candy canes

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream together the softened butter and granulated sugar using a mixer until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, beating until fully combined.
Step 2: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Slowly add the dry ingredients to the wet mixture, stirring just until combined. The dough should be soft but not sticky.
Step 3: On a floured surface, roll out the dough to about 1/4 inch thick. Use a round cookie cutter (about 2.5 to 3 inches diameter) to cut out cookies. Place them on the prepared baking sheets.
Step 4: Bake the cookies for 10-12 minutes, until they are firm around the edges. Let them cool on the baking sheets for a few minutes, then transfer to a wire rack to cool completely.
Step 5: Melt the dark chocolate using a double boiler or microwave in 30-second intervals, stirring each time to prevent burning. Dip each cooled cookie in the melted chocolate, covering the top completely. Let excess chocolate drip off, then place cookies back on parchment paper. Refrigerate for 10-15 minutes to set the chocolate.
Step 6: Melt the white chocolate similarly. Drizzle it over the set dark chocolate on the cookies using a spoon or piping bag in a zig-zag pattern.
Step 7: While the white chocolate is still soft, sprinkle the crushed peppermint candies over each cookie, gently pressing to adhere. Allow cookies to cool completely so the chocolate hardens. To speed this up, chill in the refrigerator for another 10-15 minutes.

Tips & Variations

Use high-quality chocolate for the best flavor and smooth coating.
For a nutty twist, add a handful of chopped nuts to the dough before baking.
Substitute peppermint candies with crushed candy canes or peppermint baking chips for varied texture.
To make the cookies extra festive, use colored sprinkles along with the peppermint.

Storage

Store peppermint bark cookies in an airtight container at room temperature for up to one week. Keep them separate from strong-smelling foods to avoid flavor transfer. For longer storage, freeze the cookies in a sealed container for up to two months. When ready to enjoy, thaw at room temperature. Avoid storing in very warm places to prevent melting of the chocolate coating.

How to Serve

A black cooling rack holds 25 round chocolate-covered cookies arranged neatly in five rows of five. Each cookie has a smooth, rich dark brown chocolate coating and is decorated with thin, uneven white icing stripes draped diagonally across the top surface. The cookies have a slightly glossy texture and are placed on a white marbled surface with faint brown veining. Small crumbs are scattered around the front edges of the rack, adding a casual touch to the scene. Soft natural light brightens the setting, casting delicate reflections on the marble and cookies. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, you can substitute milk chocolate for dark chocolate if you prefer a sweeter and creamier coating. Just melt and apply it the same way as instructed.

How do I crush peppermint candies easily?

Place the peppermint candies or candy canes in a sealed plastic bag and gently crush them with a rolling pin or the bottom of a heavy pan until you reach the desired size of pieces.

Peppermint Bark Cookies Recipe

Print Recipe

★★★★★

4.9 from 75 reviews

Delight in these festive Peppermint Bark Cookies, featuring a rich cocoa cookie base dipped in smooth dark chocolate, drizzled with sweet white chocolate, and topped with crushed peppermint candies. Perfect for holiday celebrations, these cookies combine chocolatey decadence with a refreshing minty crunch.

Author: Kai
Prep Time: 25 minutes
Cook Time: 12 minutes
Total Time: 1 hour
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

1 cup (226g) unsalted butter, softened
1 cup (200g) granulated sugar
1 large egg
1 tsp vanilla extract
2 cups (240g) all-purpose flour
1/2 cup (45g) unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt

Chocolate Coating & Topping

8 oz (225g) dark chocolate (good quality chocolate bars or chips)
4 oz (113g) white chocolate, melted for drizzling
1/2 cup crushed peppermint candies or candy canes

Instructions

Make the Chocolate Cookie Base: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, beating until fully combined.
Prepare the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be soft but not sticky.
Shape the Cookies: Roll out the dough to about 1/4 inch thick on a floured surface. Use a round cookie cutter, approximately 2.5 to 3 inches in diameter, to cut out your cookies. Place them evenly spaced on the prepared baking sheets.
Bake the Cookies: Bake for 10-12 minutes, or until the cookies are firm around the edges. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Coat the Cookies with Dark Chocolate: Melt the dark chocolate using a double boiler or via microwave in 30-second intervals, stirring after each to prevent burning. Dip each cooled cookie into the melted chocolate, fully covering the top. Allow any excess chocolate to drip off before placing cookies back on parchment paper. Refrigerate for 10-15 minutes to set the chocolate.
Add the White Chocolate Drizzle: Melt the white chocolate using the same method as the dark chocolate. Drizzle the melted white chocolate over the set dark chocolate-coated cookies in a zig-zag pattern with a spoon or piping bag.
Sprinkle with Crushed Peppermint: While the white chocolate is still soft, sprinkle crushed peppermint candies over each cookie, gently pressing them into the chocolate to adhere. Let the cookies cool completely until the chocolate fully sets. To speed up, place in the refrigerator for 10-15 minutes.

Notes

Use high-quality chocolate for the best flavor and smooth coating.
Make sure cookies are completely cool before dipping to prevent the chocolate from melting off.
Store cookies in an airtight container at room temperature or refrigerated for longer freshness.
These cookies can be made a day in advance and kept refrigerated to maintain freshness and chocolate coating integrity.

Keywords: peppermint bark cookies, chocolate cookies, holiday cookies, peppermint desserts, festive cookies, cocoa cookies, chocolate drizzle