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Peppermint Bark Cookies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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