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Peppermint Bark Cookies

Peppermint Bark Cookies That'll Spark Your Holiday Cheer

These Peppermint Bark Cookies combine a rich chocolatey base with refreshing peppermint, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 15 minutes
Total Time 47 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • ½ cup unsalted butter Ensure it’s at room temperature for easy mixing.
  • 1 cup granulated sugar Can substitute with brown sugar for a deeper flavor.
  • 1 large egg Can use a flax egg for a vegan alternative.
  • 1 teaspoon vanilla extract Use pure vanilla for better flavor.
  • 1¾ cups all-purpose flour Gluten-free flour can substitute for a gluten-free option.
  • ½ cup unsweetened cocoa powder Ensure it’s unsweetened for balance.
  • 1 teaspoon baking powder Make sure it’s fresh for optimal results.
  • a pinch salt Smoked salt can add a unique twist.
For the Coating
  • 1 cup dark chocolate Choose high-quality chocolate for the best results.
  • ½ cup white chocolate White chocolate chips can substitute.
For Topping
  • ¼ cup crushed peppermint candies Candy canes work well; crush them in a ziplock bag.

Equipment

  • mixing bowl
  • Baking Sheet
  • Parchment Paper
  • double boiler
  • wire rack
  • microwave

Method
 

Step‑by‑Step Instructions for Peppermint Bark Cookies
  1. Cream ½ cup of softened unsalted butter with 1 cup of granulated sugar until light and fluffy. Add one large egg and 1 teaspoon of vanilla extract, mixing until smooth.
  2. In another bowl, whisk together 1¾ cups of all-purpose flour, ½ cup of cocoa powder, 1 teaspoon of baking powder, and a pinch of salt. Gradually fold into wet ingredients until combined, forming a soft dough.
  3. Preheat oven to 350°F (175°C) and line a baking sheet with parchment. Roll out dough to ¼ inch thick, cut shapes with cookie cutters, and bake for 10-12 minutes. Cool on wire rack.
  4. Melt 1 cup of dark chocolate, dip tops of cooled cookies, allowing excess to drip, and set on parchment. Let them set for 10-15 minutes.
  5. Melt ½ cup of white chocolate and drizzle over cookies. Sprinkle with crushed peppermint. Refrigerate for 10-15 minutes until set.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 2IUCalcium: 1mgIron: 4mg

Notes

Perfect for gifting, these cookies are a delicious treat for the holidays. Store in an airtight container to maintain freshness.

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