Peppermint Bark Cookies Recipe
Peppermint Bark Cookies combine rich cocoa-flavored dough with chunks of semi-sweet chocolate, dipped in creamy white chocolate and sprinkled with crushed candy canes for a festive holiday treat. These cookies require chilling for the perfect texture and are infused with peppermint extract to bring a refreshing twist to classic chocolate cookies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch
- Total Time: 2 hours 30 minutes (including chilling time)
- Yield: 18 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Prepare the dough: Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl until combined. In a large bowl, beat the softened butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until light and fluffy. Add the egg, vanilla, peppermint extract, and milk; beat until combined, scraping down the bowl as needed. Reduce speed to low and gradually add the dry ingredients, mixing until incorporated. Fold in the chopped semi-sweet chocolate with a spatula. Cover with plastic wrap and chill for at least 3 hours or up to 3 days to prevent spreading.
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Scoop and bake the cookies: If chilled longer than 24 hours, let dough soften at room temperature for 15-30 minutes to ease scooping. Using a large cookie scoop (3-4 tablespoons), drop dough balls 2-3 inches apart onto baking sheets. Bake for 10-12 minutes until edges are set and tops look slightly soft. Cool on the cookie sheet for 5 minutes before transferring to a rack to cool completely.
- Melt white chocolate coating: Ensure cookies are completely cooled and set. Place the white chocolate and coconut oil in a tall, microwave-safe bowl. Microwave in 30-second increments, stirring between each, until smooth and melted.
- Dip and decorate cookies: Dip half of each cookie into the melted white chocolate, then place on parchment paper. Immediately sprinkle with crushed candy canes. Allow white chocolate to fully set before serving or storing.
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Notes
- Chilling the dough for at least 2 hours (ideally overnight) thickens the cookies and prevents spreading while baking.
- Make sure cookies are fully cooled before dipping in white chocolate to avoid melting.
- You can use either white chocolate baking bars or chips for the coating.
- If you need gluten-free cookies, use gluten-free all-purpose flour.
Keywords: Peppermint bark cookies, chocolate peppermint cookies, holiday cookies, peppermint bark, white chocolate dipped cookies
Find it online: https://epicrecipebox.com/peppermint-bark-cookies-recipe/