Peppermint Bark Cookies

Peppermint Bark Cookies are a festive and delicious holiday treat that combine the rich flavors of chocolate with the refreshing crunch of peppermint. These soft, chewy cookies are infused with cocoa powder and topped with crushed candy canes and white chocolate chips, delivering the perfect balance of sweet and minty. Ideal for holiday cookie exchanges, parties, or just enjoying with a cup of hot cocoa, these cookies are sure to add a touch of seasonal magic to your dessert table.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup crushed candy canes
• 1/2 cup white chocolate chips

Directions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Beat in the egg and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until everything is thoroughly incorporated.
6. Stir in the crushed candy canes and white chocolate chips, making sure they are evenly distributed throughout the dough.
7. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon.
8. Bake for 8-10 minutes, or until the edges are set and the cookies are firm to the touch. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: 24 cookies
• Prep Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes

Variations

• Chocolate Drizzle: For an extra touch of decadence, drizzle melted dark or milk chocolate over the cooled cookies.
• Candy Cane Swirl: Instead of just adding crushed candy canes to the dough, mix in a swirl of peppermint extract for an even more intense mint flavor.
• Gluten-Free Option: Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make these cookies gluten-free.
• Mini Peppermint Bark Cookies: Make smaller cookies by using a teaspoon to scoop the dough and bake for 6-8 minutes.

Storage/Reheating

• Storage: Store these cookies in an airtight container at room temperature for up to 1 week. The peppermint flavor will stay fresh, and they will remain soft and chewy.
• Freezing: To freeze, place the cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe container or zip-top bag and store for up to 3 months. To enjoy, thaw at room temperature for a few hours or microwave for 10-15 seconds.
• Reheating: Reheat cookies in the microwave for about 10 seconds or in a preheated oven at 300°F for 5-7 minutes to bring back their softness.

10 FAQs

1. Can I use light or dark brown sugar instead of granulated sugar? Yes, you can use brown sugar for a richer flavor, but it may change the texture slightly, making the cookies chewier.
2. Can I use milk chocolate chips instead of white chocolate chips? Yes, you can substitute milk or dark chocolate chips for white chocolate, depending on your preference.
3. How do I crush the candy canes? You can crush the candy canes by placing them in a zip-top bag and using a rolling pin to gently crush them, or by pulsing them in a food processor for a finer consistency.
4. Can I make these cookies without eggs? Yes, you can use an egg substitute like a flax egg or applesauce for a vegan version.
5. Can I add more crushed candy canes? Absolutely! If you love peppermint, feel free to increase the amount of crushed candy canes for a more intense flavor.
6. Can I make these cookies in advance? Yes, these cookies can be made ahead of time and stored in an airtight container for several days or frozen for longer storage.
7. Can I use peppermint extract instead of crushed candy canes? Yes, you can replace the crushed candy canes with 1/2 teaspoon of peppermint extract for a stronger mint flavor, though the texture will be different without the crunch of the candy.
8. Do I need to chill the cookie dough? No, the dough does not need to be chilled before baking. The cookies will spread nicely while baking, but if you prefer thicker cookies, you can chill the dough for 30 minutes before baking.
9. Can I make these cookies into cookie bars? Yes, you can press the dough into a greased 9×9-inch pan and bake at 350°F for 18-22 minutes, or until set and slightly firm. Let the bars cool before slicing.
10. What can I serve with these cookies? Peppermint Bark Cookies pair beautifully with hot cocoa, a cup of tea, or even a scoop of vanilla ice cream for a holiday dessert treat.

Conclusion

Peppermint Bark Cookies are a delightful holiday treat that bring together the best flavors of the season—chocolate, mint, and a bit of crunch. These soft and chewy cookies are perfect for holiday cookie exchanges, festive gatherings, or as a simple yet special treat to enjoy at home. With their rich cocoa base, sweet white chocolate chips, and refreshing candy cane pieces, these cookies will surely become a go-to favorite for your holiday baking traditions.

Print