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Peppermint Bark Cookies

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These peppermint bark cookies combine a buttery, tender cookie base with a glossy chocolate coating and a festive sprinkle of crushed candy canes. They’re easy to make, perfect for holiday gatherings, and deliver classic peppermint bark flavor in every bite.

Ingredients

Scale
  • 1 cup (2 sticks; 226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1/2 tsp peppermint extract
  • 2 1/2 cups (312g) all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 6 oz (170g) semi-sweet chocolate, chopped or chips
  • 6 oz (170g) white chocolate, chopped or chips
  • 1/2 cup (about 5-6) candy canes, crushed

Instructions

  1. In a large bowl, beat together butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
  2. Beat in the egg, vanilla extract, and peppermint extract. Scrape down the bowl to ensure everything is well blended.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Add to the wet ingredients in two batches, mixing on low just until combined. Do not overmix.
  4. Preheat oven to 350°F (175°C). Roll dough out on a lightly floured surface to about 1/4-inch thick. Cut out cookies with a 2.5-inch round cutter. Place on lined baking sheets about 1 inch apart.
  5. Bake for 10-12 minutes, until edges are just turning golden. Centers will look pale.
  6. Remove from oven and let cookies sit on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
  7. In separate microwave-safe bowls, melt semi-sweet chocolate and white chocolate in 20-second bursts, stirring after each, until smooth. (Or use a double boiler.)
  8. Dip each cooled cookie halfway into the semi-sweet chocolate, then place back on parchment. Drizzle with melted white chocolate using a fork or piping bag. Sprinkle with crushed candy canes while chocolate is still wet.
  9. Let cookies sit at room temperature until chocolate hardens, about 30 minutes, or refrigerate for 10 minutes to speed up setting.

Notes

For gluten-free cookies, substitute a 1:1 gluten-free flour blend. For vegan, use vegan butter and a flax egg, and dairy-free chocolate. Chill dough if it becomes too soft. Use high-quality chocolate for best results. Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: peppermint bark cookies, holiday cookies, Christmas cookies, chocolate peppermint cookies, easy holiday treats, festive cookies, cookie exchange, peppermint dessert

Find it online: https://jodierecipes.com/peppermint-bark-cookies-recipe-easy-festive-holiday-treats/