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Peppermint Bark Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 41 reviews
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours 30 minutes (including chilling time)
  • Yield: Approximately 18-24 cookies depending on scoop size
  • Category: Dessert, Cookie
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Description

These Peppermint Bark Cookies combine rich chocolate peppermint cookie dough with a smooth white chocolate coating and crushed candy canes for a festive, delicious treat. The dough is carefully chilled to ensure thick, chewy cookies with melty chocolate chunks inside, topped with a crisp white chocolate peppermint bark layer. Perfect for holiday gatherings or any time you want a seasonal sweet with both chocolate and mint flavors.

Ingredients

Chocolate Peppermint Cookies

  • 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
  • 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
  • 1 (3.5 ounce) semi-sweet chocolate bar, chopped, plus more for topping (optional)

White Chocolate Coating

  • 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

  1. Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until fully combined to create the dry base for the cookie dough.
  2. Cream Butter and Sugars: In a large bowl using a hand-held or stand mixer with a paddle attachment, beat the softened butter, granulated sugar, and light brown sugar on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
  3. Add Wet Ingredients: Add the egg, vanilla extract, peppermint extract, and milk to the butter-sugar mixture. Beat until all ingredients are combined, scraping down the sides and bottom of the bowl as necessary to ensure even mixing.
  4. Combine Dry and Wet: Reduce mixer speed to low. Gradually add the dry ingredients into the wet ingredients until just combined without overmixing.
  5. Incorporate Chocolate Chunks: Fold the chopped semi-sweet chocolate into the dough using a rubber spatula for even distribution.
  6. Chill Dough: Cover the cookie dough with plastic wrap and refrigerate for at least 3 hours or up to 3 days. This chilling step is essential to prevent excessive spreading and to develop thicker cookies. Note that longer chilling leads to thicker cookies.
  7. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  8. Scoop Cookies: If dough was chilled longer than 24 hours, let it soften at room temperature for 15-30 minutes to ease scooping. Using a large cookie scoop (3-4 tablespoons), scoop the dough and place cookies 2-3 inches apart on the baking sheets.
  9. Bake Cookies: Bake in the preheated oven for 10-12 minutes until cookie edges are set and tops appear slightly soft. Remove from oven and let cookies cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
  10. Melt White Chocolate Coating: Once cookies are fully cooled and set, place white chocolate and coconut oil in a tall, microwave-safe container. Melt in 30-second increments, stirring between each, until smooth and fully melted.
  11. Dip and Decorate: Dip half of each cookie into the melted white chocolate, then place on parchment paper and immediately sprinkle with crushed candy canes.
  12. Set Coating and Store: Allow cookies to cool until the white chocolate coating is fully set. Store baked cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
  13. Enjoy and Share: Enjoy your festive peppermint bark cookies and consider leaving a review to share your experience!

Notes

  • Gluten-Free Flour: Tested successfully with Bob’s Red Mill 1:1 Gluten-Free Flour and King Arthur’s Measure for Measure Flour as alternatives.
  • Chocolate Choice: Semi-sweet chocolate chunks can be substituted with milk chocolate or dark chocolate. Ensure chocolate chips inside the cookies are completely cooled and set before dipping in white chocolate to maintain the clean white color.
  • Chilling Time: At least 2 hours chilling is required, but overnight or up to 3 days chilling yields a thicker cookie texture.
  • Candy Canes: Use medium to finely crushed candy canes for best texture and appearance on top of the white chocolate coating.

Find it online: http://emilysplate.com/peppermint-bark-cookies-recipe/