Peppermint Bark Cookies Recipe

If you’re looking for a festive treat that perfectly balances rich chocolate and refreshing peppermint, the Peppermint Bark Cookies Recipe is your new best friend during the holidays or any time you need a sweet pick-me-up. These cookies boast a soft, buttery base loaded with both semi-sweet and white chocolate chips, all infused with a touch of peppermint extract and topped with crushed candy canes for that signature holiday crunch. The combination creates a cookie that’s not just delicious but a joy to bake and share, delivering a cozy, festive vibe in every bite.

Ingredients You’ll Need

Getting ready to make the Peppermint Bark Cookies Recipe? You’ll find that the ingredients are straightforward but each one plays a crucial role in shaping the flavor, texture, and gorgeous look of these cookies.

• 1 cup unsalted butter, softened: Helps create that tender, melt-in-your-mouth texture and rich flavor.
• 1 cup granulated sugar: Adds sweetness and helps the cookies brown beautifully in the oven.
• 1 cup light brown sugar, packed: Contributes a subtle caramel note while keeping the cookies moist.
• 2 large eggs: Bind everything together and add a lovely, cakey softness.
• 1 teaspoon vanilla extract: Enhances the sweetness and complements the chocolate and peppermint flavors.
• 3 cups all-purpose flour: The foundation that gives the cookies their structure.
• 1 teaspoon baking soda: Ensures the cookies rise just right and have a light texture.
• 1/2 teaspoon salt: Balances the sweetness and intensifies the other flavors.
• 1 cup semi-sweet chocolate chips: Adds pockets of rich, melty chocolate throughout the cookie.
• 1 cup white chocolate chips: For that creamy, sweet contrast and drizzle topping.
• 1/2 teaspoon peppermint extract: Brings that unmistakable cool, minty essence that makes this recipe truly festive.
• 1/2 cup crushed candy canes: Adds crunch and vibrant, colorful pops that visually lift the cookies and add to the peppermint punch.

How to Make Peppermint Bark Cookies Recipe

Step 1: Prepare Your Oven and Baking Sheet

First things first, preheat your oven to 350°F (175°C). While the oven warms up, line a baking sheet with parchment paper to ensure your cookies don’t stick and come off cleanly after baking. Getting this setup ready means you’re off to a smooth start.

Step 2: Cream the Butter and Sugars

Using an electric mixer on medium speed, cream together your softened butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This step is key because it incorporates air into the dough, making your cookies tender and slightly airy.

Step 3: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then pour in your vanilla extract for that deep, warm aroma. This step adds moisture and brings all the flavors together beautifully.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing them well ensures that the baking soda and salt are evenly distributed, which helps your cookies rise properly and flavor evenly.

Step 5: Blend Wet and Dry Ingredients

Gradually add the flour mixture to the butter and sugar mixture on low speed, mixing until it’s just combined. Be careful not to overmix here — this keeps your cookies from turning tough and helps maintain that perfect soft texture.

Step 6: Fold in Chocolate Chips and Crushed Candy Canes

Gently fold in the semi-sweet chocolate chips and crushed candy canes so that each cookie will be filled with melty chocolate goodness and a refreshing, crunchy peppermint surprise.

Step 7: Scoop the Dough

Drop rounded tablespoons of dough onto your lined baking sheet, ensuring they are spaced about 2 inches apart. This spacing lets the cookies spread just enough without sticking together.

Step 8: Bake to Perfection

Bake the cookies for 10 to 12 minutes, until the edges turn a lovely golden color but the centers still look a bit soft. This way, the cookies finish baking on the sheet and stay chewy and delightful.

Step 9: Melt White Chocolate Chips

While the cookies bake, melt your white chocolate chips in a microwave-safe bowl by heating in 30-second intervals, stirring well in between until the chocolate is smooth and glossy. This step preps the luscious drizzle that will make your cookies extra special.

Step 10: Drizzle and Decorate

Once your cookies have cooled, drizzle the melted white chocolate over them, then sprinkle with additional crushed candy canes. The white chocolate adds sweetness and a creamy finish, while the candy canes bring back that festive crunch and look that’s hard to resist.

Step 11: Let Set Before Serving

Allow the white chocolate drizzle to firm up before serving or storing the cookies. This ensures a beautiful presentation and keeps the drizzled topping from getting messy.

How to Serve Peppermint Bark Cookies Recipe

Garnishes

Adding a final flourish can elevate your Peppermint Bark Cookies Recipe to a whole new level. Try topping them with a light dusting of powdered sugar or additional small shards of peppermint candy to amp up their charm and pep.

Side Dishes

These cookies pair wonderfully with a warm cup of hot chocolate or a frothy peppermint mocha. The creamy drinks complement the cookies’ cool mint and rich chocolate flavors perfectly, making every bite and sip a cozy delight.

Creative Ways to Present

For a stunning presentation, arrange your peppermint bark cookies on a festive platter with sprigs of fresh pine or holly nearby. Wrapping a few in cellophane and tying with a red ribbon also makes an adorable and delicious gift for friends and family.

Make Ahead and Storage

Storing Leftovers

Store any leftover Peppermint Bark Cookies Recipe treats in an airtight container at room temperature for up to a week. This keeps them soft yet crisp on the edges, preserving the perfect texture and flavor.

Freezing

You can freeze these cookies to enjoy later by placing them in a single layer on a baking sheet until firm, then transferring to a freezer-safe container or bag. They keep well for up to 3 months, retaining both flavor and texture once thawed.

Reheating

To bring your frozen cookies back to life, simply warm them in a preheated 300°F oven for about 5 minutes or heat briefly in the microwave. This helps to re-soften the centers while maintaining the lovely peppermint crunch.

FAQs

Can I use peppermint oil instead of peppermint extract?

Yes, peppermint oil is much stronger than extract, so if you decide to use it, reduce the amount significantly—start with just a drop and adjust to taste to avoid overpowering the cookies.

What if I don’t have candy canes? Can I use another peppermint candy?

Absolutely! You can substitute crushed peppermint candies or peppermint-flavored hard candies. Just make sure to crush them finely so they blend well into the dough and create that signature crunch.

Will these cookies be chewy or crispy?

These cookies are designed to be soft and chewy with slightly crisp edges, providing a delightful texture contrast along with the melt-in-your-mouth chocolate and crunchy peppermint.

Can I make these cookies gluten-free?

Yes, you can swap the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Just make sure it has xanthan gum included or add a binding agent to keep the texture just right.

Is there a way to make these cookies less sweet?

If you prefer a less sweet treat, try reducing the amount of white chocolate chips for the drizzle and maybe use semi-sweet or even bittersweet chocolate chips to add more depth without increasing sugar.

Final Thoughts

There is something truly magical about the Peppermint Bark Cookies Recipe that brings warmth and joy to any gathering. Whether you’re baking for the holidays or simply craving a comforting treat, these cookies deliver on every level—from their tender crumb to their festive flavor and eye-catching look. So go ahead, whip up a batch and share the happiness that comes with biting into a perfect peppermint bark cookie.

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