The sweet aroma of peppermint bark cookies wafts through the air, making your taste buds tingle with excitement. These delightful cookies merge the rich flavors of chocolate and the refreshing zing of peppermint, creating a magical treat that feels like a holiday hug. rich chocolate coffee cake nostalgic s’mores cookies delightful strawberry crunch cookies.
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Every bite brings back joyful memories of family gatherings, where laughter and cheer filled the room. Whether it’s snowing outside or you’re cozied up next to a warm fire, these peppermint bark cookies are perfect for sharing during festive occasions or simply enjoying on a cozy night in.
Why You'll Love This Recipe
- This peppermint bark cookie recipe is incredibly easy to whip up, making it perfect for last-minute holiday baking
- The flavor is an irresistible blend of creamy chocolate and refreshing mint
- Visually stunning with their festive colors, they make a delightful gift or dessert centerpiece
- Versatile enough to adapt for various occasions, these cookies are sure to impress everyone!
I remember the first time I made peppermint bark cookies, my family devoured them in seconds, leaving me with an empty plate and a smile.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: Essential for structure; sifted flour helps achieve light and airy cookies.
Cocoa Powder: Use high-quality cocoa for a deep chocolate flavor that will wow your taste buds.
Baking Powder: This leavening agent gives the cookies their lift and keeps them soft.
Unsalted Butter: Make sure it’s softened at room temperature; it enhances the cookie’s richness.
Sugar: Granulated sugar sweetens and adds texture; brown sugar can also be used for added moisture.
Eggs: They bind everything together; use large eggs for the best results.
Vanilla Extract: A splash enhances all flavors; opt for pure vanilla extract if possible.
Peppermint Extract: This is the star ingredient that brings out the holiday spirit in these cookies.
Chocolate Chips: Semi-sweet chocolate chips melt beautifully; feel free to mix in white chocolate chips too!
Candy Canes: Crushed candy canes add a festive crunch and vibrant color to your cookies.
The full ingredients list, including measurements, is provided in the recipe card directly below. For more inspiration, check out this gingerbread truffles recipe recipe.
Let’s Make it Together
Preheat your oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to ensure easy removal of your cookies later.
Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until well combined. This step ensures even distribution of dry ingredients.
Cream butter and sugar: In a large mixing bowl, cream softened butter and granulated sugar until light and fluffy. You want it to look like clouds on a sunny day!
Add eggs and extracts: Beat in eggs one at a time along with vanilla extract and peppermint extract. The mixture should smell like Christmas magic!
Combine wet and dry mixtures: Gradually add dry ingredients into the wet mixture until fully combined. Be careful not to overmix—just fold until you see no more flour pockets.
Stir in chocolate chips: Gently fold in semi-sweet chocolate chips and crushed candy canes until evenly distributed throughout the dough.
Scoop onto baking sheets: Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets about 2 inches apart. They will spread while baking so give them some room!
Bake: Bake in preheated oven for 10-12 minutes or until edges are set but centers are still soft. Your kitchen will smell heavenly at this point—try not to eat them all right away!
Cool down: Allow cookies to cool on baking sheets for about 5 minutes before transferring them to wire racks to cool completely. This helps maintain their chewy goodness.
Enjoy: Once cooled, grab some milk or hot cocoa and dive into these delicious peppermint bark cookies! You deserve every crumb. For more inspiration, check out this delicious Christmas mints recipe.
Now that you know how to make these delightful treats, gather your friends or family around and enjoy this fun baking adventure together!
Content
Tip: Use high-quality chocolate for a richer flavor. Chocolate quality dramatically affects the taste, so go for the good stuff. My first batch used generic chips and tasted like regret.
Tip: Chill your cookies for a perfect texture. Refrigerating the dough helps the cookies keep their shape and enhances flavor. I once skipped this step and ended up with peppermint puddles instead of cookies.
Tip: Add crushed candy canes for extra crunch. Not only do they add texture, but they also enhance the peppermint flavor. The first time I made these, I forgot them and regretted it deeply!
Perfecting the Cooking Process
Start by melting your chocolate while preparing your cookie dough to streamline efficiency. Bake the cookies until golden, then drizzle with melted white chocolate for a festive touch. This timing helps maintain that perfect chewiness.
Add Your Touch
Feel free to swap out half the flour for almond flour or add nuts for added crunch. You can even experiment with flavored extracts like vanilla or orange to give your peppermint bark cookies a unique twist.
Storing & Reheating
Store your peppermint bark cookies in an airtight container at room temperature for up to a week. If you want to enjoy them warm, pop them in the microwave for just 10-15 seconds—just enough to soften without turning them into molten chocolate puddles.
Chef's Helpful Tips
- Ensure all ingredients are at room temperature before starting; it helps blend flavors beautifully
- Always scrape down the bowl to incorporate all ingredients evenly and avoid dry patches
- Finally, don’t overbake; chewy is key!
I once made these peppermint bark cookies for a holiday party, and they disappeared faster than I could say “holiday cheer.” Friends kept asking for the recipe, which was my cue that I had struck gold! pumpkin snickerdoodle cookies.
FAQ
What makes peppermint bark cookies special?
The combination of rich chocolate and refreshing peppermint creates a unique holiday treat.
Can I use dark chocolate instead of milk chocolate?
Absolutely! Dark chocolate adds depth and richness that pairs beautifully with peppermint.
How long do these cookies stay fresh?
When stored properly, peppermint bark cookies can last up to one week without losing their flavor.
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📖 Recipe Card
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Peppermint Bark Cookies
- Total Time: 27 minutes
- Yield: Approximately 24 cookies 1x
Description
Indulge in the festive spirit with these delightful peppermint bark cookies, where rich chocolate meets refreshing peppermint for a treat that warms your heart. Perfect for holiday gatherings or cozy nights in, each bite transports you to joyful moments shared with loved ones. Easy to make and visually stunning, these cookies are sure to impress guests and make wonderful gifts. Experience the magic of the season with every delicious morsel!
Ingredients
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp peppermint extract
- 1 cup semi-sweet chocolate chips
- ½ cup crushed candy canes
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a large mixing bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time along with vanilla and peppermint extracts.
- Gradually add dry ingredients to wet mixture, folding until just combined.
- Stir in chocolate chips and crushed candy canes.
- Scoop dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes until edges are set but centers remain soft.
- Cool on baking sheets for 5 minutes before transferring to wire racks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg
