Peppermint Bark Cookies Recipe

If you’re craving something festive and deliciously chocolaty with a peppermint twist, you’re going to fall head over heels for this Peppermint Bark Cookies Recipe. I absolutely love how these cookies combine a rich chocolate base with creamy peppermint buttercream and crunchy peppermint bark—each bite is like a little holiday party in your mouth. Trust me, you’ll want to keep these in your cookie jar all year long!

Ingredients You’ll Need

These ingredients come together beautifully to create a balanced peppermint bark cookie that’s rich but not overpowering. When you shop, picking good-quality chocolate chips and fresh peppermint candies will really take your cookies up a notch.

• Unsalted butter: Using room temperature butter helps cream it smoothly with sugars for that tender cookie texture.
• Light brown sugar: Packed firmly, it adds moisture and a subtle caramel note to the dough.
• Granulated sugar: Provides that slight crunch and balances sweetness.
• Egg: Brings everything together and helps with structure.
• Vanilla extract: Adds a warm depth that complements the peppermint.
• All purpose flour: The backbone of your cookie, make sure it’s fresh for rise and texture.
• Unsweetened cocoa powder: Gives a rich chocolatey flavor without too much sweetness.
• Baking soda: Helps the cookies rise just enough for softness.
• Salt: Balances the sweetness and enhances the chocolate flavors.
• Semi-sweet chocolate chips: Great for melting into peppermint bark for that deep bittersweet layer.
• White chocolate chips or chopped baking bar: For creamy contrast in the peppermint bark.
• Crushed peppermint candies: Adds festive crunch and unmistakable peppermint zing.
• Confectioners sugar: Essential for the smooth and fluffy peppermint buttercream.
• Milk: Adjusts the buttercream’s consistency to just right for piping.
• Peppermint extract: Be careful – a little goes a long way to give your frosting that fresh holiday punch.

Variations

One of the best parts about this Peppermint Bark Cookies Recipe is how easily you can make it your own. Whether you want to tone down the peppermint or add a little extra holiday flair, there’s a way to tailor it to your style.

• Lower Peppermint Intensity: I like to reduce the peppermint extract if I’m serving these to little ones—they still get a hint of mint without it being overwhelming.
• Dark Chocolate Twist: Sometimes I swap semi-sweet chips for bittersweet or dark chocolate for a more adult flavor.
• Crunch Factor: Crushed candy canes can replace peppermint candies for a different crunch and bite size.
• Gluten-Free: You can use a gluten-free all-purpose blend instead of regular flour to make these safe for gluten-sensitive friends.

How to Make Peppermint Bark Cookies Recipe

Step 1: Creaming the Butter and Sugars

Start by beating the unsalted butter (room temp is key!) with the brown and granulated sugars until it’s fluffy and light in color. This usually takes about 3-4 minutes with a stand mixer or hand mixer. Getting this right sets the stage for tender, soft cookies. I learned that rushing this step results in denser cookies, so take your time!

Step 2: Mixing in the Wet Ingredients

Beat in the egg along with the vanilla extract until everything is smooth and combined. Make sure your egg is also at room temperature so it blends easily without cooling the butter mixture down too much.

Step 3: Adding the Dry Ingredients

Next, sift together your flour, cocoa powder, baking soda, and salt, then gently mix them into the wet ingredients. Don’t overthink it—mix just until you don’t see any streaks of flour. Overmixing can make the cookies tough, something I struggled with early on!

Step 4: Chill the Dough

Cover your dough and pop it in the fridge for at least 30 minutes. This step is crucial! Chilling firms up the butter, which helps the cookies hold their shape without spreading too much. Plus, it lets the flavors meld, making these cookies even tastier. While the dough chills, it’s a great time to start your peppermint bark.

Step 5: Baking the Cookies

Preheat your oven to 350ºF and line a baking sheet with parchment paper. Divide the dough into 6 equal balls for jumbo cookies (or double for smaller bites) and place them on the sheet. Bake for 10-12 minutes; you want the edges set but the centers still a bit soft. Let them cool on the sheet for 10 minutes before transferring to a rack.

Step 6: Making the Peppermint Bark

Line another baking sheet with parchment. Melt the semi-sweet chocolate chips in 30-second microwave bursts, stirring until silky smooth, then spread evenly on the paper. Repeat with the white chocolate on top. Sprinkle crushed peppermint candies over the white chocolate and chill for 30 minutes until firm. When ready, let it sit out for 15 minutes before breaking into chunks—this step kept me from cracking my teeth on frozen peppermint pieces!

Step 7: Whipping Up the Peppermint Buttercream

Combine softened butter, confectioners sugar, 3 tablespoons milk, vanilla, and peppermint extract in a mixer. Whip until light and fluffy, adding more milk as needed to achieve that perfect pipe-able consistency. I always taste a little here to make sure the peppermint isn’t too strong—it’s easy to add but not to take away!

Step 8: Assembling the Cookies

Pipe a swirl of your peppermint buttercream onto each cooled cookie. Then top with a few shards of the peppermint bark, and sprinkle extra crushed peppermint candies on top if you want to go all out. The first time I made these, my family went crazy for the combination of soft cookies, creamy frosting, and crunchy peppermint bark—they’re truly a triple treat.

How to Serve Peppermint Bark Cookies Recipe

Garnishes

I love topping these cookies with a little extra crushed peppermint for that festive sparkle. You could also add tiny edible silver balls or a light dusting of cocoa powder around the edges for a more elegant look when serving guests.

Side Dishes

Pair these cookies with a warm cup of peppermint hot chocolate or a simple glass of cold milk to complement the rich chocolate and mint flavors perfectly.

Creative Ways to Present

For holiday parties or gift-giving, arrange the cookies on a festive platter lined with holly leaves or sprinkle edible glitter on top. Wrapping them in cellophane bags tied with red and green ribbons instantly makes them holiday-ready gifts I’m proud to share.

Make Ahead and Storage

Storing Leftovers

I store leftover Peppermint Bark Cookies in an airtight container at room temperature for up to 3 days. If you want to keep them soft, placing a slice of bread inside the container helps maintain moisture—trust me, it works wonders.

Freezing

If you want to make these in advance, I’ve had great success freezing the baked and cooled cookies without frosting, layered between parchment paper. Freeze for up to 2 months, then thaw at room temp before frosting and adding peppermint bark.

Reheating

To refresh the cookies before serving, I pop them in a 300ºF oven for just 3-5 minutes to warm them slightly without melting the buttercream, which keeps their texture delightful.

FAQs

Final Thoughts

This Peppermint Bark Cookies Recipe holds a special place in my holiday baking lineup because it’s easy to make and seriously impressive to serve. Whether you’re making them for family, friends, or just treating yourself, these cookies deliver that perfect balance of chocolate, mint, and texture that always brings smiles. I can’t wait for you to try this recipe and hear how much everyone falls in love with it just like my family does every year.

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