Peppermint bark is a delicious combination of chocolate, white chocolate and peppermint. These peppermint bark cookies combine all of those classic and delicious flavors into a buttery soft cookie that everyone loves! Perfect for holidays or with a cup of hot chocolate!
Chocolate and mint are a classic flavor combination and are perfect for the holiday season. These are the perfect holiday cookies for parties, cookie exchanges or gifts!
If you’ve ever had a box of peppermint bark squares around the holidays you know what a delicious combination it is, and these cookies take those flavors and create a different holiday treat. Add these to your holiday baking list and you’ll be glad you did!
You can personalize these cookies to suit your taste, whether it is using all white chocolate chips or making the cookie dough chocolate you can make the perfect peppermint bark cookies for your friends and family!
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Here’s what you’ll need for these cookies-
Flour– All purpose flour works beautifully for these cookies.
Baking Powder– This helps the cookies rise.
Butter– You can use salted or unsalted butter, it needs to be softened to room temperature before you get started.
White Sugar- You can use white sugar or cane sugar.
Brown Sugar- This adds a delicious flavor to the cookies.
Egg– Use a nice large fresh egg.
Vanilla– Use real vanilla extract for best results.
Peppermints- You can use peppermint candies or peppermint candy canes.
White Chocolate Chips– Use high quality white chocolate chips.
Semi Sweet Chocolate Chips– You can use full size chocolate chips or mini chips whichever you want.
Peppermint Extract- Use a high quality peppermint extract for best results.
Here’s how to make these peppermint bark cookies
First we’re going to make the cookie dough. After mixing the dough will need to chill for at least an hour so be sure to plan ahead!
In a large bowl with an electric mixer or the bowl of a stand mixer cream butter until light and fluffy.
Add in brown and white sugar and continue mixing until the sugar is well incorporated.
Add in egg, vanilla, and peppermint extract and continue mixing on medium speed until well mixed.
In a separate medium bowl whisk flour, baking powder and salt together until well mixed.
Gradually add the flour mixture into the butter mixture mixing after each addition until all the dry ingredients are incorporated.
Finely crush peppermints, make sure there are no large chunks. I like to put mine in a large zip top bag and crush them with a mallet or rolling pin. You can also crush them in a food processor. Crush extra for garnish if desired.
Fold the crushed mints, chocolate chips and white chocolate chips until evenly incorporated in the dough.
Place the dough in the center of a piece of wax paper or parchment paper. Using the wax paper to keep the dough sticking to your hands roll the dough into a log with a diameter of about 2 inches. Wrap in wax or parchment paper and refrigerate for at least an hour.
When you’re ready to bake preheat the oven to 350.
Line a baking sheet (or sheets) with parchment paper.
Carefully using a sharp knife evenly slice the the dough into slices 1/4-1/2 inch thick. Arrange them on the prepared baking sheets about 2 inches apart. If desired sprinkle the tops of the cookies with additional crushed peppermints.
Place pan in the oven and bake for 10-14 minutes or until very lightly browned around the edges and they appear dry in the center.
Allow to cool on the cookie sheets for 2-3 minutes, then transfer to a wire rack to cool.
Substitutions and Tips
Chocolate Peppermint Bark Cookies– Do you prefer chocolate cookies? Swap out 1/3 of a cup of flour for cocoa powder and these cookies will have a delicious chocolate base.
Drizzle with Melted Chocolate– Want to dress these cookies up? Drizzle the tops with melted chocolate. You can use chocolate chips or white chocolate chips. Just mix 1/2 cup with a Tbsp of shortening. Melt in a double boiler or by microwaving in 30 second increments stirring in between. Then you can put the melted chocolate in a piping bag and drizzle across the top of the cookies. Sprinkle with crushed candy cane or peppermints for even more decoration!
Use Milk Chocolate Chips- If you’re not a fan of the bittersweet chocolate of semi-sweet chocolate chips you can swap them out for milk chocolate chips.
Can I Make these ahead of time? YES! These are a great slice and bake cookie that you can keep in the fridge for whenever you are ready to bake. You can keep the dough wrapped in wax paper for 1-2 days or if you want to keep it up to 5-7 you can wrap it tightly in plastic wrap and then bake the cookies when you’re ready!
Peppermint Bark Cookies
Ingredients
- 2 Cups All Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Salt
- 1 Cup Butter softened
- ½ Cup White Sugar
- ½ Cup Brown Sugar
- 1 Egg
- 1 tsp Vanilla
- 1/4 tsp Peppermint Extract
- 1/4 Cup White Chocolate Chips
- 1/4 Cup Semi-Sweet Chocolate Chips
- 1/4 Cup Crushed Peppermint Candies or Candy Canes
Instructions
- First we're going to make the cookie dough. After mixing the dough will need to chill for at least an hour so be sure to plan ahead!
- In a large bowl with an electric mixer or the bowl of a stand mixer cream butter until light and fluffy.
- Add in brown and white sugar and continue mixing until the sugar is well incorporated.
- Add in egg, vanilla, and peppermint extract and continue mixing on medium speed until well mixed.
- In a separate medium bowl whisk flour, baking powder and salt together until well mixed.
- Gradually add the flour mixture into the butter mixture mixing after each addition until all the dry ingredients are incorporated.
- Finely crush peppermints, make sure there are no large chunks. I like to put mine in a large zip top bag and crush them with a mallet or rolling pin. You can also crush them in a food processor. Crush extra for garnish if desired.
- Fold the crushed mints, chocolate chips and white chocolate chips until evenly incorporated in the dough.
- Place the dough in the center of a piece of wax paper or parchment paper. Using the wax paper to keep the dough sticking to your hands roll the dough into a log with a diameter of about 2 inches. Wrap in wax or parchment paper and refrigerate for at least an hour.
- When you're ready to bake preheat the oven to 350.
- Line a baking sheet (or sheets) with parchment paper.
- Carefully using a sharp knife evenly slice the the dough into slices 1/4-1/2 inch thick. Arrange them on the prepared baking sheets about 2 inches apart. If desired sprinkle the tops of the cookies with additional crushed peppermints.
- Place pan in the oven and bake for 10-14 minutes or until very lightly browned around the edges and they appear dry in the center.
- Allow to cool on the cookie sheets for 2-3 minutes, then transfer to a wire rack to cool.
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