The Cozy Comfort of Peppermint Bark Cookies
As the leaves turn golden and the air becomes brisk, the Holiday season stirs up a delightful nostalgia within me. Memories of baking with loved ones twinkle in my mind like holiday lights. One of my favorite seasonal treats to whip up are these irresistibly creamy and lush Peppermint Bark Cookies. With each bite, you experience a warm, chocolaty hug that’s topped with a refreshing crunch of candy cane. These cookies are perfect for any cozy gathering or just to savor on a chilly evening while wrapped in a soft blanket. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Easy to Make: Even novice bakers can create these festive cookies.
- Crowd-Pleasing Delight: Perfect for cookie exchanges or holiday parties.
- Layered Flavors: Rich dark chocolate combines beautifully with the zesty peppermint.
- Creative Presentation: Stunningly dipped in creamy white chocolate and sprinkled with crushed candy canes.
- Customizable: Easy to tweak for different flavor profiles or dietary needs.
What You’ll Need
Gather these simple ingredients for your Peppermint Bark Cookies:
- 400 grams dark chocolate (chopped or chips)
- 170 grams flour
- 170 grams cocoa powder
- 226 grams unsalted butter (room temperature)
- 226 grams light brown sugar
- 205 grams granulated sugar
- 2 tsp kosher salt
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tbsp vanilla extract
- 1 egg
- 285 grams white chocolate
- 1 tbsp coconut oil
- 1 candy cane (crushed)
How to Make Peppermint Bark Cookies
Let’s make it together with these simple steps:
- Preheat the oven to 350°F (180°C) and line your baking sheets with parchment paper for easy cleanup.
- Take a handful of chopped dark chocolate and set it aside. In a medium bowl, combine the remaining chopped chocolate with the flour and cocoa powder; toss together.
- In a stand mixer with a paddle attachment, combine room temperature butter, light brown sugar, granulated sugar, kosher salt, baking soda, baking powder, and vanilla extract. Mix on low speed before increasing to medium. Beat until the mixture is fluffy, about 5 minutes.
- While the mixer is running, add the egg and ensure the mixture is smooth. Reduce the speed back to low and gradually mix in the flour and chocolate blend.
- Scoop out heaping tablespoons of dough and flatten each portion into a disc, ensuring there are about 2 inches of space between each cookie on the baking sheets. Press the reserved chopped chocolate into the center of each cookie and sprinkle a pinch of kosher salt on top.
- Bake the cookies for 13-15 minutes, keeping a close eye until they’re soft yet set. Let them cool completely on wire racks.
- For the white chocolate coating, melt white chocolate and coconut oil in a microwavable bowl, using short bursts of 20 seconds, stirring in between each cycle until fully melted.
- Dip each cookie in the melted white chocolate, allowing excess to drip back into the bowl. Sprinkle crushed candy canes over the top while the coating is still wet.
Delicious Variations to Try
- Mint Chocolate Chip: Add a teaspoon of mint extract for a more intense minty flavor and throw in some chocolate chips for gooey goodness!
- Nutty Delight: Incorporate chopped nuts such as walnuts or pecans for an additional crunchy texture and rich flavor.
- Holiday Spice: Mix in a sprinkle of cinnamon or nutmeg to embrace the warm spices of the season.
- Fudge Swirl: Instead of a full dip in white chocolate, swirl melted chocolate and white chocolate together for a marbled effect.
Chef Emma’s Helpful Tips
- Make-Ahead Option: You can prep the cookie dough a day in advance, just refrigerate it until you’re ready to bake!
- Ingredient Swaps: If you’re out of certain ingredients, unsalted margarine can replace the butter, and granulated sugar can substitute for brown sugar, though the flavor slightly alters.
- Storage: Store your cookies in an airtight container at room temperature for up to a week, or freeze them for up to three months. Just be sure to layer them between parchment to prevent sticking!
- Slicing Trick: If you like uniform cookies, use a cookie scoop for perfectly shaped mounds.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cookie
- Calories: 180
- Carbohydrates: 22g
- Sugar: 12g
- Fat: 8g
- Protein: 2g
- Sodium: 130mg
Frequently Asked Questions
Can I make this ahead?
Yes! The dough can be prepared in advance and chilled overnight before baking.Can I use different ingredients?
Absolutely! You can try dark chocolate chips or even white chocolate for the base — just keep in mind that it will change the flavor.How do I store leftovers?
Place your cookies in an airtight container at room temperature or freeze them for future indulgence.How long does it last?
If stored properly, these cookies can last up to a week at room temperature or three months in the freezer.
Final Thoughts
These Peppermint Bark Cookies are not just a treat; they are a cozy reminder of shared moments, laughter, and warmth during the Holiday season. The perfect blend of rich chocolate and refreshing peppermint is sure to bring festive cheer into your home. So, save this Peppermint Bark Cookies recipe to your Holiday Treats board so it’s ready when you need a cozy indulgence! Happy baking!
Peppermint Bark Cookies
- Total Time: 35 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Deliciously creamy Peppermint Bark Cookies topped with chocolate and crushed candy canes, perfect for the holiday season.
Ingredients
- 400 grams dark chocolate (chopped or chips)
- 170 grams flour
- 170 grams cocoa powder
- 226 grams unsalted butter (room temperature)
- 226 grams light brown sugar
- 205 grams granulated sugar
- 2 tsp kosher salt
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tbsp vanilla extract
- 1 egg
- 285 grams white chocolate
- 1 tbsp coconut oil
- 1 candy cane (crushed)
Instructions
- Preheat the oven to 350°F (180°C) and line your baking sheets with parchment paper for easy cleanup.
- Take a handful of chopped dark chocolate and set it aside. In a medium bowl, combine the remaining chopped chocolate with the flour and cocoa powder; toss together.
- In a stand mixer with a paddle attachment, combine room temperature butter, light brown sugar, granulated sugar, kosher salt, baking soda, baking powder, and vanilla extract. Mix on low speed before increasing to medium. Beat until the mixture is fluffy, about 5 minutes.
- While the mixer is running, add the egg and ensure the mixture is smooth. Reduce the speed back to low and gradually mix in the flour and chocolate blend.
- Scoop out heaping tablespoons of dough and flatten each portion into a disc, ensuring there are about 2 inches of space between each cookie on the baking sheets. Press the reserved chopped chocolate into the center of each cookie and sprinkle a pinch of kosher salt on top.
- Bake the cookies for 13-15 minutes, keeping a close eye until they’re soft yet set. Let them cool completely on wire racks.
- For the white chocolate coating, melt white chocolate and coconut oil in a microwavable bowl, using short bursts of 20 seconds, stirring in between each cycle until fully melted.
- Dip each cookie in the melted white chocolate, allowing excess to drip back into the bowl. Sprinkle crushed candy canes over the top while the coating is still wet.
Notes
Make-ahead option available. Store in an airtight container for up to a week or freeze for three months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 130mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
