The kitchen was a whirlwind of festive energy when I stumbled upon an old recipe card, yellowed with time, for peppermint bark cookies. Let me tell you, nothing ignites that holiday spirit quite like baking a batch of these delightful Chocolate-Dipped Peppermint Bark Cookies. In just 27 minutes, you can create a rich, chocolatey treat that’s not only a visual showstopper but also a joy to devour. With their irresistible combination of smooth white chocolate and a crunchy candy cane topping, they’re perfect for holiday gatherings or cozy nights at home. Plus, they come together quickly and can easily be stored for later, making them a must-have for any cookie platter. Curious about how these festive morsels can brighten your upcoming celebrations? Let’s bake!
Why are Peppermint Bark Cookies so beloved?
Joyful Holiday Tradition: Every bite of these cookies brings the essence of Christmas alive, making them a perfect treat for memorable celebrations.
Quick and Easy: You’ll love how this simple recipe requires just 27 minutes to create stunning, delicious cookies without any fuss.
Decadent Flavor Fusion: The rich dark chocolate and sweet white chocolate create a mouthwatering contrast, while the crushed candy canes add a festive crunch.
Crowd-Pleaser: Serve them at holiday parties, and watch as they become the star of the dessert table — everyone will be asking for the recipe!
Versatile Treat: Try substituting flavors or adding your unique twist, like nuts or different extracts, for a personalized touch.
Make Ahead & Store: These cookies can be stored for up to 5 days, making them perfect for pre-holiday baking sessions; be sure to check out the storage tips for keeping them fresh!
Peppermint Bark Cookies Ingredients
For the Cookies
• Dark Chocolate (400g / 14 oz) – Provides a rich, deep chocolate flavor; substitute with semi-sweet chocolate if desired.
• Flour (170g / 1⅓ cups) – Forms the structure of the cookies; all-purpose flour is recommended, but a gluten-free blend works too.
• Cocoa Powder (170g / 2 cups) – Intensifies the chocolate flavor; Dutch-processed cocoa can be used for a darker taste.
• Unsalted Butter (226g / 1 cup) – Adds moisture and richness; can substitute with vegan butter for a dairy-free version.
• Light Brown Sugar (226g / 1 cup) – Provides sweetness and moisture; packed dark brown sugar can deliver a deeper flavor.
• Granulated Sugar (205g / 1 cup) – Enhances sweetness; can be reduced for a less sweet cookie.
• Kosher Salt (2 tsp) – Balances sweetness and enhances flavor; use table salt if that’s what you have.
• Baking Soda (1 tsp) – Acts as a leavening agent for a light texture; make sure it’s fresh for the best results.
• Baking Powder (½ tsp) – Helps with the cookie’s rise; substitute with an additional ¼ teaspoon of baking soda if needed.
• Vanilla Extract (1 tbsp) – Adds aromatic flavor; almond extract can lend an interesting twist.
• Egg (1) – Binds the ingredients and adds moisture; for an egg substitute, use ¼ cup of applesauce or a flax egg.
For the Topping
• White Chocolate (285g / 10 oz) – Used for dipping; adds sweetness and visual appeal; consider dairy-free chocolate for a vegan option.
• Coconut Oil (1 tbsp) – Helps achieve a smooth melting chocolate; can be omitted if not available.
• Candy Cane (1, crushed) – Adds crunch and festive flair; feel free to substitute with crushed peppermint candies if preferred.
These Peppermint Bark Cookies are the ultimate festive delight, guaranteed to spread holiday cheer!
Step‑by‑Step Instructions for Peppermint Bark Cookies
Step 1: Prep the Oven
Begin by preheating your oven to 350°F (180°C). While it heats, line two baking sheets with parchment paper to ensure your peppermint bark cookies don’t stick and bake evenly. This preparation sets the stage for your baking adventure, getting everything ready for those delightful chocolatey treats.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour and cocoa powder until well combined, creating a chocolatey foundation for your cookies. Add in chopped dark chocolate, reserving a small portion for the tops of your cookies. This blend will ensure every bite of your peppermint bark cookies is luscious and deeply flavored.
Step 3: Cream Butter and Sugars
Using a stand mixer, beat the room temperature unsalted butter, light brown sugar, granulated sugar, kosher salt, baking soda, baking powder, and vanilla extract together until the mixture is light and fluffy. This process should take about 5 minutes, producing a creamy texture that will help ensure your cookies are warm and inviting.
Step 4: Add Egg
With your butter-sugar mixture still mixing on low speed, gently add the egg and beat until fully incorporated. This step helps bind the ingredients together, bringing richness and moisture to your peppermint bark cookies, creating that delightful chewiness we all love in a great cookie.
Step 5: Combine Mixtures
Gradually add the dry ingredient mixture to your wet ingredients on low speed until everything is seamlessly blended. Be patient during this step as you want to avoid overmixing, which can impact the texture of your peppermint bark cookies. Aim for a dough that is rich and chocolatey, ready to be shaped.
Step 6: Shape Cookies
Scoop the dough into two-tablespoon-sized portions and roll them into balls. Place them on the prepared baking sheets, flattening each slightly for an even bake. Press the reserved chopped chocolate into the tops to ensure a beautiful melt during baking, enhancing the appearance and flavor of your peppermint bark cookies.
Step 7: Bake
Transfer your baking sheets into the preheated oven and bake for 13-15 minutes. You’ll know they’re ready when the edges look firm yet the centers remain soft — a perfect balance for that chewy texture. Once baked, let them cool on the sheets for a few minutes before moving them to wire racks to cool completely.
Step 8: Prepare Topping
In the meantime, melt the white chocolate and coconut oil together in the microwave in short bursts, stirring in between until smooth and glossy. This mixture will serve as a delightful dip for your cooled peppermint bark cookies, adding that essential sweet layer and festive flair.
Step 9: Dip and Garnish
Once your cookies have cooled completely, dip the bottoms into the melted white chocolate and let the excess drip off. Sprinkle the tops with crushed candy canes for that final festive touch, creating a vibrant contrast that enhances the holiday spirit embodied in your peppermint bark cookies.
How to Store and Freeze Peppermint Bark Cookies
Airtight Container: Place your peppermint bark cookies in an airtight container at room temperature for up to 5 days to keep them fresh and chewy.
Freezer: For longer storage, freeze cookies in a single layer, then transfer to a freezer-safe bag or container. They will last up to 3 months; let them thaw at room temperature before serving.
Dough Storage: If you want to prepare in advance, cookie dough can be frozen for up to 3 months. Just scoop portioned dough onto a baking sheet, freeze until solid, and then store in a bag.
Reheating: When ready to enjoy, reheat cookies in a microwave for about 10-15 seconds to bring back their delightful chewy texture.
Peppermint Bark Cookies Variations
Invite your creativity into the kitchen with these delightful twists on your peppermint bark cookies!
- Milk Chocolate: Substitute dark chocolate with milk chocolate for a sweeter, creamier cookie flavor.
- Nutty Delight: Add a layer of crushed nuts, like almonds or walnuts, on top for an extra crunchy texture.
- Flavored Extracts: Experiment with peppermint or orange extract in place of vanilla to infuse new, vibrant flavors.
- Gluten-Free: Use a gluten-free flour blend to make these cookies accommodating for gluten-sensitive friends and family.
- Vegan Option: Swap unsalted butter for vegan butter and use dairy-free chocolate for a completely vegan treat.
- Spicy Twist: Sprinkle in a touch of cayenne pepper or cinnamon into the dough to create a warming, spicy kick.
- Marshmallow Topping: Add mini marshmallows on top before baking for a gooey, delightful addition that complements the cookies perfectly.
- Caramel Drizzle: Drizzle melted caramel over the cookies after dipping them in white chocolate for an indulgent finishing touch.
Stay inspired and check out storage tips for keeping your cookies fresh and delicious. Enjoy the magic of baking this holiday season!
Make Ahead Options
These delightful Peppermint Bark Cookies are a fantastic choice for busy home cooks looking to save time during the holiday rush! You can prepare the cookie dough and refrigerate it for up to 24 hours before baking — just be sure to cover it tightly to maintain freshness and prevent drying out. Alternatively, you can scoop, shape, and freeze the cookie dough portions for up to 3 months. When you’re ready to bake, there’s no need to thaw; just add a couple of extra minutes to the baking time. For the topping, melt the white chocolate and prepare your garnishes just before serving to ensure optimal presentation and taste. With these make-ahead tips, you’ll have scrumptious Peppermint Bark Cookies ready to impress with minimal effort!
Expert Tips for Peppermint Bark Cookies
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Measure Accurately: Use a kitchen scale to ensure precision in your ingredients, especially flour and cocoa powder, which can greatly affect the texture of your peppermint bark cookies.
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Cooling is Key: Allow your cookies to cool completely before dipping them in white chocolate to prevent melting. This ensures a smooth, beautiful finish.
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Chill the Dough: If your cookies spread too much during baking, chill the dough for 15-20 minutes before shaping. This helps maintain their form and texture.
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Uniform Cookies: For evenly shaped cookies, use a round cutter to gently adjust their shapes while they’re still warm. This little trick elevates the presentation of your peppermint bark cookies.
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Personalize Flavors: Don’t hesitate to experiment! Add different flavored extracts or substitute chocolate types to create a unique version of these delightful cookies that fits your taste.
What to Serve with Chocolate-Dipped Peppermint Bark Cookies
Indulging in the rich, festive flavors of these cookies can be even more delightful when complemented by the perfect pairings.
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Classic Hot Cocoa: A warm cup of rich hot chocolate enhances the chocolate flavors while adding a comforting warmth, perfect for winter evenings.
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Fresh Mint Tea: The refreshing notes of mint tea create a harmonious balance with the peppermint bark cookies, making your dessert experience feel light and refreshing.
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Creamy Vanilla Ice Cream: Serving these cookies with a scoop of vanilla ice cream adds a delightful contrast of temperatures, melting into the chocolate base for a luxurious treat.
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Chewy Gingerbread Cookies: Pairing with gingerbread brings a delightful spice element, creating a festive medley of flavors that evoke the delights of holiday baking.
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Christmas Fruit Salad: Brighten your dessert table with a vibrant fruit salad. The fresh, juicy flavors provide a fresh contrast to the rich, indulgent cookies.
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Almond Biscotti: These crunchy delights offer a sweet, nutty element, perfect for dipping and enjoying alongside your peppermint bark cookies for a delightful textural contrast.
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Sparkling Wassail: This holiday punch is aromatic and festive, adding a lively and celebratory touch to your sweet treats, perfect for gatherings around the fireplace.
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Eggnog: Indulge in the creamy delight of eggnog which pairs beautifully with the rich flavors of chocolate and peppermint, adding a cozy touch to your dessert experience.
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Dark Chocolate Covered Strawberries: Enhance the chocolate experience by pairing these cookies with fruity dark chocolate strawberries, creating a decadent and indulgent dessert platter.
Peppermint Bark Cookies Recipe FAQs
What should I look for when selecting dark chocolate?
Absolutely! When choosing dark chocolate, look for bars that have at least 60% cocoa content for a richer flavor. Check for a glossy appearance and minimal sugar in the ingredients. Alternatively, semi-sweet chocolate works well if you prefer a sweeter cookie.
How should I store my peppermint bark cookies?
You can keep your peppermint bark cookies fresh by storing them in an airtight container at room temperature for up to 5 days. For longer storage, freezing is a great option. Just ensure they’re in a single layer until frozen solid, then transfer to a freezer-safe bag for up to 3 months.
Can I freeze the cookie dough for peppermint bark cookies?
Very! To freeze your cookie dough, scoop it into tablespoon-sized portions and place them on a baking sheet. Freeze until solid, about 1-2 hours, then transfer to a freezer-safe bag. Label it with the date and use within 3 months. When you’re ready to bake, just add a few extra minutes to the baking time!
What should I do if my cookies spread too much while baking?
If your cookies spread too much, don’t worry! Chilling the dough for 15-20 minutes before baking can help maintain their shape. It’s a little trick that ensures your peppermint bark cookies have the perfect texture and aren’t too flat.
Are these cookies safe for people with nut allergies?
Yes, these peppermint bark cookies can be made nut-free if you ensure that all of your ingredients, such as chocolate and vanilla extract, are free from cross-contamination with nuts. Always check labels if you’re baking for someone with allergies.
What’s the best way to melt white chocolate for dipping?
For melting white chocolate, I often recommend using a microwave for convenience. Place chopped white chocolate and 1 tablespoon of coconut oil in a microwave-safe bowl. Microwave in 20-30 second intervals, stirring in between until fully melted and smooth. This method prevents overheating and ensures a velvety consistency perfect for dipping your cookies!
Delightful Peppermint Bark Cookies for Your Holiday Baking
Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flour and cocoa powder. Add chopped dark chocolate, reserving a small portion for tops.
- Using a stand mixer, beat the butter, sugars, salt, baking soda, baking powder, and vanilla until light and fluffy.
- Add the egg and mix until fully incorporated.
- Gradually add the dry mixture to the wet ingredients until well blended.
- Scoop the dough into balls and place on the baking sheets while flattening slightly.
- Bake for 13-15 minutes until edges are firm yet centers are soft.
- Melt the white chocolate and coconut oil together in the microwave.
- Dip the cooled cookies in the melted chocolate and sprinkle with crushed candy canes.
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