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Peppermint Bark Cookies Recipe

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4.1 from 10 reviews

These Peppermint Bark Cookies are a delightful holiday treat featuring rich chocolate chunk cookies topped with a creamy peppermint white chocolate frosting and crushed candy canes. Soft and chewy, with a festive twist of peppermint, they make perfect seasonal snacks or gifts.

Ingredients

Cookie Dough

  • 1 and ¼ cups (150g) all-purpose flour
  • ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 4 ounces (113g) semi-sweet chocolate, coarsely chopped

Peppermint White Chocolate Frosting

  • 4 ounces (113g) white chocolate, coarsely chopped (for melting)
  • ½ cup (113g) unsalted butter, softened to room temperature
  • 1 and ½ cups (180g) powdered sugar
  • 1 and ½ teaspoons vanilla extract
  • ¼ teaspoon peppermint extract
  • ¼ teaspoon salt
  • 2 to 3 Tablespoons (30-45mL) heavy cream
  • 2 ounces (57g) white chocolate, finely chopped (for folding into frosting)
  • 5 candy canes, crushed

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch processed cocoa, baking soda, and salt. Set this mixture aside for later use.
  2. Cream Butter and Sugar: Using a handheld mixer or stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.
  3. Add Egg and Vanilla: Reduce the mixer speed to medium, then add the egg and vanilla extract. Continue mixing until fully combined.
  4. Combine Dry Ingredients and Chocolate: With the mixer on low speed, slowly add the flour and cocoa mixture to the wet ingredients, mixing just until combined. Then fold in the coarsely chopped semi-sweet chocolate evenly throughout the dough. Cover the dough and refrigerate for at least 1 hour or up to 3 days.
  5. Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat the oven to 350ºF (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat.
  6. Scoop and Bake Cookies: Use a cookie scoop (#50 size recommended) to form dough balls. Place them on the prepared baking sheet and bake for 8-10 minutes or until the edges are set and centers are no longer shiny. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  7. Melt White Chocolate: Gently melt 4 ounces of coarsely chopped white chocolate using a double boiler, stove-top saucepan, or microwave. Allow the melted chocolate to cool at room temperature for at least 20 minutes.
  8. Make Frosting: In a medium bowl, beat the softened butter on medium speed for 1 minute using a mixer. Reduce speed to low and gradually add the powdered sugar, letting it combine.
  9. Add Melted White Chocolate: Stir the cooled melted white chocolate to smooth it out, then add it to the butter and powdered sugar mixture. Beat on medium speed for 2 minutes until creamy and fully incorporated.
  10. Add Flavorings and Cream: Lower mixer speed to low again and add vanilla extract, peppermint extract, and salt. Slowly add heavy cream until the frosting reaches your desired consistency.
  11. Incorporate Chopped White Chocolate: Fold in the finely chopped white chocolate into the frosting until evenly dispersed.
  12. Decorate Cookies: Use a small offset spatula to spread the peppermint white chocolate frosting onto each cooled cookie. Garnish with crushed candy canes for a festive finish.
  13. Storage: Keep frosted cookies covered at room temperature for up to 3 days. Baked cookies can be frozen for up to 2 months; thaw before frosting. Unbaked cookie dough may be frozen for up to 3 months; when baking from frozen, add 1-2 minutes to baking time.

Notes

  • Make sure the butter and egg are at room temperature for best creaming results.
  • Refrigerating the dough helps the flavors develop and prevents cookies from spreading too much.
  • Crushed candy canes add a nice peppermint crunch but can be substituted with peppermint candies if desired.
  • Adjust the amount of heavy cream in the frosting to achieve your preferred spreading consistency.
  • If melting white chocolate in a microwave, heat in short bursts and stir frequently to prevent burning.
  • Freezing dough balls on a baking sheet before transferring to a freezer-safe container helps maintain shape.

Find it online: https://cozyplatter.com/peppermint-bark-cookies-recipe/