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Peppermint Bark Cookies

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These Peppermint Bark Cookies combine a chewy chocolate cookie base with creamy white chocolate and festive crushed peppermint candies. Perfect for holiday gatherings, gifting, or cozy winter treats, they’re quick to make and irresistibly delicious.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour (or 1:1 gluten-free blend)
  • 1/2 cup unsweetened cocoa powder (Dutch-process preferred)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 1/2 cups white chocolate chips or chopped white chocolate
  • 1/2 teaspoon coconut oil (optional)
  • 1/2 cup crushed peppermint candies or candy canes (plus extra for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
  3. Beat in eggs one at a time, then add vanilla extract and mix until just combined.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
  5. Gradually add dry ingredients to wet mixture, mixing on low speed. Stir in chocolate chips. Dough should be thick and scoopable.
  6. Use a medium cookie scoop (about 2 tablespoons per cookie) to drop dough onto prepared sheets, spacing about 2 inches apart.
  7. Bake for 10-12 minutes, until edges are set but centers look slightly soft.
  8. Let cookies cool on baking sheet for 2 minutes, then transfer to wire rack to cool completely.
  9. In a microwave-safe bowl, melt white chocolate chips with coconut oil in 20-second bursts, stirring between each until smooth.
  10. Spread a spoonful of melted white chocolate on each cooled cookie. Immediately sprinkle with crushed peppermint candies and press gently.
  11. Let white chocolate set at room temperature, or refrigerate cookies for 10 minutes to speed up setting.
  12. Serve on a festive platter and enjoy!

Notes

Chill dough for 10 minutes if your kitchen is warm to prevent spreading. Use a cookie scoop for uniform cookies. Melt white chocolate in short bursts and stir often to avoid seizing. For gluten-free or vegan adaptations, swap flour and butter as needed. Store cookies in an airtight container for up to 5 days, or freeze (without topping) for up to 2 months.

Nutrition

Keywords: peppermint bark cookies, holiday cookies, Christmas dessert, chocolate peppermint cookies, festive treats, easy cookie recipe

Find it online: https://tomyumy.com/peppermint-bark-cookies-recipe-easy-festive-holiday-treats/