If you are looking to dazzle your taste buds with a festive treat, the Peppermint Bark Cookies Recipe is just what you need. This delightful dessert brings together the tender, chocolaty goodness of soft cookies with layers of luscious peppermint bark, crowned with a creamy peppermint buttercream. It’s a celebration in every bite that combines rich cocoa, refreshing peppermint, and a bit of crunch from crushed candies. Whether you’re making these for a holiday gathering or simply craving something sweet with a little zing, this recipe is guaranteed to become a fast favorite in your cookie repertoire.
Ingredients You’ll Need
The beauty of this Peppermint Bark Cookies Recipe lies in its simple yet well-chosen ingredients. Each one plays a crucial role in creating the perfect balance of flavors, texture, and color that makes these cookies truly extraordinary.
- Unsalted butter (½ cup room temperature and ½ cup softened): Essential for richness and a tender crumb in both the cookie dough and buttercream.
- Light brown sugar (¾ cup, packed): Adds moisture and a subtle molasses flavor that deepens the cookie’s taste.
- Granulated sugar (2 tablespoons): Gives a slight crispness and sweetness.
- Large egg (1, room temperature): Binds the ingredients and helps the cookies rise just right.
- Vanilla extract (2 teaspoons for dough, 1 teaspoon for frosting): Boosts all the sweet flavors with a warm, aromatic foundation.
- All-purpose flour (1¼ cups): The structural base of the cookies.
- Unsweetened cocoa powder (½ cup): Brings that deep chocolate flavor that pairs perfectly with peppermint.
- Baking soda (½ teaspoon): Helps the cookies rise and become slightly chewy.
- Salt (¼ teaspoon): Balances sweetness and intensifies flavor complexity.
- Semi-sweet chocolate chips (½ cup): Used in the peppermint bark layer for a rich, smooth chocolate foundation.
- White chocolate chips or chopped baking bar (½ cup): Creates the beautiful layered contrast for the peppermint bark topping.
- Crushed peppermint candies (1 tablespoon plus extra for garnish): Adds vibrant crunch and unmistakable peppermint flavor.
- Confectioners sugar (4 cups): The base for the silky peppermint buttercream frosting.
- Milk (3–4 tablespoons): Adjusts the frosting to the perfect creamy consistency.
- Peppermint extract (¾ teaspoon): The final flourish that brings peppermint right into the frosting’s heart.
How to Make Peppermint Bark Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by combining the room temperature unsalted butter with light brown sugar and granulated sugar. Using a stand mixer or hand mixer, beat until the mixture becomes fluffy and light. This step is key to creating a tender, moist cookie. It’s worth taking your time here so the sugars dissolve well into the butter, setting the stage for an irresistibly soft texture.
Step 2: Add Egg and Vanilla
Next, mix in the large egg and the vanilla extract thoroughly. This will help evenly distribute the flavors throughout the dough while ensuring the batter stays smooth and cohesive, giving your cookies a fantastic rise and structure.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Avoid overmixing here to keep the cookies tender without becoming tough.
Step 4: Chill the Dough
Cover your dough and pop it in the refrigerator for at least 30 minutes. This chilling step is crucial—it firms up the dough so it’s easier to shape and helps the cookies hold their form while baking.
Step 5: Preheat Oven and Prepare Pan
When your dough is ready, preheat your oven to 350ºF. Line a baking sheet with parchment paper to make clean-up a breeze and prevent sticking.
Step 6: Shape and Bake the Cookies
Divide the dough into six equal portions and roll each into a ball. Place them spaced apart on the baking sheet. Bake for 10 to 12 minutes, then let them cool on the tray for 10 minutes before transferring to a wire rack to cool completely. This resting time helps the cookies set perfectly.
Step 7: Prepare the Peppermint Bark Layers
Line another baking sheet with parchment and melt the semi-sweet chocolate chips in the microwave in 30-second bursts, stirring until smooth. Spread this melted chocolate evenly on the paper and then melt the white chocolate chips separately, layering it on top. While it’s still warm, sprinkle crushed peppermint candies generously over the white chocolate.
Step 8: Set the Peppermint Bark
Chill the bark in the refrigerator for about 30 minutes until completely set. Before breaking it into pieces, let it rest at room temperature for around 15 minutes to make clean, easy breaks.
Step 9: Make the Peppermint Buttercream
Using a mixer, whip softened butter, confectioners sugar, milk, vanilla, and peppermint extracts until light and fluffy. Add a bit more milk if necessary to achieve a smooth, pipeable consistency that will sit beautifully atop your cookies.
Step 10: Assemble the Cookies
Pipe delightful swirls of the peppermint buttercream onto the cooled cookies, then place pieces of the prepared peppermint bark on top. For that extra festive touch, sprinkle additional crushed peppermint candies over each cookie to add sparkle and crunch.
How to Serve Peppermint Bark Cookies Recipe
Garnishes
To make your Peppermint Bark Cookies truly shine, consider topping them with extra crushed peppermint candies or a tiny drizzle of melted white chocolate. These garnishes not only add visual appeal but also boost the festive peppermint flavor everyone loves.
Side Dishes
Serve these cookies alongside a hot cup of cocoa, peppermint tea, or even a simple glass of cold milk. The warmth of chocolate drinks or the refreshing minty qualities of tea complement the cookies beautifully, enhancing the overall tasting experience.
Creative Ways to Present
For gifting or special occasions, arrange the cookies in little festive boxes lined with tissue paper or stacked in clear jars tied with a ribbon. You could also build a peppermint-themed dessert platter by pairing these with candy canes, peppermint fudge, and other mint-infused treats.
Make Ahead and Storage
Storing Leftovers
Place your leftover Peppermint Bark Cookies in an airtight container at room temperature for up to 4 days. This keeps them soft but still allows the peppermint bark topping to stay crisp. Avoid stacking for best presentation.
Freezing
If you want to save these festive treats longer, freeze the fully assembled cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag. They stay fresh for up to 3 months, making them a perfect make-ahead option for holiday celebrations.
Reheating
No need to microwave longer than 10 seconds to warm your cookie slightly if you prefer it softer, but be careful not to overheat as the peppermint bark could melt or lose its crunch. Enjoy them chilled as well for a refreshing peppermint snap.
FAQs
Can I use store-bought peppermint bark instead of making it?
Absolutely! Using pre-made peppermint bark can save time and still taste wonderful. Just break it into smaller pieces to top the cookies and proceed with the buttercream as usual.
What if I don’t have peppermint extract?
You can substitute with pure vanilla extract alone, but the cookies won’t have that signature minty flavor. Alternatively, try a drop or two of candy cane-flavored oil if available for a similar effect.
How do I crush the peppermint candies?
Place the candies in a sealed plastic bag and gently tap with a rolling pin or heavy pan until you get the desired texture—either fine powder or small crunchy bits depending on your preference.
Can I make the dough ahead of time?
Yes! The dough can be refrigerated overnight or even frozen for up to a month. Just thaw and shape before baking as directed.
Do these cookies need to be refrigerated because of the frosting?
The peppermint buttercream frosting holds up well at room temperature for several hours, making these cookies great for parties and serving. For longer storage, refrigerate them to maintain freshness and prevent melting.
Final Thoughts
Once you try this Peppermint Bark Cookies Recipe, you’ll see why it’s such a cherished treat during the festive season and beyond. Its perfect blend of chocolate, peppermint crunch, and buttery frosting creates a mouthwatering experience you’ll want to share with every friend and family member. So go ahead, bake up a batch, and let these cookies bring a little extra joy and sparkle to your day!
Print
Peppermint Bark Cookies Recipe
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 2 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peppermint Bark Cookies are a festive holiday treat combining rich cocoa-based cookie dough with a creamy peppermint buttercream and topped with homemade peppermint bark pieces. The cookies offer a balance of chocolate and peppermint flavors with a delightful crunch from the crushed candies, perfect for gifting or holiday parties.
Ingredients
Cookie Dough
- ½ cup unsalted butter, room temperature
- ¾ cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Peppermint Bark Topping
- ½ cup semi-sweet chocolate chips
- ½ cup white chocolate chips or chopped baking bar
- 1 tablespoon crushed peppermint candies
Buttercream Frosting
- ½ cup unsalted butter, softened
- 4 cups confectioners sugar
- 3–4 tablespoons milk
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract
Instructions
- Cream the butter and sugars: In a stand mixer bowl or with a hand mixer, beat the unsalted butter, light brown sugar, and granulated sugar together until the mixture is fluffy and well combined.
- Add egg and vanilla: Mix in the egg and vanilla extract thoroughly until evenly combined.
- Combine dry ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Add these dry ingredients to the wet ingredients and mix until just combined, taking care not to overwork the dough.
- Chill the dough: Cover the dough and refrigerate for at least 30 minutes to firm up for easier shaping.
- Preheat oven and prepare pan: Preheat your oven to 350ºF (175ºC). Line a baking sheet with parchment paper.
- Shape cookies: Divide the dough into 6 equal portions and shape each into a ball. Place on the prepared baking sheet spaced apart.
- Bake the cookies: Bake for 10 to 12 minutes. After baking, let them cool on the baking sheet for 10 minutes, then transfer to a cooling rack until completely cool.
- Prepare peppermint bark base layer: Line another baking sheet with parchment paper. Melt semi-sweet chocolate chips in a microwave-safe bowl using 30-second intervals, stirring until smooth. Spread the melted chocolate evenly on the parchment paper.
- Add white chocolate layer: Melt the white chocolate chips similarly and spread them evenly over the semi-sweet chocolate layer.
- Top with peppermint candies: Sprinkle crushed peppermint candies evenly over the white chocolate.
- Set the peppermint bark: Refrigerate the bark for 30 minutes until fully set. Remove and let sit at room temperature for 15 minutes before breaking into pieces.
- Make the peppermint buttercream: Using a paddle attachment or hand mixer, whip the softened butter, confectioners sugar, 3 tablespoons milk, vanilla extract, and peppermint extract until smooth and fluffy. Add more milk as needed to achieve desired consistency.
- Pipe the frosting: Transfer buttercream into a piping bag or freezer bag with a snipped tip. Pipe swirls evenly onto each cooled cookie.
- Assemble the cookies: Top each frosted cookie with pieces of the peppermint bark. Optionally sprinkle additional crushed peppermint candies for decoration.
Notes
- Room temperature ingredients help ensure even mixing and creaminess.
- Chilling the dough is crucial for handling and to prevent spreading during baking.
- Parchment paper lining prevents sticking and makes cleanup easier.
- Microwave melting in intervals avoids burning the chocolate.
- Allow the peppermint bark to come to room temperature before breaking to avoid cracking unevenly.
- Adjust milk in frosting slowly for perfect piping consistency.
- Your cookies will keep covered at room temperature for up to 3 days or refrigerated for up to a week.
