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
Scale
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.
