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Peppermint Bark Cookies Recipe

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★★★★★

4.5 from 61 reviews

Delight in these festive Peppermint Bark Cookies featuring rich cocoa and semi-sweet chocolate chunks with a creamy peppermint white chocolate frosting and a crunchy candy cane topping. Perfect for the holiday season, these cookies combine a tender, chocolatey base with refreshing peppermint frosting for a sweet and minty treat.

Ingredients

Scale

Cookie Dough

  • 1 and ¼ cups (150g) all-purpose flour
  • ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa powder
  • 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
  • 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
  • 5 candy canes, crushed

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch processed cocoa powder, baking soda, and salt. Set this mixture aside for later incorporation.
  2. Cream Butter and Sugar: Using a handheld or stand mixer with a paddle attachment, cream the softened butter and granulated sugar on medium-high speed for about 2-3 minutes until the mixture is light and fluffy.
  3. Add Egg and Vanilla: Lower the mixer speed to medium; add the egg and vanilla extract. Beat until well combined and smooth.
  4. Combine Dry Ingredients with Wet: With the mixer on low speed, gradually add the flour and cocoa mixture to the butter mixture. Beat until just combined, avoiding overmixing. Fold in the chopped semi-sweet chocolate until evenly mixed into the dough.
  5. Chill the Dough: Cover the cookie dough and refrigerate for at least 1 hour and up to 3 days to allow flavors to meld and dough to firm.
  6. Preheat 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 for easy cleanup.
  7. Scoop and Bake Cookies: Using a #50 cookie scoop or tablespoon, roll the dough into balls and place them spaced on the prepared baking sheet. Bake for 8-10 minutes until the edges are set and the centers are no longer shiny.
  8. Cool Cookies: Remove cookies from oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. Melt White Chocolate: Melt the 4 ounces of white chocolate using a double boiler on the stove or microwave in short bursts, stirring frequently to prevent burning. Once melted, set it aside to cool at room temperature for at least 20 minutes until it’s smooth but not hot.
  10. Make Peppermint Frosting: In a medium bowl or stand mixer fitted with a paddle attachment, beat softened butter on medium speed for 1 minute to lighten. Reduce speed to low and gradually add powdered sugar, allowing it to incorporate gradually and start coming together.
  11. Add Melted White Chocolate: Stir the cooled melted white chocolate to smooth it, then add it to the butter and sugar mixture. Beat on medium speed for 2 minutes until creamy and well combined.
  12. Flavor and Adjust Frosting: Reduce mixer speed to low; add vanilla extract, peppermint extract, and salt. Slowly pour in heavy cream, a tablespoon at a time, until reaching your preferred frosting consistency. Fold in the finely chopped white chocolate pieces for texture.
  13. Frost and Garnish Cookies: Use a small offset spatula to spread the peppermint white chocolate frosting onto each fully cooled cookie. Sprinkle crushed candy canes evenly over the top for a festive crunch.
  14. Storage: Keep frosted cookies covered at room temperature for up to 3 days. You can freeze baked cookies for up to 2 months or freeze the rolled dough for up to 3 months. When baking frozen dough, add 1-2 minutes to the baking time.

Notes

  • Ensure butter and egg are at room temperature to achieve the best dough texture and blending.
  • Chilling cookie dough helps control spreading and improves flavor.
  • Melt white chocolate slowly and stir often to avoid burning and maintain texture.
  • The peppermint white chocolate frosting can be adjusted for thickness using heavy cream.
  • These cookies freeze well both baked and as dough, making them great for prepping ahead of time.
  • Use crushed candy canes for an authentic peppermint crunch and decorative touch.

Keywords: peppermint bark cookies, chocolate cookies, peppermint white chocolate frosting, holiday cookies, festive cookies, chocolate chunk cookies, peppermint candy canes

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