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Peppermint Bark Cookies

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Peppermint Bark Cookies are a festive holiday treat featuring a buttery cookie base topped with layers of semi-sweet and white chocolate, finished with crunchy peppermint candy cane bits. These cookies are easy to make, crowd-pleasing, and perfect for gifting or holiday gatherings.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 3/4 cups (345g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chips
  • 1 cup (170g) white chocolate chips
  • 3/4 cup (about 6–7) peppermint candy canes, finely crushed
  • 1/2 teaspoon peppermint extract (optional)
  • Festive sprinkles (optional garnish)
  • Dark chocolate drizzle (optional garnish)

Instructions

  1. Measure out all ingredients. Let butter and eggs come to room temperature. Crush candy canes by placing them in a zip-top bag and smashing with a rolling pin or mallet until you have fine and chunky bits. Line baking sheets with parchment paper.
  2. In a large mixing bowl, beat unsalted butter, granulated sugar, and light brown sugar on medium-high speed for 2–3 minutes until light and fluffy. Scrape down the sides as needed.
  3. Beat in eggs, one at a time, mixing well after each. Add vanilla extract and mix until fully combined.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add dry ingredients to the wet mixture, mixing on low until just combined.
  5. Cover dough and refrigerate for 30 minutes.
  6. Preheat oven to 350°F (175°C). Scoop dough into 1.5 tablespoon balls and place 2 inches apart on prepared sheets. Flatten slightly with the palm of your hand.
  7. Bake for 10–12 minutes, until cookies are just set and edges are lightly golden. If cookies spread too much, gently reshape with a spatula while warm.
  8. Transfer cookies to wire racks and let cool completely.
  9. Melt semi-sweet chocolate chips in a microwave-safe bowl (30-second bursts, stirring between each, for about 1–2 minutes). Spread a thin layer over each cooled cookie. Let set for 10–15 minutes.
  10. Melt white chocolate chips (same microwave method). Stir in peppermint extract if using. Drizzle or spread white chocolate over the semi-sweet layer, then immediately sprinkle crushed candy canes on top. Press gently so they stick.
  11. Allow cookies to sit at room temperature until chocolate sets (about 30–45 minutes). You can speed this up in the fridge.
  12. Drizzle with more dark chocolate or add festive sprinkles before the chocolate sets for extra flair (optional).

Notes

Chilling the dough is key for thick, chewy cookies. Use high-quality chocolate for best results. For gluten-free or dairy-free adaptations, substitute flour and butter as needed. Cookies can be stored in an airtight container for up to 5 days or frozen for up to 2 months. Let cookies cool completely before adding chocolate topping to prevent cracking.

Nutrition

Keywords: peppermint bark cookies, holiday cookies, Christmas cookies, festive dessert, chocolate peppermint cookies, easy cookie recipe, nut-free cookies, cookie exchange, edible gifts

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