Go Back

Peppermint Bark Cookies

Peppermint Bark Cookies are a delightful treat that combines rich chocolate flavors with refreshing peppermint, perfect for holiday gatherings and gift-giving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter Softened at room temperature for easy mixing.
  • 1 cup granulated sugar Adds sweetness and helps create a nice texture.
  • 1 cup brown sugar Packed for a rich, molasses flavor.
  • 2 large eggs Essential for binding the ingredients together.
  • 1 teaspoon vanilla extract Enhances flavor and aroma.
  • 3 cups all-purpose flour Forms the bulk of our cookie dough.
  • 1 teaspoon baking soda Acts as a leavening agent for a soft cookie.
  • 1/2 teaspoon salt Balances sweetness and enhances flavor.
  • 1 cup chocolate chips Can be semisweet, dark, or milk chocolate based on preference.
  • 1/2 cup crushed peppermint candies Adds a festive crunch and refreshing flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Mixing
  1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
  2. Beat in the eggs, one at a time, then stir in the vanilla extract.
  3. In another bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  5. Fold in the chocolate chips and crushed peppermint candies.
Baking
  1. Drop rounded tablespoons of the dough onto the prepared baking sheets, leaving some space between each cookie.
  2. Bake in the preheated oven for about 10-12 minutes or until the edges are golden.
  3. Let the cookies cool on the sheets for a few minutes before transferring them to wire racks to cool completely.

Notes

Store your Peppermint Bark Cookies in an airtight container at room temperature for up to one week. You can also freeze them for longer storage, separating layers with parchment paper to prevent sticking. For a richer flavor, add a layer of melted white chocolate on top after cooling.