Peppermint Bark Cookies Recipe
These Peppermint Bark Cookies combine rich cocoa cookies topped with a festive peppermint bark and creamy buttercream frosting. The chocolatey, minty flavors make these cookies perfect for holiday celebrations or anytime you crave a sweet treat with a refreshing twist.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookies
- 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
- 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
- Make the Cookie Dough: In a large bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined to form the cookie dough.
- Shape and Bake Cookies: Preheat your oven to 350°F (175°C). Scoop the dough onto a baking sheet lined with parchment paper, spacing cookies about 2 inches apart. Bake for 8-10 minutes or until the edges are set but the centers are still soft. Allow cookies to cool completely on a wire rack.
- Prepare Peppermint Bark: Melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between until smooth. Spread melted chocolate evenly over the cooled cookies. Similarly, melt the white chocolate chips or chopped baking bar and drizzle or spread on top of the semi-sweet layer. While still soft, sprinkle crushed peppermint candies over the top. Allow the bark to set completely at room temperature or in the refrigerator.
- Make Buttercream Frosting: In a bowl, beat together softened butter and confectioners sugar until creamy. Add milk, vanilla extract, and peppermint extract. Continue beating until smooth and fluffy. Adjust milk quantity to achieve desired consistency.
- Frost the Cookies: Once the peppermint bark layer is fully set, pipe or spread the buttercream frosting over the top of each cookie. Optionally, garnish with additional crushed peppermint candies for extra sparkle.
- Serve and Store: Serve the cookies immediately or store them in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. Let refrigerated cookies come to room temperature before serving for best texture and flavor.
Notes
- Ensure butter and egg are at room temperature for better mixing and texture.
- Do not overbake the cookies; they should remain soft in the center.
- For a firmer peppermint bark, refrigerate the cookies after applying the chocolate layers.
- You can substitute peppermint extract with vanilla extract if desired.
- Crushed peppermint candy can be replaced with candy canes or peppermint sticks for garnish.
- Store cookies in a single layer to prevent frosting from smudging.
Keywords: peppermint bark cookies, chocolate peppermint cookies, holiday cookies, peppermint bark, cocoa cookies, buttercream frosting, festive cookies
Find it online: https://busyrecipe.com/peppermint-bark-cookies-recipe/