Peppermint Bark Cookies

Every holiday season, I find myself craving Peppermint Bark Cookies. The moment I smell that sweet peppermint aroma wafting through the kitchen, it brings back memories of cozy gatherings around a warm fireplace. These cookies, with their delightful blend of rich chocolate and refreshing peppermint, are the perfect treat to share with friends and family. I remember the first time I made them; my house was filled with laughter, and everyone couldn’t wait to take a bite. Each cookie is not just a dessert but a little piece of joy that brightens the holidays. Whether it’s for a festive gathering or just a sweet indulgence for yourself, Peppermint Bark Cookies never fail to impress. They are a delicious way to celebrate the season and create new memories that will last a lifetime.

When it comes to baking, the love and thought we put into each recipe makes all the difference. What I love about Peppermint Bark Cookies is how simple yet satisfying they are to make. With just a few ingredients, you can create something truly special. The combination of creamy white chocolate, crunchy candy canes, and the deep flavor of cocoa creates a symphony of taste that is both festive and comforting. It’s not just about the cookies; it’s about the experience of baking and sharing them, making them a highlight of my holiday traditions.

Ingredients to Make Peppermint Bark Cookies

Baking Peppermint Bark Cookies is all about the right combination of ingredients. Each component plays a crucial role in creating that perfect balance of flavor and texture. The rich, buttery base is complemented by the sweetness of sugar and the refreshing hint of peppermint, making each cookie a delightful treat. Let’s dive into what you’ll need:

• 1 cup butter, softened: This forms the rich, creamy base of the cookies.
• 1 cup sugar: Adds sweetness and helps with the cookie’s structure.
• 3/4 cup powdered sugar: Gives a light, airy texture.
• 3/4 cup vegetable oil: Adds moisture and richness.
• 2 eggs: Binds the ingredients together and adds moisture.
• 1 1/2 tsp cornstarch: Helps create a tender cookie.
• 1/2 tsp cream of tartar: Stabilizes the dough.
• 1/2 tsp baking soda: Helps the cookies rise.
• 1/2 tsp salt: Balances the sweetness.
• 1/2 cup cocoa powder: Adds deep chocolate flavor.
• 5 cups flour: Forms the bulk of the cookie structure.
• 1/4 cup additional sugar (set aside for indenting): Used for pressing down the cookies.
• 11oz to 12oz bag of white chocolate chips: For the peppermint bark topping.
• 1-2 tsp pure peppermint extract: Infuses the cookies with a minty flavor.
• 1/4 cup Brach’s Peppermint Crushed Candy Canes: Adds a festive crunch and flavor.

Cooking Instructions for Peppermint Bark Cookies

Making Peppermint Bark Cookies is a delightful journey that fills your kitchen with wonderful scents. Follow these easy steps, and soon you’ll have a batch of cookies that everyone will love. Here’s how you do it:

1. Preheat your oven to 350 degrees F. This is an essential step to make sure your cookies bake evenly. A well-heated oven helps the cookies rise and cook perfectly.

2. In a mixing bowl, beat butter until it’s light and creamy. This step is important as it incorporates air into the butter, making your cookies fluffy.

3. Add the sugar and powdered sugar to the bowl and beat until well combined. The mixture should be smooth and fluffy, which indicates that the sugars are fully incorporated.

4. Now, pour in the vegetable oil and add the eggs. Mix until everything is well combined. The oil adds extra moisture, while the eggs bind the ingredients together.

5. Next, add the dry ingredients: cornstarch, cream of tartar, baking soda, salt, and cocoa powder. Mix until just combined. Be careful not to overmix, as this can lead to tough cookies.

6. Now, gradually add the flour to the mixture. You want the dough to be thick and not too sticky. If it seems too dry, you can add a tiny bit of water.

7. Using an ice cream scoop, scoop out the cookie dough and gently roll it into a ball shape. Place each ball on a baking sheet lined with parchment paper, ensuring they’re spaced apart.

8. Once you have all the cookie dough balls on the sheet, prepare your glass with a flat bottom. Moisten it lightly with water. This will prevent the dough from sticking.

9. Dip the bottom of the glass into the reserved additional sugar, then gently press it into the center of each cookie. This will create an indentation for the peppermint bark later.

10. Bake the cookies in your preheated oven for approximately 9 minutes. Keep an eye on them; you want them to be set but not overbaked.

11. Remove the cookies from the oven and immediately press the bottom of the glass into each indentation again while they are still hot. This helps redefine the shape.

12. Allow the cookies to cool completely on the baking sheet.

13. While the cookies cool, melt the white chocolate chips according to the package directions. Once melted, mix in the peppermint extract for flavor.

14. Stir in the crushed candy canes into the melted chocolate. The mixture will be colorful and full of flavor.

15. Spoon the peppermint bark mixture into the indented wells on each cookie. If desired, top with extra crushed candy canes for a festive touch.

Expert Tips about Peppermint Bark Cookies

When baking Peppermint Bark Cookies, a few expert tips can go a long way in ensuring your cookies turn out perfect every time. Here’s what I’ve learned:

• Storage: Store your cookies in an airtight container at room temperature for up to a week. This keeps them fresh and soft.
• Freezing: You can freeze the unbaked cookie dough for up to three months. Just scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag.
• Variations: Feel free to experiment with different flavored extracts or add nuts for extra crunch. Almond extract can provide a lovely twist.
• Serving Size: These cookies are quite rich, so I recommend serving them with a cold glass of milk or a warm beverage for balance.
• Decorating: For an extra festive touch, drizzle some melted white chocolate on top of the cookies before adding the crushed candy canes.

Accompaniments for Peppermint Bark Cookies

Pairing Peppermint Bark Cookies with the right accompaniments can elevate your holiday experience. Here are some fabulous ideas:

• Hot Chocolate: Enjoy your cookies with a warm cup of hot chocolate for a cozy treat.
• Coffee: A nice, strong cup of coffee complements the sweetness of the cookies beautifully.
• Holiday Parties: These cookies are perfect for holiday gatherings or cookie exchanges; everyone will love their festive flavor.
• Gift Giving: Package them in decorative boxes for a personal touch during the holidays. Everyone appreciates a homemade treat!
• Seasonal Events: Ideal for Christmas, New Year’s Eve, or any winter celebration, these cookies are versatile.
• Storage Tip: Make sure to keep them in a cool, dry place to maintain their freshness.

FAQ

Conclusion

In summary, Peppermint Bark Cookies are a festive treat that combines rich chocolate with refreshing peppermint, perfect for holiday celebrations. Whether you’re baking them for a special occasion or just for yourself, they are sure to bring joy and deliciousness to everyone who tries them. I encourage you to give this recipe a try; it’s a delightful way to spread holiday cheer and create wonderful memories in your kitchen!

Peppermint Bark Cookies

The ultimate holiday treat, Peppermint Bark Cookies are rich, chocolatey, and filled with refreshing peppermint flavor. These easy-to-make cookies will have everyone craving more!

Print Recipe Pin Recipe

Servings: 24 cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup butter softened
• 1 cup sugar
• 3/4 cup powdered sugar
• 3/4 cup vegetable oil
• 2 units eggs
• 1 1/2 tsp cornstarch
• 1/2 tsp cream of tartar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup cocoa powder (dark recommended)
• 5 cups flour
• 1/4 cup additional sugar (for indenting)
• 11-12 oz white chocolate chips
• 1-2 tsp pure peppermint extract
• 1/4 cup Brach's Peppermint Crushed Candy Canes

Equipment

• Frying pan
• Wooden Spoon
• Oven
• Mixing Bowl
• Baking Sheet

Method

 

1. Preheat your oven to 350 degrees F.
2. In a mixing bowl, beat butter until it’s light and creamy.
3. Add the sugar and powdered sugar to the bowl and beat until well combined.
4. Now, pour in the vegetable oil and add the eggs. Mix until everything is well combined.
5. Next, add the dry ingredients: cornstarch, cream of tartar, baking soda, salt, and cocoa powder. Mix until just combined.
6. Now, gradually add the flour to the mixture.
7. Using an ice cream scoop, scoop out the cookie dough and gently roll it into a ball shape.
8. Prepare your glass with a flat bottom. Moisten it lightly with water.
9. Dip the bottom of the glass into the reserved additional sugar, then gently press it into the center of each cookie.
10. Bake the cookies in your preheated oven for approximately 9 minutes.
11. Remove the cookies from the oven and immediately press the bottom of the glass into each indentation again while they are still hot.
12. Allow the cookies to cool completely on the baking sheet.
13. While the cookies cool, melt the white chocolate chips according to the package directions.
14. Stir in the crushed candy canes into the melted chocolate.
15. Spoon the peppermint bark mixture into the indented wells on each cookie.

Notes

• Tip 1: Store your cookies in an airtight container at room temperature for up to a week.
• Tip 2: Freeze the unbaked cookie dough for up to three months.
• Tip 3: Feel free to experiment with different flavored extracts or add nuts.
• Tip 4: These cookies are quite rich; serve them with a cold glass of milk.
• Tip 5: Drizzle some melted white chocolate on top of the cookies for an extra festive touch.

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Meet Hailey Anderson

My passion is creating food that nourishes your body without sacrificing flavor. I’m our main recipe developer for vibrant salads, smoothies, and feel-good breakfasts. When I’m not blending or chopping, I’m right alongside Brooke and Jenna, helping to cook and test our new dinner and dessert recipes. I’m a firm believer in balance!