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Peppermint Bark Cookies

Peppermint Bark Cookies That Melt in Your Mouth This Holiday

Delight in these Peppermint Bark Cookies, a festive treat with a meltaway texture, perfect for holiday celebrations.
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Prep Time 20 minutes
Cook Time 14 minutes
Chilling Time 3 hours
Total Time 3 hours 34 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Provides moisture and richness; substitute with margarine for a dairy-free version.
  • 1 cup Confectioners' Sugar Adds sweetness and helps achieve the desired meltaway texture.
  • 1 teaspoon Vanilla Extract Enhances the overall flavor; use pure vanilla for a more robust taste.
  • 1/2 teaspoon Table Salt Balances sweetness and enhances flavors; sea salt can be substituted.
  • 1 teaspoon Peppermint Oil Infuses the signature minty flavor; adjust quantity to taste.
  • 2 cups Unbleached All-Purpose Flour Can be replaced with gluten-free flour for a gluten-free option.
  • 1/2 cup Triple Cocoa Blend Contributes a deep chocolate flavor; unsweetened cocoa powder can be used.
For the Chocolate Mix-ins
  • 1 cup Bittersweet Chocolate Wafers Adds rich chocolate chunks; substitute with dark or semi-sweet chocolate chips.
  • 1/2 cup White Chocolate Provides a creamy contrast; can be omitted for a darker cookie.
For the Topping
  • 1/2 cup Crushed Hard Peppermint Candies Offers crunch and a festive look; use all-natural options.

Equipment

  • mixing bowl
  • electric mixer
  • spatula
  • parchment paper
  • oven
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Step 1: In a large mixing bowl, beat together butter, confectioners' sugar, vanilla extract, salt, and peppermint oil until smooth and creamy, about 2-3 minutes.
  2. Step 2: Gradually add flour and cocoa blend into the butter mixture, mixing on low speed until a uniform, soft dough forms.
  3. Step 3: Fold in chocolate wafers, white chocolate chunks, and crushed peppermint candies until evenly distributed.
  4. Step 4: Shape the dough into a log about 2 inches in diameter, wrap in parchment, and refrigerate for 2-4 hours.
  5. Step 5: Allow the dough to sit at room temperature for 30-45 minutes and preheat the oven to 350°F (175°C).
  6. Step 6: Slice the dough into 1/2-inch thick rounds, place on parchment-lined baking sheets, and bake for 12-14 minutes.
  7. Step 7: Cool the cookies on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 15mgSodium: 60mgPotassium: 40mgSugar: 8gIron: 1mg

Notes

For best results, chill the dough thoroughly and use high-quality chocolate. Adjust peppermint oil according to your taste preference.

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