Peppermint Bark Cookies

Oh, the joy of making Peppermint Bark Cookies! I can still remember the first time I baked them with my mom during the chilly December evenings. The air was filled with the scent of melting chocolate and fresh peppermint, and I knew right then that this would be a holiday tradition. Every year, we’d whip up a batch, laughing as we sprinkled crushed candy canes on top, each cookie a little masterpiece of flavor and festivity. It felt like we were wrapping up the joy of the season and gifting it to friends and family.

These Peppermint Bark Cookies are perfect for the holidays, but honestly, they can brighten up any chilly day. They’re rich, chocolaty, and sprinkled with that refreshing hint of peppermint that instantly lifts your spirits. Whether you’re hosting a holiday party, wrapping up gifts, or just cozying up at home, these cookies will be the sweet touch you need to make the moment special.

Why You’ll Love "Peppermint Bark Cookies"

• Quick prep time of just 15 minutes, making it easy to whip up a batch even on busy days.
• Simple ingredients you probably already have in your pantry, making it budget-friendly.
• Family-friendly fun—perfect for baking with kids, who will love the festive decorations!
• Freezer-friendly, so you can make them ahead of time and enjoy a sweet treat whenever you like.
• Rich chocolate flavor combined with refreshing peppermint, creating a delightful holiday treat.
• Perfect for gifting—pack them up in a cute box or tin for friends and family to enjoy.

Ingredients You’ll Need

• 1 cup (125g) all-purpose flour, gluten-free if needed for dietary preferences
• ⅔ cup (55g) natural unsweetened cocoa powder, I love using Hershey’s for that classic taste
• 1 teaspoon baking soda, to give those cookies a nice lift
• ½ teaspoon kosher salt, to balance the sweetness
• ½ cup (1 stick; 120g) unsalted butter softened to room temperature, I prefer using grass-fed for extra flavor
• ½ cup (100g) granulated sugar, simple and sweet
• ½ cup (100g) light brown sugar packed, because who doesn’t love that caramel note?
• 1 large egg at room temperature, it helps the dough come together beautifully
• 1 teaspoon vanilla extract, the magic ingredient that adds depth
• ½ teaspoon peppermint extract, adjust to your taste for more zing!
• 1 tablespoon (15ml) milk, just a splash to smooth things out
• 1 (3.5 ounce) semi-sweet chocolate bar, chopped into chunks for that wonderful melt

Step-by-Step Instructions

Preheat the Oven

1. First things first, preheat your oven to 350°F (175°C). This step is crucial because we want those cookies to bake evenly and come out perfectly chewy.

Mix Dry Ingredients

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps to ensure everything is evenly distributed and gives your cookies that perfect texture.

Prepare Wet Ingredients

3. In another large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth. This usually takes about 2-3 minutes with a hand mixer. It should look light and fluffy.

Combine Ingredients

4. Add the egg, vanilla extract, and peppermint extract to the butter mixture. Mix until well combined, and don’t worry if it looks a little runny at this point—trust me, it’ll all come together!

Add Chocolate

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Then, stir in the milk until the dough is smooth. Finally, chop that chocolate bar into chunks and fold it gently into the dough. You want those delightful pockets of chocolate in every bite!

Form Cookies

6. Using a tablespoon or a cookie scoop, drop spoonfuls of the dough onto a baking sheet lined with parchment paper. Make sure to leave enough space between each cookie, as they’ll spread a little while baking.

Bake Cookies

7. Pop the cookies into the oven and bake for 10-12 minutes. Keep an eye on them; they should be set but still soft in the center. You can always do the toothpick test if you’re unsure!

Cool and Serve

8. Once baked, let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This is the hardest part—waiting to taste them! But trust me, they’ll be worth it.

Variations

• Add crushed peppermint candies on top before baking for extra crunch and festive flair.
• Substitute dark chocolate for the semi-sweet chocolate for a richer flavor.
• Try adding a sprinkle of sea salt on top for a sweet and salty combination.
• For a mocha twist, add a tablespoon of instant coffee granules to the dry ingredients.
• Make them gluten-free by using a 1:1 gluten-free flour blend.

Serving and Storage Tips

Serving

Serve these Peppermint Bark Cookies warm with a glass of cold milk or a cup of hot cocoa. They’re perfect for sharing at holiday gatherings or simply enjoying by the fire on a cozy evening.

Storage

Store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer and transfer to a freezer bag for up to three months.

Helpful Notes

• For a dairy-free version, substitute the butter with coconut oil or a plant-based butter.
• If you can't find peppermint extract, you can use a bit of peppermint candy crushed into the dough for flavor.
• Feel free to mix in some chopped nuts like walnuts or pecans for added texture.
• To make these cookies vegan, swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
• Adjust the amount of cocoa powder based on your preference for chocolate richness.

Frequently Asked Questions

Can I freeze Peppermint Bark Cookies?

Absolutely! You can freeze these cookies for up to three months. Just make sure to let them cool completely, then place them in a single layer on a baking sheet to freeze them first. Once frozen, transfer them to an airtight container or freezer bag for longer storage.

What can I use instead of unsweetened cocoa powder?

If you don’t have unsweetened cocoa powder on hand, you can use Dutch-process cocoa powder. It will give a slightly different flavor, but it still works well. Just avoid using sweetened cocoa, as it will change the sweetness level of your cookies.

How can I make these cookies gluten-free?

Making these cookies gluten-free is easy! Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. This way, you can enjoy the same delicious Peppermint Bark Cookies without the gluten.

Can I use chocolate chips instead of a chocolate bar?

Yes, you can definitely use chocolate chips instead of a chocolate bar! Semi-sweet chocolate chips will work perfectly and are super convenient. Just fold them into the dough as you would with the chopped chocolate bar.

Final Thoughts

So there you have it—my cherished Peppermint Bark Cookies recipe! I hope you feel as excited as I do to whip up a batch and fill your home with that delightful aroma of chocolate and peppermint. Whether you’re sharing them with loved ones or savoring them all by yourself, these cookies are sure to bring a smile to your face. So roll up your sleeves, get your ingredients ready, and let’s make some sweet memories together. You’ve got this, and I can’t wait for you to taste the joy in every bite!

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