Peppermint Bark Cookies
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I’ve been looking for cookies to make at the holidays. I love baking cookies the entire month of December and sampling them, gifting them to friends and family, and finishing the month off with huge cookie platters.
I have my old favorites like Oatmeal Raisin Cookies and the Perfect Chocolate Chip Cookie which is made with browned butter. Then I have my news favorites like these festive Christmas Meringue Cookies or the decadent Cranberry Bliss Bars.
Every year I like to make a few new cookies to add into my cookie rotation. When I saw the recipe for a Peppermint Bark Cookie I was intrigued. It combines two of my favorites; sugar cookies and peppermint bark.
What is peppermint bark?
Peppermint bark is a treat that is popular during the holidays. Typically it consists of layers of both white chocolate and either milk or dark chocolate. Then it is finished off with crushed peppermints or candy candies. It’s a great combination of rich chocolate and cooling peppermint.
Ingredients:
- all purpose flour (all purpose flour works best in most sugar cookie recipes)
- salt (simple table salt will work in this recipe)
- butter (I use salted butter because I find the saltiness balances with the sweetness of the sugar and the chocolates used in this recipe but you can use unsalted)
- granulated sugar
- vanilla extract (add a good quality vanilla as this is what flavors the sugar cookie)
- eggs
- semi-sweet chocolate chips (I use semi-sweet because I don’t find them overly sweet. You can use dark chocolate or milk chocolate as well)
- white chocolate chips (This is for the drizzle on top. You can also use candy melts)
- candy canes (This is what gives the cookie it’s peppermint flavor. Peppermint candies can be substituted)
To make the cookies preheat the oven to 350 degrees. Line a 9 x 13 baking pan with parchment paper. Set aside.
In a large bowl cream together the butter and sugar. Add in the vanilla and mix well. Add the egg and mix until combined. Stir the flour and salt into the butter mixture and mix well.
Place the dough between two pieces of waxed paper. Roll the dough out to a 10 x 14 inch rectangle. Peel the top layer off of the cookie dough then flip the dough into the prepared pan. Remove the other layer of waxed paper.
Bake for 22-24 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and top with the chocolate chips. Allow to sit for 1 minute then spread the melted chocolate over top of the cookie layer.
Can I use a different type of chocolate chip?
I like to use semisweet chocolate chips but other types of chocolate can be used. For a less sweet version of this cookie use dark chocolate. For a sweeter version use milk chocolate. You can also use candy melts or wafer instead of chocolate chips.
Sprinkle the crushed candy canes on top of the chocolate before it cools. Gently press the candy canes into the chocolate.
Melt the white chocolate and drizzle in a pretty pattern over the top of the cookie bars. Allow the chocolate to harden before cutting into squares.
Do I have to use the white chocolate?
White chocolate is traditional with peppermint bark so it is commonly used. If you want to add something similar and add more peppermint flavor try mixing 1/2 cup of powdered sugar, 1/2 teaspoon of peppermint extract, and a tablespoon of milk. Mix well. Place in a piping bag and drizzle the peppermint glaze over top of the cookies in a pretty pattern.
I was excited to try the cookies once the chocolate hardened. I found them to be the perfect combination of chocolate, peppermint, and sugar cookie.
It’s a crisp, buttery sugar cookie underneath a chocolate candy coating, topped with crushed peppermint and drizzled in white chocolate. Very simple to make and perfect for the holidays!
How do you store Peppermint Bark cookies?
You can store these cookies in an air tight container for up to 1 week on the counter. You can put them in an air tight container in the refrigerator for up to 2 weeks. These cookies do not freeze well due to the chocolate and candy cane on top.
Peppermint Bark Cookies
Ingredients
- 2 c. flour
- ½ teaspoon salt
- 1 c. 2 sticks butter, at room temperature
- 1 c. sugar
- 1 teaspoon vanilla
- 1 egg
- 6 oz. semisweet chocolate chips
- ½ c. crushed candy canes
- ½ c. white chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line a 9 x 13 cookie sheet or baking dish with parchment paper. Set aside.
- In a medium bowl stir together the flour and salt.
- In a large bowl cream the butter and sugar. Add in the vanilla and mix well.
- Add the egg and mix until well combined.
- Add the flour mixture to the butter mixture and mix until a dough forms.
- Put the cookie dough in between two pieces of waxed paper and roll out to a 14 x 10 inch rectangle. Peel off the top layer of waxed paper. Flip over top (cookie side down) of your cookie sheet with the parchment
paper and peel off the top layer of waxed paper. Press into the pan. Prick the bottom with a fork. - Bake in the oven for 22-24 minutes or until the edges are browned. Pull out of the oven and sprinkle with chocolate chips. Let rest for 1-2 minutes.
- Using a wooden spoon spread the melting chocolate into a thin layer over the sugar cookie layer. Sprinkle the crushed candy cane on top of the chocolate. Let cool for 5 minutes.
- Place the white chocolate chips in a microwave safe bowl and microwave in 20 second increments, stirring after each heating, until the chips are melted.
- Let cool for 30 minutes and remove the cookies from the pan using the parchment paper, onto a cutting board. Cut into squares with a sharp knife.
I’m here to say these are not just for Christmas time! They’re great all year long, and always welcome on a cookie plate no matter the month.
These were such a pretty addition to my holiday dessert table. This recipe is so easy and definitely a keeper!
These cookie bars are the perfect ones for the holiday season! I love this easy and fun recipe.
That waxed paper trick is slick, I need to try that (and this recipe)!
You did such an amazing job of drizzling that white chocolate cross-hatching on these cookies. Gorgeous. Almost too pretty to cut…almost! Heather, thank you for making Christmas Cookies Week such a great experience this week. I’ve enjoyed seeing your recipes throughout the week, especially your Insomnia Snickerdoodle Cookies. Those, I can’t wait to try. Happy Holidays and Happy Baking!
What a fun and easy addition to your Holiday cookie platter. Thanks Heather.
Oh yes, I too would dive right into this recipe I had seen it first….so glad you have shared it with us!
This sounds like an original recipe for bark, with the sugar cookie crust! It sounds/looks fantastic! I’d love to try it:)
What a delicious way to incorporate two tasty treats into one delicious bite.
Oh they look heavenly! What a great combination of flavors!!!
What a great combination! I like sugar cookies and peppermint bark- it’s like a match made in heaven!
These would look and taste so good on a plate of Christmas goodies!
I just love the peppermint bark cookies. Thank you for sharing and you have a great week.