Why make this recipe
Peppermint Bark Cookies are a delightful twist on a holiday favorite. They combine the comforting chewiness of a cookie with the refreshing taste of peppermint, making them perfect for the festive season. These cookies are not only delicious, but they also fill your kitchen with a sweet, minty aroma that brings back memories of holiday gatherings. Plus, they make for a great treat to share with friends and family or to give as gifts!
How to make Peppermint Bark Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup crushed peppermint candies or candy canes
- 8 ounces white chocolate, chopped
Directions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until fluffy. Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed peppermint candies.
- Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over the cooled cookies and sprinkle with extra crushed peppermint. Let set before serving. Enjoy!
How to serve Peppermint Bark Cookies
Serve these cookies on a festive plate, perhaps alongside a cup of hot cocoa or coffee. You can also gift them in a decorative box, perfect for sharing during the holiday season. A pretty ribbon can add a personal touch to any gift.
How to store Peppermint Bark Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for up to one week. If you want to keep them longer, consider freezing them. Place the cookies in a freezer-safe container, separating layers with parchment paper. They can last for up to three months in the freezer.
Tips to make Peppermint Bark Cookies
- Make sure your butter is softened to room temperature for easier mixing.
- Avoid overmixing once you add the flour to keep the cookies tender.
- If you don’t have crushed peppermint candies, you can use mini candy canes instead.
- For a little extra flavor, consider adding a pinch of peppermint extract to the dough.
Variation
For a chocolate twist, you can substitute half of the white chocolate with semisweet or milk chocolate. This change will give your cookies a richer chocolate flavor while still maintaining that peppermint kick.
FAQs
Can I use dark chocolate instead of white chocolate?
Yes, dark chocolate can be used for a different flavor. Just make sure it’s chopped into small pieces, so it melts easily over the cookies.
How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free flour blend. Make sure to check that the other ingredients, like baking powder and chocolate, are also gluten-free.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, wrap it tightly, and store it in the refrigerator for up to 3 days. Just allow it to come to room temperature before baking.
Peppermint Bark Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter and sugar until fluffy. Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the crushed peppermint candies.
- Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Drizzle over the cooled cookies and sprinkle with extra crushed peppermint. Let set before serving.