Print

Best Peppermint Bark Christmas Cookies Recipe

peppermint bark christmas cookies - featured image
Print Recipe

These Best Peppermint Bark Christmas Cookies are the ultimate holiday treat—soft, buttery cookies loaded with semi-sweet chocolate chips and crushed peppermint candies, then drizzled with white chocolate. They’re quick, easy, and guaranteed to be the showstopper at any Christmas gathering.

Ingredients

Scale
  • 2 ¼ cups (280g) all-purpose flour
  • 1 cup (226g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) light brown sugar, packed
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (270g) semi-sweet chocolate chips
  • ¾ cup crushed peppermint candies (about 12–15 candy canes)
  • ½ cup (90g) white chocolate chips or melting wafers

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and peppermint extract. Mix until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed. Stop as soon as the flour disappears. The dough will be thick and slightly sticky.
  6. Using a rubber spatula, gently fold in 1 cup of the chocolate chips and ½ cup of the crushed peppermint. Reserve the remaining chocolate chips and crushed peppermint for topping.
  7. Using a cookie scoop (about 1.5 tablespoons), portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes, until the edges are lightly golden and the centers look slightly underbaked.
  9. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
  10. While the cookies cool, melt the white chocolate chips in a small microwave-safe bowl. Heat in 20-second intervals, stirring between each, until smooth. If too thick, add a teaspoon of coconut oil or vegetable shortening.
  11. Once the cookies are completely cool, drizzle the white chocolate over them in a back-and-forth motion. Immediately sprinkle the reserved crushed peppermint and press a few of the reserved chocolate chips on top.
  12. Place the cookies in the refrigerator for about 15 minutes to set the drizzle, or leave on the counter for 30 minutes until firm.

Notes

For best results, crush peppermint candies to a mix of fine bits and small chunks. Watch white chocolate carefully as it burns easily. Cookies taste even better the next day as flavors meld. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: peppermint bark cookies, Christmas cookies, holiday cookies, peppermint cookies, chocolate peppermint cookies

Find it online: https://bakebelle.com/best-peppermint-bark-christmas-cookies-recipe/