As the holiday season rolls in, the scent of freshly baked goods dances through my kitchen, wrapping me in a cozy embrace. One of my absolute favorite treats to whip up is these delightful Chocolate Peppermint Bark Sugar Cookies. Perfectly blending the comforting sweetness of sugar cookies with the festive zing of peppermint and chocolate, this recipe brings warmth and cheer to any gathering. With just a few simple steps, you can create these soft, chewy cookies topped with glossy dark chocolate ganache and festive mint bark. They shine at cookie exchanges and holiday parties, making them the ultimate crowd-pleaser. Plus, they’re a wonderful way to get your loved ones involved in the baking fun! Who’s ready to spread some holiday joy with these beautiful cookies?
Why Does Everyone Love These Cookies?
Irresistible combination: The delightful fusion of rich chocolate and refreshing peppermint is a festive treat everyone craves.
Easy to make: With just a few straightforward steps, even beginner bakers can impress friends and family.
Visually stunning: Topped with vibrant mint bark, these cookies are a feast for the eyes, perfect for cookie exchanges.
Versatile options: Swap out peppermint for crushed candy canes or try unique extracts for a personalized touch.
Perfectly chewy: The soft and chewy texture makes them a comforting snack that brings warmth to any holiday gathering.
These Chocolate Peppermint Bark Sugar Cookies are sure to spread holiday cheer, just like our Peppermint Swirl Cookies or the delectable Butter Chocolate Cookies. Get ready to indulge!
Chocolate Peppermint Bark Sugar Cookie Ingredients
• Let’s gather what you need to make these delightful cookies!
For the Cookies
- All-Purpose Flour – Provides structure; feel free to use gluten-free flour if needed.
- Salt – Enhances flavor; sea salt or kosher salt works well.
- Baking Soda – Acts as a leavening agent; ensure it’s fresh for the best rise.
- Cream of Tartar – Stabilizes the batter; can swap with baking powder if needed.
- Butter – Adds richness and moisture; make sure it’s at room temperature.
- Granulated Sugar – Contributes sweetness and structure; coconut sugar is a great alternative.
- Powdered Sugar – Key for texture; avoid substitutes for optimal results.
- Canola Oil – Infuses moisture; avocado oil can be used instead.
- Vanilla Extract – Imparts flavor; opt for pure vanilla for the best taste.
- Peppermint Extract – Brings a festive minty flavor; increase vanilla if you run out.
- Eggs – Binds the ingredients and adds moisture; flax eggs can replace for a vegan option.
- Red Jimmies Sprinkles – A festive touch; any colorful sprinkles will do.
For the Ganache
- Dark Chocolate – Forms the ganache base; high quality chocolate works best for flavor.
- Heavy Cream – Creates a smooth ganache; coconut cream works well for dairy-free versions.
For the Topping
- Mini Ghiradelli Peppermint Bark Squares – Beautiful topping; feel free to use other chocolate bark if preferred.
These Chocolate Peppermint Bark Sugar Cookies are more than just a holiday treat; they’re a way to create lasting memories with loved ones as you bake together!
Step‑by‑Step Instructions for Chocolate Peppermint Bark Sugar Cookies
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures your Chocolate Peppermint Bark Sugar Cookies bake evenly and achieve the perfect chewy texture. While the oven warms up, prepare your baking sheets by lining them with parchment paper, ready for those soon-to-be delightful cookies.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, salt, baking soda, and cream of tartar until fully combined. This step creates a balanced dry mixture that provides structure and helps the cookies rise. Set it aside as you prepare to mix the wet ingredients, ensuring a smooth cookie batter.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with granulated and powdered sugars using an electric mixer on medium speed for about 2 minutes, or until the mixture is fluffy and light. Gradually add in the canola oil, vanilla extract, and peppermint extract, mixing well until all ingredients are well combined and smooth.
Step 4: Incorporate the Eggs
Next, crack in the eggs, one at a time, mixing on low speed until each egg is fully incorporated. This not only binds the ingredients together but also adds much-needed moisture to your Chocolate Peppermint Bark Sugar Cookies. Scrape down the sides of the bowl as necessary to ensure even mixing.
Step 5: Mix in the Dry Ingredients
Gradually add the flour mixture to the wet ingredients using a spatula, mixing until just combined. Carefully fold in the festive red jimmies sprinkles, adding a splash of cheer to your cookie dough. Be careful not to overmix; a few lumps are perfectly fine for delicious cookies.
Step 6: Shape the Cookies
Using your hands, roll the dough into 2-inch balls. Evenly place them on the prepared baking sheets, spacing them about 2 inches apart. Using a sugared glass, gently flatten each ball to about ½ inch thick – this simple technique creates a perfect shape for your Chocolate Peppermint Bark Sugar Cookies.
Step 7: Bake the Cookies
Pop the baking sheets into the oven and bake your cookies for 8 minutes. Keep an eye on them; they should look slightly underdone and soft in the center when they come out of the oven. Allow the cookies to cool on a wire rack for a few minutes before transferring them to cool completely.
Step 8: Prepare the Ganache
In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer. Remove it from heat, then pour it over the chopped dark chocolate in a bowl. Stir until smooth and glossy; this rich ganache will elevate your Chocolate Peppermint Bark Sugar Cookies.
Step 9: Assemble the Cookies
Once the ganache has cooled slightly, spread a generous layer over each cooled cookie using a spatula or knife. Top your cookies with mini Ghirardelli peppermint bark squares for an extra pop of flavor and a festive touch. Let the cookies sit until the ganache is set, then refrigerate them if desired.
Expert Tips for Chocolate Peppermint Bark Sugar Cookies
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Butter Temperature: Ensure your butter is at room temperature for smooth blending. Cold butter won’t cream well, affecting texture.
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Avoid Overbaking: Keep an eye on your cookies as they bake. They should be slightly underdone when removed from the oven for a chewy result.
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Let Ganache Cool: Before spreading ganache, allow it to cool slightly. Warm ganache can melt the cookies beneath, causing them to lose their shape.
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Mixing Technique: When combining dry and wet ingredients, fold lightly to avoid overmixing. This keeps your Chocolate Peppermint Bark Sugar Cookies soft and tender.
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Adjust Sweetness: Taste your cookie dough before baking; you can always add a touch more sugar if you want a sweeter cookie!
Chocolate Peppermint Bark Sugar Cookies Variations
Feel free to let your creativity shine as you customize these yummy cookies! Each variation can bring a delightful twist to your holiday baking experience.
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Crushed Candy Canes: Swap out peppermint bark with crushed candy canes for a crunchy texture and extra holiday spirit. It adds delightful peppermint pieces in every bite!
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Gluten-Free: Use a gluten-free flour blend to make these cookies suitable for gluten-sensitive friends and family. Ensure the blend is designed for baking for the best results.
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Nutty Delight: Add chopped nuts like pecans or walnuts into the dough for a lovely crunch. This will enhance the texture and elevate the flavor profile!
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Coconut Twist: Introduce shredded coconut into the cookie dough for a tropical I love you twist. It pairs delightfully with the chocolate and mint!
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Flavor Boost: Replace peppermint extract with almond or orange extract for a citrusy or nutty variation. Both can make this cookie uniquely festive while maintaining familiar sweetness.
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Spice Up the Flavor: Add a pinch of cinnamon or nutmeg to the dough for a cozy, warm flavor reminiscent of holiday baking. Just a hint will give your cookies that extra holiday magic!
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Half & Half: For visually stunning cookies, dip half of each cookie in chocolate ganache and leave the other half plain. This creates a delightful presentation for cookie exchanges!
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Mini Sugar Cookies: For kids or bite-sized fun, use this recipe to create mini sugar cookies, perfect for tiny hands or holiday snacking. Set aside a cute plate of these alongside traditional Mini Sugar Cookies for variety!
These variations are sure to bring joy to any gathering, and don’t forget to try them alongside other festive treats like Snowball Cookies Melt or our scrumptious Maraschino Cherry Shortbread Cookies. Happy baking!
Make Ahead Options
These Chocolate Peppermint Bark Sugar Cookies are perfect for busy home cooks looking to save time during the holiday rush! You can mix the cookie dough up to 24 hours in advance; simply wrap it tightly in plastic wrap and refrigerate. Additionally, you can prepare the ganache ahead of time and store it in an airtight container in the refrigerator for up to 3 days. When you’re ready to bake, just roll the chilled dough into balls, bake as instructed, and let them cool. Top with ganache and peppermint bark just before serving for that fresh finish—ensuring these cookies remain just as delightful, even when made ahead!
What to Serve with Chocolate Peppermint Bark Sugar Cookies
The festive spirit of holiday baking is in the air, and these chocolate-flecked treats are just waiting to be paired with something special!
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Creamy Hot Cocoa: The rich chocolate complements the cookies’ peppermint flavor, creating a cozy pairing that warms the heart. Delightful marshmallows or a sprinkle of cinnamon can add an extra festive touch.
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Peppermint Tea: A gentle, soothing counterpart, the herbal notes of peppermint tea echo the cookies’ flavors, making for a refreshing after-dinner treat. This pairing is perfect for winding down after a busy holiday day.
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Vanilla Ice Cream: The classic creaminess of vanilla ice cream balances the rich chocolate, offering a delightful contrast in textures. Whether served a la mode or on the side, it’s a sweet treat everyone will love!
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Fruit and Nut Platter: Fresh fruit, like sliced apples and berries, alongside assorted nuts brings brightness and crunch. This contrast of flavors adds a lovely freshness that balances the cookies’ sweetness.
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Milk or Eggnog: A tall glass of cold milk or rich, spiced eggnog is the perfect traditional pairing, enhancing the flavors of the cookies while making every bite more indulgent.
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Chocolate Mint Truffles: For those who can’t get enough chocolate, serve these luscious treats alongside your cookies for a double dose of holiday cheer. The mint and chocolate combo will have everyone coming back for more!
With these delightful pairings, your Chocolate Peppermint Bark Sugar Cookies are sure to become the highlight of your holiday gatherings!
How to Store and Freeze Chocolate Peppermint Bark Sugar Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days to keep them soft and chewy.
Fridge: If you prefer to enjoy them chilled, keep the cookies in the refrigerator for up to one week; make sure they’re in a sealed container to retain freshness.
Freezer: Freeze cookies in a single layer on a baking sheet until solid, then transfer to a zip-top bag or airtight container. They can last up to 3 months in the freezer.
Reheating: When ready to enjoy, thaw at room temperature or microwave for a few seconds for that fresh-baked taste. Treat yourself to the delightful flavors of Chocolate Peppermint Bark Sugar Cookies!
Chocolate Peppermint Bark Sugar Cookies Recipe FAQs
What type of flour should I use for the cookies?
All-purpose flour works beautifully in these cookies, providing structure and chewiness. If you’re looking for a gluten-free option, I recommend a gluten-free flour blend specifically designed for baking to ensure the best results.
How should I store my Chocolate Peppermint Bark Sugar Cookies?
Store your cookies in an airtight container at room temperature for up to 3 days to maintain their soft and chewy texture. If you’d like to keep them longer, refrigerate them for up to one week while ensuring they’re properly sealed to retain freshness.
Can I freeze these cookies?
Absolutely! To freeze your Chocolate Peppermint Bark Sugar Cookies, place them in a single layer on a baking sheet and leave them in the freezer until solid. Once frozen, transfer them to a zip-top bag or an airtight container. They should remain delicious for up to 3 months. When ready to enjoy, simply thaw them at room temperature or give them a quick zap in the microwave for that fresh-baked taste.
How can I avoid overbaking the cookies?
Keep a close eye on your cookies as they bake. They should be pulled from the oven when they look slightly underdone and soft in the center, which helps achieve that perfect chewy texture. As they cool on the baking rack, they’ll firm up just right!
What if I have allergies to certain ingredients?
No worries! You can concoct a delicious alternative by substituting certain ingredients. For instance, if dairy is an issue, replace the butter with vegan butter and the heavy cream with coconut cream. For eggs, you can use flax eggs — just mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for 5 minutes to thicken.
Are there any variations for these cookies?
The more the merrier! You can swap out the peppermint bark for crushed candy canes for an added crunch and festive flair. Alternatively, try using unique extracts like almond or orange to experiment with different flavors while keeping the festive essence of your Chocolate Peppermint Bark Sugar Cookies!
Chocolate Peppermint Bark Sugar Cookies You’ll Love This Holiday
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, salt, baking soda, and cream of tartar.
- In a large mixing bowl, beat the butter with granulated and powdered sugars until fluffy. Add oil, vanilla, and peppermint extract.
- Incorporate the eggs one at a time, mixing until fully merged.
- Gradually add the flour mixture to the wet ingredients and fold in the sprinkles.
- Roll the dough into 2-inch balls and place them on the baking sheets. Flatten each ball slightly with a sugared glass.
- Bake for 8 minutes until slightly underdone. Cool on a wire rack.
- Heat the heavy cream in a saucepan until simmering, then pour it over the dark chocolate. Stir until smooth.
- Spread ganache over each cooled cookie and top with peppermint bark squares. Let sit until set.
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