Santa will love Peppermint Bark Cookies this holiday season. A perfect combo of chocolate & peppermint in this delicious Christmas cookie!
Peppermint Bark Cookies
We’re fully diving into December, can you believe how quickly it’s flying by? My kids have 8 virtual days of school left, which means I’d better get a lot accomplished in the next week or so.
They have an entire week off of school prior to Christmas, so in that week we plan on doing our traditional baking and treat making. Until then I’m whipping up a few simple holiday treats to get us in the festive holiday mood that we so need this year.
Peppermint Bark Cookies is one of those delicious treats! Cookies are always devoured in this house. With 6 people, they don’t stand a chance of lasting more than a day or two. Needless to say, I’ll be making these again before the big guy arrives.
The flavor combo of chocolate and peppermint is so classic and beloved for so many reasons. It is comforting and downright tasty! Peppermint Bark Cookies bring this flavor combo front and center in the best way!
You’ve probably enjoyed some peppermint bark candy during the holiday season, this cookie is just as delicious but you know in cookie form. So what’s not to love here, right?
What ingredients do you need to make Peppermint Bark Cookies?
- Vanilla Extract
- Baking Powder
- Cocoa Powder
- Semi-Sweet Chocolate Chunks
- White Chocolate Peppermint Chips
Some tips for making Peppermint Bark Cookies:
- I used Hershey’s Special Dark Cocoa Powder, but any variety will work.
- Chocolate Chips can be substituted for chocolate chunks.
- Ghiradelli and Andes brands of white chocolate peppermint chips are usually easy to find during the holiday baking season. If you cannot locate them, use 1/4 cup white chocolate chips and 1/4 finely crushed candy canes as an easy substitution.
- These cookies are delicious served warm, reheat in a microwave 15-20 seconds for that “fresh from the oven” taste.
- Store in a resealable container when completely cool.
Simple steps for making Peppermint Bark Cookies:
Complete instructions in the recipe card below, here are the basics.
Combine wet ingredients in a mixing bowl.
Add dry ingredients and finally chocolate pieces.
Scoop dough onto prepared pan.
Bake and cool on a wire rack.
Other delicious cookies you should bake for the holidays:
- Soft Frosted Sugar Cookies
- Cinnamon Bread Cookies
- Almond Raspberry Thumbprint Cookies
- Frosted Chai Spiced Eggnog Cookies
Let us tempt you with these holiday treats too:
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1 cup flour
- 1/2 cup cocoa powder, sifted
- 1/2 cup semi-sweet chocolate chunks
- 1/2 cup white chocolate peppermint chips
- Preheat oven to 375° degrees. Prepare baking pans by lining with parchment paper.
- In a bowl of a stand mixer fitted with the paddle attachment, cream together the butter and granulated sugar until light and fluffy. Approximately 2 minutes on medium-high speed. Scraping down the sides 1-2 times.
- Turn the mixer to low and add the egg and vanilla extract. Mix just until combined.
- With the mixer still on low, add in the baking powder, flour, and cocoa powder. Mix just until no lumps of dry ingredients remain.
- Using a spatula, stir in chocolate and peppermint chips.
- Scoop cookie dough with a scoop onto prepared pans.
- Bake 12-14 minutes until the cookies are set in the center.
- Remove to wire racks and cool completely.
I used Hershey's Special Dark Cocoa Powder, but any variety will work.
Chocolate Chips can be substituted for chocolate chunks.
Ghiradelli and Andes brands of white chocolate peppermint chips are usually easy to find during the holiday baking season. If you cannot locate them, use 1/4 cup white chocolate chips and 1/4 finely crushed candy canes as an easy substitution.
These cookies are delicious served warm, reheat in a microwave 15-20 seconds for that "fresh from the oven" taste.
Find this recipe and more at the Weekend Potluck!
Check out the web story for this recipe by clicking HERE.