Peppermint Bark Cookies
There’s something magical about the scent of freshly baked cookies wafting through the house, a sweet invitation that pulls you into the warmth of the kitchen. It reminds me of chilly winter afternoons spent with my hands dusted in flour, the joyful chaos of my children laughing as we stirred bowls filled with festive ingredients. The moment the peppermint essence mingles with cocoa and vanilla, it’s like a hug from the holiday season, wrapping us in flavors that instantly connect us to special moments shared around our family table.
Why Peppermint Bark Cookies Still Feels Like Home
These peppermint bark cookies hold a special place in my heart. Every time I make them, I can’t help but think back to the first Christmas I baked this recipe with my mother. The kitchen felt alive with laughter—my little brother’s playful attempts to crush candy canes and sprinkle them, while my mom and I measured the flour and cocoa with love. It was one of those beautiful days when life felt uncomplicated and the biggest worry was whether we’d be able to keep our hands off the cookies long enough for them to cool.
With each bite of these cookies, I am transported back to that cozy kitchen, surrounded by family traditions and stories that weave together our lives. They have become a staple during the holidays, a sweet treat that appears year after year when we gather to celebrate. The vibrant colors of the crushed candy canes against the rich cocoa base feel like the essence of the season, reminding us that home is where flavors bring us together.
Bringing Peppermint Bark Cookies Together
“Every time I stir this pot, it smells just like Sunday at home.”
Making peppermint bark cookies is a delightful process that fills the kitchen with anticipation. You start by mixing the dry ingredients, the cocoa powder transforming from a dusty brown into a rich, deep color as it combines with the flour and baking soda. The sound of the whisk against the bowl is a comforting rhythm, as if a favorite song is playing in the background.
Once the dry ingredients are ready, it’s time to create that light and fluffy texture in the butter and sugars. Beat them together, and let the mixer sing its soft song, growing to a creamy perfection. Adding the eggs and extracts brings in a warmth that feels like gathering around a fire, infusing the cookie dough with scent memories that will make your family smile.
After you fold in the chocolate chunks, the anticipation builds even more. Will they be soft and chewy like a dream? The dough requires a little patience to chill, but this step is crucial. A few hours will make all the difference, transforming your dough into the thick, irresistible creation that will bake into these marvelous cookies.
Ingredients You’ll Need
To create these peppermint bark cookies, gather the following ingredients:
- 1 cup (125g) all-purpose flour, gluten-free if needed
- 2/3 cup (55g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (1 stick; 120g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 tablespoon (15ml) milk
- 1 (3.5 ounce) semi-sweet chocolate bar, chopped (plus more for topping, optional)
- 9-11 ounces premium white chocolate baking bar, chopped (chips work too)
- 2 teaspoons (9g) refined coconut oil or vegetable shortening
- 6-8 candy canes, crushed
When sourcing your ingredients, consider that a touch more vanilla can add a cozy aroma that lingers while baking. Fresh butter is key here too; it gives your cookies rich, melt-in-your-mouth goodness that just feels right.
Step-by-Step Directions
- Note: This cookie dough requires at least 2 hours of chilling, but ideally overnight. The cookies will be thicker the longer they chill (up to 3 days).
- In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined, letting that delicious cocoa aroma bloom.
- In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until light and fluffy and the room is filled with buttery sweetness.
- Add the egg, vanilla extract, peppermint extract, and milk. Beat until everything is well combined, scraping down the sides and bottom of the bowl as needed to catch every last drop of flavor.
- Turn the mixer down to low speed and slowly add the dry ingredients into the wet ingredients until combined. Resist the urge to overmix; we want those lovely chocolate chunks to remain intact.
- Gently fold in the chocolate chunks with a rubber spatula, feeling the rich texture as you go. Cover the bowl with plastic wrap and chill for at least 3 hours or up to 3 days. Don’t skip this step; it prevents those lovely cookies from spreading too thin.
- Preheat the oven to 350°F and line two large baking sheets with parchment paper, savoring the anticipation of deliciousness to come.
- If the dough has been in the fridge for longer than 24 hours, allow it to soften at room temperature for 15-30 minutes for easier scooping.
- Using a large cookie scoop (3-4 tablespoons), drop the cookie dough onto the prepared baking sheet, spacing them 2-3 inches apart, each scoop promising a little pocket of joy.
- Bake the cookies in the preheated oven for 10-12 minutes or until the edges are set and the tops look slightly soft. Breathe in the aroma that fills your kitchen; it’s a beautiful moment.
- Cool the cookies for 5 minutes on the cookie sheet before transferring them to a cooling rack to cool completely.
- Before dipping in white chocolate, make sure the chocolate chips inside the cookies are fully cooled and set.
- Place the white chocolate and coconut oil in a tall and skinny microwave-safe bowl, jar, or measuring cup. Microwave in 30-second increments, stirring between each until it’s melted and smooth, creating a silky bath for your cookies.
- Dip half of each cookie in the melted white chocolate, then place it on a piece of parchment paper and sprinkle with crushed candy canes. Cool completely until the white chocolate is set, creating a delightful little crunch for each bite.
- Baked cookies stay fresh in an airtight container at room temperature for 5 days or can be frozen for up to 3 months.
Serving Peppermint Bark Cookies With Family Warmth
When the peppermint bark cookies are ready, it’s time to share them. Picture a cozy evening with loved ones gathered around the coffee table, laughter mingling with the sound of warm mugs clinking together. We often lay these cookies out with a small plate of whipped cream or a scoop of ice cream, the coolness beautifully balancing the rich, warm flavors of the cookies themselves.
I like to plate them up on our favorite festive platter, creating a little makeshift dessert bar. It adds a bit of whimsy to our gatherings, encouraging everyone to help themselves and relish in the moment. Sometimes, my kids will even set a few cookies aside for friends or neighbors, wrapping them with care in parchment paper and ribbons to share the magic of home-cooked warmth, extending our joy beyond our kitchen.
Storing Peppermint Bark Cookies for Tomorrow
If you happen to have any cookies left—or if you simply want to plan ahead for your holiday gatherings—storing them is easy. Allow them to cool completely before placing them in an airtight container. I often layer them with pieces of parchment paper to keep them from sticking together. Stored this way, they will stay fresh at room temperature for about five days.
The flavors seem to deepen and mellow overnight, creating a comforting sweetness that beckons you to indulge again. If you want them to last even longer, try freezing them. They can be frozen for up to three months. Just remember to pull them out a bit ahead of time, allowing them to come to room temperature while you savor the moment of anticipation.
Amelia’s Kitchen Notes
As you venture into making these cookies, here are a few little notes from my kitchen that you might find useful.
- If you don’t have all-purpose flour on hand or need to make it gluten-free, substitute with a 1:1 gluten-free flour blend. It works beautifully and the taste remains rich.
- For a richer chocolate flavor, try using dark cocoa powder in place of unsweetened cocoa. It adds a delightful depth to the cookies.
- Cleanup is a breeze when you line your mixing bowls and baking sheets with parchment paper. It really saves time when it comes to washing up after a day of baking.
- Consider adding a sprinkle of sea salt over the white chocolate before it sets. It creates a beautiful, contrasting flavor that brightens each bite.
- This dough can be a great base for other flavor additions. Add a handful of chopped nuts or dried fruit for a fun twist.
Family Variations on Peppermint Bark Cookies
While peppermint bark cookies have that classic sweetness we all adore, it’s also lovely to explore little variations that keep this recipe fresh. Sometimes, I’ll mix in different kinds of chocolate, like using a swirl of caramel or adding butterscotch chips for an unexpected twist.
In early spring, I might substitute the peppermint for a fruity extract, like orange or raspberry, giving it a completely different feel while keeping the base flavors intact. Additionally, adding some zest from the fruit’s peel can also brighten things up a bit.
The kids love to experiment, so we often spend weekends deciding together what flavor combinations we can come up with. It’s a creative space, and each new version brings a new memory to attach to our family traditions.
FAQs About Peppermint Bark Cookies
Can I make this ahead of time?
Yes, and honestly, it might taste even better the next day once the flavors have settled and come together.
What can I use if I don’t have semi-sweet chocolate?
You can easily substitute dark chocolate or even a mix of milk chocolate for a sweeter touch.
How do I know when the cookies are done baking?
Look for the edges to be firm and just beginning to set, while the top remains slightly soft. This will ensure a soft and chewy cookie inside.
Can I freeze the dough?
Absolutely! Just shape into logs, wrap tightly in plastic wrap, and then foil. You can slice and bake the cookies straight from frozen when the craving hits.
A Final Thought
I hope this recipe for peppermint bark cookies brings a little warmth and inspiration to your kitchen, the same way it does in mine. Each time I bake them, I’m reminded of shared moments and the beautiful connections we forge through food. May your kitchen be filled with laughter and the sweet aroma of baking, creating memories that will last a lifetime. Food is love, after all, and I’m so happy to share this love with you.
Peppermint Bark Cookies
Ingredients
Method
- In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined.
- In a large bowl, beat the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until light and fluffy.
- Add the egg, vanilla extract, peppermint extract, and milk. Beat until well combined.
- Slowly add the dry ingredients into the wet ingredients until combined.
- Gently fold in the chocolate chunks and chill the dough for at least 3 hours or up to 3 days.
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- If the dough has chilled longer than 24 hours, allow it to soften at room temperature for 15-30 minutes.
- Using a large cookie scoop, drop the cookie dough onto the prepared baking sheets, spacing them 2-3 inches apart.
- Bake the cookies for 10-12 minutes until the edges are set and the tops are slightly soft.
- Cool on the cookie sheet for 5 minutes before transferring to a cooling rack.
- Melt the white chocolate with coconut oil in a microwave-safe bowl.
- Dip half of each cookie in the melted white chocolate and sprinkle with crushed candy canes.
- Cool completely until the white chocolate is set.
