Peppermint Bark Cookies
This recipe yields delightful chocolate cookies topped with a festive white chocolate peppermint bark. Combining rich cocoa cookies with a refreshing, crunchy peppermint topping, these treats are perfect for holidays or any occasion requiring a burst of minty-chocolate flavor. The dough requires chilling, ensuring a tender crumb and preventing excessive spreading during baking.
Equipment
- 1 Stand Mixer Or electric hand mixer with large mixing bowls
- 2 Baking Sheets
- 1 Parchment Paper
- 1 Double Boiler Or microwave-safe bowl for melting chocolate
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder not Dutch-process
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 sticks 1 cup unsalted butter, at room temperature
- 1 3/4 cups sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 pound good-quality white chocolate roughly chopped
- 3/4 teaspoon peppermint extract
- 20 soft peppermint candies crushed
Instructions
- Whisk together flour, cocoa powder, baking soda, baking powder, and kosher salt in a medium bowl.
- In a stand mixer, cream room temperature butter and sugar until light and fluffy; beat in the egg and vanilla extract.
- Gradually add the dry ingredient mixture to the wet, mixing on low speed until just combined, being careful not to overmix.
- Wrap the dough and chill in the refrigerator for at least 2 hours, or until firm.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. Scoop or roll dough into 1-inch balls.
- Place dough balls on prepared baking sheets, spacing them about 2 inches apart, and bake for 9-11 minutes until edges are set.
- Cool cookies on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Melt the chopped white chocolate with peppermint extract using a double boiler or in the microwave, stirring until smooth.
- Spread a thin, even layer of melted white chocolate over each cooled cookie.
- Immediately sprinkle crushed peppermint candies over the white chocolate and allow the bark to set completely before serving.
Notes
Achieve optimal texture by ensuring your butter is truly at room temperature for creaming, which creates a light and airy base. Avoid overmixing the flour, as this can develop too much gluten, leading to tough cookies. For the peppermint bark topping, use a high-quality white chocolate as it significantly impacts flavor and setting. When crushing peppermint candies, place them in a zip-top bag and use a rolling pin for an even, fine crumble. Allow the white chocolate bark to set completely at cool room temperature or in the refrigerator for a clean, crisp finish.