Description
Delight in these festive Peppermint Bark Cookies, combining rich cocoa-infused cookies with a delightful peppermint bark topping and creamy buttercream frosting for a perfect holiday treat that balances chocolaty depth and refreshing minty crunch.
Ingredients
Scale
Cookies
- ½ cup unsalted butter, room temperature
- ¾ cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Peppermint Bark
- ½ cup semi-sweet chocolate chips
- ½ cup white chocolate chips or chopped baking bar
- 1 tablespoon crushed peppermint candies
Buttercream Frosting
- ½ cup unsalted butter, softened
- 4 cups confectioners sugar
- 3–4 tablespoons milk
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract
Instructions
- Prepare the Cookies: In a large mixing bowl, cream together the unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined to form a smooth cookie dough.
- Bake the Cookies: Preheat your oven to 350°F (175°C). Line cookie sheets with parchment paper. Using a spoon or cookie scoop, drop dough onto the prepared sheets about 2 inches apart. Bake for 10-12 minutes or until the edges are set but still slightly soft in the center. Allow cookies to cool completely on wire racks before frosting.
- Make the Buttercream Frosting: In a clean bowl, beat the softened butter until creamy. Gradually add the confectioners sugar, one cup at a time, beating on low speed initially to prevent clouds of sugar. Add the milk, vanilla extract, and peppermint extract, and beat on medium-high speed until the frosting is smooth and fluffy. Adjust consistency with additional milk or sugar if necessary.
- Prepare the Peppermint Bark: Melt the semi-sweet chocolate chips gently in a microwave or double boiler until smooth. Spread a thin layer on parchment paper and chill until firm. Then, melt the white chocolate chips or baking bar similarly, and spread over the solidified dark chocolate layer. While still soft, sprinkle crushed peppermint candies over the white chocolate layer. Chill until fully set and hard.
- Assemble the Cookies: Spread or pipe a generous layer of buttercream frosting on each cooled cookie. Break the set peppermint bark into small shards and press them gently on top of the frosting. Allow cookies to sit at room temperature so the frosting slightly softens for an ideal bite, or chill for firmer topping.
Notes
- For softer cookies, avoid overbaking; remove from oven as soon as edges set.
- Crush peppermint candies finely for easier biting and better topping adhesion.
- The buttercream can be tinted with red or green food coloring for festive presentation.
- Store cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
- Ensure all ingredients are at room temperature for best mixing results.
