Peppermint Bark Cookies
These festive Peppermint Bark Cookies feature a buttery base topped with melted chocolate and crushed peppermint, perfect for holiday gatherings.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Ensure the butter is at room temperature for easier mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs Bring to room temperature for better mixing.
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 cups semi-sweet chocolate chips For a richer flavor, you can use bittersweet chocolate.
- ½ cup crushed peppermint candies Reserve some for garnish.
- Optional: extra crushed peppermint for garnish
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat until light and fluffy (2–3 minutes).
- Add the eggs and vanilla extract; mix until fully combined and smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, blending until just combined.
- Fold in the semi-sweet chocolate chips and half of the crushed peppermint.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them a few inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Once out of the oven, sprinkle the remaining crushed peppermint over the warm cookies. Allow them to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
These cookies store well and can also be frozen for up to three months. Ideal for holiday gifting or sharing.