Peppermint Bark Cookies

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The countdown to Christmas is on! Over the next few days I will be sharing some easy, last minute holiday baked goods that are perfect to share with friends and family. This weekend I put together some holiday cookies boxes, as I have been seeing plenty of inspiration. Can I just say, they were loads of fun to make and decorate, but wow were they a lot of work!

I think I did more dishes this weekend then I have in months, but it was well worth it. These peppermint bark cookies were included in my cookie boxes and they added a nice touch of color and some texture. Similar to peppermint bark itself, these cookies are a combination of a chocolate shortbread dough, peppermint flavored chocolate for dipping, and crushed peppermints.

The first time I made these I only dipped in white chocolate, but this time I dipped in both white and milk chocolate and I really like how they contrast with each other! These are great for packing in a holiday treat bag or box, unlike frosted cookies which I have made the mistake of trying to incorporate into holiday bags or boxes before. Trust me, you will want a cookie that dries completely, that way you don’t end up with a mess when packing different cookies together!

Do I have to chill my dough?

Yes. You do. But if you are in a rush, you can chill this dough for as little as 30 minutes. Chilling the dough helps to ensure it doesn’t spread while baking, therefore resulting in perfect circles! If you have a little more time or would like to make the dough in advance, the dough can chill for up to 24 hours. I try not to keep it in the fridge any longer, as it could result in dry cookies. As the recipe says, I prefer to roll out the dough and cut my cookies prior to chilling. This not only makes the cookies ready to bake when the time comes but it also saves the hassel of trying to roll out chiled dough!

Any tips for coating these in chocolate?

As I mentioned, the first time I made these I only used white chocolate to coat. But this time I used both white and milk chocolate to give some contrast. The first time I made these I also poured the chocolate over the cookies on a wire rack and allowed the excess to drip off. Which did work but was slightly messy, this time I dipped about 3/4 of the cookies which I happened to like the look of. I would say doing a 3/4 dip was much cleaner and easier since I could still hold onto the cookie itself. I melted the chocolate in a microwave safe liquid measuring cup, that was it was deep enough to dunk the cookie in!

In the bowl of a stand mixer, fitted with a paddle attachment, cream together the sugar and butter until fluffy, about 2-3 minutes. Scape down the sides and add in the egg and vanilla extract. In a separate mixing bowl whisk together the flour, cocoa, baking powder, and salt. Slowly add the dry ingredients into the wet until incorporated. 

Dust a clean working surface with cocoa powder, transfer the dough out onto the dusted surface. Divide into two manageable sections and roll each piece out, until it’s 1/4″ thick. Using a circle cutter or a mason jar lid cut circles out of the dough, place on a cookie sheet lined with a baking mat or parchment paper. Place in the fridge to chill for at least 30 minutes, or up to a day.

Once the cookies have chilled, bake at 350 degrees F, for 8-10 minutes, allow the cookies to cool slightly on the baking sheet before transferring to a cooing rack. Allow to cool completely before coating.

In a microwave safe bowl combine the white chocolate chips, butter, and peppermint extract. Microwave in 30 second intervals until the mixture starts to melt. Than microwave in 15 second intervals until completely smooth. Add in the cream and stir to combine. Dip the cookies in the melted chocolate mixture, and allow to cool on a piece of wax or parchment paper. The cookies may need to be double coated, depending on the chocolate.

While the chocolate is still melted sprinkle the tops with crushed peppermints, allow to cool completely before packaging. These will keep in an airtight container for 4-6 days.

Notes

**You can dip in white, milk, or dark chocolate. If using different types of chocolate to melt, you will want to adjust the amounts needed. For example, if you want half white and half milk chocolate like I did, use 5 oz. of both white and milk chocolate, 1 tablespoon of butter each, 1 tablespoon of heavy cream each, and 1/2 tsp of peppermint extract per chocolate mixture!

**You can also pour the chocolate over the cookies instead of dipping. Leave the cookies on the cooling rack and place on top of a sheet of wax or parchment paper and slowly pour the chocolate mixture over the top until all the cookies are evenly coated, again this may need a couple coats. Milk or dark chocolate coats much heavier than white chocolate. 

**Crush candy canes or peppermints in a Ziploc bag with a rolling pin or meat tenderizer! For a finer texture, pulse a few times in a blender or food processor – I prefer a finer consistency so I blended my peppermints in the blender.

Peppermint Bark Cookies

A fun spin on classic holiday peppermint bark – Chocolate shortbread cookies dipped in peppermint flavored chocolate topped with crushed peppermints!
5 from 1 vote
Print Pin Rate
Course: Dessert
Prep Time: 20 minutes
Cook Time: 10 minutes
Chilling Time: 30 minutes
Total Time: 1 hour
Cost: $
Servings: 2 dozen cookies

Equipment

  • Circle cookie cutter, or a round glass/mason jar

Ingredients

  • 1/2 cup Butter, softened, one stick
  • 1 cup Granulated Sugar
  • 1 Egg, room temperature
  • 1 tsp Vanilla extract
  • 1 1/4 cup Flour
  • 1/2 cup Unsweetened cocoa powder
  • 1 tsp Baking powder
  • Pinch of salt
  • 1 10 oz bag, white, milk, or dark chocolate chips
  • 2 tbsp Butter
  • 2 tbsp Heavy whipping cream
  • 1 tsp Peppermint extract
  • Crushed candy canes or peppermints

Instructions

  • In the bowl of a stand mixer, fitted with a paddle attachment, cream together the sugar and butter until fluffy, about 2-3 minutes. Scape down the sides and add in the egg and vanilla extract.
  • In a separate mixing bowl whisk together the flour, cocoa, baking powder, and salt. Slowly add the dry ingredients into the wet until incorporated. 
  • Dust a clean working surface with cocoa powder, transfer the dough out onto the dusted surface. Divide into two manageable sections and roll each piece out, until it's 1/4" thick.
  • Using a circle cutter or a mason jar lid cut circles out of the dough, place on a cookie sheet lined with a baking mat or parchment paper. Place in the fridge to chill for at least 30 minutes, or up to a day.
  • Once the cookies have chilled, bake at 350 degrees F, for 8-10 minutes, allow the cookies to cool slightly on the baking sheet before transferring to a cooing rack. Allow to cool completely before coating.
  • In a microwave safe bowl combine the white chocolate chips, butter, and peppermint extract. Microwave in 30 second intervals until the mixture starts to melt. Than microwave in 15 second intervals until completely smooth. Add in the cream and stir to combine. Dip the cookies in the melted chocolate mixture, and allow to cool on a piece of wax or parchment paper. The cookies may need to be double coated, depending on the chocolate.
  • While the chocolate is still melted sprinkle the tops with crushed peppermints, allow to cool completely before packaging. These will keep in an airtight container for 4-6 days.

Notes

**You can dip in white, milk, or dark chocolate. If using different types of chocolate to melt, you will want to adjust the amounts needed. For example, if you want half white and half milk chocolate like I did, use 5 oz. of both white and milk chocolate, 1 tablespoon of butter each, 1 tablespoon of heavy cream each, and 1/2 tsp of peppermint extract per chocolate mixture!
**You can also pour the chocolate over the cookies instead of dipping. Leave the cookies on the cooling rack and place on top of a sheet of wax or parchment paper and slowly pour the chocolate mixture over the top until all the cookies are evenly coated, again this may need a couple coats. Milk or dark chocolate coats much heavier than white chocolate. 
**Crush candy canes or peppermints in a Ziploc bag with a rolling pin or meat tenderizer! For a finer texture, pulse a few times in a blender or food processor – I prefer a finer consistency so I blended my peppermints in the blender.

Did you make this recipe?

I would love to see it! Tag @theheartylife on Instagram and hashtag #theheartylife

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