Description
These Peppermint Bark Cookies combine rich cocoa-flavored cookies with festive peppermint bark and creamy buttercream frosting. Perfectly soft and chocolaty, each cookie is topped with a layer of peppermint bark made from semi-sweet and white chocolate chips mixed with crushed peppermint candies. The buttery peppermint buttercream frosting adds the perfect finishing touch, making these cookies ideal for holiday celebrations or any time you crave a refreshing minty twist.
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 Cookie Dough: In a large mixing bowl, cream together the room temperature unsalted butter, light brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until fully combined.
- Mix Dry Ingredients: 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 until just combined to form a soft cookie dough.
- Shape and Bake Cookies: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop or roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes until the edges are set but the centers remain soft. Remove from oven and allow to cool completely on a wire rack.
- Make Peppermint Bark Topping: In a microwave-safe bowl, melt the semi-sweet chocolate chips and white chocolate chips separately or together by microwaving in 20-second intervals, stirring between each, until smooth. Immediately mix in the crushed peppermint candies into the melted chocolate mixture.
- Top Cookies with Peppermint Bark: Spoon or spread a thin layer of the warm peppermint bark mixture over the cooled cookies. Allow the peppermint bark to set at room temperature or in the refrigerator until firm.
- Prepare Buttercream Frosting: Using a mixer, beat the softened butter until creamy. Gradually add the confectioners sugar, alternating with milk, until the frosting reaches a spreadable consistency. Add vanilla extract and peppermint extract and mix thoroughly.
- Frost the Cookies: Once the peppermint bark topping is firm, pipe or spread a layer of peppermint buttercream frosting on top of each cookie. Let the frosting set slightly before serving.
Notes
- Ensure butter and egg are at room temperature for better mixing and texture.
- Do not overbake cookies; they should be soft in the center for the best texture.
- Use high-quality chocolate for a richer peppermint bark topping.
- Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Keywords: Peppermint Bark Cookies, Chocolate Peppermint Cookies, Holiday Cookies, Peppermint Buttercream, Festive Cookies