Tis the season for peppermint everything. With the holidays on the horizon these Chocolate Peppermint Bark Cookies are a perfect addition to your Christmas baking.
The combination of chocolate and peppermint is a classic holiday staple. While these cookies are delicious all year round, they are especially great during these cold and blustery months. Peppermint bark is amazing on its own but when you combine those flavors with cookies, you end up with the perfect festive treat. Chocolate Peppermint Bark Cookies are a holiday baking game changer.
These delicious morsels are a twist on a class that is sure to impress. They are incredibly easy to make too! They are topped with white chocolate and crushed candy canes, so they are very visually appealing. Not only that but they are perfect for chocolate lovers as they are packed with cocoa. This recipe can also easily be doubled or tripled to make large batches.
How to Make Chocolate Peppermint Bark Cookies
These cookies, while they take a lot of different steps to make, are generally simple to put together. In no time, you will have an amazing holiday treat to serve to friends and family.
- It is important that you use unsalted butter in this recipe, and make sure you soften it first.
- To make the peppermint bark part of this cookie, you will want to use 10 mini candy canes or 5 regular sized ones. You will also want some white chocolate melting wafers to create the bark on the outside.
- In a medium bow, whisk together the flour, cocoa powder, baking powder and salt. Set this mixture aside.
- In another large bowl, use a hand mixer to beat the butter until extremely creamy. This usually takes about a minute. Add the sugars to the bowl and mix on medium speed until it becomes light and fluffy. This will take about 3 minutes.
- Add in the egg and vanilla and mix until well incorporated. Scrape down the sides of the bowls as necessary.
- Switch your mixer to low speed and carefully add in the dry ingredients. Mixed until just combined and then add the milk. You will find the dough to be slightly sticky.
- Cover and allow to chill for about an hour or overnight.
- Preheat your oven to 350 degrees and line 2 cookie sheets with parchment or a silicone mat.
- Roll the chilled dough into golf ball sized balls and place them on the baking sheet about 2 inches apart.
- Bake the cookies for 10 – 12 minutes until the edges are set but the centers are still soft.
- Remove from the oven and allow to cool on the cookie sheet before transferring them to a wire rack to cool completely.
- Once properly cooled, place the candy canes into a plastic bag and crush them into small pieces. Set this aside.
- Place the melting wafers into a small, microwave safe bowl and heat for 2-3 minutes stirring at 20 second intervals until they have become creamy and smooth.
- Dip half of each cooled cookie into the melted wafers and place them on a wax lined baking sheet. Sprinkle the candy canes of the part dipped in the melted wafers and press lightly so the candy sticks.
- Transfer the cookies to the refrigerator to allow to set.
- Store Leftovers for up to 3 days in an airtight container.
What Do I Need to Know About These Chocolate Peppermint Bark Cookies?
- The dough will be very sticky and thick like brownie batter. It is important that you allow it the proper cooling time, so it does not overspread while baking.
- The cookies are extremely soft when they first come out of the oven. Allow them to cool properly before trying to remove them with a spatula, or they will break.
- If you can not find melting wafers, you can use 2 cups of white chocolate chips combined with 2 teaspoons of shortening. The same directions for melting and dipping apply.
- If the dough has been chilled overnight, it can take 12-15 minutes to bake instead of 10-12 minutes.
Chocolate Peppermint Bark Cookies
- 1 Cup All-Purpose Flour
- ⅔ Cup Cocoa Powder
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ½ Cup Unsalted Butter softened
- ½ Cup Granulated Sugar
- ½ Cup Brown Sugar packed
- 1 Egg
- 2 Tablespoons Milk
- 1 Teaspoon Vanilla
- ½ Cup Crushed Candy Canes about 10 mini candy canes or 5 regular sized candy canes
- 2 Cups White Melting Wafers
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate large bowl, use a hand mixer to beat the butter until creamy (about 1 minute). Add the granulated sugar and brown sugar, and mix on medium speed until light and fluffy (about 3 minutes). Next, add the egg and vanilla. Mix until incorporated, while scraping down the sides as needed.
- Switch to low speed, and carefully add the dry ingredients. Mix until just combined. Then, add the milk. The dough will be sticky. Cover, and chill for at least an hour or up to overnight.
- When you’re ready to bake the cookies, preheat the oven to 350 degrees and line 2 baking sheets with parchment paper or a silicone mat.
- Roll the chilled dough into golf ball-sized balls, and place them on the baking sheets 2 inches apart. Bake for 10 to 12 minutes until the edges are set but the centers are still soft. After the cookies bake, remove from the oven, and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Allow them to cool completely before dipping them in the melting wafers.
- Place the candy canes in a plastic zip bag or food processor. Crush the candy canes into small pieces, then set aside.
- Place the melting wafers into a small, microwave safe bowl. Heat for 2 to 3 minutes while stirring at 20 seconds intervals until the wafers are smooth and creamy.
- Dip half of each cookie into the melted wafers, and place them on a wax-lined baking sheet. Sprinkle the crushed candy canes over the melted wafer half of the cookie, and press lightly so the candy sticks. Transfer the cookies to the refrigerator for 10 minutes to set.
- Store any leftovers in an airtight container for up to 3 days.
*The cookies are very soft when they first come out of the oven. Let them cool for a few minutes on the pan before using a spatula to move them. Otherwise, they’ll break.
*Premium white chocolate chips may be used in place of the melting wafers. Use 2 cups of white chocolate chips plus 2 teaspoons of shortening. Follow the same directions for melting/dipping.
*If the dough is very cold (chilled for several hours or overnight), it may take 12 to 14 minutes to bake instead of 10 to 12 minutes.