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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Peppermint Bark Cookies Cooking View

Back when I first started making holiday treats and handing them out, peppermint bark was one of my favorite gifting options.  It was simple to make, took very little time, and everyone loved it.  However, as years have passed and our recipient list has grown, peppermint bark became a less feasible option.  Buying chocolate to make enough bark for that many people became very pricey very fast.  (And anyway, I still end up buying loads of chocolate but for homemade hot chocolate mix, it’s worth it.)  This year while I was whittling down my list of potential treat options (I started with nearly 30!) I had only one item left to decide upon.  I knew I wanted it to be a cookie of some kind because really, what are holiday treat assortments without cookies?  Then I realized I had also neglected to include anything mint in the package as well, and I know how all you people feel about mint.  The idea of a peppermint bark cookie popped into my head and once I had thought of it, I knew it needed to be so.

After much thought and deliberation this is what I ended up with – a dark chocolate sugar cookie with a peppermint twist, coated with a base layer of dark chocolate and topped with white chocolate and peppermint pieces.  We loved the final result.  The chocolate coating on each side of the cookie lends a nice crunch reminiscent of peppermint bark.  Even this most-of-the-time mint hater enjoys a candy cane during the holidays, and the blend of chocolate and peppermint makes for a fun and festive seasonal treat.

Today’s holiday giveaway is an apron from the lovely Jessie Steele.  In case you wanted to wear something as cute as these cookies while you are baking, this would be a good place to start.  Visit the giveaway page to learn more and to enter!

Peppermint Bark Cookies
Yield: about 3 dozen cookies

Ingredients

For the cookies: 

  • 1½  cups all-purpose flour
  • 2/3 cup Dutch-process cocoa powder
  • Pinch of salt
  • 12 tbsp. (6 oz.) unsalted butter, at room temperature
  • 1½  cups confectioners’ sugar
  • 2 large eggs
  • 1 tsp. peppermint extract
  • ½ tsp. vanilla extract

To finish: 

  • 6 oz. bittersweet chocolate, finely chopped
  • 10 oz. good quality white chocolate, finely chopped
  • Crushed candy canes or peppermint candies
Cooking View

Directions

  • To make the cookies, combine the flour, cocoa powder and salt in a small bowl; whisk to blend and set aside.  In the bowl of an electric mixer, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the egg, peppermint extract, and vanilla.  With the mixer on low speed, add the dry ingredients and mix just until incorporated and no streaks remain.  Form the dough into a disc, wrap tightly with plastic wrap and refrigerate until firm, 1-2 hours.

  • Preheat the oven to 325˚ F.  Line a baking sheet with parchment paper or a silicone baking mat.  On a lightly floured work surface, roll the dough out to about ¼-inch thickness.  Cut out 3-inch rounds with a cookie cutter and place cut outs on the prepared baking sheet.  Bake 10-12 minutes, just until set.  Let cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely.

  • Line baking sheets with wax or parchment paper.  Place the bittersweet chocolate in a heatproof bowl set over a few inches of simmering water.  Heat, stirring occasionally, until the chocolate is melted and smooth.  One a time, dip the bottom side of each cookie into the chocolate.  Use an offset spatula to scrape of the excess, leaving only a very thin layer of chocolate on the bottom of the cookie.  Place on the prepared baking sheets.  Transfer to the refrigerator to chill until the chocolate has set, about 15 minutes.

  • Repeat the melting process with the white chocolate in the double boiler set up.  Use an offset spatula to spread a layer of white chocolate on top of each cookie and sprinkle immediately with crushed candy cane pieces before the chocolate sets.  Transfer to the refrigerator to chill again just until set, about 15 minutes more.  Store in an airtight container.

Source

  • http://www.facebook.com/SAODell Steve O’Dell

    Yummy. In our house, definitely wouldn’t make it through the night safely if left out for Santa. Cheers!

  • http://www.facebook.com/SAODell Steve O’Dell

    Yummy. Definitely wouldn’t make it through the night in our house if they were left out for Santa.

  • Kristin

    Oh my good gracious! I make peppermint bark, but I think we would like this even more. Thanks!

  • http://www.blognewblack.com/ Blog is the New Black

    These look amazing! I love the idea of bark in cookie form! :)

  • Katrina

    These cookies are so pretty and sound delicious! Awesome recipe!

  • Anonymous

    These sound yummy….love that you did it with a dark chocolate cookie. It wouldn’t be the same without peppermint at Christmas:-)

  • Dodi

    Okay, these are officially being made today. I am making Ina’s jam thumbprint cookies with coconut (our yearly tradition) and wanted to make one more kind of cookie. You always seems to post things at just the right time for me! Oh, by the way, I was shopping the other day and guess what I saw……your 2012 calendar!! I had to snatch one up right away.

  • Anonymous

    I just made peppermint bark, it’s so good! What a wonderful gift to receive!

  • http://thebest-healthy-foods.com/benefits-chocolate/ Healthy_foods

    I love chocolate, and your picture looks yummy, and pretty, hope I can make it, and thanks for sharing recipe

  • http://twitter.com/CookingwithLT Laura

    I think I am going to bake these for Christmas Eve. I love peppermint bark and the husband loves cookies. These will be a great combo!

  • http://onceuponarecipe.wordpress.com/ Amanda @ Once Upon a Recipe

    I love peppermint anything. These look so delicious. So delicious that I’m contemplating trying to find the time to make some before Christmas. If only there were more hours in the day! Merry Christmas Annie!

  • Katharina Blanchard

    Ooh, those looks yummy! Love mint and chocolate. I have been a very bad girl this year- everyday I treat myself to a mint hot chocolate from Starbucks. I am afraid to get on the scale ♥

  • http://fourandtwentyblackberries.blogspot.com/ Elizabeth

    I love peppermint bark!

  • kelly@frugalfoodiefamily

    I LOVE the twist! A couple weeks into December and I’m over peppermint bark anyway…what a fun and different way to serve up peppermint and chocolate! Merry Christmas!

  • http://www.chocolateandchillies.blogspot.com/ Asiya

    Looks great! Very creative :)

  • http://atthepatisserie.wordpress.com/ Ann P.

    Peppermint + chocolate is ambrosia. Such a great idea, Annie! I wish I was on your gift-receiving list this year!

  • Jersey girl cooks

    So pretty and a great holiday gift!

  • Sweetsugarbelle

    I live the combo of.chocolate and mint thia time of years!

  • http://projectlittlesmith.blogspot.com/ Mama Smith

    I wish I still had time to make these… they are the perfect Christmas gift and so cute!

  • Dodi

    Okay, made them this afternoon. The first batch into the oven were using the 3 inch cookie cutter. I thought they were too large compared to my other cookies, so the next batch, I used a 1 1/2 inch round cutter and they were perfect. Thank you!

  • mariescuisine

    I really want to love these, but I cannot stand mint at all. They look really pretty, though :D

  • http://peanutbutterandpeppers.com/ Jennifer

    These cookies fabulous!! I love how you packaged them!!

  • http://ryanisbaking.blogspot.com/ Ryan

    Ooooh this is such a cute idea! I may have to make these for Christmas eve! Yum :)

  • Morgan

    How sticky is this dough supposed to be? I whipped it up and it felt like thick brownie batter. I thought time in the fridge would help, but it really hasn’t :(

  • http://www.thethreelittlepiglets.com/ Jen

    Such lovely little bites of goodness!

  • Gail

    I made something along these lines yesterday and would suggest using SOFT peppermint candies. Made a world of difference.

  • Anonymous

    It’s very soft but should be easy to work with after being chilled. Not sure what went wrong on your end. I’ve made these cookies many, many times and never had a problem.

  • Morgan

    Alright, thanks! I added a little bit more flour and chilled it again, and it helped a lot. Thanks so much again :)

  • Joanna

    I had the same problem as Morgan. Even after leaving the dough in the fridge overnight and using pretty substantial amounts of flour on my surface and rolling pin, it was too sticky to work with. I decided to bake the dough up as drop cookies, and it came out cake-like but still had a nice chocolate mint flavor.

  • http://www.facebook.com/profile.php?id=26202417 Bridget Rief Shopbell

    Hi Annie! I have made so many of your recipes and never had a problem until this one. I had the same issue as Morgan and Joanna. After chilling the dough overnight and attempting to roll it out the next morning, I found that it was far too sticky still. Much like a thick brownie batter. I eventually used the dough for drop cookies. Just thought I’d let you know because I absolutely LOVE your site and would hate for other people to have the same issue.

  • Anonymous

    Sorry to hear that, but I’m not sure why it would happen. This definitely is softer than most cut out cookies, but I’ve made the dough countless times and have never had the trouble you are describing.

  • Holly (2 Kids and Tired)

    These look absolutely amazing. Peppermint and chocolate is one of my favorite combinations. My son was asking me the other day if we could do chocolate cut out cookies and I’m thrilled to have found this recipe.

    2 Kids and Tired Cooks

  • Jenn Ellis

    Does it have to be dutch-process? I’m not sure what the difference is aside from one reacts differently to baking soda (or was it powder?) but that’s not a listed ingredient.

  • annieseats

    Please see the FAQ page. Thanks!

  • JKGWH

    Amazing!! Christmas cookie perfection! Sounded difficult to make, but really quite easy!

  • http://www.facebook.com/mallory.newbern Mallory Newbern

    BEST COOKIES EVER! Just made them, I’m in love. Thank you :D

  • http://www.facebook.com/leeglasgow Lee Glasgow

    Those boxes are great, where did you get them? I want to use them for small gifts. Plus those cookies look tasty!

  • Beth

    I want to make these for a party, but will need to do at least part of the prep in advance. Could I make the cookie dough, roll and cut into rounds, and then flash freeze — or or would it be better to bake the cookies and then freeze them, and do the bittersweet/white chocolate just before?
    Once I do the bittersweet/white chocolate and let them set, how long will they keep in an airtight container (i.e., could i finish them on Friday night and bring them to a party on Tuesday)?
    Thanks, I love your recipes!

  • annieseats

    I would just bake the cookies, freeze them baked, and then finish them later. They keep very well so I think finishing on Friday for Tuesday would be just fine. Enjoy!

  • Jennifer Rector

    Can’t wait to try these cookies out!! They look so yummy!! Thanks for sharing!! =)

  • annieseats

    They are from thinkgarnish.com.

  • http://twitter.com/TheSpicedLife Laura T

    LOVE these! Pinning now and hopefully will find time to make this Christmas season!

  • http://www.facebook.com/profile.php?id=1044983479 Angela Lemmons

    Could the dough be rolled into little balls instead of cut out? Thanks!

  • annieseats

    I don’t think this dough would lend itself well to drop/rolled cookies.

  • http://www.facebook.com/barb.schell Barb Schell

    another great and easy recipe!

  • http://www.facebook.com/DianneMedeiros Dianne Crique Medeiros

    I made these… and they were a bit more work than I anticipated. I tasted them the day that I made them and they were good (but couldn’t really justify all the work based on taste) HOWEVER, I ate another one a few days later and something magical happened, the peppermint permeated the entire cookie and I fell in LOVE. They were worth the extra time afterall!! :) Super Yummy

  • Steph

    I just made these for my Christmas cookie trays, actually I literally made everything on my trays from your site! They were SO good and looked so pretty! I feel like they made the whole tray look more put together. You really can’t beat a cookie dipped in dark chocolate and white chocolate, can you? My bottle of peppermint extract went missing so I had to do without. They were still amazing (I would recommend someone still making them if they’re in the middle of making them and can’t find it like me!) but I’m sure can only be improved with it! Thanks for posting this!

  • rita

    Wow. Totally loved these and the mint flavor. Unfortunately, my make shift double boiler set up got too hot and the white chocolate scalded. However, I had some semi-sweet chocolate left from our grand baking extravaganza and used that instead. I think it was better than the few cookies that got the white chocolate layer.

    Over half the stuff (cookies and fudge) that my niece, nephew and I made were from your site and they all came out very well and tasty. Thank you :).

  • annieseats

    What a bummer! At least you saved them. White chocolate can be so very finicky. That has happened to me plenty of times.

  • annazimm87@gmail.com

    Okay this may be a stupid question but after you dipped the bottoms of the cookies in chocolate did you place them on the baking sheet chocolate side down? Thanks for the help.

  • annieseats

    Yep, chocolate side down. Enjoy!

  • Amy

    I know these comments are a year old but I thought this might be helpful to others. I too had very sticky batter even after two hours in the fridge. Two things that I think helped, first I added about 1/3 cup of flour (maybe more with all of the flour I coated my work surface and rolling pin with in my unsuccessful attempts to roll it), then I left it in the refrigerator overnight in two flattened disks (about 1/2 inch think). I realized the original post said to chill it in a disk but I read that as more of a slightly flattened ball and I think as a result the dough inside didn’t chill enough(?). I also only worked with one half of the dough at a time, leaving the other half in the fridge until I was ready for it. I hope that helps someone as I went to bed last night feeling very defeated and certain my attempts to salvage the dough (which otherwise smelled and tasted great) were going to fail. I am now happy to report that I have very delicious cookies on my hands!

  • Janine

    Just finished making these, and they’re beautiful! And fun to make. Thanks for the recipe!

  • http://www.facebook.com/ntruscello Nicole Summer Truscello

    These cookies are amazing! Of course I didn’t follow the directions well and I dipped the bottoms in chocolate then set it in the fridge chocolate side up. I then did the white chocolate (mixed with some of the peppermint dust from the candies) spooned over the top of the dark chocolate and added some peppermint pieces on top. It still came out delicious!!! Awesome recipe and worth the work.

  • Sophia
  • Kari

    These are a bit more work than a typical holiday cookie, but I thought the end result was worth it. They looked and tasted great! They were a little tricky to roll out so I’ll add more flour next time. I also used regular cocoa powder. Thanks for a great recipe!

  • Carrie Riewe

    I love the idea! I used Smitten Kitchens Brownie Roll-out cookie recipe and was trying to find a way to jazz them up (flavorful but boring looking!). I also didn’t have enough candy canes so I chopped up some peppermint M&Ms instead! Thanks for the inspiration!! :)

  • Kathleen Beau

    These were the best cookies I’ve ever made but that dough was really hard to work with. I kept sticking it in the freezer to get it cold again so that I could work with it. I doubled the recipe and they came out great.