Peppermint Bark Cookies

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As the holidays approach, the air fills with the scents of cinnamon, nutmeg, and peppermint, reminding me of cozy evenings spent with family. One of my favorite treats during this time is peppermint bark, a classic that never fails to bring joy. This year, I decided to combine that delightful flavor with cookies, resulting in these Peppermint Bark Cookies. They are rich, chocolatey, and infused with a refreshing peppermint essence—perfect for sharing or enjoying by the fire.

These cookies are not just delicious; they are also simple to make. Whether you are hosting a holiday gathering or looking for a sweet gift for a neighbor, these cookies fit the bill. The process is straightforward and doesn’t require any special equipment, making it accessible even for novice bakers. With just a few ingredients, you can create a festive treat that will impress everyone.

Gather your loved ones, and let’s create some Peppermint Bark Cookies together. They are sure to become a new holiday tradition in your household!

Ingredients

• 1 cup (125g) all-purpose flour, gluten-free if needed
• 2/3 cup (55g) natural unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick; 120g) unsalted butter, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) light brown sugar, packed
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1 tablespoon (15ml) milk
• 1 (3.5 ounce) semi-sweet chocolate bar, chopped plus more for topping

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and kosher salt until well combined.
3. In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar with an electric mixer until fluffy and light in color (about 2-3 minutes).
4. Add the egg, vanilla extract, peppermint extract, and milk to the butter mixture, beating until all ingredients are fully incorporated.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. (Be careful not to overmix, as this can lead to tougher cookies.)
6. Fold in the chopped semi-sweet chocolate, ensuring it is evenly distributed throughout the dough.
7. Drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are set. (The centers may look slightly underbaked, but they will firm up as they cool.)
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.

Tips for Success

• **Ensure your butter is at room temperature** for easy mixing.
• For an extra minty flavor, crush additional candy cane pieces to sprinkle on top before the chocolate sets.
• Feel free to substitute the semi-sweet chocolate with dark chocolate for a richer taste.
• Store cookies in an airtight container at room temperature for up to 1 week.

Recipe Science

The combination of cocoa powder and peppermint extract creates a flavor profile that is both comforting and invigorating. The baking soda helps the cookies rise, while the butter contributes to their soft texture. When folding in the chocolate, ensure that it is evenly distributed, as this will enhance the overall richness of each bite.

Serving Suggestions

These Peppermint Bark Cookies are delightful on their own, but they can also be served alongside a glass of milk or a warm cup of cocoa. For a festive touch, consider adding a sprinkle of crushed candy canes on top of the melted chocolate for added texture and flavor. They are perfect for holiday parties, cozy nights in, or as a thoughtful homemade gift.

Storage & Leftovers

Store your cookies in an airtight container at room temperature for up to 1 week. If you prefer them to maintain their freshness longer, you can freeze them for up to 3 months. To reheat, simply place them in a warm oven for a few minutes, which will restore their softness.

Frequently Asked Questions

• Can I use a different type of flour? Yes, you can substitute with gluten-free flour blends if needed.
• What can I use instead of butter? You can use a plant-based butter or coconut oil as a dairy-free alternative.
• How do I make these cookies more festive? Add sprinkles or crushed candy canes to the top before the chocolate sets for a colorful touch.