Chocolate Peppermint Bark Sugar Cookies are the ultimate holiday treat, combining the buttery sweetness of sugar cookies with the rich, festive flavors of chocolate and peppermint bark. Perfect for cookie exchanges, holiday gatherings, or as a sweet gift, these cookies are as beautiful as they are delicious.
Why You’ll Love This Recipe
- Festive and Fun: A perfect combination of holiday flavors—peppermint, chocolate, and buttery sugar cookies.
- Easy to Make: No complicated techniques required, and the results are stunning.
- Versatile: Customize with your favorite chocolate or candy toppings.
- Crowd-Pleaser: These cookies are always a hit with kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Sugar Cookies:
- Unsalted butter, softened
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
For the Topping:
- Dark or semi-sweet chocolate, melted
- White chocolate, melted
- Peppermint extract (optional)
- Crushed candy canes or peppermint candies
Directions
- Prepare the Dough:
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours).
- Preheat and Roll: Preheat your oven to 350°F (175°C). On a floured surface, roll out the chilled dough to about 1/4-inch thickness.
- Cut and Bake: Use cookie cutters to cut out shapes and place them on a parchment-lined baking sheet. Bake for 8-10 minutes, or until the edges are lightly golden. Allow to cool completely.
- Melt the Chocolate: Melt the dark and white chocolate separately, using a microwave or double boiler. If desired, stir a few drops of peppermint extract into the melted white chocolate.
- Decorate the Cookies:
- Spread a layer of melted dark chocolate over the cooled cookies. Drizzle the white chocolate on top and swirl with a toothpick for a marbled effect.
- Sprinkle crushed candy canes or peppermint candies over the top while the chocolate is still wet.
- Set and Serve: Let the cookies sit at room temperature or refrigerate briefly until the chocolate sets. Serve or store as desired.
Servings and Timing
- Servings: Makes about 24 cookies, depending on size
- Prep Time: 15 minutes (plus chilling time)
- Cook Time: 8-10 minutes per batch
- Total Time: Approximately 2 hours, including chilling
Variations
- Triple Chocolate: Add a drizzle of milk chocolate for a three-layer chocolate effect.
- Gingerbread Base: Swap the sugar cookie base for gingerbread for a spiced twist.
- Nutty Crunch: Sprinkle chopped nuts, like almonds or hazelnuts, along with the crushed peppermint.
- Mint-Chip Style: Use mint chocolate chips in the topping instead of crushed candy canes.
- Colorful Swirls: Add a few drops of red or green food coloring to the white chocolate for festive swirls.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
- Freezing: Freeze undecorated sugar cookies for up to 3 months. Thaw, decorate, and serve.
- Reheating: No reheating needed; serve at room temperature.
FAQs
Can I use store-bought sugar cookie dough?
Yes, pre-made dough works well for a quicker version of this recipe.
How do I crush candy canes easily?
Place candy canes in a zip-top bag and crush with a rolling pin or mallet.
Can I use different types of chocolate?
Absolutely! Dark, milk, or white chocolate can all be used based on your preference.
What’s the best way to melt chocolate?
Use a double boiler or microwave in 30-second intervals, stirring after each interval to prevent burning.
How can I make the cookies softer?
Do not overbake the cookies, and consider adding a teaspoon of cornstarch to the dough for extra softness.
Can I skip the peppermint extract?
Yes, the candy canes provide plenty of peppermint flavor on their own.
How do I prevent the chocolate from smudging during storage?
Let the chocolate fully set before stacking the cookies, or layer them with parchment paper in between.
Can I make these gluten-free?
Yes, use a gluten-free all-purpose flour blend to make the cookies gluten-free.
How far in advance can I make these?
These cookies can be made up to a week in advance if stored properly.
Can I use other toppings instead of candy canes?
Yes, sprinkles, edible glitter, or chopped chocolate pieces make great alternatives.
Conclusion
Chocolate Peppermint Bark Sugar Cookies are the perfect holiday treat for anyone who loves the combination of chocolate and peppermint. With their festive look and delicious flavor, they’re sure to be a hit at any holiday gathering. Whip up a batch today and spread some holiday cheer!
Print
Chocolate Peppermint Bark Sugar Cookies
- Prep Time: 20 minutes
- Chill Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: About 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
These Chocolate Peppermint Bark Sugar Cookies combine a soft, buttery sugar cookie base with a layer of rich chocolate, crunchy peppermint pieces, and a drizzle of white chocolate. Perfect for the holidays, they’re festive, delicious, and sure to impress!
Ingredients
For the Sugar Cookies:
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
For the Toppings:
- 1 cup semi-sweet or dark chocolate chips, melted
- 1/2 cup white chocolate chips, melted
- 1/2 cup crushed peppermint candies or candy canes
Instructions
Make the Sugar Cookies:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the softened butter and sugar with a hand or stand mixer until light and fluffy, about 2–3 minutes.
- Beat in the egg, vanilla extract, and peppermint extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1 ½-inch balls and place them 2 inches apart on the prepared baking sheets. Flatten slightly with the back of a spoon.
- Bake for 8–10 minutes, or until the edges are just set. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Add the Chocolate and Peppermint Toppings:
- Once the cookies are cool, spread a thin layer of melted semi-sweet or dark chocolate over the tops of each cookie.
- Sprinkle the crushed peppermint candies over the melted chocolate while it’s still wet.
- Drizzle the melted white chocolate over the cookies for a decorative finish.
Set and Serve:
- Let the cookies sit at room temperature or refrigerate for 15–20 minutes until the chocolate sets. Serve and enjoy!
Notes
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing: Freeze undecorated cookies for up to 3 months. Decorate after thawing.
- Flavor Twist: Add a pinch of espresso powder to the chocolate for a mocha-peppermint twist.