As the holiday season approaches, the air fills with whispers of delicious celebrations and sweet delights. There’s something truly special about crafting Peppermint Bark Cookies that captures the essence of Christmas magic in every bite. This delightful slice-and-bake recipe not only simplifies your baking experience but also guarantees a festive treat that’ll have guests returning for seconds. The best part? You can whip these up quickly, perfect for those last-minute gatherings or cozy nights in. Plus, they’re adaptable for gluten-free diets, ensuring everyone can join in on the joy. Ready to transform your kitchen into a winter wonderland filled with minty chocolate bliss? Let’s dive into the world of peppermint perfection!
Why Are Peppermint Bark Cookies So Irresistible?
Festive Flavor: These cookies are bursting with a delightful mix of chocolate and mint that captures the holiday spirit in every bite.
Slice-and-Bake Simplicity: The straightforward preparation means you can enjoy homemade treats without the fuss, perfect for any skill level.
Customizable Joy: Make them gluten-free with ease, ensuring everyone at your holiday gathering can indulge without worry.
Crowd-pleaser: Their unique texture and rich flavor will have your friends and family coming back for more, making them a must-have treat!
Perfect Pairing: Serve these heavenly cookies with a cup of hot cocoa for an unforgettable winter experience, just like with my Pumpkin Cheesecake Cookies or Apple Cinnamon Cookies.
Peppermint Bark Cookies Ingredients
For the Cookie Dough
• Unsalted Butter – Adds richness and moisture; ensure it’s at room temperature for easy blending.
• Confectioners’ Sugar – Provides sweetness; can substitute with powdered erythritol for a sugar-free version.
• King Arthur Pure Vanilla Extract – Enhances flavor depth; opt for pure extract, not imitation, for the best taste.
• Table Salt – Balances the sweetness; kosher salt can be used, but adjust quantity due to coarseness.
• Peppermint Oil – Infuses refreshing mint flavor; make sure it’s food-grade and can be swapped with peppermint extract if needed.
• All-Purpose Flour – Creates structure for the cookies; use King Arthur Gluten-Free Measure for Measure Flour for a gluten-free alternative.
• Triple Cocoa Blend – Delivers a rich chocolate flavor; unsweetened cocoa can be used if necessary.
For the Chocolate Layer
• Bittersweet Chocolate Wafers – Provide a deep cocoa flavor and smooth melt; can substitute with milk chocolate for a sweeter option.
• White Chocolate – Adds creaminess and sweetness; select quality chocolate for melting or use white chocolate chips.
For the Festive Finish
• Crushed Hard Peppermint Candies – Provides crunch and a holiday touch; Atkinson’s brand is recommended for baking but can be omitted if preferred.
These Peppermint Bark Cookies are the perfect festive treat to brighten up your holiday season!
Step‑by‑Step Instructions for Festive Peppermint Bark Cookies
Step 1: Cream the Butter and Sugar
In a mixing bowl, beat 1 cup of unsalted butter and 1 cup of confectioners’ sugar together on medium speed until just combined, about 30 seconds. Incorporate 1 teaspoon of vanilla extract, 1/4 teaspoon of salt, and 1 teaspoon of peppermint oil, mixing until fully combined. You should have a light and fluffy mixture that smells heavenly.
Step 2: Mix Dry Ingredients
Gradually add in 2 cups of all-purpose flour and 1/2 cup of triple cocoa blend, mixing on low speed until a uniform dough forms, approximately 30 seconds. The dough should be slightly sticky but hold together well. Be sure not to overmix, as this can affect the texture of your peppermint bark cookies.
Step 3: Incorporate Mix-ins
Fold in 1 cup of chopped bittersweet chocolate, 1/2 cup of white chocolate, and 1/2 cup of crushed hard peppermint candies using a spatula or your hands until evenly distributed throughout the dough, which should be pliable. This step adds delightful texture and flavor, enhancing the festive spirit of your peppermint bark cookies.
Step 4: Shape the Dough
Transfer the dough onto a piece of parchment paper and shape it into a log about 1.5 inches wide and 11 inches long. Wrap the log tightly in the parchment and refrigerate for at least 2 hours, allowing it to firm up. Chilling is crucial for clean cuts and the perfect slice-and-bake cookies.
Step 5: Preheat and Slice
Preheat your oven to 350°F (175°C). Once your dough has chilled, remove it from the refrigerator and unwrap the log. Use a sharp, serrated knife to slice the dough into 1/2-inch thick rounds, ensuring even sizes for uniform baking. Place the slices onto baking sheets lined with parchment paper, giving them space to spread.
Step 6: Bake
Bake the peppermint bark cookies in the preheated oven for 12-14 minutes, rotating the sheets halfway through for even baking. Look for the cookies to puff slightly and the centers to appear set and not wet. Your kitchen will soon be filled with an irresistible festive aroma!
Step 7: Cool
Once baked, remove the sheets from the oven and allow the cookies to cool on the baking sheets for about 10 minutes. They will be fragile while warm, so handle with care. Transfer them to a wire rack to cool completely, allowing their delightful chocolate and mint flavors to develop fully.
Make Ahead Options
These Peppermint Bark Cookies are a fantastic option for those busy holiday schedules! You can prepare the dough up to 24 hours in advance by shaping it into a log, wrapping it tightly in parchment paper, and refrigerating. If you want to go even further, the unbaked dough can be stored in the freezer for up to 1 month; just ensure it’s well-wrapped to prevent freezer burn. When you’re ready to bake, simply slice the chilled dough and follow the baking instructions. This way, you’ll have fresh, melt-in-your-mouth peppermint bark cookies ready to impress your guests, with minimal hassle on the day of your celebration!
What to Serve with Festive Peppermint Bark Cookies
Indulging in these holiday treats opens up a world of delightful pairings that enhance their rich flavors.
- Hot Cocoa: A creamy, chocolaty cup of rich hot cocoa perfectly complements the minty sweetness, making for a cozy treat on chilly nights.
- Fresh Fruit Salad: Bright and refreshing, seasonal fruits like pomegranates and oranges balance the chocolate and peppermint indulgence, adding a fresh crunch to your dessert table.
- Coffee: A warm brew of coffee offers a delightful contrast to the cookies’ sweetness, highlighting the chocolate notes with each sip.
- Vanilla Ice Cream: The creamy richness of vanilla ice cream contrasts beautifully against the crisp peppermint bark flavors, creating a delightful mouthfeel.
- Whipped Cream Topping: A dollop of lightly sweetened whipped cream adds a luscious, airy texture that enhances the cookies when served atop a dessert plate.
- Peppermint Tea: Infuse your afternoon with peppermint tea for a unique twist; its herbal notes complement the peppermint cookies brilliantly.
- Chocolate Dipped Strawberries: These sweet treats provide a lovely contrasting flavor; the silky chocolate pairs harmoniously with the cookies’ minty richness.
- Spiced Apple Cider: This warm, spiced drink offers a festive touch that pairs wonderfully with the cookies, creating a comforting holiday atmosphere.
Expert Tips for Peppermint Bark Cookies
- Room Temperature Butter: Ensure your butter is at room temperature for effective creaming, which helps achieve that melt-in-your-mouth texture.
- Serrated Knife for Slicing: Use a serrated knife to slice your chilled dough for neat edges; a straight knife can lead to crumbling.
- Don’t Overcrowd Sheets: Space your cookies on the baking sheets to allow them to spread; overcrowding can lead to uneven baking.
- Chill Well: Refrigerate the dough for at least 2 hours; this step is vital for clean slicing and maintaining cookie shape.
- Flavor Variations: Feel free to adapt the peppermint oil or mix in nuts to make the peppermint bark cookies uniquely yours, ensuring a personalized touch.
Peppermint Bark Cookies Variations & Substitutions
Feel free to put your own spin on these festive treats and create a cookie that speaks to your unique taste!
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Citrus Twist: Replace peppermint oil with orange extract for a refreshing citrus flavor that brightens the cookies.
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Nutty Crunch: Fold in chopped pistachios or almonds for extra texture and a delightful crunch that complements the minty taste.
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Chocolate Drizzle: Enhance the visual appeal by drizzling melted chocolate over the cooled cookies for an extra layer of indulgence.
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Holiday Spice: Add a pinch of cinnamon or nutmeg to the dough for a warm spice note that brings a cozy twist to every bite.
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Gluten-Free: Swap all-purpose flour with King Arthur Gluten-Free Measure for Measure Flour to make these cookies suitable for gluten-sensitive friends.
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Sweet and Savory: Incorporate a sprinkle of sea salt on top of the cookies before baking for an exciting sweet-salty flavor experience, reminiscent of gourmet treats.
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Minty Freshness: For an extra minty punch, mix in mini chocolate chips or crushed Andes mints alongside the peppermint candies for a double dose of chocolatey goodness.
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Seasonal Theme: Shape the cookie dough into festive designs like stars or trees to bring an even more whimsical touch, perfect for holiday parties!
These variations not only elevate your Peppermint Bark Cookies but also offer a chance to share delightful options with loved ones. Whether you’re serving them alongside a warm cup of hot cocoa or gifting them like my Meringue Ghost Cookies, everyone will appreciate the personalized touch!
How to Store and Freeze Peppermint Bark Cookies
Airtight Container: Store baked peppermint bark cookies in an airtight container at room temperature for up to 1 week to maintain their freshness and soft texture.
Refrigeration: If you prefer a firmer cookie, place them in the fridge in an airtight container for up to 2 weeks. Allow them to come to room temperature before serving.
Freezer: For longer storage, freeze the dough log before slicing. Wrap it tightly in plastic wrap and aluminum foil for up to 1 month. Thaw in the refrigerator before slicing and baking.
Reheating: To refresh cookies after storage, warm them in the oven at 300°F (150°C) for a few minutes. This will restore their melt-in-your-mouth softness while enhancing the peppermint aroma.
Peppermint Bark Cookies Recipe FAQs
How do I select the right peppermint oil?
Absolutely! When choosing peppermint oil, ensure it’s food-grade to guarantee safety and enhance flavor. If peppermint oil is unavailable, peppermint extract is a fine substitute, though the flavor may be milder. Look for reputable brands, as quality can significantly impact your cookie’s taste.
What’s the best way to store Peppermint Bark Cookies?
For optimal freshness, store your baked peppermint bark cookies in an airtight container at room temperature for up to 1 week. If you want them to last longer, consider refrigerating them; they can stay fresh for about 2 weeks in a fridge. Just let them sit at room temperature for a bit before serving to soften back up!
Can I freeze the dough for Peppermint Bark Cookies?
Definitely! To freeze your cookie dough, shape it into a log and wrap it tightly in plastic wrap and then aluminum foil. This will keep it fresh for up to 1 month. When you’re ready to enjoy them, simply thaw the log in the refrigerator overnight before slicing and baking. This allows for easy handling and that delightful fresh-baked taste!
What if my cookie dough doesn’t hold together?
No worries! If your dough seems too crumbly, try adding a teaspoon of milk or water to help it come together. Be cautious not to add too much at once—start small and mix well! Remember, overmixing can affect texture as well; aim for just combined during preparation.
Are Peppermint Bark Cookies suitable for gluten-free diets?
Absolutely! To make these cookies gluten-free, simply replace all-purpose flour with King Arthur Gluten-Free Measure for Measure Flour. This swap works beautifully and provides the same rich and delicious texture. Be mindful of cross-contamination if you’re baking for someone with celiac disease or a severe gluten intolerance.
Melt-in-Your-Mouth Peppermint Bark Cookies for the Holidays
Ingredients
Equipment
Method
- Cream 1 cup of unsalted butter and 1 cup of confectioners' sugar together on medium speed until just combined, about 30 seconds. Incorporate 1 teaspoon of vanilla extract, 1/4 teaspoon of salt, and 1 teaspoon of peppermint oil until fully combined.
- Gradually add in 2 cups of all-purpose flour and 1/2 cup of triple cocoa blend, mixing on low speed until a uniform dough forms, approximately 30 seconds.
- Fold in 1 cup of chopped bittersweet chocolate, 1/2 cup of white chocolate, and 1/2 cup of crushed hard peppermint candies until evenly distributed.
- Transfer the dough onto parchment paper and shape it into a log about 1.5 inches wide and 11 inches long. Wrap the log tightly in parchment and refrigerate for at least 2 hours.
- Preheat your oven to 350°F (175°C). Remove the dough from the refrigerator and unwrap. Slice the dough into 1/2-inch thick rounds and place on baking sheets lined with parchment paper.
- Bake for 12-14 minutes, rotating halfway through. Look for the cookies to puff slightly and the centers to appear set.
- Cool on the baking sheets for about 10 minutes before transferring them to a wire rack to cool completely.
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