Peppermint Bark Cookies
Peppermint Bark Cookies are a delightful treat that perfectly combines the flavors of rich cocoa and refreshing peppermint. These Christmas peppermint cookies not only satisfy the holiday sweet tooth, but they also bring a festive touch to any dessert table.
Servings: 6 cookies
Calories: 1017kcal
Ingredients
- ½ cup butter
- ¾ cup brown sugar
- 2 TBSP white sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 ¼ cup flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
Peppermint Bark
- ½ cup semisweet chips
- ½ cup white chocolate chips (or almond bark)
- 1 TBSP crushed peppermint
Buttercream Frosting
- ½ cup butter (1 stick ) softened
- 4 cups powdered sugar
- 3-4 TBSP milk
- 1 tsp vanilla extract
- ¾ tsp peppermint extract
Instructions
- Cookie Dough: In a large mixing bowl, beat the butter and sugars, with a whisk or electric handheld mixer, until light and fluffy. Add in the egg and vanilla extract, mix until combined.
- Stir in the flour, baking soda, cocoa powder, and salt until the mixture forms a dough. Place the dough in the refrigerator and chill for 30 minutes before proceeding with the baking.
- Prep: About 20 minutes into the dough chilling process, start preheating the oven to 350 degrees F. Line a baking sheet with parchment paper or silicon mat and set it aside.
- Bake: After the dough is done chilling, separate the dough into 6 balls and place them onto your prepared baking sheet. Bake in the preheated oven for 10-12 minutes. Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire cooling rack to cool completely.
- Peppermint Bark: In a microwave safe bowl, melt your semisweet chocolate chips in the microwave in 30 second intervals, stirring until melted and smooth. Repeat the process with the white chocolate in a separate bowl.
- Thinly spread the semisweet chocolate out onto a piece of parchment paper and then spread melted white chocolate over the top of that. Sprinkle the top with crushed peppermint candies and set aside to set.
- Buttercream frosting: In a large bowl, whip the butter with an electric mixer. Add in the powdered sugar, vanilla extract, and peppermint extract. Whip again to combine. Add the milk and beat again until the frosting is light and fluffy.
- Assemble: Transfer the buttercream frosting to a ziplocked bag with the corner snipped off or a piping bag with a round tip. Pipe the buttercream in a swirl pattern on top of each of the cookies. Break the peppermint bark into pieces and place them on top of the cookies. Serve and enjoy!
Notes
These jumbo chocolate peppermint cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature. They can also be stored in the fridge if you like chilled cookies.
Nutrition
Serving: 1cookie | Calories: 1017kcal | Carbohydrates: 154g | Protein: 8g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 473mg | Potassium: 337mg | Fiber: 5g | Sugar: 126g | Vitamin A: 1009IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 4mg