Peppermint Bark Cookies {Christmas Cookie Recipe}

ByAlexis
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Peppermint bark is THE flavor of the season and I've used that inspiration for these chocolate peppermint cookies. Chewy chocolate peppermint bark cookies are the perfect addition to any cookie tray for holiday parties.

Ingredients

The most festive cookie on your Christmas cookies tray. Chocolate crinkle cookies rolled in sugar and topped with melted peppermint crunch candies. Traditional peppermint bark in cookie form.

  • ½ cup unsalted butter, soft at room temperature
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 teaspoon milk
  • 1 ¼ cups flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup granulated sugar for rolling the cookies
  • 1 bag Ghiradelli Peppermint Crunch Candies*

See recipe card for notes.

Instructions

  1. In the bowl of a stand mixer, use the paddle attachment to beat the butter, granulated sugar, and brown sugar on medium speed for about 2 minutes.  It will be light in color and fluffy.
  2. Add the egg, vanilla extract, and milk.  Scrape the bottom and sides of the bowl and mix on medium speed until well combined.
  3. Add the flour, cocoa powder, baking soda, and salt and slowly mix on low and then on medium until well combined.  The dough will be very thick and sticky.
  4. Cover the bowl tightly or place dough in an airtight container and refrigerate 2 hours, up to 24 hours.
  5. When ready to bake, preheat the oven to 350 degrees F and line two baking sheets with parchment paper. In a shallow bowl, place ½ cup granulated sugar.
  6. Scoop dough with a 1 ½ tablespoon cookie scoop and roll into a smooth ball.  Roll in sugar and place on cookie sheet each 2 inches apart.  
  7. Bake cookies for 10-12 minutes until cookies look set.  Remove from oven and sprinkle with Peppermint Crunch candies and let set for 2 minutes before using a spatula to spread the melted candies.  Let cookies cool completely before storing in an airtight container at room temperature.

Storage

These cookies will stay fresh for up to a week in an airtight container at room temperature. The chocolate frosting doesn't thaw well after being frozen.

Looking for other recipes like this? Try these:

Peppermint Bark Cookies {Christmas Cookie Recipe}

By
A chocolate crinkle cookie rolled in sugar and topped with a melted peppermint white chocolate. Traditional peppermint bark in cookie form.
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Ingredients
  

Instructions
 

  1. In the bowl of a stand mixer, beat the butter, granulated sugar, and brown sugar on medium speed for about 2 minutes. It will be light in color and fluffy.
  2. Add the egg, vanilla extract, and milk. Scrape the bottom and sides of the bowl and mix on medium speed until well combined.
  3. Add the flour, cocoa powder, baking soda, and salt and slowly mix on low and then on medium until well combined. The dough will be very thick and sticky.
  4. Cover the bowl tightly or place dough in an airtight container and refrigerate 2 hours, up to 24 hours.
  5. When ready to bake, preheat oven to 350 degrees F and line two baking sheets with parchment paper. Place ½ cup granulated sugar in a shallow bowl.
  6. Scoop dough with a 1 ½ tablespoon cookie scoop and roll into a smooth ball. Roll in sugar and place on cookie sheet each 2 inches apart.
  7. Bake cookies for 10-12 minutes until cookies look set. Remove from oven and sprinkle with Peppermint Crunch candies (see notes for substitution) and let set for 2 minutes before using a spatula to spread the melted candies. Let cookies cool completely before storing in an airtight container at room temperature.

Notes

Substitutions: 
*Crushed Andes Peppermint Crunch candies work as does a chopped up Hershey’s Candy Cane White Chocolate Bar
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