Why Make This Recipe
Peppermint Bark Cookies are a delightful treat that perfectly combines festive flavors. They are not only delicious but also bring a fun, holiday spirit to your kitchen! The combination of rich white chocolate and refreshing peppermint makes these cookies a popular choice during the winter season. Whether you are baking for a holiday gathering or just for yourself, these cookies are sure to brighten up your day.
How to Make Peppermint Bark Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed peppermint candies or candy canes
- 1 cup white chocolate chips
Directions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the crushed peppermint candies and white chocolate chips.
- Drop tablespoon-sized balls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
- Enjoy your festive cookies!
How to Serve Peppermint Bark Cookies
Peppermint Bark Cookies are best enjoyed warm right after baking or at room temperature. You can serve them on a festive platter at your holiday gatherings or package them nicely for gifts. Pair them with a glass of milk or a warm beverage for a cozy treat.
How to Store Peppermint Bark Cookies
To keep your Peppermint Bark Cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, consider freezing them for up to three months. To freeze, place them in a single layer in a freezer-safe container, making sure to separate layers with parchment paper.
Tips to Make Peppermint Bark Cookies
- Make sure your butter is softened for easy mixing.
- Don’t overmix the dough; mix until just combined to keep your cookies soft.
- For more peppermint flavor, increase the amount of crushed candies.
- You can add a sprinkle of crushed candies on top before baking for extra decoration.
Variation (if any)
You can switch up the chocolate by using semi-sweet or dark chocolate chips instead of white chocolate. Another variation is to add a touch of peppermint extract for a stronger mint flavor.
FAQs
1. Can I use flavored extracts instead of vanilla?
Yes, you can use peppermint extract or any other flavor of your choice instead of vanilla to enhance the cookie’s taste.
2. Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure it is a 1:1 substitute.
3. How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden. They will continue to cook slightly after being removed from the oven.
Print
Peppermint Bark Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful Peppermint Bark Cookies combine rich white chocolate and refreshing peppermint, perfect for holiday gatherings.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed peppermint candies or candy canes
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the crushed peppermint candies and white chocolate chips.
- Drop tablespoon-sized balls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
For more peppermint flavor, increase the amount of crushed candies. You can add a sprinkle of crushed candies on top before baking for extra decoration.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg