A Unique Christmas Cookie
Peppermint bark is winter’s version of pumpkin spice; it’s the flavor of the season, found in everything from hot chocolate to candles, and today I’m infusing it into cookies. Not just any cookies, though, these are a festive favorite of mine that I first shared a few years ago and that needed a facelift (but no changes to the original recipe, that was just right). These cookies are soft and chewy, rich without being too decadent, and resplendent in a way that makes them a must-bake for your holiday cookie tray. I made sure to develop this recipe so the end result included all the textures you crave in a peppermint bark bar: smooth white chocolate candy coating, crunchy peppermint bits, and pops of dark chocolate throughout. As decadent and gorgeous as they appear, these cookies are actually very simple to make. You don’t need a mixer to make the dough AND you don’t have to chill it–just stir everything together and bake. These are a fun and unique (and much easier!) alternative to the classic roll-out sugar cookies or gingerbread men that you’ll find on most Christmas cookie trays.
Why you’ll love my recipe:
No mixer: the dough can be mixed entirely by hand.Fast: just 30 minutes to make with NO chilling!Amazing texture: the cookies are soft and chewy with pops of chocolate and peppermint.Easy: uses basic ingredients and no fancy tools or techniques.Fun and colorful. A festive addition to any Christmas cookie tray.
What You Need
A few of those ingredients up there are worth noting before we start prepping our peppermint bark cookies: SAM’S TIP: Adding just a bit of either vegetable shortening or coconut oil to the white chocolate makes it much easier to work with when dipping the cookies. You can omit this if you don’t have any on hand, but just know the chocolate will be thicker and more difficult to dip. This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Peppermint Bark Cookies
SAM’S TIP: Wait until your chocolate mixture has completely cooled before adding your remaining wet ingredients! If you add them while the mixture is still warm, you risk melting your sugars, leaving you with a greasy, wet cookie dough. Your cookies will spread all over the baking sheet if this happens, and unfortunately no amount of chilling will save them. I have another peppermint bark dessert recipe coming later this week–stay tuned! Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Related Recipes
