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Chocolate Peppermint Bark Sugar Cookies

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  • Author: KimEasy
  • Prep Time: 40 minutes (includes chilling)
  • Cook Time: 10 minutes
  • Total Time: 50 minutes
  • Yield: About 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These festive Chocolate Peppermint Bark Sugar Cookies are soft, buttery sugar cookies topped with rich chocolate and crushed peppermint candies. Perfect for the holiday season, they combine the classic flavors of chocolate and peppermint with a melt-in-your-mouth cookie base.

Ingredients

Units Scale

For the Sugar Cookies:

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract

For the Chocolate Topping:

  • 8 oz semi-sweet or dark chocolate, melted
  • 1/2 teaspoon peppermint extract

For the Peppermint Topping:

  • 1/2 cup crushed peppermint candies or candy canes
  • 4 oz white chocolate, melted (for drizzling, optional)

Instructions

  1. Make the Cookie Dough:
    • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
    • In a large mixing bowl, beat the butter and sugar together until light and fluffy (about 2 minutes).
    • Add the egg and vanilla extract, mixing until well combined.
    • Gradually add the dry ingredients, mixing until just incorporated.
  2. Chill and Roll the Dough:
    • Wrap the dough in plastic wrap and chill for at least 30 minutes.
    • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
    • Roll the dough out on a lightly floured surface to about ¼-inch thickness. Use cookie cutters to cut out shapes.
  3. Bake the Cookies:
    • Place the cookies on the prepared baking sheet and bake for 8-10 minutes, or until the edges are lightly golden.
    • Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
  4. Prepare the Chocolate Topping:
    • Melt the semi-sweet or dark chocolate in a microwave-safe bowl in 30-second intervals, stirring in between.
    • Stir in the peppermint extract for extra flavor.
  5. Decorate the Cookies:
    • Dip or spread each cooled cookie with melted chocolate.
    • Sprinkle with crushed peppermint candies while the chocolate is still wet.
    • If desired, drizzle with melted white chocolate for a decorative touch.
  6. Let the Chocolate Set:
    • Allow the cookies to sit at room temperature or refrigerate for about 15-20 minutes until the chocolate hardens.

Notes

  • Store cookies in an airtight container at room temperature for up to 1 week.
  • Freeze baked cookies (without toppings) for up to 3 months.
  • For extra crunch, use a mix of crushed candy canes and peppermint bark.

Find it online: https://newsvks.com/chocolate-peppermint-bark-sugar-cookies/