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Peppermint Bark Cookies

Peppermint Bark Cookies that Melt in Your Mouth This Christmas

Delicious Peppermint Bark Cookies that melt in your mouth; a perfect festive treat for holiday celebrations.
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Prep Time 30 minutes
Cook Time 14 minutes
Chilling Time 2 hours
Total Time 2 hours 44 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Room temperature
  • 1 cup Confectioners' Sugar
  • 1 teaspoon Vanilla Extract
  • 1/4 teaspoon Table Salt
  • 1/4 teaspoon Peppermint Oil Or peppermint extract
  • 2 cups All-Purpose Flour Substitute with gluten-free flour if needed
  • 1/4 cup Cocoa Powder Sifted
For the Chocolate Coating
  • 1 cup Bittersweet Chocolate Wafers Chopped bar chocolate can be used
  • 1 cup White Chocolate Can be swapped with more bittersweet chocolate
For the Topping
  • 1/2 cup Crushed Hard Peppermint Candies Use all-natural peppermint

Equipment

  • Mixing bowl
  • serrated knife
  • Parchment paper
  • Plastic wrap
  • baking sheet

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, beat together the butter, confectioners' sugar, vanilla extract, table salt, and peppermint oil until combined.
  2. Sift together the flour and cocoa powder, then gradually add to the creamed mixture until a homogenous dough forms.
  3. Gently fold in the chocolate wafers and crushed peppermint candies until evenly distributed.
  4. Shape the dough into a log and wrap in plastic wrap. Refrigerate for at least 2 hours.
  5. Preheat the oven to 350°F (175°C). Slice the chilled dough into 1/2-inch thick pieces and place on a baking sheet.
  6. Bake for 12–14 minutes until puffed and set. Cool on baking sheets before transferring to an airtight container.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 30mgFiber: 1gSugar: 8gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

For best results, use room temperature butter and a serrated knife for slicing the dough.

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