Peppermint Bark Cookies
My Peppermint Bark Cookies are made with a soft and chewy peppermint chocolate cookie base and topped with a creamy layer of white chocolate peppermint buttercream frosting. To finish them off, decorate with crushed candy canes and peppermint bark pieces. They are the perfect holiday cookie!
Servings 22 cookies
Calories 307kcal
Ingredients
- 1 3/4 cup all-purpose flour, spooned and leveled
- 1/4 cup cocoa powder
- 2 tsp. espresso powder
- 1 tsp. baking powder
- 1 tsp. cornstarch
- 1/2 tsp. salt
- 1/2 cup unsalted butter
- 1 cup chocolate chips (milk chocolate, semi-sweet, or dark all work well)
- 1 tsp. vanilla extract
- 1 tsp. peppermint extract
- 2 large eggs, room temperature
- 3/4 cup brown sugar, packed (light or dark)
- 1/4 cup granulated sugar
- garnish: crushed candy cane pieces and broken peppermint bark pieces
White chocolate buttercream frosting
- 1 cup unsalted butter, softened
- 1 cup Lindt white chocolate (I used 2, 4.4 oz. Lindt bars)
- 3-4 cups powdered sugar (sifted)
- 1 tsp. vanilla extract
- 1/2 tsp. peppermint extract
- 2-3 Tbsp. heavy cream, room temperature
- pinch of kosher salt
Instructions
For the cookies
- Combine dry ingredients in a medium sized bowl: flour, cocoa powder, espresso powder cornstarch, baking powder, and salt. Whisk and set aside.1 3/4 cup all-purpose flour, spooned and leveled, 1/4 cup cocoa powder, 2 tsp. espresso powder, 1 tsp. baking powder, 1 tsp. cornstarch, 1/2 tsp. salt
- In a small saucepan over medium-low heat, melt the chocolate chips and butter. Stir just until ingredients are melted and be careful to watch so chocolate doesn't burn. Remove from heat, stir in vanilla and peppermint extracts and cool. (Or you can do this in the microwave in 30 second increments until melted)1/2 cup unsalted butter, 1 cup chocolate chips (milk chocolate, semi-sweet, or dark all work well), 1 tsp. vanilla extract, 1 tsp. peppermint extract
- Using a stand-mixer fitted with the whisk attachment, whisk the eggs and sugars for 3-4 minutes or until thick and pale in color.2 large eggs, room temperature, 3/4 cup brown sugar, packed (light or dark), 1/4 cup granulated sugar
- Using a rubber spatula, stir in the cooled chocolate/butter mixture until well combined.
- Add in the flour mixture and fold until combined, avoid over-mixing. Dough will look shiny.
- Chill cookie dough in fridge for at least 10 minutes so batter can thicken and look more like cookie dough. (Chilling the dough will also help the cookies bake up thicker & help prevent spreading). Preheat oven to 350°F while dough chills.
- Scoop batter using a cookie scoop so cookies come out even in size and place on a baking sheet or cookie sheet lined with parchment paper or a silicone baking mat. Bake for 8-10 minutes (I always like to slightly underbake for the best chocolatey texture)
- Allow to cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the frosting
- Add the softened butter to a stand mixer and beat until light and fluffy, 3-4 minutes.1 cup unsalted butter, softened
- Meanwhile, melt the white chocolate in 20-30-second increments in the microwave until smooth or feel free to use a double boiler. White chocolate needs to cool before adding it in, it should still be smooth when you stir it, just not super hot.1 cup Lindt white chocolate (I used 2, 4.4 oz. Lindt bars)
- Add the about half of the powdered sugar, extracts, and 2 tbsp. Heavy cream. Mix until combined.3-4 cups powdered sugar (sifted), 1 tsp. vanilla extract, 2-3 Tbsp. heavy cream, room temperature, 1/2 tsp. peppermint extract
- Add the remaining powdered sugar, white chocolate, and salt. Mix again on medium speed until fluffy and cream.pinch of kosher salt
- Add the buttercream on top of the cooled cookies, garnish with candy canes and peppermint bark and enjoy!garnish: crushed candy cane pieces and broken peppermint bark pieces
Video
Notes
Storage: the unfrosted cookies can be frozen for up to 3 months. Store the freshly baked unfrosted cookies in an air-tight container at room temperature for up to 5 days. Frosted cookies: You can store the frosted peppermint bark cookies in an airtight container for up to 2 days at room temperature, up to 5 days in the fridge, or for up to a month in the freezer.
Nutrition
Serving: 1cookie | Calories: 307kcal | Carbohydrates: 40g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 79mg | Potassium: 88mg | Fiber: 1g | Sugar: 30g | Vitamin A: 431IU | Vitamin C: 0.01mg | Calcium: 36mg | Iron: 1mg