Have leftover candy canes from Christmas? Our Peppermint Bark Cookies are the perfect recipe for extra peppermint of all forms! There are tons of ways for you to make these cookies your own including:
- Coating with your favorite type of chocolate, whatever that may be
- Using anything you have laying around to coat the cookies. I used leftover peppermint bark for half my cookies and crushed soft peppermint puffs for the others (but you do you)
- Adding peppermint extract to the cookie dough will make them taste similar to thin mints but isn’t necessary
- Coating the sides in sparkling sugar is a fun touch, but again, not necessary!
If this sounds like a recipe for you, make sure you have some room temp butter on hand and get started!
Peppermint Bark Cookies
Makes 24 cookies
- 2 cups all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
- ½ teaspoon baking powder
- 2 ½ sticks (20 tablespoons) butter, room temp
- ¾ cup brown sugar (or granulated sugar)
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract (optional)
- ½ cup sparkling sugar (optional)
- 1 cup of chopped chocolate or chocolate chips (white, milk, dark, whatever your heart desires)
- 1/3 cup of finely crushed candy canes, peppermint candy, peppermint bark (again; whatever your heart desires)
- In a medium bowl whisk together your dry ingredients; flour, cocoa powder, salt and baking powder
- Using a stand mixer with a paddle attachment or a hand mixer, beat your butter and brown sugar on medium for 3-4 minutes, or until well blended. Scrape down the sides as needed with a rubber spatula
- With the mixer on low, add the egg yolk, vanilla extract, and peppermint extract (if using) and then continue to mix for another 2 minutes to make sure all ingredients are incorporated
- Add your dry ingredients to the butter mixture and mix on low until well combined, or for about 2 more minutes
- Separate your dough into 2 pieces and shape into equal sized logs, 1-1.5 inches in diameter. If your dough is too sticky to roll out, put it in the freezer for a few minutes and then try again
- Wrap each log in plastic wrap and roll them on the counter to round them out. Place both logs in the freezer for 45 minutes or until firm
- Preheat your oven to 350° F and prepare baking sheets by covering them in parchment paper
- If using sparkling sugar, pour into a shallow bowl or plate, and then roll the chilled dough logs in the sugar to coat them. Cut the logs equal slices of about ½ inch and then re-freeze for 10 minutes. All this chilling is so that the cookies don’t spread too much in the oven!
- Once chilled, place the dough slices onto your baking sheet leaving room for the cookies to spread. Bake for 14 minutes then remove from the oven and let them cool completely before coating
- Once the cookies are cooled, melt your chocolate in the microwave (make sure your bowl is dry!) or on the stove using the double boiler method. Place your crushed candy canes/peppermint bark into a bowl
- Dip the cooled cookies into the chocolate, let the excess drip off, and then coat in the crushed candy
- Ta da! Make sure to let the chocolate set before storing but otherwise enjoy your cookies!
If you enjoyed this recipe, check out our full catalog of BOLT Recipes here!