Easy chocolate peppermint bark cookies that are ready in no time! Full of peppermint flavor, these soft and gooey cookies are perfect!
The combination of peppermint and chocolate are a match made in heaven! They compliment each other so well! You’ll get double the chocolate and double the peppermint in these simple, easy, soft cookies!
Click here to save this recipe on Pinterest!
Some of our favorite peppermint treats to make around the holidays is of course homemade peppermint bark!
A few others are these peppermint chocolate dipped pretzels! The perfect combination of sweet and salty!
Peppermint fudge, truffles, and peppermint chocolate chip cookies to name a few!
HOW TO MAKE CHOCOLATE PEPPERMINT BARK COOKIES
Ingredients:
- Butter and sugar. Your cream the butter and sugar from 5 to 7 minutes to make it a nice creamy base for the cookies.
- Wet ingredients. This includes one egg and pure vanilla extract.
- Dry ingredients. Flour, cocoa powder, baking soda, and baking powder make up the dry ingredients for the cookies.
- Semi-sweet chocolate chips. The chocolate chips makes these cookies extra chocolatey.
- Peppermint bark. As I said homemade bark is so good in these cookies but you can use store-bought peppermint bark or my personal favorite is Ghirardelli’s peppermint bark candy.
- White chocolate chips. Dipping these in a white chocolate is optional but so worth it.
- Crushed candy cane/sprinkles. These add a nice pretty finishing touch to the cookies.
Directions:
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In mixing bowl add butter and sugar. Mix till fluffy, scraping down the sides of the bowl half way through (about 5-7 minutes).
- Add egg and extract. Continue to mix until incorporated.
- Slowly mix in dry ingredients by adding one at a time. Add in the flour, cocoa, baking soda and baking powder mix just until the flour mixture disappears.
- Lightly mix in chocolate chips and peppermint bark.
- Using a small cookie scoop, Scoop out cookie dough balls, place them on the prepared baking sheet and bake for 12 minutes.
- Remove and let them cool on cookie rack.
TO DECORATE:
- Melt white chocolate over a double boiler.
- Dip ⅓ of the cookie into the melted white chocolate. Place on parchment paper. Top with candy cane/sprinkles. Allow to cool completely.
- Serve and ENJOY!
NOTES & STORAGE:
I used Ghirardelli Peppermint Bark. You can also use store bought peppermint bark or homemade!
STORE: In airtight container on countertop for up to 1 week. Store in refrigerator (without decorations) for up to 3 months.
Want to follow along?
If you’re on Facebook come check out this fun little group I’ve got going on. Instagram is a fun resource I’m using right now, too. If you make any recipes be sure to tag them with #bittersideofsweetrecipes so I can see your creations!
Want to connect more with The Bitter Side of Sweet? Follow at:
Facebook | Pinterest | Instagram | Twitter
**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products that I love! Thank you for supporting The Bitter Side of Sweet! See my disclosure policy for more info**
**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products that I love! Thank you for supporting The Bitter Side of Sweet! See my disclosure policy for more info**
Chocolate Peppermint Bark Cookies
Equipment
Ingredients
- ½ cup butter 1 stick room temperature
- ¾ cup sugar
- 1 egg room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup semi-sweet chocolate chips
- 1 cup peppermint bark
- 1 ½ cups white chocolate chips
- Crushed candy cane/sprinkles
Instructions
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In mixing bowl add butter and sugar. Mix till fluffy, scraping down the sides of the bowl half way through (about 5-7 minutes).
- Add egg and extract. Continue to mix until incorporated.
- Slowly mix in dry ingredients by adding one at a time. Add in the flour, cocoa, baking soda and baking powder mix just until the flour mixture disappears.
- Lightly mix in chocolate chips and peppermint bark.
- Using a small cookie scoop, Scoop out cookie dough balls, place them on the prepared baking sheet and bake for 12 minutes.
- Remove and let them cool on cookie rack.
TO DECORATE:
- Melt white chocolate over a double boiler.
- Dip ⅓ of the cookie into the melted white chocolate. Place on parchment paper. Top with candy cane/sprinkles. Allow to cool completely.
- Serve and ENJOY!
Notes
Nutrition
Leave a Reply