If you’re craving a cookie that perfectly blends winter cheer with decadent flavors, the Chocolate Peppermint Bark Sugar Cookies Recipe is exactly what you need. These cookies combine a tender, buttery sugar cookie base with the rich intensity of dark chocolate ganache and the refreshing zing of peppermint, crowned with festive red sprinkles and a chunk of minty peppermint bark. Whether it’s a holiday party or a cozy night in by the fire, these cookies bring that magical seasonal spirit and irresistible taste all in one bite.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a breeze, and each one plays a key role in delivering that perfect texture and flavor. From the all-purpose flour that builds a sturdy yet tender cookie to the peppermint extract that adds that holiday sparkle, everything here is simple but essential.
- 5½ cups + 2 tbsp all-purpose flour: The foundation for structure and softness in your cookies.
- 1 tsp salt: Balances the sweetness and enhances all the flavors.
- ½ tsp baking soda: Helps the cookies rise gently and stay tender.
- ½ tsp cream of tartar: Adds a slight tang and improves the texture.
- 1 cup (2 sticks) butter, room temperature: Provides richness and that classic soft cookie feel.
- 1¼ cups granulated sugar: Sweetens and contributes to a slight crispness on the edges.
- ¾ cup powdered sugar: Makes the cookie base extra tender and melt-in-your-mouth.
- ¾ cup canola oil: Adds moisture for a soft crumb and helps with shelf life.
- 1 tsp vanilla extract: Gives warmth and depth to the flavor.
- ½ tsp peppermint extract: Brings that unmistakable refreshing mint kick.
- 2 large eggs (room temperature): Binds everything together and adds richness.
- 1 cup dark chocolate (for ganache): Creates a luscious, rich topping that pairs beautifully with peppermint.
- 1 cup heavy cream: The base for silky smooth ganache that’s easy to drizzle.
- ¼ cup red jimmies sprinkles: Adds festive color and a subtle crunch to the cookies.
- 36 mini Ghirardelli Peppermint Bark Squares: The crowning touch that elevates these cookies into a holiday masterpiece.
How to Make Chocolate Peppermint Bark Sugar Cookies Recipe
Step 1: Prepare your oven and dry ingredients
Start by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper; this prevents sticking and keeps your cookies looking pristine. In a medium bowl, whisk together the flour, salt, baking soda, and cream of tartar. Combining your dry ingredients well ensures even flavor and proper texture throughout the cookie dough.
Step 2: Cream the butter and sugars
In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until the mixture is light and fluffy. This step is crucial because it incorporates air, giving your cookies that perfect tender crumb and delightful rise when baking.
Step 3: Add oil and extracts
Slowly mix in the canola oil along with the vanilla and peppermint extracts. The oil keeps the cookies moist, while the vanilla adds depth and the peppermint injects that cooling holiday vibe. This combination is what makes these cookies truly special and festive.
Step 4: Incorporate the dry ingredients and eggs
Gradually add your dry flour mixture to the wet ingredients, mixing just until combined to avoid overworking the dough. Then, add the eggs one at a time, mixing well after each addition. The eggs add moisture and richness, while also helping the cookies hold their shape.
Step 5: Shape and sprinkle the cookies
Scoop tablespoons of dough onto the prepared baking sheets, making sure to leave enough space between each cookie for spreading. Before baking, top each one generously with red jimmies sprinkles to give that classic holiday pop of color and a touch of texture.
Step 6: Bake to perfection
Bake the cookies for about 10 minutes or until the edges turn a delicate golden color. The scent coming from your oven at this point is downright intoxicating—sweet, buttery, with hints of peppermint teasing your senses. Let the cookies cool on the sheet for a few minutes before transferring to a wire rack.
Step 7: Make the luscious ganache
While the cookies cool, heat the heavy cream until it just starts to simmer—don’t let it boil. Remove from heat and pour over the chopped dark chocolate, stirring until the mixture is glossy and completely smooth. This ganache is going to add that luxurious chocolate finish that perfectly balances the mint and sugar cookie base.
Step 8: Decorate with ganache and peppermint bark
Drizzle the ganache over each cooled cookie generously, then gently press a mini Ghirardelli Peppermint Bark Square right on top. This final touch ties together the flavors beautifully and creates a stunning, festive presentation.
How to Serve Chocolate Peppermint Bark Sugar Cookies Recipe
Garnishes
These cookies are already decked out with red sprinkles and peppermint bark, but if you want to play up the festive spirit even more, try adding a light dusting of powdered sugar for a snowy effect or a few crushed candy canes around the platter for extra crunch and color contrast. Fresh mint leaves placed nearby can add a lovely fresh aroma that complements the peppermint perfectly.
Side Dishes
Chocolate Peppermint Bark Sugar Cookies Recipe pairs beautifully with warm beverages like hot cocoa, peppermint tea, or even a spiced latte. Serving these cookies alongside a glass of cold milk is a classic choice that balances the sweetness with refreshingly cool creaminess. For an adult twist, consider pairing with a peppermint schnapps cocktail or a rich, dark coffee.
Creative Ways to Present
Presentation can elevate any dessert to “wow” status. Arrange the cookies on a festive platter lined with evergreen sprigs or cinnamon sticks for a holiday vibe. You can also create cookie stacks tied with red ribbon to gift to friends and family—these treats are as charming to give as they are to eat! Another idea is to serve them on a tiered stand for a spectacular seasonal cookie display at your next gathering.
Make Ahead and Storage
Storing Leftovers
After enjoying your freshly baked batch, store any leftovers in an airtight container at room temperature for up to five days. This keeps the cookies soft and maintains the integrity of the ganache and peppermint bark topping so you can enjoy them as if they were freshly made.
Freezing
If you want to make these cookies ahead of a busy holiday season, they freeze beautifully. Place cooled, ganache-decorated cookies on a baking sheet and freeze until firm, then transfer to a freezer-safe container with parchment paper between layers to prevent sticking. They can be stored for up to three months and thawed at room temperature before serving.
Reheating
Reheat the cookies gently by placing them in a warmed (not hot) oven for a few minutes, or enjoy them at room temperature so the ganache remains silky but not too soft. Avoid microwaving as it may alter the texture of the cookies and ganache. The gentle reheating brings back that fresh-baked warmth without melting the peppermint bark topping.
FAQs
Can I substitute butter with margarine in this recipe?
Butter is preferred because it provides richness and flavor that margarine usually can’t replicate. While you can use margarine, the texture and taste might be slightly different, potentially less flavorful and tender.
What’s the best way to crush the peppermint bark for this recipe?
Since this recipe uses mini peppermint bark squares placed on top, crushing isn’t necessary. However, if you want to add crushed pieces into the dough, placing the bark in a sealed plastic bag and gently tapping with a rolling pin works great.
Can I make these cookies vegan?
This recipe isn’t vegan as written due to butter, eggs, and cream. To make a vegan version, you’d need to substitute with vegan butter, egg replacer, and a plant-based cream alternative, but results may vary. It’s a fun experiment that might require tweaking.
How do I avoid the cookies spreading too much during baking?
Make sure your dough is well chilled before scooping onto the baking sheets. Also, don’t over-grease the pan since that can cause excessive spreading. Using parchment paper helps control spread and ensures even baking.
Can I use milk or white chocolate instead of dark chocolate for the ganache?
Absolutely! Milk or white chocolate will give a sweeter ganache. Just adjust the sweetness of the overall cookies if needed, since these chocolates tend to be sweeter than dark chocolate.
Final Thoughts
This Chocolate Peppermint Bark Sugar Cookies Recipe is a surefire way to bring joy, warmth, and festive flavor into your kitchen. From the tender, buttery dough to the lush chocolate ganache and that perfect pop of peppermint, each bite is a celebration. Whether you’re baking for loved ones or treating yourself, these cookies are guaranteed to become a favorite holiday tradition. You absolutely must give them a try—you won’t regret it!
Print
Chocolate Peppermint Bark Sugar Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Peppermint Bark Sugar Cookies combine a soft, flavorful sugar cookie base infused with peppermint extract, topped with a rich dark chocolate ganache and festive red sprinkles. Finished with a mini Ghirardelli Peppermint Bark Square, they are perfect for the holiday season or any time you want a festive treat with a delicious mix of mint and chocolate.
Ingredients
Dry Ingredients
- 5½ cups + 2 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp cream of tartar
Wet Ingredients
- 1 cup (2 sticks) butter, room temperature
- 1¼ cups granulated sugar
- ¾ cup powdered sugar
- ¾ cup canola oil
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2 large eggs (room temperature)
Ganache & Toppings
- 1 cup dark chocolate (for ganache)
- 1 cup heavy cream
- ¼ cup red jimmies sprinkles
- 36 mini Ghirardelli Peppermint Bark Squares
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, salt, baking soda, and cream of tartar until evenly combined. Set aside.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the room temperature butter with granulated sugar and powdered sugar until the mixture becomes light and fluffy, about 2-3 minutes.
- Add Oil and Extracts: Mix the canola oil, vanilla extract, and peppermint extract into the creamed butter and sugar mixture thoroughly to incorporate the flavors.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing gently until just combined. Then, add the eggs one at a time, mixing fully after each addition to create a smooth cookie dough.
- Shape Cookies: Using a tablespoon, scoop out cookie dough onto the prepared baking sheets, spacing them adequately to allow for spreading. Sprinkle each cookie with red jimmies sprinkles for decoration and added texture.
- Bake: Place the baking sheets in the preheated oven and bake for about 10 minutes or until the edges of the cookies turn a light golden color, indicating they are cooked through but still soft inside.
- Prepare Ganache: While the cookies bake, heat the heavy cream in a saucepan over medium heat until it begins to simmer but does not boil. Remove from heat and add dark chocolate, stirring until the chocolate is completely melted and the ganache is smooth.
- Cool and Decorate: Allow the cookies to cool completely on a wire rack. Once cooled, drizzle the prepared chocolate ganache over each cookie, then top each with one mini Ghirardelli Peppermint Bark Square to finish.
Notes
- Make sure your butter and eggs are at room temperature for better mixing and a smoother dough.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
- The ganache can be kept warm over a double boiler if you want to drizzle it later without it hardening.
- Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.
- For a more intense peppermint flavor, consider adding a bit more peppermint extract, but do so cautiously to avoid overpowering.
