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
Scale
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.
