What are peppermint bark cookies? Coated in peppermint white chocolate, these soft chocolate sugar cookies are a beautifully festive and equally irresistible Christmas cookie. Like traditional peppermint bark but in delicious cookie form!
A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row. This is the biggest, most delicious event of the year! Sign up for instant updates and you’ll receive a free email alert whenever I publish a new recipe. 🙂
We’re kicking off this year with Peppermint Bark Cookies.
Peppermint bark cookies will be the most festive cookies on your Christmas cookie trays. Need an impressive cookie recipe for a work party, bake sale, holiday event, or Christmas cookie exchange? Bake these. Every single taste tester (there were 10 of us!!!!) went absolutely BANANAS for these.
There are 3 parts to today’s cookie.
My chocolate sugar cookies are just like my vanilla sugar cookies. This is a roll-out chocolate cookie flavored with cocoa powder. The chocolate sugar cookie dough is very easy to work with and requires at least 1 hour of chilling in the refrigerator—2 hours is even better. It’s the same dough we use when making these Halloween cookies, too. If you really want to get ahead, you can chill the cookie dough for up to 2 days. You’ll notice in my sugar cookie recipes that I roll the cookie dough out before chilling. Over the past several years, I learned that this method is much easier than chilling the cookie dough in a ball and then trying to roll out a cold chunk of dough. Dividing the dough in half before rolling makes the process easier because smaller sections are more manageable to roll out.
Helpful tip: Flour is helpful when rolling out cookie dough. It helps prevent the dough from sticking to the surface and rolling pin. But since we are making chocolate sugar cookies, use cocoa powder instead of flour for extra chocolate flavor.
Roll the dough out right on your silicone baking mats or parchment paper! Why? Think about it. You have to chill the rolled out dough in the fridge… and you can’t really pick up a mass of dough you rolled out on the counter, right? Nor can you cut into shapes when the dough is this warm. Roll the dough out on a nonstick surface that you can literally pick up, put on a baking sheet, and place in the fridge.
I shape peppermint bark cookies into circles, but you can use any cookie cutter shape. To ensure the cookies don’t break apart, I recommend a cookie cutter that is 3 inches or smaller. I use my 2.5 inch circle cookie cutter from this handy set.
Once the chocolate sugar cookies are cool, dunk them in pure white chocolate. Flavor the white chocolate with some peppermint extract and thin it out with a little oil. The thinner the chocolate, the easier coating the cookies will be.
Use white chocolate baking bars, such as Bakers or Ghirardelli brands, found in the baking aisle next to the chocolate chips. They’re usually on sale this time of year! Don’t use white chocolate chips. Chocolate chips contain stabilizers and are processed so that they DO NOT melt in the oven. Dunking cookies in melted white chocolate chips is impossible. Save them for a batch of peppermint white chocolate cookies instead!
Use Candy Dipping Tools to make the job easier—the 2 or 3 pronged tool are best for dipping cookies. The spiral dipping tool is what I use for neatly dipping chocolate truffles and most candy recipes. A fork works too, but the inexpensive dipping tools make the white chocolate coating very clean and neat.
Sprinkle the wet white chocolate with crushed candy canes, then let the chocolate set before stacking, gifting, or eating. These cookies are so SOFT and so THICK!!
Simple and soft chocolate sugar cookies are coated in peppermint white chocolate and sprinkled with crushed candy canes to make a beautifully festive Christmas cookie!
