Peppermint Bark Cookies

Every holiday season, my kitchen transforms into a cozy wonderland filled with the scent of fresh-baked treats. One of my absolute favorites to whip up are Peppermint Bark Cookies. I can still remember the first time I made them; my kids' eyes lit up when they saw the rich chocolate and the bright bursts of peppermint. It became a cherished tradition to bake these cookies, often while singing along to our favorite holiday tunes. They're perfect for gifting, sharing at gatherings, or just indulging on a quiet winter evening with a cup of hot cocoa.

What makes these Peppermint Bark Cookies so special is not just their delightful taste but also the memories attached to them. Each bite is a little piece of holiday magic, bringing joy and warmth to our family. Whether you're making them for a festive party or just to enjoy at home, these cookies encapsulate the spirit of the season. Trust me, once you try them, you'll understand why they're a must-have in our holiday lineup!

Why You'll Love "Peppermint Bark Cookies"

• Quick to make: Prep and bake in just 30 minutes, perfect for busy holiday schedules.
• Minimal ingredients: You probably have most of these staples in your pantry already!
• Family-friendly: Everyone, from kids to grandparents, loves the combination of chocolate and peppermint.
• Freezer friendly: Bake a batch now and freeze some for quà for later; they stay delicious for weeks!
• Versatile: Perfect for holiday gift-giving or cookie exchanges - they look as great as they taste!

Ingredients You'll Need

• 1 cup all-purpose flour (can be substituted with gluten-free flour if needed)
• ⅔ cup natural unsweetened cocoa powder (I love using Hershey's for that rich flavor)
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• ½ cup unsalted butter, softened to room temperature (make sure it's nice and creamy for easy mixing)
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg, at room temperature (this helps the batter come together nicely)
• 1 teaspoon vanilla extract (always go for pure vanilla extract for the best flavor)
• ½ teaspoon peppermint extract (adjust to your taste for more or less minty flavor)
• 1 tablespoon milk (any kind works, but whole milk gives it a richer texture)
• 1 semi-sweet chocolate bar (about 3.5 ounces, chopped into small pieces for easy melting)

Step-by-Step Instructions

Preheat the Oven

1. First things first, preheat your oven to 350°F (175°C). This ensures your cookies bake evenly.
2. While your oven is heating up, line a baking sheet with parchment paper. This will keep your cookies from sticking and makes cleanup a breeze!

Combine Dry Ingredients

1. In a mixing bowl, combine 1 cup of all-purpose flour, ⅔ cup of natural unsweetened cocoa powder, 1 teaspoon of baking soda, and ½ teaspoon of kosher salt.
2. Whisk these dry ingredients together until they're well mixed. This step is crucial for an even chocolatey flavor throughout your cookies!

Cream the Butter and Sugars

1. In another bowl, grab your softened ½ cup of unsalted butter and add in ½ cup of granulated sugar along with ½ cup of packed light brown sugar.
2. Using a hand mixer or a sturdy whisk, cream these together until the mixture is smooth and fluffy. This should take about 2-3 minutes. You want it to be light and airy!

Mix in Wet Ingredients

1. Now, add in 1 large egg (make sure it's at room temperature), 1 teaspoon of vanilla extract, ½ teaspoon of peppermint extract, and 1 tablespoon of milk to your butter mixture.
2. Mix everything together until well combined. Don't worry if it looks a bit runny; that's totally normal!

Combine Wet and Dry Ingredients

1. Next, gradually add your dry ingredients to the wet ingredients. I like to do this in thirds, mixing each addition until just combined.
2. Keep mixing until you don't see any more flour or cocoa powder. The dough might be a little thick, and that's just fine!

Fold in Chocolate

1. Now it's time for the chocolate! Take your 3.5-ounce semi-sweet chocolate bar and chop it into small pieces.
2. Gently fold the chopped chocolate into your cookie dough. I like to use a spatula for this part, ensuring the chocolate gets evenly distributed.

Bake the Cookies

1. Using a tablespoon, drop rounded portions of dough onto your prepared baking sheet, leaving about 2 inches between each cookie. They'll spread a bit as they bake!
2. Bake for 10 minutes. You want them to look set but still soft in the center.
3. Once baked, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy the smell wafting through your kitchen!

Variations

• For a festive touch, sprinkle crushed candy canes on top of the cookies before baking.
• Swap out the semi-sweet chocolate for dark chocolate for a richer flavor.
• Make them gluten-free by using a 1:1 gluten-free flour blend.
• Try adding a pinch of espresso powder to enhance the chocolate flavor.
• For a lighter version, reduce the butter by half and replace with unsweetened applesauce.

Serving and Storage Tips

Serving

These Peppermint Bark Cookies are delightful served warm with a glass of milk or a cup of hot cocoa. For an extra festive touch, you can pair them with mint cheesecake or a dollop of whipped cream on the side. They also make a lovely addition to any holiday cookie platter!

Storage

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to layer them between parchment paper to prevent sticking!

Helpful Notes

• If you're out of peppermint extract, try using almond extract for a different but delicious flavor.
• Make sure your butter is softened for easy mixing; if you forget to take it out, you can microwave it for 10 seconds.
• For a fun twist, add chopped nuts like walnuts or pecans for extra crunch.
• These cookies can be made dairy-free by substituting butter with coconut oil and using dairy-free chocolate.

Frequently Asked Questions

Can I freeze Peppermint Bark Cookies?

Yes, you can absolutely freeze these delicious cookies! Once they've cooled completely, place them in an airtight container with layers separated by parchment paper. They can be frozen for up to three months. Just let them thaw at room temperature before enjoying!

What can I substitute for peppermint extract?

If you don't have peppermint extract on hand, you can use almond extract for a different flavor. Vanilla extract also works in a pinch, though it won't have the minty kick that makes these cookies so special.

How long do these cookies last?

These Peppermint Bark Cookies can stay fresh for up to a week when stored in an airtight container at room temperature. If you keep them in the fridge, they may last a little longer, but they tend to disappear quickly around here!

Final Thoughts

I hope you're as excited to make these Peppermint Bark Cookies as I am! They truly capture the essence of the holiday season with their rich chocolate and refreshing minty flavor. Whether you're sharing them with friends and family or savoring them all by yourself, each bite is a reminder of the warmth and joy that this time of year brings. So roll up your sleeves, gather your ingredients, and let's create some sweet memories together in the kitchen. Trust me, you'll be hearing requests for these cookies long after the holidays are over!