Chocolate Peppermint Bark Sugar Cookies combine the classic flavors of sugar cookies, rich chocolate, and refreshing peppermint in one irresistible holiday treat. These festive cookies have a buttery sugar cookie base, a smooth chocolate coating, and a sprinkle of crushed peppermint candies for the perfect Christmas dessert.
Why You’ll Love This Recipe
- Festive & Beautiful – Perfect for holiday cookie trays and gifts.
- Easy to Make – A simple sugar cookie base with a delicious chocolate-peppermint topping.
- Classic Holiday Flavors – Buttery cookies, rich chocolate, and cool peppermint.
- Great for Gifting – Package in holiday tins or gift bags for a homemade present.
- Crowd-Pleaser – Loved by both kids and adults!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Sugar Cookies:
- Unsalted butter (softened)
- Granulated sugar
- Egg
- Vanilla extract
- All-purpose flour
- Baking powder
- Salt
For the Chocolate Peppermint Topping:
- Dark or milk chocolate (melted)
- White chocolate (melted)
- Peppermint extract
- Crushed peppermint candies or candy canes
Directions
1. Prepare the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream butter and sugar until light and fluffy.
- Mix in the egg and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until a soft dough forms.
2. Shape & Bake
- Roll out the dough on a lightly floured surface to ¼-inch thickness.
- Cut into round or festive shapes using cookie cutters.
- Place cookies on the baking sheet and bake for 8–10 minutes, or until edges are lightly golden.
- Let cookies cool completely before decorating.
3. Make the Chocolate Peppermint Topping
- Melt the dark or milk chocolate in the microwave or using a double boiler.
- Stir in ½ teaspoon peppermint extract for extra flavor.
- Dip or spread chocolate onto the cooled cookies.
- Melt white chocolate and drizzle over the cookies.
- Sprinkle crushed peppermint candies on top before the chocolate sets.
4. Let Set & Serve
- Allow cookies to set at room temperature or refrigerate for faster cooling.
- Store in an airtight container and enjoy!
Servings and Timing
- Servings: 20–24 cookies
- Prep Time: 15 minutes
- Bake Time: 8–10 minutes
- Decorating & Cooling Time: 20 minutes
- Total Time: 45 minutes
Variations
- Extra Crunchy: Use a shortbread cookie base for a firmer texture.
- Triple Chocolate: Use white, milk, and dark chocolate for layers of flavor.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free flour blend.
- Spicy Twist: Add a pinch of cinnamon to the cookie dough for warmth.
- Candy Cane Stuffed: Mix crushed peppermint into the cookie dough for an extra burst of flavor.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze undecorated cookies for up to 3 months and decorate when ready to serve.
- Reheating: Not needed, but let frozen cookies thaw before serving.
FAQs
Can I use store-bought sugar cookie dough?
Yes! Store-bought dough works great if you’re short on time.
How do I melt chocolate properly?
Use a microwave in 30-second intervals, stirring between each, or melt over a double boiler.
Why did my cookies spread too much?
Make sure your butter isn’t too soft and don’t overmix the dough. Chilling the dough for 15–20 minutes can help prevent spreading.
Can I make these cookies ahead of time?
Yes! Bake the cookies in advance and decorate them later.
What’s the best way to crush peppermint candies?
Place them in a ziplock bag and crush with a rolling pin or food processor.
Can I make these cookies softer?
For softer cookies, bake for the lower end of the time range and don’t roll the dough too thin.
Do I need to refrigerate these cookies?
No, but storing in a cool place helps keep the chocolate set.
Can I use white chocolate for the base coating?
Yes! You can use white chocolate instead of dark or milk chocolate for a different look and taste.
What can I serve these cookies with?
They go great with hot cocoa, coffee, or a glass of milk!
How do I make the drizzle look neat?
Use a spoon or piping bag for clean, even drizzles of white chocolate.
Conclusion
Chocolate Peppermint Bark Sugar Cookies are the perfect holiday treat with their buttery base, rich chocolate topping, and refreshing peppermint crunch. Whether you’re baking for a party, gifting them to friends, or just enjoying a sweet seasonal treat, these cookies are guaranteed to impress. Try them today and bring some festive flavor to your kitchen!
Print
Chocolate Peppermint Bark Sugar Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus cooling time)
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Peppermint Bark Sugar Cookies combine the soft, buttery texture of classic sugar cookies with rich chocolate and a crunchy peppermint topping. They taste just like peppermint bark in cookie form—perfect for Christmas cookie trays and edible gifts!
Ingredients
For the Sugar Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp peppermint extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
For the Chocolate Coating & Peppermint Topping:
- 1 cup semi-sweet or dark chocolate chips
- 1 tsp coconut oil or vegetable shortening (for smooth melting)
- 1/2 cup crushed candy canes or peppermint candies
- 1/2 cup white chocolate chips (optional, for drizzling)
Instructions
Make the Sugar Cookies:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter & sugar: In a large bowl, beat butter and sugar together until light and fluffy (about 2 minutes).
- Add wet ingredients: Mix in the egg, vanilla extract, and peppermint extract until smooth.
- Combine dry ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until a dough forms.
- Roll & cut: Roll the dough to ¼-inch thickness on a lightly floured surface. Cut into rounds or festive shapes using cookie cutters.
- Bake: Place cookies on the prepared baking sheet and bake for 10-12 minutes, or until edges are lightly golden. Let cool completely.
Decorate with Chocolate & Peppermint:
- Melt the chocolate: In a microwave-safe bowl, melt semi-sweet chocolate chips and coconut oil in 30-second intervals, stirring after each, until smooth.
- Dip the cookies: Dip half of each cooled cookie into the melted chocolate, letting the excess drip off. Place on parchment paper.
- Sprinkle & drizzle: Immediately sprinkle with crushed peppermint candies. Melt white chocolate and drizzle over the top for a peppermint bark effect.
- Set & serve: Let the cookies sit at room temperature until the chocolate hardens (or refrigerate for 15 minutes to speed up the process).
Notes
- Store in an airtight container at room temperature for up to 5 days.
- Swap dark chocolate for milk chocolate if you prefer a sweeter coating.
- Add a pinch of espresso powder to the chocolate for extra depth of flavor.
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