Peppermint Bark Cookies

Happy Tuesday! Who is excited about baking Christmas cookies? I am! Here is a recipe that I totally forgot to post last year but here it is!

These cookies are made with dark cocoa powder with a hint of peppermint and vanilla extract. You will coat them in dark and white chocolate melting waffers. Finally, you will sprinkle chopped candy canes. These cookies are so so good! They will scream Christmas in your mouth.

Video for this recipe is posted on my Instagram. Click HERE.

Let’s start with the recipe.

Yield about 35-40 cookies (small size)

For the cookies

1 and 1/2 cups all-purpose flour

2/3 cup Dutch cocoa powder. Here is the link if you want to use the same one that I bought.

1/8 teaspoon salt

12 tablespoons unsalted butter, at room temperature

1 and 1/2 cups powdered sugar, sifted

2 large eggs at room temperature

1 teaspoon peppermint extract

1/2 teaspoon vanilla extract

For the dark and white chocolate coating

6 oz. chocolate wafers. I used THIS.

10 oz. white chocolate wafers. I used THIS.

For decorating

candy canes, chopped


1.- In a small bowl mix flour, salt and cocoa powder. Set aside,

2.- In another bowl and using an electric mixer, beat your butter for about 3 minutes. Then, add powdered sugar and start mixing in low speed for 1 minute, then mix for another 2 minutes in medium-high speed until light and fluffly.

3.- Add eggs to the butter-sugar mixture, one by one mixing well after each addition. Add in peppermint and vanilla extract, mix for another minute.

4.- Add dry ingredients to the butter mixture and mix in low speed until everything is well combined.

5.- Cover the bowl with plastic wrap and let it chill in the fridge overnight.

Next morning…

6.- Heat your oven to 325 and line your cookie sheets with parchment paper. Roll out your dough on a lightly floured surface (1/4 inch thick) and cut out 3-inch rounds with a cookie cutter or any other shape you prefer. Place the tray into the fridge for 5 minutes. Finally, bake for 12 minutes, just until set. Let them cool on the cookie sheet for 4 minutes and then transfer them to a cooling rack.

7.- Keep baking all your cookies and if you don’t have another cookie sheet, please let your cookie sheet cool off completely before using it again otherwise your cookies will loose the shape they have.

For the chocolate coatings

1.- Line baking sheets with wax or parchment paper. Melt dark and white chocolate in the microwave but be sure to not burn the chocolate. Always stir after each 60 seconds. Both chocolates should be smooth .

2.- Dip each bottom side of each cookie into the dark chocolate. You can use a spatula to scrape the excess. Just leave a thin layer on the bottom of the cookie. Finish coating them all and place the tray in the fridge for 15 minutes.

3.- After 15 minutes, melt your white chocolate in the microwave and repeat the same process but now with the top part of all the cookies and before the white chocolate sets compeletly sprinkle some chopped candy canes.

That’s all! If you have any question, you can leave me a coment or send me an email.


One comment

  1. Вадим says:

    I was hesitant to try this recipe because I wasn t sure how the peppermint bark would be with such a large shortbread base. It was absolutely delicious. Out of all the cookies I made during the holiday season, this was my favorite. It is such an easy recipe, and the bark comes out fragrant and tasty. I made no alterations to the recipe and had no problems with it. It s a good recipe if you need to whip up some cookies in a snap!

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