Chocolate Peppermint Bark Sugar Cookies Recipe

If you’re looking for a festive, irresistible treat this holiday season, these Chocolate Peppermint Bark Sugar Cookies are guaranteed to bring joy to any gathering. Imagine buttery, tender sugar cookies kissed with peppermint and topped with a rich layer of silky chocolate ganache, crowned by crunchy peppermint bark squares—each bite is a perfect balance of sweet, minty, and chocolatey goodness that feels like a warm hug on a chilly day.

Ingredients You’ll Need

These ingredients are simple, straightforward, and essential to achieve the perfect texture and flavor in your Chocolate Peppermint Bark Sugar Cookies. Each plays a unique role, from creating that soft cookie base to delivering the festive mint-chocolate topping.

• 5½ cups + 2 tablespoons flour: The backbone to give your cookies structure and tenderness.
• 1 teaspoon salt: Enhances all the flavors and balances the sweetness.
• ½ teaspoon baking soda: Helps the cookies rise just right for that perfect chew.
• ½ teaspoon cream of tartar: Adds a gentle tang and keeps your cookies soft.
• 1 cup (2 sticks) butter, room temperature: Adds richness and moisture for that melt-in-your-mouth feel.
• 1¼ cups sugar (+ ¼ cup for rolling): Sweetens the dough and creates a slight crunch on the surface.
• ¾ cup powdered sugar: Gives extra tenderness and helps with cookie softness.
• ¾ cup canola oil (or vegetable oil): Keeps the cookies moist and tender without heaviness.
• 1 teaspoon vanilla extract: Brings warmth and depth to the cookie flavor.
• ½ teaspoon peppermint extract: Infuses the dough with refreshing mintiness that’s perfect for the holidays.
• 2 eggs (room temperature): Binds all ingredients together and adds richness.
• ¼ cup red jimmies sprinkles: Adds festive color and a bit of fun texture.
• 1 cup dark chocolate: The base for the smooth, decadent ganache topping.
• 1 cup heavy cream: Makes the chocolate ganache luxuriously creamy.
• 36 mini Ghirardelli Peppermint Bark Squares: The crowning jewel of each cookie bringing crunch and extra peppermint punch.

How to Make Chocolate Peppermint Bark Sugar Cookies

Step 1: Prepare the Cookie Dough

Start by preheating your oven to 350 degrees Fahrenheit so everything is ready when your dough is mixed. In a medium bowl, whisk together flour, salt, baking soda, and cream of tartar—this dry mixture ensures your cookies get that tender crumb with just enough lift. Then, in a stand mixer, beat the butter with both granulated and powdered sugar until it’s fluffy and light, which creates that airy texture we love in sugar cookies.

Step 2: Mix Wet Ingredients

Stream in the oil slowly while the mixer is on, adding moisture without heaviness. Stir in vanilla and peppermint extracts to infuse the dough with warm vanilla and refreshing mint flavors. Add eggs one at a time, blending thoroughly to help bind everything beautifully together.

Step 3: Combine and Add Sprinkles

Gradually add the dry ingredients to the wet, mixing until just combined to avoid tough cookies. Don’t forget to scrape down the bowl for an even mix! Gently fold in the red jimmies sprinkles—they bring a delightful festive pop of color to these pretty cookies.

Step 4: Shape and Press Cookies

Roll the dough into approximately 2-inch balls to make around 36 cookies. Pour ¼ cup of sugar into a small dish for rolling. Arrange the dough balls about 3 inches apart on a baking sheet. Here comes a charming trick: dip the rim of a drinking glass into the sugar, then press it down firmly onto each dough ball, flattening them to about half an inch thick with jagged, sugary edges. This method gives your cookies a beautiful rustic finish.

Step 5: Bake and Cool

Bake the cookies for exactly 8 minutes to keep them soft and slightly chewy inside. Once out of the oven, transfer the cookies carefully to a cooling rack and let them cool completely. Once cooled, store them in an airtight container in the refrigerator while you prepare the ganache.

Step 6: Prepare the Chocolate Ganache

Measure out your chocolate and cream. Warm the heavy cream gently on medium-low heat until hot, but not boiling—that’s the key to a smooth ganache. Pour the hot cream over finely chopped dark chocolate and let it sit, allowing the chocolate to soften and melt. Stir gently with a spatula until you achieve a silky, glossy texture that will perfectly complement the peppermint-infused cookie base.

Step 7: Assemble the Cookies

Allow the ganache to cool slightly so it thickens but remains spreadable. Generously spread a layer over each cold cookie then immediately top with a mini Ghirardelli Peppermint Bark Square. You can serve these immediately while the ganache is soft or let the topping set to a delicate, slightly firm finish before storing them in the fridge.

How to Serve Chocolate Peppermint Bark Sugar Cookies

Garnishes

Sprinkle a few crushed peppermint candies or a light dusting of powdered sugar to enhance that festive feel. You can also add a tiny sprig of fresh mint on the side for a pop of greenery and an added aroma that complements the peppermint perfectly.

Side Dishes

These cookies pair beautifully with a warm cup of spiced hot chocolate or a peppermint mocha for an indulgent holiday treat. For a lighter option, a peppermint herbal tea or classic eggnog adds a cozy touch without overwhelming your palate.

Creative Ways to Present

Arrange the cookies on a festive platter lined with evergreen sprigs or colorful holiday napkins. Wrap them individually in clear cellophane with a festive ribbon for charming homemade gifts. Another fun idea is to stack them with parchment paper between layers, creating an elegant cookie tower centerpiece for your party table.

Make Ahead and Storage

Storing Leftovers

Leftover Chocolate Peppermint Bark Sugar Cookies keep well in an airtight container in the refrigerator for up to one week. This helps the ganache stay fresh and prevents the cookies from drying out, letting you enjoy their perfect texture days after baking.

Freezing

If you want to prepare these cookies ahead of time, freeze the baked cookies (without ganache) on a baking sheet until firm, then transfer them to a freezer-safe container. Freeze the chocolate ganache separately if possible. When ready to serve, thaw the cookies completely and apply the ganache topping fresh for the best results.

Reheating

Because these cookies are best enjoyed cool or at room temperature, avoid reheating once the ganache is applied; it can cause the topping to lose its texture. If you prefer warm cookies, heat the plain cookie alone gently in the microwave for 5 to 10 seconds before adding ganache.

FAQs

Can I use regular chocolate instead of dark chocolate for the ganache?

Absolutely! Milk chocolate or semi-sweet chocolate can be used for a sweeter, creamier ganache, though dark chocolate provides a lovely balance to the minty peppermint flavor.

What if I don’t have peppermint extract?

You can substitute with a few drops of peppermint oil or even crushed candy canes mixed into the dough, but be cautious with amounts since both are more concentrated than extract.

How thick should the cookies be before baking?

Press the dough balls to about ½ inch thickness using the sugared glass rim; this ensures the cookies bake evenly and hold up well under the ganache.

Can these cookies be made gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking. Consider adding a binding agent if your blend doesn’t contain one, and keep an eye on baking time as gluten-free doughs behave differently.

How long does the ganache take to set?

At room temperature, ganache will usually set to a firm and slightly matte finish within about one hour. Refrigerating the cookies speeds up this process and helps keep the ganache stable.

Final Thoughts

There’s truly nothing quite like baking batch after batch of these Chocolate Peppermint Bark Sugar Cookies to fill your home with warm, festive aromas and share joy with friends and family. With their delightful combination of soft, sweet, and chocolate-minty layers, they are sure to become your new holiday favorite. Give this recipe a try—it’s one cookie you’ll want to keep coming back to year after year!

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