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Chocolate Peppermint Bark Sugar Cookies Recipe

Chocolate Peppermint Bark Sugar Cookies Recipe
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★★★★★

5 from 20 reviews

These Chocolate Peppermint Bark Sugar Cookies combine a buttery, soft sugar cookie base with festive peppermint flavor, topped with a rich dark chocolate ganache and mini peppermint bark squares for a perfect holiday treat.

Ingredients

Scale

Dry Ingredients

  • 5½ cups plus 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1¼ cups granulated sugar plus ¼ cup for rolling
  • ¾ cup powdered sugar
  • ¾ cup canola oil (or vegetable oil)
  • 1 teaspoon vanilla extract
  • ½ teaspoon peppermint extract
  • 2 large eggs, room temperature

Decorative Ingredients

  • ¼ cup red jimmies sprinkles
  • 1 cup dark chocolate, finely chopped
  • 1 cup heavy cream
  • 36 mini Ghirardelli Peppermint Bark Squares

Instructions

  1. Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, salt, baking soda, and cream of tartar. Set aside.
  2. Cream Butter and Sugars: In the bowl of a stand mixer, beat the softened butter with the granulated and powdered sugars for about 2 minutes until the mixture is light and fluffy.
  3. Add Oil, Extracts, and Eggs: Slowly pour the canola oil into the butter-sugar mixture while mixing. Add vanilla and peppermint extracts, then beat in the eggs one at a time until fully incorporated.
  4. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Scrape down the sides of the bowl as necessary. Stir in the red jimmies sprinkles evenly throughout the dough.
  5. Shape Cookies: Roll dough into two-inch balls to make approximately 36 cookies. Place ¼ cup sugar in a small dish. Arrange the dough balls on baking sheets about 3 inches apart.
  6. Flatten and Sugar-Coat Cookies: Using a 2.5-inch diameter glass dipped in sugar, press each dough ball into a flattened cookie about ½ inch thick. The dough will spread beyond the glass edges, creating a rustic look. Dip the glass in sugar between presses to prevent sticking.
  7. Bake and Cool: Bake the cookies for exactly 8 minutes. Remove them gently from the pan onto a wire rack and allow to cool completely. Store cooled cookies in an airtight container in the refrigerator.
  8. Prepare Ganache: Chop the dark chocolate finely and place it in a bowl. Heat heavy cream in a small saucepan over medium-low heat until hot but not boiling. Remove from heat and pour over the chopped chocolate. Let it sit for a few minutes to soften, then stir gently until smooth and glossy.
  9. Top Cookies with Ganache and Peppermint Bark: Cool the ganache slightly, then spread evenly over the top of each cold cookie. Immediately top each with one mini Ghirardelli Peppermint Bark Square. Alternatively, allow the ganache to set slightly before serving. Store finished cookies in an airtight container in the refrigerator.

Notes

  • Allow eggs and butter to come to room temperature for optimal mixing and texture.
  • For extra peppermint flavor, use high-quality peppermint extract.
  • Do not overbake cookies; 8 minutes yields soft, chewy centers.
  • Pressing cookies with a sugar-dipped glass gives a unique textured edge and ensures the bottoms don’t stick.
  • Ganache can be made ahead and gently reheated before spreading.
  • Store finished cookies in the refrigerator as the ganache and peppermint bark need to stay firm.
  • These cookies are perfect for holiday gift-giving and festive gatherings.

Nutrition

Keywords: Chocolate peppermint cookies, peppermint bark cookies, holiday cookies, sugar cookies with ganache, festive cookies

Find it online: https://nayabaker.com/chocolate-peppermint-bark-sugar-cookies-recipe/