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If you’ve been searching for a festive, delightfully flavorful treat to wow your friends and family this season, this Chocolate Peppermint Bark Sugar Cookies Recipe is an absolute must-try. Imagine tender, buttery sugar cookies infused with a hint of peppermint, crowned with rich dark chocolate ganache and a festive peppermint bark square that adds that perfect, cool crunch. These cookies combine classic comforts with holiday sparkle and offer a sensational bite every single time you indulge.
Ingredients You’ll Need
Gathering the ingredients for this recipe is a breeze, and each one plays a crucial role in crafting the perfect balance of texture and flavor. From the creamy butter that ensures softness to the peppermint extract that adds a refreshing zing, every component is thoughtfully chosen to make your cookies exceptional.
- 5½ cups + 2 tbsp all-purpose flour: Provides the structure and body for these tender, sturdy cookies.
- 1 tsp salt: Enhances flavors and balances sweetness beautifully.
- ½ tsp baking soda: Helps the cookies rise just enough for a perfect texture.
- ½ tsp cream of tartar: Adds a slight tang and tender crumb to the dough.
- 1 cup (2 sticks) butter, room temperature: The foundation of flavor and softness in the dough.
- 1¼ cups granulated sugar: Sweetens and ensures a lovely crisp edge on each cookie.
- ¾ cup powdered sugar: Brings a smooth sweetness and delicate texture.
- ¾ cup canola oil: Adds moistness and richness to keep cookies soft.
- 1 tsp vanilla extract: Infuses warmth and depth into every bite.
- ½ tsp peppermint extract: The star flavor that gives these cookies their festive, refreshing twist.
- 2 large eggs (room temperature): Binds ingredients and adds richness.
- 1 cup dark chocolate (for ganache): Creates the decadent drizzle that complements the peppermint perfectly.
- 1 cup heavy cream: Essential for smooth, luscious ganache.
- ¼ cup red jimmies sprinkles: Adds a cheerful pop of color and festive flair.
- 36 mini Ghirardelli Peppermint Bark Squares: The crowning touch – minty chocolate pieces that make each cookie a showstopper.
How to Make Chocolate Peppermint Bark Sugar Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure your cookies bake evenly and release effortlessly. A little prep at this stage goes a long way toward perfect baking.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, salt, baking soda, and cream of tartar. This mix will give your cookies that tender, soft texture with just the right amount of lift and chew.
Step 3: Cream Butter and Sugars
Using a stand mixer or hand mixer, cream the softened butter alongside the granulated sugar and powdered sugar until the mixture is light and fluffy. This step is key for achieving that dreamy, melt-in-your-mouth quality in the cookies.
Step 4: Add Oils, Extracts, and Eggs
Mix in the canola oil, vanilla extract, and peppermint extract until fully combined. Then, add eggs one at a time, ensuring each is well incorporated before adding the next. This ensures a smooth dough that bakes up soft and rich.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the flour mixture into the wet ingredients. Be careful not to overmix – you want the dough just combined to keep your cookies tender and soft once baked.
Step 6: Scoop and Sprinkle
Scoop heaping tablespoons of cookie dough onto your prepared baking sheets, spacing them out to allow room for spreading. Generously top each mound with red jimmies sprinkles to give that joyful, holiday sparkle.
Step 7: Bake to Perfection
Bake the cookies for about 10 minutes, until the edges are lightly golden but the centers remain soft. The aroma of peppermint and vanilla filling your kitchen will be irresistible at this point!
Step 8: Make and Add the Ganache
While the cookies are cooling, heat the heavy cream until it just begins to simmer. Remove it from heat and stir in the dark chocolate until completely smooth and glossy. Drizzle this luscious ganache over each cooled cookie, then delicately place one mini Ghirardelli Peppermint Bark Square on top for that perfect finishing touch.
How to Serve Chocolate Peppermint Bark Sugar Cookies Recipe
Garnishes
For an extra festive twist, consider sprinkling crushed candy canes or edible silver glitter on top of the ganache before it sets. This adds sparkle and an extra peppermint pop, elevating these cookies into pure holiday magic.
Side Dishes
These cookies pair wonderfully with a cozy cup of hot cocoa or peppermint-spiked coffee. For an adult twist, serve alongside a rich glass of spiced mulled wine or creamy eggnog to make the occasion even more special.
Creative Ways to Present
Arrange your Chocolate Peppermint Bark Sugar Cookies Recipe on a decorative platter lined with fresh evergreen sprigs or holly berries. For gifting, stack them in a clear box tied with a red ribbon or place them in mason jars layered with wax paper — presentation makes a lasting impression!
Make Ahead and Storage
Storing Leftovers
Place leftover cookies in an airtight container at room temperature. They will stay soft and flavorful for up to five days, making them perfect for enjoying over several cozy winter days.
Freezing
Freeze baked cookies in a single layer on a baking sheet, then transfer to a zip-top bag or airtight container once solid. Frozen cookies keep well for up to three months, so you can enjoy your Chocolate Peppermint Bark Sugar Cookies Recipe anytime the craving strikes.
Reheating
To bring frozen or stored cookies back to life, warm them in a 300°F oven for 5-7 minutes. This refreshes the ganache’s silky texture and revives the cookie’s tender crumb without overbaking.
FAQs
Can I substitute butter with margarine or shortening?
While butter provides the richest flavor and soft texture in this Chocolate Peppermint Bark Sugar Cookies Recipe, you can use margarine or shortening in a pinch. Keep in mind the flavor and texture may be slightly different, with less buttery depth and possibly a firmer bite.
Do I have to use peppermint extract or can I use peppermint oil?
Peppermint extract is preferred because it is food-grade and designed for baking, offering a balanced flavor. Peppermint oil is much more concentrated and can be overpowering; if you use it, start with a very small amount and adjust carefully.
What if I don’t have mini Ghirardelli Peppermint Bark Squares? Any substitutes?
No worries if you can’t find the mini squares! You can substitute with chopped peppermint bark candy, crushed peppermint candies, or even small pieces of your favorite peppermint chocolate. Each option still gives that rewarding mint-chocolate crunch on top.
Can I make this dough ahead and bake later?
Absolutely! After making the dough, wrap it tightly in plastic wrap and refrigerate for up to 48 hours before baking. This resting time actually helps develop the flavors and improves texture, making the cookies even better.
Is it possible to make these cookies gluten-free?
To make the Chocolate Peppermint Bark Sugar Cookies Recipe gluten-free, substitute the all-purpose flour with a gluten-free blend that includes xanthan gum. Results may vary slightly in texture, but the festive flavor and charm will still shine through!
Final Thoughts
Sharing this Chocolate Peppermint Bark Sugar Cookies Recipe feels like passing on a warm holiday hug in cookie form. The blend of soft sugar cookie sweetness, refreshing peppermint, and decadent chocolate ganache makes these treats truly unforgettable. Grab your ingredients, invite your loved ones into the kitchen, and create some festive magic together. Trust me, once you try these, they’ll instantly become one of your holiday favorites!
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Print
Chocolate Peppermint Bark Sugar Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Chocolate Peppermint Bark Sugar Cookies combine classic sugar cookie flavors with festive peppermint and rich chocolate ganache. Topped with red sprinkles and mini peppermint bark squares, these cookies are perfect for holiday celebrations or any occasion craving a delightful mint-chocolate treat.
Ingredients
Dry Ingredients
- 5½ cups + 2 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp baking soda
- ½ tsp cream of tartar
Wet Ingredients
- 1 cup (2 sticks) butter, room temperature
- 1¼ cups granulated sugar
- ¾ cup powdered sugar
- ¾ cup canola oil
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 2 large eggs (room temperature)
Ganache and Topping
- 1 cup dark chocolate
- 1 cup heavy cream
- ¼ cup red jimmies sprinkles
- 36 mini Ghirardelli Peppermint Bark Squares
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, salt, baking soda, and cream of tartar thoroughly to evenly distribute all leavening agents and salt.
- Cream Butter and Sugars: In a separate large bowl, beat the room temperature butter with granulated sugar and powdered sugar until the mixture becomes light and fluffy, which helps create tender cookies.
- Add Oils and Extracts: Mix in the canola oil, vanilla extract, and peppermint extract into the creamed butter and sugar, enhancing both moisture and flavor complexity.
- Combine Mixtures and Add Eggs: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Then, add the eggs one at a time, ensuring each one is fully incorporated before adding the next to maintain the dough’s consistency.
- Form Cookies: Scoop tablespoons of dough onto the prepared baking sheets, spacing them sufficiently to allow for spreading. Sprinkle red jimmies on top of each cookie for a festive appearance and a touch of crunch.
- Bake Cookies: Bake in the preheated oven for about 10 minutes or until the edges are lightly golden, indicating they are perfectly baked through without overbaking.
- Prepare Ganache: While the cookies are baking or cooling, heat the heavy cream until it just begins to simmer. Remove from heat and stir in the dark chocolate until fully melted and smooth to create the chocolate ganache.
- Assemble Cookies: Once the cookies have cooled completely, drizzle each cookie with the prepared chocolate ganache. Immediately top each one with a mini Ghirardelli Peppermint Bark Square, allowing the ganache to help it adhere.
Notes
- Ensure butter and eggs are at room temperature before mixing to improve dough texture.
- Do not overbake cookies to keep them soft and chewy.
- Use good quality dark chocolate for a richer ganache flavor.
- Let the ganache set slightly before serving for best texture.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
