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
Scale
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.
