Why Make This Recipe
Peppermint Bark Cookies are a fun and festive treat that brings joy to any holiday gathering. With their delicious flavor combination of peppermint and white chocolate, these cookies are perfect for sharing with family and friends. They are easy to make and add a lovely touch to your holiday cookie platter. Plus, the bright red and white colors make them great for Christmas celebrations!
How to Make Peppermint Bark Cookies
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed peppermint candies or candy canes
- 1 cup white chocolate chips
Directions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the crushed peppermint candies and white chocolate chips.
- Drop tablespoon-sized balls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
- Enjoy your festive cookies!
How to Serve Peppermint Bark Cookies
Serve your Peppermint Bark Cookies on a festive platter, perhaps decorated with some holiday-themed napkins. They make a great addition to holiday parties, cookie exchanges, or simply as a sweet treat with hot cocoa. You can also pack them in cute boxes to give as gifts to friends and family.
How to Store Peppermint Bark Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want them to last longer, you can freeze them. Place them in a freezer-safe bag or container, and they will be good for up to 3 months.
Tips to Make Peppermint Bark Cookies
- Make sure your butter is at room temperature for easier mixing.
- Use crushed candy canes for extra crunch and flavor.
- Don’t overmix the dough once you add the dry ingredients to keep the cookies soft.
- For a fun twist, sprinkle extra crushed peppermint on top of the cookies before baking.
Variation
You can try adding different types of chips, like dark chocolate or semi-sweet chocolate, to change up the flavor. You could also add a bit of mint extract if you want a stronger peppermint flavor.
FAQs
Can I use other kinds of chocolates? Yes! You can substitute white chocolate chips with dark or milk chocolate chips for a different taste.
How do I crush the candy canes? Place the candy canes in a zip-top bag, and gently crush them with a rolling pin or a mallet until you reach your desired size.
Can I make the dough ahead of time? Absolutely! You can prepare the dough and store it in the fridge for up to 3 days before baking. Just let it sit at room temperature for a bit before scooping and baking.
Peppermint Bark Cookies
Ingredients
For the Cookies
- 1 cup unsalted butter, softened Make sure your butter is at room temperature for easier mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed peppermint candies or candy canes Use crushed candy canes for extra crunch and flavor.
- 1 cup white chocolate chips You can substitute with dark or milk chocolate chips for a different taste.
Method
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the crushed peppermint candies and white chocolate chips.
- Drop tablespoon-sized balls of dough onto ungreased baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.