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This festive cookie recipe delivers the joy of classic chocolate peppermint bark in a soft, chocolatey cookie form. These are a holiday tradition in my house because they combine all the nostalgia of peppermint bark with the ease of a simple drop cookie recipe. The white chocolate drizzle and crushed peppermint topping give them a bakery-style look that never fails to impress on cookie trays.
My friends always want the recipe after trying these cookies. We baked them for a holiday cookie exchange last year and they disappeared faster than any other treat on the table.
Ingredients
- Unsalted butter: High quality butter makes the cookies rich and tender Look for a fresh block with a sweet aroma
- Granulated sugar: Sweetens the dough and helps with crisp edges I like to use extra fine sugar for the smoothest texture
- Egg: Binds the ingredients Choose a large fresh egg for the best rise
- Peppermint extract: Brings the signature minty holiday flavor Start with a small amount and taste to balance
- All-purpose flour: Provides structure and a tender crumb Use unbleached flour for a cleaner flavor
- Cocoa powder: Delivers deep chocolate taste Dutch processed cocoa gives a smoother flavor and darker color
- Baking soda: Ensures the cookies stay soft inside and puff just right Always check that your baking soda is fresh
- Salt: Balances the sweetness A fine sea salt distributes best throughout the dough
- White chocolate: For the topping Gives a sweet and creamy finish Select real white chocolate with cocoa butter for smooth melting
- Crushed peppermint candy canes: For topping Adds crunch and a pop of minty color Use fresh candy canes for the brightest flavor
Step-by-Step Instructions
- Make the Dough:
- Beat together softened butter and sugar in a large bowl with an electric mixer until light and fluffy This can take 2 to 3 minutes and creates a tender cookie texture
- Add Egg and Peppermint:
- Mix in the large egg and peppermint extract Scrape down the sides of the bowl so everything combines completely You should smell the mint right away
- Mix Dry Ingredients:
- In a second bowl combine flour cocoa powder baking soda and salt Stir to distribute the cocoa and leavening evenly
- Combine Wet and Dry:
- Gradually add the dry mixture into the wet Use the mixer on low to prevent flour from flying everywhere Mix until you see no dry streaks but do not overwork the dough
- Shape the Cookies:
- Scoop tablespoon portions of dough and roll between your palms into balls Place them spaced out on a parchment lined baking sheet Gently press each ball to flatten a little for an even bake
- Bake and Cool:
- Bake in a preheated 350 degree oven for 10 to 12 minutes The edges should look set but the centers will still be soft Cool the cookies fully on a wire rack before topping
- Decorate:
- Drizzle melted white chocolate in thin ribbons across each cooled cookie Sprinkle with crushed peppermint candy canes right away so the bits stick well Let the cookies sit until the chocolate firms up
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My favorite part is always topping the cookies with peppermint while the white chocolate is still warm You can get creative with big shards or fine dust This step became a family competition at Christmas and my niece always tries to cover hers with as much candy as possible
Storage Tips
Let the decorated cookies dry until the white chocolate is set before storing Place in a tin or airtight container with layers of wax paper to keep them fresh They will stay soft for three days at room temperature You can also freeze them undecorated for longer storage then thaw and drizzle with white chocolate when ready to serve
Ingredient Substitutions
Swap in dark or milk chocolate chips for the white chocolate if that is your favorite Try mint extract in place of peppermint for a subtler flavor If you only have salted butter just leave out the added salt
Serving Suggestions
These cookies make any dessert table look festive Arrange them on a holiday platter or stack with other cookies for gift boxes I love tucking a few in my kids lunchboxes for a cheery treat
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Cultural and Holiday Traditions
Peppermint bark started as a luxurious treat made for winter celebrations Turning it into a cookie means you can enjoy the flavor in an everyday snack or gift Tradition in our house is to bake these on the first snow day of the season
Recipe FAQs
- → How do I prevent my cookies from spreading too much?
Chilling the dough for 15–30 minutes before baking helps maintain the shape and prevents excess spreading.
- → Can I use peppermint oil instead of extract?
Peppermint oil is much stronger; use only a few drops in place of extract to avoid overpowering the flavor.
- → What’s the best way to crush candy canes for topping?
Seal candy canes in a zip-top bag and gently crush with a rolling pin for even pieces without turning to powder.
- → Can these cookies be frozen?
Yes, freeze finished cookies in an airtight container, layering parchment between them. Add toppings after thawing for best results.
- → How do I achieve a smooth white chocolate drizzle?
Melt white chocolate slowly in the microwave or over a double boiler, stirring gently to avoid scorching or seizing.