Peppermint Bark Cookies

During the holidays, I love anything candy cane/peppermint flavored…especially if it’s combined with chocolate! I made peppermint bark a few years ago and it’s one of my favorite holiday treats, however, I really love baking cookies during the holidays as well. What’s a girl with limited time to do?

Enter this recipe – you get the best of both worlds!

I made these cookies for a Christmas party recently (actually, the same party I made these cookies as well!) and they turned out to be a big hit with everyone! Plus, I think anything with crushed candy canes looks oh-so-festive this time of year 🙂 If you’re looking for cookie recipes, give these a try!

Peppermint Bark Cookies
Recipe Source: Annie’s Eats



make the cookies, combine the flour, cocoa powder and salt in a small
bowl; whisk to blend and set aside.  In the bowl of an electric mixer,
combine the butter and sugar.  Beat on medium-high speed until light and
fluffy, 2-3 minutes.  Blend in the egg, peppermint extract, and
vanilla.  With the mixer on low speed, add the dry ingredients and mix
just until incorporated and no streaks remain.  Form the dough into a
disc, wrap tightly with plastic wrap and refrigerate until firm, 1-2
Preheat the oven to 325˚ F.
 Line a baking sheet with parchment paper or a silicone baking mat.  On a
lightly floured work surface, roll the dough out to about ¼-inch
thickness.  Cut out 3-inch rounds with a cookie cutter and place cut
outs on the prepared baking sheet.

 {I used a snowflake cookie cutter for my cookies as opposed to a smaller round cookie cutter featured in the original recipe because I thought it looked more festive…however, I would not advise doing it this way…you’ll see why below…}
Bake 10-12 minutes, just until set.
 Let cool on the baking sheet about 5 minutes, then transfer to a wire
rack to cool completely.

Line baking
sheets with wax or parchment paper.  Place the bittersweet chocolate in a
heatproof bowl set over a few inches of simmering water.  Heat,
stirring occasionally, until the chocolate is melted and smooth.  One a
time, dip the bottom side of each cookie into the chocolate.  Use an
offset spatula to scrape of the excess, leaving only a very thin layer
of chocolate on the bottom of the cookie.  Place on the prepared baking
sheets.  Transfer to the refrigerator to chill until the chocolate has
set, about 15 minutes.

Repeat the
melting process with the white chocolate in the double boiler set up.
 Use an offset spatula to spread a layer of white chocolate on top of
each cookie and sprinkle immediately with crushed candy cane pieces
before the chocolate sets.  Transfer to the refrigerator to chill again
just until set, about 15 minutes more.  Store in an airtight container.

Overall, the cookies came out great. The only issue is that because the snowflake cookie cutters I used were quite large and because each cookie was dipped in two kinds of chocolate, it made the cookies very rich! Which, if you’re someone who loves sweets like me, is awesome…however, if you’re a normal person, a cookie of this size with so much chocolate is kind of a lot to eat at all once. So if you’re making them for a party, I’d advise using a smaller cookie cutter 🙂

PS: I’m linking up with my friend Natasha from Schue Love to share this recipe for the Holiday Cheer in the Blogosphere linkup! 🙂