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If you’re looking for a way to sleigh the season all you have to do is make these Peppermint Bark Cookies. They are festive & delicious & 1000% guaranteed to get you on Santa’s nice list!
Peppermint Bark Cookie Recipe
If you like peppermint bark, you’re going to be OBSESSED with these peppermint bark cookies. A melt-in-your-mouth sugar cookie base stuffed with white chocolate chips and soft peppermint chips is topped with 1) a creamy chocolate ganache, 2) a white chocolate peppermint ganache and then 3) more crushed peppermints. It is the holiday season personified (cookiefied?)! However you want to phrase it, peppermint bark cookies are designed to bring jolly merriment to everyone who takes a bite.
The PERFECT cookie exchange delight, addition to any holiday dessert table, or THE cookies to leave out for Santa on Christmas Eve, you literally cannot go wrong with peppermint bark cookies. One bite of these and you’re going to wonder why you’d even bother to eat the original peppermint bark treat again. They’re seriously that good.
Ingredients in Peppermint Bark Cookies
- Butter, softened – I always use salted butter! You can use unsalted, just add some extra salt to your dough.
- Powdered sugar – This is going to make these cookies absolutely melt in your mouth!
- Granulated sugar
- Eggs
- Vanilla – Vanilla will help bring out the yummy flavor of the cookies.
- All-purpose flour
- Baking powder
- Salt
- White chocolate chips – Use whatever brand you’d like! I like to use Ghirardelli.
- Soft peppermint pieces (like Bob’s Sweet Stripes) – You could *technically* use other brands, but I HIGHLY recommend you go with Bob’s Sweet Stripes because they are soft and won’t break your teeth haha.
Dark Chocolate Ganache
- Heavy whipping cream
- Dark chocolate chips – Again, use your favorite brand of chocolate chips here. But please, use a high quality one! It will make a big difference.
White Chocolate Peppermint Ganache
- Heavy whipping cream
- White chocolate chips
- Lorann Oils peppermint bakery emulsion – This is the KEY to this whole recipe. It ties it all together and gives these cookies that yummmy peppermint flavor. Use code Karli20 for 20% off!
- Crushed soft peppermint pieces
How to Make Lorann Oils Peppermint Bark Cookies
- Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
- In the bowl of a stand mixer, cream together the butter, granulated sugar and powdered sugar until well combined.
- Add the egg and vanilla, mixing until mostly combined.
- Add the flour, baking powder and salt, mixing until a soft dough forms.
- Add the crushed soft peppermint candies and white chocolate chips, mixing until evenly distributed.
- Portion out the dough into ⅓ cup portions (#12 cookie scoop) and arrange on the prepared cookie sheet. Bake 6 on each cookie sheet.
- Flatten each cookie just slightly before baking.
- Bake at 350° F for 13-15 minutes or until the edges begin to turn golden brown and then cookies have flattened and then puffed back up.
- Allow the cookies to cool on the cookie sheet.
- While the cookies are baking, make the dark chocolate ganache.
- Measure out the heavy cream in a microwave safe bowl and microwave until boiling (about 1 minute and 30 seconds)
- Pour the dark chocolate chips into the hot cream and allow the bowl to sit and rest for 5-10 minutes and then use a silicone spatula to slowly stir and combine the melted chocolate chips and heavy cream together. Set aside and allow it to cool and thicken.
- Once the cookies have cooled and the dark chocolate ganache has cooled and thickened, make the white chocolate peppermint ganache.
- Measure the heavy cream out into a microwave safe bowl. Heat the heavy cream in the microwave until boiling.
- Pour the white chocolate chips into the hot cream and, again, let it sit for 5-10 minutes. Slowly stir to combine.
- Add Lorann Oils Organic Peppermint Baking Emulsion to the mixture, stirring to combine.
- To assemble the cookies, first spread the cooled dark chocolate ganache onto the tops of the cookies.
- Then spoon and spread the peppermint ganache on top and immediately sprinkle with the crushed soft peppermint candies for garnish.
- Store at room temperature for up to 3 days or in the fridge for up to 1 week.
- Enjoy!
How should I store my Peppermint Bark Cookies?
Once cooled, store your cookies in an airtight container on the counter for up to 3 days or in the fridge for up to 1 week!
Can I make a smaller version of these peppermint bark cookies?
Yes! You absolutely can. Just make sure to decrease your baking time and make them whatever size you’d please.
Other Festive Cookies
Peppermint Bark Cookies
If you want to sleigh the season, make Lorann Oils Peppermint Bark Cookies! They are festive & 1000% guarantee a spot on Santa’s nice list!
Ingredients
White Chocolate Peppermint Cookie Base
- 1 1/2 cup salted butter, softened
- 1 cup powdered sugar
- 2/3 cup granulated sugar
- 2 eggs
- 2 tsp vanilla
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 cup white chocolate chips
- 1 cup soft peppermint pieces (like Bob's Sweet Stripes)
Dark Chocolate Ganache
- 1/2 cup heavy whipping cream
- 1 cup dark chocolate chips
White Chocolate Peppermint Ganache
- scant 1/3 cup heavy whipping cream
- 1 cup white chocolate chips
- 1 1/2 tsp Lorann Oils peppermint bakery emulsion
- 1/2 cup crushed soft peppermint pieces
Instructions
White Chocolate Peppermint Cookie Base
- Preheat the oven to 350° F. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
- In the bowl of a stand mixer, cream together the butter, granulated sugar and powdered sugar until well combined.
- Add the egg and vanilla, mixing until mostly combined.
- Add the flour, baking powder and salt mixing until a soft dough forms.
- Add the crushed soft peppermint candies and white chocolate chips, mixing until evenly distributed.
- Portion out the dough into ⅓ cup portions (#12 cookie scoop) and arrange on the prepared cookie sheet.
- Bake 6 on each cookie sheet.
- Flatten each cookie just slightly before baking.
- Bake at 350° F for 13-15 minutes or until the edges begin to turn golden brown and then cookies have flattened and then puffed back up.
- Allow the cookies to cool on the cookie sheet. While the cookies are baking, make the dark chocolate ganache.
Dark Chocolate Ganache
- Measure out the heavy cream in a microwave safe bowl and microwave until boiling (about 1 minute and 30 seconds)
- Pour the dark chocolate chips into the hot cream and allow the bowl to sit and rest for 5-10 minutes and then use a silicone spatula to slowly stir and combine the melted chocolate chips and heavy cream together. Set aside and allow it to cool and thicken.
- Once the cookies have cooled and the dark chocolate ganache has cooled and thickened, make the white chocolate peppermint ganache.
White Chocolate Peppermint Ganache
- Measure the heavy cream out into a microwave safe bowl. Heat the heavy cream in the microwave until boiling.
- Pour the white chocolate chips into the hot cream and, again, let it sit for 5-10 minutes. Slowly stir to combine.
- Add Lorann Oils Organic Peppermint Baking Emulsion to the mixture, stirring to combine.
- To assemble to cookies, first spread the cooled dark chocolate ganache onto the tops of the cookies.
- Then spoon and spread the peppermint ganache on top and immediately sprinkle with the crushed soft peppermint candies for garnish.
- Store at room temperature for up to 3 days or in the fridge for up to 1 week.
- Enjoy!
Nutrition
Calories: 8755kcal | Carbohydrates: 911g | Protein: 101g | Fat: 533g | Saturated Fat: 346g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 127g | Trans Fat: 11g | Cholesterol: 1361mg | Sodium: 5229mg | Potassium: 3652mg | Fiber: 20g | Sugar: 533g | Vitamin A: 12026IU | Vitamin C: 4mg | Calcium: 1854mg | Iron: 26mg
Like this recipe? Rate and comment below!
Made these gluten free, added about an extra half a cup of flour. Left out the peppermints in the cookie as in Australia we don’t have them and made them small for school break up day party. These are amazing and could well be my new favourite cookie. Thanks Karli!