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Nothing says holiday baking quite like the delight of peppermint and chocolate. These Chocolate Peppermint Bark Sugar Cookies combine rich chocolate ganache, soft peppermint sugar cookies, and a festive bark topper for a treat that feels both decadent and playful. I have made these for everything from December cookie exchanges to cozy snowed-in Saturdays — every time, they get rave reviews and disappear fast.
When I baked these for holiday open house last year, neighbors kept asking for the recipe and my kids started leaving notes for Santa requesting more.
Ingredients
- All purpose flour: adds structure and chew to the cookies Use fresh flour for best texture
- Salt: helps balance sweetness and boosts chocolate notes Use fine sea salt for even distribution
- Baking soda: activates with the acid to help spread nicely
- Cream of tartar: creates that classic soft sugar cookie chew Look for a white powder with no clumps
- Unsalted butter: the base of richness and flavor Use good quality and make sure it is room temperature
- Granulated sugar and powdered sugar: give the cookies a melt in your mouth softness Use fresh sugars for the best texture
- Canola oil: makes cookies incredibly tender and helps with spread You can use vegetable oil if needed
- Pure vanilla extract: rounds out sweetness and brings out all the flavors Look for real vanilla instead of imitation
- Peppermint extract: gives that unmistakable holiday signature use the clear kind to avoid tinting dough
- Eggs: bind and enrich the dough Make sure they are at room temperature for creamiest mix
- Red jimmies sprinkles: add holiday fun You want traditional jimmies not nonpareils
- Dark chocolate: is for the ganache Choose quality bars for smoothest results Chop before melting
- Heavy cream: is essential for silky ganache High fat content gives gloss and richness Only use fresh
- Ghirardelli Peppermint Bark Squares: finish each cookie with a festive crunch and creamy minty topping
Instructions
- Prepare the Dry Ingredients:
- Whisk together flour salt baking soda and cream of tartar in a medium bowl making sure no lumps remain and set aside
- Cream and Mix the Wet Ingredients:
- In the bowl of a standing mixer beat the butter granulated sugar and powdered sugar together on medium speed for two minutes until mixture is light and fluffy Slowly stream in the oil while continuing to beat until the texture looks almost like whipped cream Add vanilla and peppermint extract followed by eggs one at a time Beat thoroughly after each egg until everything is smooth and creamy
- Combine to Form Dough:
- Gradually add the dry ingredients to the wet mixture scraping the bowl as needed Mix only until no streaks of flour remain then gently fold in the red jimmies sprinkles until evenly distributed
- Portion and Shape the Cookies:
- Roll the dough into balls about two inches wide Place the extra sugar in a shallow dish Set dough balls on a baking sheet at least three inches apart Using the bottom of a glass dipped in sugar press each ball until it is a half inch thick creating jagged caramelized edges
- Bake the Cookies:
- Bake in a preheated 350 degree oven for eight minutes only Remove cookies while they look just barely set as they will finish cooking on the sheet Gently transfer to a cooling rack and let them get cold to the touch
- Prepare the Ganache:
- While cookies cool chop your dark chocolate finely and measure heavy cream Heat cream in a small saucepan over medium low until it is hot but not simmering Pour over the chocolate let sit for two minutes then gently stir until completely smooth Allow to cool slightly before spreading
- Assemble the Cookies:
- Spread a smooth layer of slightly warm ganache over each cooled cookie Press a Ghirardelli Peppermint Bark Square into the top before the ganache sets Serve immediately or allow ganache to set and store cookies airtight in the fridge
Every year my daughter helps stir in the peppermint extract and our kitchen fills with the happiest winter scent. Sometimes we sneak a taste of ganache before it sets because it is just that irresistible.
Storage Tips
These cookies are best stored layered between parchment in an airtight container Keep them in the fridge to maintain ganache sheen and texture Let them sit at room temperature for five minutes before serving for the best chew You can stack them but a sheet of parchment helps keep the bark from sticking
Ingredient Substitutions
If you need to swap oils choose a neutral flavored one like sunflower for similar texture Out of Ghirardelli bark use chopped peppermint chocolate bars or peppermint white chocolate chips as a topping Dairy free swaps work well for the ganache with coconut cream in place of heavy cream
Serving Suggestions
These cookies make a standout holiday dessert platter You can add some chocolate dipped pretzels and marshmallows for a full festive spread They are perfect paired with hot cocoa or spiced coffee at a winter gathering I like to tuck a few into festive bags with ribbon for easy gifting
Cultural and Seasonal Context
Peppermint bark is a classic American holiday treat blending chocolate and mint for a nostalgic taste These cookies give the same flavors with the comfort of a chewy sugar cookie The combo reminds me of snowy evenings in December when my family would walk the neighborhood to see the lights then come home to warm cookies straight from the oven
Seasonal Adaptations
You can swap out the red jimmies for pastel sprinkles in the spring Try adding a hint of orange zest to the ganache for a fun twist These bake well as mini bites or oversized bakery style cookies
Success Stories
Every time I have brought these to a winter potluck there are no leftovers They have become a must have for my friend’s holiday open house I even started doubling the batch since the neighbors expect a box on their doorstep
Freezer Meal Conversion
Freeze balls of unbaked dough in a single layer then store in a zip bag Bake straight from frozen adding one more minute to your baking time You can also freeze finished cookies after setting the ganache and bark Just thaw in the fridge overnight
These cookies are festive, delicious, and sure to make your holiday dessert tray extra special. Enjoy every soft, chewy, pepperminty bite!
Common Recipe Questions
- → How do I keep the cookies soft and chewy?
Store the cookies in an airtight container; adding a slice of bread can help retain moisture and keep them fresh longer.
- → Can I substitute the peppermint extract?
If you prefer a subtler mint flavor or run out of peppermint extract, try vanilla or almond extract for a change in aroma.
- → What kind of chocolate works best for the ganache?
Dark chocolate provides a rich, balanced flavor, but semisweet or milk chocolate can be used for a sweeter finish.
- → Is chilling the dough necessary?
Chilling is not required, but placing shaped dough balls in the fridge for 15 minutes can help prevent spreading and keep edges defined.
- → How can I decorate these cookies for holidays?
Add red sprinkles for a festive look, or use different colored jimmies and themed peppermint bark squares for any special occasion.