Chocolate Peppermint Bark Cookies (Print-Friendly Format)
Buttery peppermint sugar cookies topped with silky chocolate ganache and a square of peppermint bark.
# Ingredients You’ll Need:
→ Cookie Dough
01 -
700 grams plain flour, plus 15 grams extra
02 -
1 teaspoon fine salt
03 -
0.5 teaspoon baking soda
04 -
0.5 teaspoon cream of tartar
05 -
226 grams unsalted butter, at room temperature
06 -
250 grams caster sugar, plus 50 grams for pressing
07 -
90 grams powdered sugar
08 -
180 millilitres canola oil (substitute: vegetable oil if desired)
09 -
1 teaspoon vanilla extract
10 -
0.5 teaspoon peppermint extract
11 -
2 large eggs, at room temperature
12 -
30 grams red sprinkles (jimmies)
→ Ganache
13 -
170 grams dark chocolate
14 -
240 millilitres heavy cream
→ Topping
15 -
36 mini chocolate peppermint bark squares
# How to Make It:
01 -
Preheat oven to 175°C. Line baking trays with parchment paper.
02 -
In a medium bowl, whisk together flour, salt, baking soda, and cream of tartar. Set aside.
03 -
In the bowl of a stand mixer, beat the butter, caster sugar, and powdered sugar for 2 minutes until pale and fluffy.
04 -
With the mixer running, slowly stream in the oil. Beat in vanilla and peppermint extracts. Add eggs one at a time, mixing well after each addition.
05 -
Gradually add the dry ingredients to the wet mixture, mixing on low until combined. Scrape down the sides as needed. Fold in the red sprinkles until evenly distributed.
06 -
Portion dough into 2-inch (about 45 gram) balls, yielding approximately 36 cookies. Arrange dough balls spaced 7 cm apart on prepared trays. Place the reserved sugar in a shallow dish. Using a flat-bottomed glass about 6 cm in diameter, dip it into the sugar and press each dough ball to a thickness of 1.25 cm, allowing the edges to splay slightly. Re-dip glass in sugar before each cookie.
07 -
Bake for 8 minutes, rotating halfway for even baking. Carefully transfer cookies to a wire rack and cool completely. Store in an airtight container in the refrigerator until ready to decorate.
08 -
Weigh and finely chop the chocolate. Heat heavy cream in a small saucepan over medium-low until hot but not boiling. Remove from heat. Add the chocolate to the hot cream, ensuring it is submerged. Allow to sit for 3 minutes, then gently stir with a spatula until glossy and smooth. Let ganache cool until slightly thickened.
09 -
Spread a generous layer of cooled ganache over each cookie. Top each with a mini chocolate peppermint bark square. Serve immediately or refrigerate in an airtight container until ready to enjoy.
# Extra Tips:
01 -
Pressing the dough with a sugared glass rim creates a signature craggy edge and ensures a crisp-tender texture.
02 -
Chilling the cookies before decorating helps the ganache set quickly and keeps the surface smooth.