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- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 2 large eggs - 1 teaspoon vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup white chocolate chips - 1 cup semi-sweet chocolate chips - 1/2 cup crushed peppermint candies These ingredients come together to create a cookie that sings of the holiday spirit. The butter gives rich flavor, while the sugars add sweetness. Eggs help bind the dough, making it soft and chewy. Vanilla extract brings warmth, and the flour provides structure. Baking powder and baking soda help the cookies rise. The chocolate chips and crushed peppermint create a festive touch. If you need to make swaps, here are some ideas: - Use coconut oil instead of butter for a dairy-free option. - Swap granulated sugar with coconut sugar for a lower glycemic index. - Replace eggs with flaxseed meal mixed with water for a vegan option. - Almond flour can work instead of all-purpose flour for gluten-free cookies. These substitutions keep the spirit of the recipe while meeting different dietary needs. For an extra festive flair, consider these toppings: - Drizzle melted chocolate on top. - Add more crushed peppermint for crunch. - Sprinkle sea salt to balance the sweetness. - Use colored sprinkles for a pop of color. These toppings make the cookies even more fun and appealing. You can mix and match to suit your taste! {{ingredient_image_1}} Start by setting your oven to 350°F (175°C). This temperature helps the cookies bake evenly. Next, get two baking sheets and line them with parchment paper. This step keeps cookies from sticking and makes cleanup easy. In a large bowl, add 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of brown sugar. Cream these together until the mix is light and fluffy. Then, add 2 large eggs one at a time. Don't forget to mix in 1 teaspoon of vanilla extract. Now, in a separate bowl, mix 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Gradually add this dry mix to the wet ingredients. Stir until just combined. Finally, fold in 1 cup of white chocolate chips, 1 cup of semi-sweet chocolate chips, and 1/2 cup of crushed peppermint candies. This blend gives the cookies a festive crunch. Scoop tablespoon-sized portions of the dough and drop them onto the prepared baking sheets. Make sure to space them about 2 inches apart. Bake in your preheated oven for 10-12 minutes. You want the edges to be lightly golden. Once baked, let the cookies sit on the sheets for 5 minutes. After that, transfer them to a wire rack to cool completely. Once cool, melt some extra white and semi-sweet chocolate in separate bowls. Drizzle the melted chocolate over the cookies and sprinkle extra crushed peppermint on top. This adds a beautiful touch and extra flavor. When baking peppermint bark cookies, avoid overmixing the dough. This can make cookies tough. Also, do not skip chilling the dough if it feels too soft. Chilling helps shape the cookies better. Another mistake is not spacing the cookies enough on the baking sheet. If too close, they can merge while baking. To get soft and chewy cookies, watch the baking time closely. Remove them when the edges are golden but the centers seem soft. This gives you a nice texture. Make sure the butter is softened but not melted. This helps the cookies rise well. Adding the right amount of white and semi-sweet chocolate chips also brings great flavor and texture. These festive cookies shine on a holiday platter. Pair them with hot cocoa or coffee for a lovely treat. You can also pack them in a jar for a sweet gift. For a fun twist, serve them with a scoop of vanilla ice cream. The mix of warm and cold adds a delightful contrast. Pro Tips Chill the Dough: Refrigerate the cookie dough for at least 30 minutes before baking to enhance the flavor and prevent spreading. Quality Chocolate Matters: Use high-quality chocolate chips for a richer taste and better melting consistency. Crushed Peppermint: For a more intense peppermint flavor, use candy canes instead of store-bought crushed peppermint candies. Storing Cookies: Keep the cookies in an airtight container to maintain their freshness, and consider layering them with parchment paper to prevent sticking. {{image_2}} You can switch up the flavors in these cookies. Try adding orange zest for a bright touch. Almond extract works well, too. It gives a nice nutty flavor. You might even mix in some crushed gingerbread cookies for a holiday twist. Each flavor brings its own fun to this treat. If you love dark chocolate, use it instead of semi-sweet. Dark chocolate adds a richer taste that pairs well with peppermint. The balance of flavors shines through with each bite. Just keep the same amount as the semi-sweet chocolate chips. It’s an easy swap that makes a big difference. Get creative with mix-ins in your cookie dough. You can use chopped walnuts or pecans for a crunchy bite. Dried cranberries add a chewy texture and a pop of color. If you want more chocolate, try adding milk chocolate chips. The options are endless. Mix it up to find your favorite version! To keep your peppermint bark Christmas cookies fresh, store them in an airtight container. I recommend placing a layer of parchment paper between the cookies. This helps prevent them from sticking together. You can keep them at room temperature for about a week. If you want to keep them longer, the fridge can work too. Just make sure they stay in that airtight container. If you want to save some cookies for later, freezing is a great option. Allow the cookies to cool completely first. Then, place them in a single layer on a baking sheet. Freeze them for about two hours. After that, transfer them to a freezer-safe container. You can freeze them for up to three months. When you’re ready to enjoy, let them thaw at room temperature. For the best flavor and texture, serve your cookies within the first few days. This way, they stay soft and tasty. If you wait too long, they may become dry. If you freeze them, enjoy them within two weeks of thawing for optimal taste. Yes, you can make these cookies ahead of time. You can prepare the dough and chill it in the fridge for up to two days. This helps the flavors mix well. When you are ready to bake, just scoop the dough onto the baking sheets and bake as directed. You can also bake the cookies and store them in an airtight container. They stay fresh for about a week. You can tell the cookies are done when the edges turn a light golden color. They should still look soft in the center. Baking them for around 10-12 minutes usually works well. Remember, the cookies will continue to cook a bit after you take them out. This gives them a nice chewy texture. If you don’t have peppermint candies, you can use crushed candy canes. They give a similar taste and look. You could also try other flavors like toffee bits or nuts. Just remember, the cookies will not have that peppermint flavor, but they will still be tasty! We covered the key steps to make delicious cookies, from choosing your ingredients to baking. You learned about ingredient swaps and how to get the best texture. Remember to avoid common mistakes and follow storage tips for freshness. Experiment with flavors and mix-ins for fun twists. With these insights, you can bake cookies that impress. Enjoy your baking journey and the tasty rewards that come with it!

Festive Peppermint Bark Christmas Cookies

Delicious cookies with a festive peppermint twist, perfect for the holiday season.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup white chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 0.5 cup crushed peppermint candies

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Beat in the eggs one at a time, adding the vanilla extract, and mix until well combined.
  • In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.
  • Fold in the white chocolate chips, semi-sweet chocolate chips, and crushed peppermint candies into the cookie dough.
  • Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
  • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  • Once cool, melt additional white and semi-sweet chocolate in separate bowls. Drizzle the melted chocolates over the cookies and immediately sprinkle with extra crushed peppermint on top for decoration.

Notes

For extra decoration, drizzle with melted chocolate and sprinkle with crushed peppermint.
Keyword Christmas, cookies, peppermint