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These peppermint bark cookies may just be the perfect holiday treat. From the rich and chewy chocolate cookie to the smooth and creamy peppermint frosting topped with crunchy candy canes, these cookies are bursting with sweet and delicious holiday flavor.
Chocolate and peppermint is a classic holiday pairing and these peppermint bark cookies feature the delicious combination in a pretty and impressive sweet treat that will have all your holiday party guests asking for the recipe. If you’re familiar with the amazingly delicious Crumbl peppermint bark cookies, then you’ll have a good idea of what these taste like – this copycat cookie recipe does a great job of recreating the popular treat.
Although it does require a bit of time to make these, you’ll find that it’s quite simple. And once you taste how addictively good these holiday cookies are, I think you’ll agree that they’re well worth the effort. If you really want to wow your party guests this year, this is the perfect new recipe for you. Just be sure to make extra to save for yourself – you’ll be very glad you did!
💗 Why We Love This Recipe
- This is one of our favorite holiday cookies. Chocolate with peppermint flavor is a classic and delicious combination that’s perfect for the holiday season.
- The pretty appearance and rich sweet taste of these cookies makes them perfect for holiday parties and cookie exchanges. They’ll look beautiful on any cookie platter.
- Fans of Crumbl peppermint bark cookies will go crazy for this recipe – it’s a perfect copycat treat!
- Mixing bowls
- Baking pans
- Parchment paper
- Stand mixer
- Handheld mixer
- Ice cream scoop
- Piping bag (large)
- Round piping bag tip (large)
For the Cookies:
- Butter (at room temperature)
- Packed brown sugar (light)
- White sugar (granulated)
- Large eggs
- Corn syrup (light)
- Vanilla extract
- All purpose flour
- Cocoa powder
- Baking soda
For the Peppermint Frosting:
- Unsalted butter (at room temperature)
- Powdered sugar
- Peppermint extract
- Candy canes or peppermint candies (crushed)
🥄 How to Make Peppermint Bark Cookies
Step One: Make the Cookie Batter
- Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
- In a large bowl whisk together flour, cornstarch, salt, baking soda, and cocoa powder until combined then set aside.
- In a separate bowl, use a handheld mixer to cream together the butter, white sugar, and brown sugar.
- When the butter mixture becomes light and fluffy, add eggs, corn syrup, and vanilla and continue to mix until completely combined.
- Slowly add the flour mixture to the wet ingredients while continuously mixing until a soft dough forms.
Step Two: Roll Dough Into Balls
- Roll the cookie dough into balls. Place them about 2 inches apart on the prepared baking sheets and flatten slightly using your hand.
Step Two: Bake
- Bake the cookies at 350 degrees for 15 to 17 minutes. Transfer to a wire rack and allow the cookies to cool to room temperature
Step Three: Make the Frosting and Frost Cookies
- Using a stand mixer, cream together the butter, powdered sugar, and peppermint extract on medium speed until combined.
- Attach the large round piping tip to the piping bag and fill the piping bag with the frosting.
Step Four: Frost the Cookies
- Using the piping bag, create a spiral on top of the cookies.
- Lightly sprinkle the crushed candy canes on the tops of the cookies.
- Let the cookies rest for an hour until the frosting hardens.
Tips and Suggestions
- If you want to get a head start on the prep, you can make the cookie dough ahead of time and keep it in the fridge for 1-2 days. When you’re ready to bake the cookies, let the dough come to room temperature before rolling it into balls.
- Use a cookie scoop or ice cream scoop to measure your dough balls – it’s the best way to ensure that they are all the same size so that they bake evenly.
- Replace the crushed candy canes with Christmas sprinkles or red and green sanding sugar.
- Make a chocolate frosting or use a store-bought chocolate frosting in place of the peppermint.
- Mix some chocolate chips into the cookie batter just before baking for some extra chocolate flavor.
How Do I Store Peppermint Bark Cookies?
Store these cookies in an airtight container. They should last for 2-3 days at room temperature or 3-4 days in the refrigerator.
Can I Freeze Peppermint Bark Cookies?
Yes – you can freeze them for up to 2 months. For best results, freeze the cookies individually wrapped in plastic wrap and then stored in an airtight container or Ziplock bag.
More Christmas Cookie Recipes
- Christmas Wreath Cornflake Cookies
- Chewy Chocolate Peppermint Cookies
- Pinwheel Sugar Cookies
- Cranberry and White Chocolate Cookies
- Peanut butter balls
Peppermint Bark Cookies
- ½ cup sweet cream butter room temperature
- ½ cup light brown sugar packed
- ½ cup white granulated sugar
- 3 large eggs
- 2 Tablespoons light corn syrup
- 1 Tablespoons pure vanilla extract
- 3 ¾ cup all-purpose flour
- 1 cup cocoa powder
- 1 Tablespoon cornstarch
- 2 teaspoon baking soda
- 1 teaspoon Kosher salt
Peppermint Frosting ingredients
- 1 cup unsalted sweet cream butter room temperature
- 1/2 cup confectioner's sugar
- 1 teaspoon pure peppermint extract
- 10 candy canes crushed
- Preheat the oven to 350 degrees.
- Line the cookie sheets with parchment paper.
- Combine flour, cocoa, cornstarch, baking soda, and salt in a large bowl.
- Whisk to mix. Set aside
- Cream together in a large mixing bowl the butter, white and light brown sugar using an electric mixer until it becomes light in color and fluffy.
- Add in the three eggs, pure vanilla, and corn syrup mixing until completely mixed.
- Continue beating while adding in the flour mixture until a soft cookie dough begins to form.
- With a large ice cream scooper, scoop dough into your hands and roll into a ball
- Place on the cookie sheet about 2 in apart from the other dough
- Use your hands to flatten the dough into the same size circles.
- Bake for 15-17 minutes.
- Using a standing mixer, beat all ingredients except the candy canes until combined, creamy andthick
- Scoop into the piping bag
- Pipe a spiral onto the top of the cookies
- Sprinkle the crushed candy canes on top
- Allow frosting to harden slightly for about an hour before enjoying it
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