Easy Peppermint Bark Cookies
Let me introduce you to my Peppermint Bark Cookies recipe, a true showstopper for the holiday season! Picture this: each bite combines a luscious chocolate cookie base with a delightful peppermint twist, topped with a creamy white chocolate and crushed candy cane finish. It’s a festive explosion of flavors that will have everyone asking for the recipe!
Unsalted Butter: The base of the cookies, giving them a rich, creamy texture. If needed, you can use salted butter and adjust the added salt. Granulated Sugar: Sweetens the cookies and contributes to their tender texture. In a pinch, you could use light brown sugar for a slightly different flavor. Eggs: They bind the ingredients together and help the cookies rise. As a substitution, flax eggs can work for a vegan option. Pure Vanilla Extract: Adds a classic, sweet flavor. If unavailable, almond extract can be a substitute, though it changes the flavor profile. Peppermint Extract: Gives the distinct minty flavor that’s crucial for this recipe. All-Purpose Flour: The structure of the cookies comes from here. For a gluten-free version, use a gluten-free flour blend. Unsweetened Cocoa Powder: Provides the deep chocolate flavor. Dark cocoa powder can be used for a richer taste. Baking Powder: Helps the cookies rise and become fluffy. If you’re out, a mix of cream of tartar and baking soda can be used. Salt: Enhances the flavors of the other ingredients. If you only have salted butter, you might skip the added salt. Semi-Sweet Chocolate Chips: Adds extra chocolatey bites. Dark chocolate chips or chunks can be a substitute for a less sweet option.
White Chocolate Chips: For the topping, adding a creamy contrast to the cookie. Milk chocolate can be used for a different taste. Crushed Candy Canes: The festive element for the topping. Crushed peppermint candies are a good alternative.
To whip up these Peppermint Bark Cookies, start by creaming together butter and sugar until fluffy, then mix in eggs, vanilla, and peppermint extract for that holiday flavor. In a separate bowl, whisk together flour, cocoa powder, baking powder, and a pinch of salt, and gradually blend this dry mix into the wet ingredients. Fold in the semi-sweet chocolate chips, shape the dough into small balls, and bake them until they’re just right. Once cooled, dip each cookie into melted white chocolate and sprinkle with crushed candy canes for that festive touch. The result? A batch of irresistible holiday cookies that perfectly blend chocolatey goodness with a hint of peppermint cheer!
Storage
These peppermint bark cookies can be stored in an airtight container at room temperature for up to a week. If you want to keep them longer, they freeze well for up to 3 months.
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