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Chocolate Peppermint Bark Sugar Cookies

Chocolate Peppermint Bark Sugar Cookies for Holiday Bliss

Delight your taste buds with Chocolate Peppermint Bark Sugar Cookies, a festive twist on a classic treat perfect for holiday gifting and gatherings.
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Prep Time 20 minutes
Cook Time 8 minutes
Cooling Time 10 minutes
Total Time 38 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 5.5 cups flour Provides structure to the cookies; ensure it’s measured accurately for best results.
  • 1 tsp salt Enhances flavor and balances the sweetness.
  • 0.5 tsp baking soda Helps cookies rise; always use fresh for proper leavening.
  • 0.5 tsp cream of tartar Stabilizes the dough; substitute with lemon juice or vinegar if needed.
  • 1 cup butter, room temperature Adds richness and moisture; it must be softened to cream well.
  • 1.25 cups sugar Sweetens the cookies and creates a smooth texture.
  • 0.25 cups powdered sugar Sweetens the cookies and creates a smooth texture.
  • 0.75 cups canola oil Adds moisture; can be substituted with vegetable oil.
  • 1 tsp vanilla extract Provides depth of flavor.
  • 0.5 tsp peppermint extract Infuses the cookies with a refreshing mint flavor.
  • 2 large eggs, room temperature Binds the ingredients together; let sit at room temperature for better emulsification.
  • 0.25 cups red jimmies sprinkles For decoration and festive appeal.
For the Ganache
  • 1 cup dark chocolate Used for the ganache; offers a rich chocolate flavor.
  • 1 cup heavy cream Creates a luxurious ganache.
For the Topping
  • 36 pieces mini Ghirardelli Peppermint Bark Squares The final topping that adds festive flair and flavor to your cookies.

Equipment

  • Stand Mixer
  • Baking sheets
  • Parchment paper
  • Medium Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together flour, salt, baking soda, and cream of tartar. Set aside.
  3. Cream butter and sugars together until light and fluffy. Add oil, vanilla, peppermint extract, and eggs one at a time.
  4. Gradually mix the dry ingredients into the wet mixture until just combined. Fold in red jimmies.
  5. Roll dough into 2-inch balls, flatten to 1/2 inch, and place on prepared baking sheets.
  6. Bake for 8 minutes until edges are set, then cool on wire racks.
  7. Heat cream in a saucepan and pour over chopped dark chocolate. Stir until smooth to make ganache.
  8. Spread ganache on cooled cookies and top each with a peppermint bark square. Allow to set before serving.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 28gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 100mgPotassium: 120mgSugar: 12gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature for best results. Avoid overbaking for soft cookies.

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