If you adore the festive, minty crunch of peppermint bark but want something a little more buttery and chewy, then this Peppermint Bark Cookies Recipe is exactly what your holiday baking list needs. These cookies are a joyful blend of soft, tender dough kissed with chopped peppermint bark bits, creating a magical surprise of chocolate and mint in every bite. Whether you’re baking for a cozy gathering or gifting to friends, this recipe brings that nostalgic winter flavor to your fingertips with such ease and elegance. I promise, once you try these, they will become your go-to sweet treat during peppermint season!
Ingredients You’ll Need
The beauty of this Peppermint Bark Cookies Recipe lies in how straightforward the ingredients are, yet how each one plays a pivotal role in crafting that perfect cookie. From the rich butter that ensures softness, to the zing of peppermint bark that adds sparkle and crunch, every ingredient is essential.
- ½ cup unsalted butter (room temperature): Soft butter lends a tender, melt-in-your-mouth texture that’s key to these cookies.
- ½ cup granulated sugar: Adds sweetness and helps create those delightfully crisp edges.
- ⅓ cup light brown sugar: Brings moisture and a subtle caramel note that deepens the flavor.
- 1 egg (room temperature): Binds the ingredients together while giving structure and richness.
- 2 teaspoons vanilla extract: Infuses warmth and balances the mint’s brightness.
- 1 ½ cups gluten-free all-purpose flour: Keeps these cookies accessible for gluten-sensitive friends without sacrificing crumb.
- ½ teaspoon baking soda: Provides a gentle lift to keep the texture soft but not dense.
- ½ teaspoon Kosher salt: Enhances all the sweet and minty flavors, making them pop.
- ¾ cup finely chopped peppermint bark: The star ingredient that delivers that unmistakable mint-chocolate crunch throughout every bite.
How to Make Peppermint Bark Cookies Recipe
Step 1: Cream the Butter and Sugars
Start by mixing your room temperature butter with both the granulated and brown sugars. Using a stand mixer at medium speed, beat them together for about two minutes until the mixture lightens and becomes fluffy. This step creates the perfect base that will make your cookies tender and gives them a lovely lift.
Step 2: Add the Egg and Vanilla
Next, crack in your egg and add the vanilla extract. Continue mixing for about 30 seconds just until everything combines smoothly. The vanilla enhances the flavor, giving the cookies a warm, rich aroma that pairs beautifully with peppermint.
Step 3: Incorporate Dry Ingredients
With the mixer still running on low, add the gluten-free flour, baking soda, and salt. Mix just until everything is combined—be careful not to overmix, so the dough stays tender rather than tough.
Step 4: Fold in the Peppermint Bark
Now it’s time for the fun part! Using a spatula, gently fold in the chopped peppermint bark. You want those bits to be evenly distributed throughout the dough to ensure every cookie boasts that wonderful minty crunch.
Step 5: Chill the Dough
Cover your mixing bowl and pop it into the fridge for 30 minutes. Chilling the dough firms it up, which helps prevent the cookies from spreading too much during baking, keeping their perfect shape.
Step 6: Prepare for Baking
While your dough chills, line two baking sheets with parchment paper and preheat your oven to 350 degrees Fahrenheit. This sets the stage for perfectly baked cookies.
Step 7: Scoop the Dough
Using a medium cookie scoop (about 2 tablespoons), drop the dough onto the lined baking sheets, spacing each about three inches apart. This allows the cookies room to spread without sticking together.
Step 8: Bake the Cookies
Bake for 12 to 14 minutes until the cookies turn lightly golden at the edges but still look soft in the center—this ensures they stay chewy after cooling.
Step 9: Shape the Cookies
Right after removing them from the oven, place the mouth of a drinking glass over each cookie and gently swirl it in a circle motion. This quick trick shapes your cookies into perfect circles for a bakery-quality look.
Step 10: Cool and Transfer
Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack. This allows them to set properly and cool completely without breaking apart.
Step 11: Serve or Store
Once cooled, these cookies are ready to enjoy! Or you can wrap and store them immediately. They stay fresh at room temperature for up to five days, perfect for planning ahead.
How to Serve Peppermint Bark Cookies Recipe
Garnishes
To elevate your Peppermint Bark Cookies Recipe, sprinkle a few extra crushed peppermint bits or a light dusting of powdered sugar on top right before serving. It adds a festive sparkle and an extra hint of mint that’s oh-so-inviting.
Side Dishes
These cookies pair beautifully with a cup of hot cocoa, mint tea, or even a glass of cold milk. The warmth of a drink perfectly complements the cool, minty crunch of the cookies, making for a cozy and satisfying treat.
Creative Ways to Present
For gifting or parties, arrange these cookies on a festive platter with sprigs of fresh rosemary or small candy canes. Wrapping a few in cellophane tied with a bright ribbon instantly makes a thoughtful homemade gift that anyone would adore.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store your Peppermint Bark Cookies in an airtight container at room temperature for up to five days. This helps maintain their tender texture and keeps that peppermint bark from getting soggy.
Freezing
Want to extend their shelf life? Freeze the baked cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag. They’ll keep well for up to three months and thaw beautifully at room temperature.
Reheating
To enjoy cookies that taste freshly baked, warm them in a low oven or microwave for just a few seconds. This softens the dough slightly and revives the chocolate in the peppermint bark, making them irresistibly gooey and minty.
FAQs
Can I use regular all-purpose flour instead of gluten-free?
Absolutely! You can swap in regular all-purpose flour in the same quantity if you don’t need gluten-free options. It won’t change the flavor but will affect the texture slightly, making the cookies a bit more traditional in crumb.
Is it okay to use store-bought peppermint bark for this recipe?
Yes! Using store-bought peppermint bark saves time and makes this recipe incredibly convenient. Just make sure to chop it finely so it mixes evenly into the dough.
How do I prevent the peppermint bark from melting too much during baking?
Chilling the dough before baking is the best way to minimize melting. Also, ensure your oven temperature is accurate— 350 degrees Fahrenheit provides the right balance for baking them without losing that lovely bark texture.
Can I add extra chocolate chips along with peppermint bark?
Definitely! Adding a handful of mini chocolate chips alongside the peppermint bark will give extra chocolatey goodness. Just be mindful not to overcrowd the dough for the best texture.
What’s the best way to make these cookies look extra pretty?
The swirling step with a drinking glass right after baking is my favorite trick. It makes every cookie perfectly round and professional-looking, impressing your friends and family with no extra effort!
Final Thoughts
I truly hope you fall in love with this Peppermint Bark Cookies Recipe as much as I have. It’s the perfect treat to bring warmth, joy, and a little sparkle to your kitchen and holiday celebrations. Once you try baking these, I’m pretty sure they’ll become a festive staple in your cookie jar for years to come!
PrintPeppermint Bark Cookies Recipe
These Peppermint Bark Cookies are a festive and delicious treat combining the rich, buttery texture of classic cookies with the refreshing crunch of peppermint bark pieces. Perfectly soft in the center with crisp edges, these gluten-free cookies are ideal for holiday celebrations or anytime you crave a sweet, minty delight.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 54 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cookie Dough
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- 1 egg (room temperature)
- 2 teaspoons vanilla extract
- 1 ½ cups gluten-free all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup finely chopped peppermint bark
Instructions
- Cream Butter and Sugars: In the bowl of a stand mixer, mix the room temperature butter with the granulated sugar and light brown sugar on medium speed for about 2 minutes until the mixture is lighter in texture and fluffy.
- Add Wet Ingredients: Add the egg and vanilla extract to the butter-sugar mixture and continue to mix for about 30 seconds until everything is fully combined.
- Combine Dry Ingredients: Add the gluten-free flour, baking soda, and kosher salt to the mixture. Mix on low speed just until the flour ingredients are incorporated, avoiding overmixing to maintain cookie tenderness.
- Fold in Peppermint Bark: Using a spatula, gently fold in the finely chopped peppermint bark pieces evenly throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap or a lid and chill in the refrigerator for 30 minutes to let the dough firm up for easier handling and better cookie shape.
- Prepare Baking Sheets and Oven: Line two baking sheets with parchment paper and preheat the oven to 350°F (175°C).
- Scoop the Cookies: Using a 2-tablespoon cookie scoop or spoon, transfer scoops of the chilled dough onto the prepared baking sheets, spacing them about 3 inches apart to allow room for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 12-14 minutes until they are lightly browned around the edges and the centers appear soft but set.
- Shape the Cookies: Immediately after removing from the oven, place the mouth of a drinking glass over each cookie and gently swirl it around to create perfect round shapes.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely.
- Serve or Store: Enjoy the cookies fresh, or freeze them for later use. When stored wrapped tightly at room temperature, they keep well for up to 5 days.
Notes
- Room temperature ingredients ensure better mixing and texture.
- Chilling the dough prevents excessive spreading while baking, maintaining cookie shape.
- Use gluten-free all-purpose flour to make these cookies gluten-free.
- Swirling cookies with a glass after baking creates uniform, professional-looking cookies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze to extend freshness.
- For a stronger peppermint flavor, add a few drops of peppermint extract along with vanilla, if desired.
