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Peppermint Bark Cookies Recipe

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3.9 from 9 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Fold in Peppermint Bark: Using a spatula, gently fold in the finely chopped peppermint bark pieces evenly throughout the dough.
  5. 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.
  6. Prepare Baking Sheets and Oven: Line two baking sheets with parchment paper and preheat the oven to 350°F (175°C).
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

Find it online: https://marthatasty.com/peppermint-bark-cookies-recipe/