Peppermint Bark Cookies Linking Chocolate and Peppermint Recipe

If you’re a fan of the magical combo of chocolate and peppermint, I have something truly special for you: Peppermint Bark Cookies Linking Chocolate and Peppermint Recipe. These cookies combine rich cocoa goodness with the cool, refreshing bite of peppermint bark, all topped with a dreamy peppermint buttercream. Trust me, once you try this, it’s hard to go back to regular chocolate chip cookies!

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Ingredients You’ll Need

These ingredients come together to create cookies with a soft cocoa base topped by peppermint bark and fluffy peppermint buttercream. When shopping, look for good-quality chocolate chips and fresh peppermint candies to get the best flavor.

• Unsalted Butter: Room temperature for easy creaming and smooth dough.
• Light Brown Sugar: Adds moisture and a subtle caramel flavor.
• Granulated Sugar: Balances the sweetness and helps with texture.
• Egg: Make sure it’s at room temp for even mixing.
• Vanilla Extract: Elevates the flavors in the cookie dough and frosting.
• All-purpose Flour: Provides structure to the cookies.
• Unsweetened Cocoa Powder: Choose Dutch-processed for richer chocolate flavor.
• Baking Soda: Just a pinch helps with the cookies’ rise and texture.
• Salt: Balances sweetness and enhances flavor.
• Semi-sweet Chocolate Chips: Melts beautifully to form the bottom layer of the bark.
• White Chocolate Chips or Chopped Baking Bar: For that classic peppermint bark contrast.
• Crushed Peppermint Candies: Adds crunch and signature peppermint zing.
• Confectioners Sugar: Essential for a silky smooth buttercream.
• Milk: To thin the frosting to the perfect consistency.
• Peppermint Extract: The star flavor in the frosting that ties everything together.

Variations

I love playing around with this Peppermint Bark Cookies Linking Chocolate and Peppermint Recipe. Whether you want them smaller, spicier, or even dairy-free, there’s a tweak for you!

• Mini Cookies: When I need bite-sized treats for parties, I cut the dough into 12 portions instead of 6 and bake for less time. Just watch the bake time closely so they don’t get too crispy.
• Nutty Twist: Adding chopped toasted pecans or walnuts to the dough adds an unexpected crunch that my friends adore.
• Vegan Version: Substitute the butter with vegan butter and use dairy-free chocolate chips – the peppermint flavor still shines through beautifully.
• Spiced Peppermint Bark: Sprinkle a pinch of cinnamon or chili powder on the bark layer for a surprising warm kick that pairs so well with peppermint.

How to Make Peppermint Bark Cookies Linking Chocolate and Peppermint Recipe

Step 1: Cream together the cookie base

Start by creaming your unsalted butter with the light brown sugar and granulated sugar until the mixture is fluffy and smooth. This usually takes about 3-4 minutes with a mixer. I discovered this trick when I realized that well-creamed butter gives these cookies a tender texture that makes all the difference. Then, add in the egg and vanilla and mix well. Remember to keep your egg at room temperature for the best emulsion!

Step 2: Combine the dry ingredients just right

Next, whisk together your flour, cocoa powder, baking soda, and salt in a separate bowl. Add this gradually to your wet mixture and stir until just combined. Avoid overmixing here — I used to overdo this part and ended up with tougher cookies, so keep it gentle to keep them soft and chewy.

Step 3: Chill and prepare peppermint bark while you wait

Wrap or cover the cookie dough and pop it in the fridge for at least 30 minutes. While your dough chills, get started on the peppermint bark. This multitasking step saves time and brings everything together deliciously.

Step 4: Layer and set your peppermint bark

Melt your semi-sweet chocolate chips in 30-second bursts in the microwave, stirring well between each. Spread an even layer on parchment-lined baking sheet, then do the same with the white chocolate chips on top. Before it sets, sprinkle the crushed peppermint candies over the white chocolate and chill in the fridge for 30 minutes. This layering is what makes these cookies truly shine — it’s not just about flavor, it’s about texture and that pretty presentation too.

Step 5: Bake and cool your cookies

Preheat your oven to 350ºF and line a baking sheet with parchment. Divide your dough into 6 large balls, place them spaced apart on the sheet, and bake for 10-12 minutes. You’ll notice the edges firm up while the center stays soft — that’s the sweet spot! Let the cookies cool for about 10 minutes on the tray before transferring to a cooling rack.

Step 6: Whip up the peppermint buttercream frosting

Using a mixer, beat the softened butter with confectioners sugar, 3 tablespoons of milk, vanilla, and peppermint extracts until smooth and fluffy. Add more milk if needed to get a pipe-able consistency. I love how this frosting brings an extra peppermint punch without being overpowering.

Step 7: Assemble your peppermint bark cookies

Pipe a generous swirl of peppermint buttercream on each cooled cookie, then carefully top with pieces of the prepared peppermint bark. Sprinkle more crushed peppermint candies on top if you like a little extra crunch and festive look.

How to Serve Peppermint Bark Cookies Linking Chocolate and Peppermint Recipe

Garnishes

I’m a big fan of adding extra crushed peppermint candies or even a drizzle of melted white chocolate on top for an extra festive touch. Sometimes, I scatter edible glitter or silver sugar pearls to make the cookies sparkle when serving at parties.

Side Dishes

These cookies pair beautifully with a warm cup of peppermint hot chocolate or a simple glass of cold milk to balance the sweetness. During chilly months, serving alongside mulled wine or spiced cider really sets the mood.

Creative Ways to Present

For holiday gatherings, I’ll stack these cookies on a tiered cake stand with greenery garlands and fairy lights woven between. Wrapping them in cellophane with a festive ribbon makes a lovely homemade gift for friends and neighbors too.

Make Ahead and Storage

Storing Leftovers

My go-to is an airtight container stored at room temperature, which keeps the cookies soft and fresh for up to four days. I love that the peppermint bark topping stays perfectly crisp, adding a delightful contrast every time.

Freezing

I usually freeze the plain baked cookies (without frosting or bark) by wrapping them individually in plastic wrap, then putting them in a freezer bag. They freeze well for up to a month. When I’m ready, I thaw overnight in the fridge before decorating.

Reheating

Honestly, these cookies are best enjoyed fresh or at room temperature, but if you want a warm bite, I gently microwave a cookie for about 10 seconds. Be careful not to melt the peppermint bark completely—just enough to soften the cookie slightly.

FAQs

Final Thoughts

This Peppermint Bark Cookies Linking Chocolate and Peppermint Recipe is truly one of my holiday favorites. It balances rich chocolate, bright peppermint, and creamy frosting in a way that feels both indulgent and fresh. I remember the first time I made these and how my whole family lit up at the first bite — it’s that kind of recipe that brings people together. Give it a try next time you want a festive cookie that’ll wow everyone. I promise, you’ll thank me later!

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