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What kind of recipe is it?
Peppermint Bark Christmas Cookies are a delightful fusion of chewy cookie and festive candy, perfect for the holiday season.
These cookies feature a rich chocolate base topped with white chocolate and sprinkled with crushed peppermint candies, offering a satisfying crunch and invigorating minty flavor.
They’re not only a treat for the taste buds but also a visually appealing addition to any holiday dessert platter.
Ideal for families, holiday gatherings, and cookie exchanges, these cookies are a must-bake for anyone looking to spread festive cheer.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | ½ cup |
| Baking soda | 1 teaspoon |
| Baking powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | ½ cup (1 stick), softened |
| Granulated sugar | 1 cup |
| Brown sugar | ½ cup packed |
| Large eggs | 2 large |
| Pure vanilla extract | 1 teaspoon |
| Semi-sweet chocolate chips | 1 cup |
| White chocolate chips | 1 cup |
| Crushed peppermint candies | ½ cup |
This ingredient list offers everything you need to create these delicious Peppermint Bark Christmas Cookies, ensuring they’re both tasty and festive for your holiday celebrations!
Cooking Steps
- Preheat the oven to 180 °C (350 °F) and position the oven rack in the center. Line two baking sheets (approximately 46 x 33 cm / 18 x 13 inches) with parchment paper or silicone baking mats.
- In a large mixing bowl, whisk together 240 g (2 cups) of all-purpose flour, 50 g (½ cup) of unsweetened cocoa powder, 5 g (1 teaspoon) of baking soda, 2 g (½ teaspoon) of baking powder, and 3 g (½ teaspoon) of salt until well combined. Set aside.
- In a separate large bowl, using an electric mixer on medium speed, beat 115 g (½ cup) of softened unsalted butter with 200 g (1 cup) of granulated sugar and 100 g (½ cup) of packed brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add 2 large eggs and 5 ml (1 teaspoon) of pure vanilla extract to the butter mixture. Continue to beat on medium speed until well incorporated, approximately 1 minute.
- Gradually mix the flour and cocoa dry ingredients into the wet ingredients on low speed until just combined (do not overmix). The dough should be thick and slightly sticky.
- Gently fold in 175 g (1 cup) of semi-sweet chocolate chips, 175 g (1 cup) of white chocolate chips, and 60 g (½ cup) of crushed peppermint candies using a spatula until evenly distributed.
- Using a standard cookie scoop (approximately 30 ml), portion the cookie dough onto the prepared baking sheets, spacing them about 5 cm (2 inches) apart to allow for spreading.
- Bake in the preheated oven for 10-12 minutes. Cookies are done when they’re set around the edges but still soft in the center; they should appear slightly puffed.
When done, remove from the oven and allow to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Variations
- Gluten-Free Peppermint Bark Cookies: Substitute all-purpose flour with 240 g (2 cups) of gluten-free all-purpose flour blend to make the cookies gluten-free.
- Dairy-Free Peppermint Delight: Replace softened unsalted butter with 115 g (½ cup) of coconut oil and use dairy-free chocolate chips to guarantee a dairy-free treat.
- Vegan Peppermint Bark Cookies: Use 2 tablespoons of flaxseed meal mixed with 6 tablespoons of water as a substitute for the eggs and replace the butter with a vegan butter alternative.
- Minty Chocolate Chip Cookie Bars: Press the cookie dough into a greased 23 x 33 cm (9 x 13 inches) baking pan and bake for 20-25 minutes for chewy cookie bars instead of individual cookies.
Tips on plating and presentation
Creating a visually stunning presentation for your peppermint bark Christmas cookies can elevate your holiday treats from ordinary to extraordinary.
I love using a festive platter or a tiered serving tray to make my cookies stand out. Arrange them in a circular pattern or stack them for added height. Sprinkle crushed peppermint on top of your cookies for that extra splash of color.
To enhance the visual appeal, I often place small holiday-themed decorations, like miniature pinecones or ornaments, around the base.
Ultimately, consider incorporating some green or red napkins to tie everything together. The key is to keep it simple yet elegant, allowing your beautifully dipped cookies to shine as the centerpiece of your holiday spread!
What other dishes can I pair it with?
While the peppermint bark Christmas cookies steal the show, there are several delightful dishes you can pair them with to create a cohesive holiday spread.
I love to complement these cookies with a rich chocolate fondue. The warm, creamy chocolate elevates the peppermint flavors beautifully. Adding a variety of dippable treats like strawberries, pretzels, and marshmallows can make it even more fun.
Another fantastic pairing is homemade peppermint ice cream. The minty freshness just ties everything together.
You might also consider serving them alongside a gingerbread or sugar cookie platter for a festive touch. Incorporating a cheese board with sharp cheddar or creamy brie adds a savory element that balances the sweetness perfectly.
Trust me, your guests will love it!
What drinks can I pair it with?
To enhance the festive experience of enjoying peppermint bark Christmas cookies, selecting the right drinks can elevate the occasion even further.
I love pairing these cookies with a warm cup of hot cocoa—its rich chocolatey goodness complements the cookies perfectly. If you’re in the mood for something a bit more sophisticated, try a peppermint mocha; the coffee and mint synergy is simply delightful.
For a revitalizing option, I recommend a chilled glass of milk—classic and comforting! You can also enjoy a cup of spiced tea, which adds a warm, aromatic touch.
Regardless of your preference, these drinks will beautifully highlight the flavors of your peppermint bark cookies and create wonderful holiday memories. Cheers!
Frequently Asked Questions
Can I Use White Chocolate Instead of Milk Chocolate?
Absolutely, you can use white chocolate instead of milk chocolate! I love the creamy sweetness it brings. Just keep an eye on the melting temperature, as it can be a bit trickier to handle.
How Long Can I Store These Cookies?
I usually store these cookies in an airtight container at room temperature for up to a week. If you freeze them, they can last about three months. Just make sure they’re well-wrapped to prevent freezer burn!
Are There Nut-Free Alternatives for This Recipe?
I often substitute crushed cookie crumbs or rice cereal instead of nuts. They add crunch without allergens, making the treat safe and delicious for everyone. You’ll hardly notice the difference, trust me!
Can I Make These Cookies Gluten-Free?
Yes, you can make these cookies gluten-free! I usually substitute regular flour with a gluten-free blend. Just make sure to check that all other ingredients are also gluten-free. Enjoy baking delicious treats without worry!
What Type of Peppermint Should I Use?
I usually prefer using pure peppermint extract for a strong flavor, but peppermint oil adds a unique intensity. If you’re looking for something lighter, crushed peppermint candies give a nice crunch and festive touch.