Description
These peppermint bark cookies are a delightful treat with a rich chocolate cookie base, topped with a layer of peppermint bark and finished with a creamy buttercream frosting. Perfect for the holiday season or any time you’re craving a festive dessert.
Ingredients
Scale
Cookies:
- ½ cup unsalted butter, room temperature
- ¾ cup light brown sugar, packed
- 2 tablespoons granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Peppermint Bark:
- ½ cup semi-sweet chocolate chips
- ½ cup white chocolate chips or chopped baking bar
- 1 tablespoon crushed peppermint candies
Buttercream Frosting:
- ½ cup unsalted butter, softened
- 4 cups confectioners sugar
- 3–4 tablespoons milk
- 1 teaspoon vanilla extract
- ¾ teaspoon peppermint extract
Instructions
- Prepare the cookie dough: Cream together butter and sugars, then add egg and vanilla. In a separate bowl, whisk together flour, cocoa, baking soda, and salt. Combine wet and dry ingredients to form dough.
- Bake the cookies: Scoop dough onto a baking sheet and bake at 350°F for 8-10 minutes. Let cool.
- Make the peppermint bark: Melt chocolates separately, spread on parchment, sprinkle with crushed peppermint, and chill to set.
- Prepare the frosting: Beat butter until creamy, then gradually add sugar, milk, vanilla, and peppermint extract until smooth.
- Assemble: Spread a layer of peppermint bark on each cookie, then pipe or spread frosting on top. Enjoy!
Notes
- You can customize the cookie size by adjusting the dough scoops before baking.
- For a stronger peppermint flavor, increase the amount of peppermint extract in the frosting.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 18 g
- Sodium: 50 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg