Description
Festive chocolate peppermint bark sugar cookies bring holiday cheer to winter dessert tables. Sweet chocolate chips and crushed candy canes create magical flavor combinations that delight winter cookie lovers who crave seasonal magic.
Ingredients
Scale
Main Dry Ingredients:
- 2 ¾ cups (350 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Sugar and Fat:
- 1 ½ cups (300 grams) granulated sugar
- 1 cup (227 grams) unsalted butter, softened
Flavor and Binding Ingredients:
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
Topping Ingredients:
- 1 cup (170 grams) semi-sweet or dark chocolate chips, melted
- ½ cup (85 grams) white chocolate chips, melted
- ½ cup (60 grams) crushed peppermint candies or candy canes
Instructions
- Arrange the oven rack in the center position and heat to 350F (175C). Create a non-stick surface on baking sheets using parchment paper or silicone mats.
- Combine flour, baking soda, baking powder, and salt in a medium mixing vessel. Gently whisk the dry ingredients until thoroughly integrated.
- Utilize an electric mixer to blend softened butter and sugar in a spacious mixing bowl, whipping until the mixture transforms into a light, airy consistency with visible volume increase.
- Introduce egg, vanilla extract, and peppermint extract to the butter mixture. Blend thoroughly until the liquid ingredients are completely incorporated.
- Gradually fold the prepared dry ingredient mixture into the wet ingredients, stirring carefully to prevent overmixing. Stir just until a cohesive dough forms.
- Craft uniform dough spheres approximately 1 12-inch in diameter. Position these cookie orbs across the prepared baking sheets, maintaining a two-inch separation. Delicately press each sphere using the back of a spoon to create a slight flattening.
- Position the baking sheets in the preheated oven and bake for 810 minutes. Look for barely set edges as an indication of proper doneness. Allow cookies to rest on the baking sheets for 5 minutes before transferring to a wire cooling rack for complete temperature reduction.
Notes
- Chill the dough for 30 minutes before rolling to prevent spreading and maintain cookie shape during baking.
- Use high-quality peppermint extract for a more intense, fresh flavor that doesn’t taste artificial.
- Crush candy canes or peppermint candies finely for a decorative and crunchy topping that adds festive texture.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain cookie structure and taste.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 210
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg