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Peppermint bark cookies arranged on marble with a candy cane and greenery
Sarah

Peppermint Bark Cookies

Chewy chocolate cookies studded with chopped bittersweet and white chocolate and crushed candy cane, made from a simple sliced dough log, a holiday peppermint bark cookies recipe with no candy-layering required.
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Prep Time 20 minutes
Cook Time 13 minutes
Chill Time 2 hours 15 minutes
Total Time 2 hours 48 minutes
Servings: 22 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 12 tbsp unsalted butter room temperature
  • 1/2 cup confectioners' sugar sifted
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 tsp peppermint oil
  • 1 1/4 cups all-purpose flour
  • 3 tbsp unsweetened cocoa powder sifted
  • 1/4 cup bittersweet chocolate chopped
  • 1/4 cup white chocolate chopped
  • 1/4 cup crushed hard peppermint candy

Method
 

  1. Beat the butter and confectioners' sugar together until just combined.
  2. Mix in the vanilla, salt, and peppermint oil.
  3. Add the flour and cocoa powder and mix just until a dough forms.
  4. Fold in the chopped chocolates and crushed peppermint candy by hand.
  5. Shape the dough into a log about 1 1/2 inches wide and 11 inches long, wrap, and chill at least 2 hours.
  6. Let the log sit at room temperature 30 to 45 minutes to soften.
  7. Slice into 1/2-inch rounds and place on a parchment-lined baking sheet.
  8. Bake at 350F for 12 to 14 minutes until puffed and no longer wet-looking in the center.
  9. Cool completely on the baking sheet before moving.

Notes

  • Use chopped bar chocolate, not chips, since chips leave divots once the log is sliced.
  • A firm, fully chilled log slices cleanly; a soft one will squish instead of cut.
  • Nutrition is an estimate calculated from the ingredients and will vary with brands and portion size.