Peppermint bark cookies are a delightful treat that combines the refreshing taste of peppermint with the rich flavor of chocolate. These cookies are perfect for the holiday season or any time you want to indulge in a sweet, minty dessert. The combination of crushed peppermint candies and melted chocolate drizzled on top creates a festive and delicious cookie that everyone will love.
Most of the ingredients for this recipe are common pantry staples, but you might need to pick up crushed peppermint candies and chocolate chips if you don't already have them on hand. Crushed peppermint candies can usually be found in the candy aisle, especially around the holidays. Chocolate chips are typically located in the baking section of your supermarket.
Ingredients For Peppermint Bark Cookies
Butter: Provides richness and helps create a tender texture.
Sugar: Adds sweetness and helps with the cookie's structure.
Vanilla extract: Enhances the flavor of the cookies.
All-purpose flour: The main structure of the cookie dough.
Crushed peppermint candies: Adds a refreshing minty flavor and a bit of crunch.
Chocolate chips: Melted and drizzled on top for a rich, chocolatey finish.
Technique Tip for This Recipe
When creaming the butter and sugar, ensure the butter is at room temperature. This allows it to incorporate air more effectively, resulting in a lighter, fluffier cookie dough. Additionally, when folding in the crushed peppermint candies, do so gently to maintain their texture and prevent them from dissolving into the dough.
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Alternative Ingredients
butter - Substitute with margarine: Margarine can be used as a direct substitute for butter in baking, providing a similar texture and moisture content.
butter - Substitute with coconut oil: Coconut oil can replace butter, offering a slightly different flavor and a similar fat content.
sugar - Substitute with honey: Honey can be used in place of sugar, though it will add a distinct flavor and extra moisture to the cookies.
sugar - Substitute with maple syrup: Maple syrup can replace sugar, adding a unique flavor and additional moisture to the recipe.
vanilla extract - Substitute with almond extract: Almond extract can be used to provide a different but complementary flavor profile.
vanilla extract - Substitute with maple extract: Maple extract offers a sweet, rich flavor that can replace vanilla extract.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour can be used for a healthier option, though it may make the cookies denser.
all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used for those with gluten sensitivities, maintaining a similar texture.
crushed peppermint candies - Substitute with crushed candy canes: Crushed candy canes provide the same peppermint flavor and texture.
crushed peppermint candies - Substitute with peppermint extract: Peppermint extract can be used for flavor, though it won't provide the same texture.
melted chocolate chips - Substitute with melted dark chocolate: Dark chocolate offers a richer flavor and can be used in place of chocolate chips.
melted chocolate chips - Substitute with melted white chocolate: White chocolate provides a different flavor and color, suitable for a variation in the recipe.
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How To Store / Freeze These Cookies
Allow the cookies to cool completely on a wire rack before storing. This ensures they maintain their delightful crunch and don't become soggy.
Place the cooled cookies in an airtight container. Layer them with parchment paper to prevent sticking and preserve their delicate texture.
Store the container in a cool, dry place away from direct sunlight. This will keep your desserts fresh for up to a week.
For longer storage, consider freezing the cookies. Arrange them in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
Once frozen, transfer the cookies to a freezer-safe bag or container. Label with the date to keep track of their freshness.
When ready to enjoy, thaw the cookies at room temperature. This gradual thawing helps maintain their original texture and flavor.
If you prefer warm desserts, reheat the thawed cookies in a preheated oven at 300°F (150°C) for a few minutes. This will revive their freshly baked aroma and taste.
Avoid storing cookies with strong-smelling foods like soups or meat. They can absorb odors, which might alter their delightful peppermint flavor.
For an extra touch of festivity, consider storing the cookies with a small piece of fruit peel, like orange or lemon. This adds a subtle, complementary aroma to your desserts.
How To Reheat Leftovers
- Preheat your oven to 300°F (150°C). This lower temperature ensures that your peppermint bark cookies reheat evenly without burning.
- Place the cookies on a baking sheet lined with parchment paper. This helps prevent sticking and makes for easy cleanup.
- Cover the cookies loosely with aluminum foil. This step is crucial as it helps retain moisture, ensuring your cookies stay soft and chewy.
- Heat the cookies in the oven for about 5-7 minutes. Keep an eye on them to avoid overcooking. You want them to be warm, not crispy.
- Remove the cookies from the oven and let them cool for a minute or two on the baking sheet. This allows the melted chocolate drizzle to re-solidify slightly, giving you that perfect bite.
- If you prefer using a microwave, place a few cookies on a microwave-safe plate. Cover them with a damp paper towel to keep them from drying out.
- Microwave on medium power for 10-15 seconds. Check the cookies and add a few more seconds if needed. Be cautious, as microwaves can heat unevenly.
- For a quick and easy method, you can use a toaster oven. Set it to a low temperature, around 300°F (150°C), and place the cookies on the rack.
- Heat for about 3-5 minutes, keeping a close watch to prevent burning. The toaster oven is great for small batches and gives a nice, even reheat.
- If you have an air fryer, set it to 300°F (150°C) and place the cookies in the basket. Heat for 3-4 minutes, shaking the basket halfway through to ensure even warming.
- For a stovetop method, use a double boiler. Place the cookies on a heatproof plate and set it over simmering water. Cover loosely with foil and heat for about 5 minutes. This gentle method helps maintain the cookies' texture.
- Finally, if you want to get creative, try reheating the cookies on a grill. Wrap them in foil and place them on the grill over indirect heat for about 5 minutes. This adds a subtle smoky flavor that pairs wonderfully with the peppermint and chocolate.
Best Tools for This Recipe
Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).
Mixing bowl: Essential for creaming the butter and sugar together and mixing in other ingredients.
Electric mixer: Helps to cream the butter and sugar until light and fluffy, and to mix in the vanilla extract and flour.
Spatula: Useful for folding in the crushed peppermint candies into the dough.
Baking sheet: The surface on which you drop spoonfuls of dough to bake the cookies.
Parchment paper: Lining the baking sheet with this prevents the cookies from sticking and makes for easy cleanup.
Cooling rack: Allows the cookies to cool evenly after baking.
Microwave-safe bowl: Used to melt the chocolate chips for drizzling over the cooled cookies.
Spoon: For dropping spoonfuls of dough onto the baking sheet and for drizzling melted chocolate over the cookies.
Measuring cups: Ensures accurate measurement of ingredients like butter, sugar, and flour.
Measuring spoons: Used to measure smaller quantities like vanilla extract.
Rolling pin: Optional, but can be used to crush peppermint candies if not pre-crushed.
How to Save Time on This Recipe
Prepare ingredients in advance: Measure and crush the peppermint candies and soften the butter ahead of time to streamline the process.
Use a cookie scoop: A cookie scoop ensures uniform dough portions, saving time and ensuring even baking.
Melt chocolate in the microwave: Quickly melt the chocolate chips in the microwave in short bursts, stirring in between to avoid burning.
Line baking sheets with parchment: This prevents sticking and makes cleanup faster.
Cool cookies on a wire rack: This speeds up the cooling process, allowing you to drizzle the melted chocolate sooner.
Peppermint Bark Cookies
Ingredients
Main Ingredients
- 1 cup Butter softened
- 1 cup Sugar
- 1 teaspoon Vanilla Extract
- 2 cups All-Purpose Flour
- 1 cup Crushed Peppermint Candies
- 1 cup Chocolate Chips melted
Instructions
- Preheat your oven to 350°F (175°C).
- Cream the butter and sugar together in a mixing bowl until light and fluffy.
- Mix in the vanilla extract.
- Gradually add the flour, mixing until just combined.
- Fold in the crushed peppermint candies.
- Drop spoonfuls of dough onto a baking sheet.
- Bake for 10 minutes or until edges are golden brown.
- Let cookies cool, then drizzle with melted chocolate.
Nutritional Value
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