Name: Chocolate Peppermint Bark Sugar Cookies
Prep time: 1 h
Cook time: 12 min
Total time: 1 h 12 min
Yield: 25 cookies
Cuisine: American

Chocolate Peppermint Bark Sugar Cookies cover

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Chocolate Peppermint Bark Sugar Cookies

atsloanestable.com

Instructions

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Chocolate Peppermint Sugar Cookies

In a medium bowl, combine the flour, cocoa, powder, baking powder, cornstarch, and salt. Set aside.

In a large bowl, add the butter, cream cheese, and sugar. Use an electric hand mixer and beat on medium speed for 2-3 minutes until light and fluffy.

Mix in the egg, vanilla, and peppermint extract on high speed until well combined.

Add in the dry ingredients and mix on low speed until mostly combined. Use a rubber spatula to scrape down the bowl and finish mixing until all of the dry ingredients have been fully incorporated.

Wrap the cookie dough in plastic wrap and shape into a disk. Chill in the fridge for at least 2 hours or overnight.

When ready to bake the cookies, preheat the oven to 350 degrees F and line two baking sheets with parchment paper.

Roll the dough out to ¼" in thickness between two pieces of parchment paper dusted with cocoa powder or flour.

Cut out the cookies and place on the prepared baking sheets. Freeze the cutout cookies for at least 15 minutes. Re-roll the dough and cut out more cookies as needed.

Bake the frozen cookie dough for about 12 minutes. Allow them to cool completely on the baking sheet before dipping in chocolate.

Peppermint Bark Topping

In separate heat-proof bowls, melt the semisweet and white chocolates with ¼ teaspoon of peppermint extract in each in the microwave in 20 second intervals.

Pour the chocolates into a shallow bowl and swirl them together slightly. Don't overdo it though since it will naturally mix together with each cookie dipped into it.

Dip each cookie in the chocolate and set back on the baking sheets. Place the cookies in the fridge for 5-10 minutes to set.

My Calorie Intake

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Tips & Tricks (5)

Cream Cheese Temperature Control 🧈
Bring cream cheese to room temperature before mixing to ensure it blends smoothly with butter, creating that impossibly soft texture without overmixing the dough.
Chocolate Tempering for Perfect Coating 🍫
Melt white and semisweet chocolate separately using the double-boiler method, then cool slightly to 88-90°F before swirling together for a glossy, snappy finish that sets quickly.
Peppermint Extract Precision ⚖️
Use peppermint extract sparingly (start with ¼ teaspoon) as it's highly concentrated; you can always add more, but over-flavoring creates a soapy taste that's impossible to fix.
Dutch Process Cocoa for Depth 🎨
Bloom your Dutch process cocoa powder in a small amount of hot water or melted butter before adding to the dry ingredients to intensify chocolate flavor and eliminate any bitter notes.
Chill and Dip Strategy ❄️
Refrigerate baked cookies for 15 minutes before dipping to prevent them from softening in the warm chocolate, and use a fork or dipping tool to work quickly for clean, professional-looking coated edges.

Intelligent Tags

Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

Recipe Facts

Diet at a Glance

Vegetarian

My Calorie Intake

Smart Nutrition

Nutrition Per Serving

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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