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
Ingredients: 240 grams all-purpose flour; 52 grams dutch process cocoa powder; 0.5 tsp baking powder; 1 tbsp cornstarch; 0.5 tsp kosher salt; 113 grams unsalted butter; 113 grams full-fat cream cheese; 200 grams granulated sugar; 1 egg; 2 teaspoons vanilla extract; 0.5 tsp peppermint extract; 113 grams semisweet chocolate; 113 grams white chocolate; 0.5 tsp peppermint extract

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Chocolate Peppermint Bark Sugar Cookies

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Ingredients

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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.

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Tips & Tricks (5)

Cream Cheese Tempering 🧈
Ensure your cream cheese is fully softened to room temperature before mixing to avoid lumps and guarantee an impossibly soft, tender cookie texture throughout.
Chocolate Dipping Temperature Control 🌡️
Keep your melted chocolate at 88-90°F for semisweet and 86-88°F for white chocolate to achieve a thin, glossy coating that sets quickly without becoming brittle or dull.
Peppermint Extract Precision 🌿
Use peppermint extract sparingly—start with ½ teaspoon and taste before adding more, as it's potent and can easily overpower the delicate chocolate flavor if overdone.
Cornstarch for Superior Texture ✨
The cornstarch in this recipe reduces gluten development and creates an ultra-tender crumb; don't skip it or substitute all-purpose flour, as it's essential to the cookie's signature soft texture.
Swirl Technique for Visual Appeal 🎨
Dip cookies at a slight angle and gently swirl them in the chocolate mixture for 2-3 seconds to create marbled patterns, then place on parchment immediately before the chocolate sets.