These thin and crispy chocolate peppermint bark cookies are super chocolatey and full of peppermint flavor. They are made with two types of chocolate chips, peppermint bark and crushed pieces of candy canes.
Looking for more Christmas cookies? Try my chocolate dipped butter cookies, Christmas peanut butter blossoms or buckeye balls.
Today is day 3 of the '12 days of Christmas Cookies' here on Modern Crumb!
This recipe was first published 12/05/20.
You won't be disappointed when you make these chocolate peppermint bark cookies!
They are so easy to make and the perfect addition to your holiday cookie recipe stash.
This is day 3 of the 12 days of Christmas cookies happening this month, here on Modern Crumb! So far I've shared a recipe for peanut butter blossoms and pecan sandies.
My husband is not a huge peppermint fan, but he adores these cookies. Especially since they are thin and crispy. If you give him a cookie with crispy edges, he's in heaven.
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12 Days Of Christmas Cookies
This recipe was made in part of my 12 days of Christmas cookies celebration on Modern Crumb. Here are all of the recipes shared during this time!
- Christmas Peanut Butter Blossoms
- The Best Pecan Sandies Cookies
- Brown Sugar Walnut Rugelach Cookies
- Christmas Butter Cookies (Tin Can Cookies)
- Christmas Peanut Butter Cookie Bars
- Raspberry Jam Thumbprints
- Christmas Monster Cookies
- Triple Chocolate Hot Cocoa Cookie Bars
- Cream Cheese Jam Pinwheel Cookies
- Christmas Snickerdoodles Cookies
- Cranberry Cheesecake White Chocolate Cookies
Why You'll Love These Cookies
- Chocolate and Peppermint: It's the perfect combination of chocolate and peppermint. And if you love peppermint then you have to try these peppermint bark oreos.
- Chocolate: These cookies are made with two types of chocolate chips! Use both semi sweet chocolate chips and milk chocolate chips for the ultimate chocolatey delight.
- Pretty: These are the prettiest cookies, with all the bright candy cane colors on top.
How To Make Peppermint Bark Cookies
Melt the butter in a bowl.
Using a hand mixer beat the brown sugar, cane sugar and vanilla in with the butter for 1 minute.
Beat in the egg for another minute.
In a separate bowl whisk together the flour, cocoa powder, salt, baking powder and baking soda.
Mix into the wet ingredients.
Stir in the chocolate chips, peppermint bark and crushed candy canes. Chill in the fridge for 30 minutes.
Preheat oven to 350.
Line a cookie sheet with parchment paper. Use a 1.5 tbsp cookie scoop to portion out even amounts of cookie dough. Use your hands to roll them into a ball. Press the top of the cookie ball into crushed candy canes.
Bake for 10 minutes. Remove from the oven, sprinkle with extra crushed candy canes and cool.
Tips
- Oven Temperature: Baking these at 350, instead of 375 is the way to go. You want to make sure that you don't over bake them. Over baked chocolate cookies will taste dry.
- Chilling: I suggest chilling the dough, it helps so they don't over spread.
- Candy Cane Tops: After you roll the cookie dough into a ball, press the tops into crushed candy canes.
- Cookie Texture: For a less crispy cookie, add a little bit more flour.
Thin and Crispy Chocolate Peppermint Bark Cookies
These thin and crispy chocolate peppermint bark cookies are super chocolatey and full of peppermint flavor. They are made with two types of chocolate chips, peppermint bark and crushed pieces of candy canes.
Ingredients
- ½ c butter, melted
- ¾ c brown sugar
- ¼ c cane sugar
- ¾ tsp vanilla extract
- 1 egg
- 1 c all purpose flour
- ¼ c dutch cocoa powder
- ½ tsp kosher salt
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ c semi sweet chocolate chips
- ¼ c milk chocolate chips
- 4 Ghirardelli peppermint bark squares, chopped
- 2 tbsp crushed peppermint candy canes + extra for topping
Instructions
- Melt the butter in a bowl. Using a hand mixer beat the brown sugar, cane sugar and vanilla in with the butter for 1 minute. Beat in the egg for another minute.
- In a separate bowl whisk together the flour, cocoa powder, salt, baking powder and baking soda. Mix into the wet ingredients.
- Stir in the chocolate chips, peppermint bark and crushed candy canes. Chill in the fridge for 30 minutes.
- Preheat oven to 350.
- Line a cookie sheet with parchment paper. Use a 1.5 tbsp cookie scoop to portion out even amounts of cookie dough. Use your hands to roll them into a ball. Press the top of the cookie ball into crushed candy canes.
- Bake for 10 minutes. Remove from the oven, sprinkle with extra crushed candy canes and cool.
Notes
Cookie Texture: For a less crisp cookie, add a little more flour to the cookie dough and reduce the bake time by 1-2 minutes.
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Nutrition Information:
Yield: 22 Serving Size: 1Amount Per Serving: Calories: 149Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 97mgCarbohydrates: 20gFiber: 1gSugar: 14gProtein: 2g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
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