Description
These Chocolate Peppermint Bark Sugar Cookies combine classic soft sugar cookies with a festive peppermint flavor, topped with a rich dark chocolate ganache and mini peppermint bark squares. Perfect for holiday celebrations, these cookies feature a crunchy sugar-coated exterior and a smooth chocolate peppermint topping for a delightful seasonal treat.
Ingredients
Scale
Dry Ingredients
- 5½ cups + 2 tablespoons flour
- 1 teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
Wet Ingredients
- 1 cup (2 sticks) butter, room temperature
- 1¼ cups granulated sugar plus ¼ cup sugar for rolling
- ¾ cup powdered sugar
- ¾ cup canola oil (or vegetable oil)
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 2 eggs, room temperature
Additional Ingredients
- ¼ cup red jimmies sprinkles
- 1 cup dark chocolate, finely chopped
- 1 cup heavy cream
- 36 mini Ghirardelli Peppermint Bark Squares
Instructions
- Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Mix Dry Ingredients: In a medium mixing bowl, combine the flour, salt, baking soda, and cream of tartar. Set this mixture aside for later use.
- Cream Butter and Sugars: In the bowl of a stand mixer, beat the butter with both the granulated and powdered sugars for about 2 minutes until the mixture is light and fluffy.
- Add Oil and Extracts: Slowly drizzle in the canola oil while continuing to beat. Then add vanilla and peppermint extracts, blending well.
- Incorporate Eggs: Beat in the eggs one at a time until fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, mixing until just combined. Scrape the sides of the bowl as needed. Stir in the red jimmies sprinkles.
- Shape Cookies: Roll the dough into 2-inch balls to make approximately 36 cookies. Place ¼ cup sugar in a small dish. Arrange the dough balls on a baking sheet about 3 inches apart.
- Flatten Cookies: Dip a drinking glass (around 2.5 inches in diameter) into the sugar, then press it firmly onto each dough ball until the dough is about ½ inch thick, forming jagged edges. Repeat dipping the glass in sugar before each press.
- Bake Cookies: Bake the cookies in the preheated oven for 8 minutes. Remove gently and transfer to a cooling rack. Allow to cool completely. Store cooled cookies in an airtight container in the refrigerator.
- Prepare Ganache: Chop the dark chocolate finely and weigh it. Measure the heavy cream separately.
- Heat Cream: Pour the cream into a small saucepan and warm it over medium-low heat until hot but not boiling. Remove from heat.
- Melt Chocolate: Add the chopped chocolate to the hot cream. Stir gently to distribute, then let sit for a few minutes allowing the chocolate to melt.
- Blend Ganache: Stir the mixture with a spatula or wooden spoon until smooth and glossy.
- Assemble Cookies: Allow the ganache to cool slightly, then spread a layer over each cooled cookie. Immediately top each with a mini Ghirardelli Peppermint Bark Square. Serve right away or let the ganache set and store refrigerated in an airtight container.
Notes
- Make sure the butter and eggs are at room temperature for best mixing results.
- The dough will spread slightly during baking; spacing cookies 3 inches apart helps prevent sticking.
- Do not overbake; 8 minutes yields soft-centered cookies with a slightly crisp edge.
- Ganache can be cooled to room temperature for thicker coverage or served warm for a softer finish.
- Store finished cookies in an airtight container in the fridge to keep ganache fresh.
- Sprinkles can be swapped for festive colors to match other holidays or themes.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Holiday cookies, peppermint bark, sugar cookies, chocolate ganache, festive desserts
