These chocolate peppermint bark sugar cookies are so festive and fun to decorate without the tedious pipework! They're made from an impossibly soft and rich chocolate sugar cookie made with cream cheese and a touch of peppermint extract. Dip each cookie in swirled melted semisweet and white chocolates for a simple, yet impressive design.
Jump to Recipe
For more peppermint recipes, try my Peppermint Bark Brownies, Peppermint Mocha Cookies, Chocolate Peppermint Cake, Chocolate Peppermint Crinkle Cookies.
Ingredient Notes
- Chocolate:Â Use high quality semisweet and white chocolate for the marble decoration.
- Unsalted Butter:Â Use high quality European-style butter for best overall flavor.
- Cocoa Powder:Â Use dutch process cocoa powder for the richest, fudgiest texture.Â
- Peppermint Extract: Peppermint extract is very potent, so be VERY careful with it! I went with ½ teaspoon for a more balanced peppermint flavor, but if you love peppermint you could add an additional ¼ tsp.
- All-Purpose Flour:Â Use a high quality, unbleached all-purpose flour.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this peppermint bark cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.
Make the cookies
Make the cookie dough and chill overnight. The next day, cut out the cookies and bake!
Melt the chocolates
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 & enjoy!
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.Â
Recipe FAQs
Store these peppermint bark cookies in an airtight container at room temperature for 2-3 days or in the freezer for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.Â
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other Christmas cookie recipes to try
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📖 Recipe
Chocolate Peppermint Bark Sugar Cookies
Ingredients
For the chocolate peppermint sugar cookies:
- 240 g (2 cups) all-purpose flour
- 52 g (½ cup + 2 tbsp) dutch process cocoa powder
- ½ teaspoon baking powder
- 1 tablespoon cornstarch
- ½ teaspoon kosher salt
- 113 g (8 tablespoon) unsalted butter, room temp
- 113 g (4 oz) full-fat cream cheese, room temp
- 200 g (1 cup) granulated sugar
- 1 egg
- 2 teaspoon vanilla extract
- ½ teaspoon peppermint extract
For the peppermint bark topping:
- 113 g semisweet chocolate
- 113 g white chocolate
- ½ teaspoon peppermint extract, divided
Instructions
For the 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.
For the 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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