Chocolate Peppermint Bark Sugar Cookies
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.
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.
Nutrition Facts
Serving: 1cookie | Calories: 174kcal | Carbohydrates: 22g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 77mg | Potassium: 91mg | Fiber: 1g | Sugar: 13g | Vitamin A: 187IU | Vitamin C: 0.02mg | Calcium: 27mg | Iron: 1mg
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