I’ve always enjoyed baking during the holiday season, but this year, I decided to try something different: Brown Butter Peppermint Bark Cookies. The combination of rich brown butter and refreshing peppermint creates a delightful treat that’s both unique and festive. I couldn’t help but wonder how to perfect this recipe and elevate the presentation. Let’s explore the nuances of these cookies to truly impress those lucky enough to taste them.
What kind of recipe is it?
Brown Butter Peppermint Bark Cookies are a delightful holiday treat that perfectly blend the rich, nutty flavor of brown butter with the festive crunch of peppermint bark.
This unique recipe features a buttery cookie base topped with melty chocolate and crushed peppermint pieces, making it a visually appealing and delicious addition to any holiday dessert spread.
Ideal for cookie exchanges or festive gatherings, these cookies are aimed at those looking to impress family and friends with a creative twist on a classic.
Enjoy the warmth of the holidays with each bite!
Preparation Time
| Recipe Detail | Description |
|---|---|
| Difficulty of the Recipe | Intermediate |
| Preparation Time | 30 minutes (plus cooling time for the cookies) |
| Number of Servings | Approximately 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 ½ cups |
| Unsweetened cocoa powder | ¾ cup |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | 1 cup (2 sticks), plus 2 tablespoons for browning |
| Granulated sugar | 1 cup |
| Brown sugar | ¾ cup |
| Large eggs | 2 large |
| Pure vanilla extract | 1 teaspoon |
| Semi-sweet chocolate chips | 1 cup |
| Peppermint extract | ½ teaspoon |
| Crushed peppermint candies (like candy canes) | ½ cup |
| White chocolate chips | 1 cup |
| Optional festive sprinkles | for garnish (as desired) |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Mixing Bowls (Large & Medium) | Used for combining dry ingredients and wet mixtures. A large bowl is ideal for mixing the dough, while a medium bowl can be used for smaller portions like melted butter or chocolate. | Any large bowl (glass, ceramic, or plastic) can work; as long as it’s stable and non-reactive. |
| Measuring Cups (Dry & Liquid) | Essential for accurately measuring flour, cocoa powder, and liquids like eggs and vanilla extract to ensure the right ratio in the recipe. | A standard cup or jar marked in cups can be a makeshift measuring cup. |
| Measuring Spoons | Important for precise measurements of smaller ingredients such as baking soda, salt, and extracts. | A regular teaspoon or tablespoon can be used for approximation. |
| Stand Mixer or Hand Mixer | Facilitates effortless mixing of dough and creaming butter and sugars. A stand mixer can handle larger batches easily, whereas a hand mixer is portable. | Mixing by hand with a wooden spoon or whisk can work, but it requires more effort. |
| Rubber Spatula | Ideal for folding in delicate ingredients like chocolate chips and crushed peppermint candies without breaking them. Useful for scraping the sides of the bowl. | A silicone spatula or even a sturdy plastic one can be used as a substitute. |
| Wooden Spoon | Perfect for manually mixing ingredients together when needed, especially when combining thicker doughs. | Any sturdy spoon (plastic or metal) can serve the same purpose. |
| Baking Sheets (2-3) | Needed for baking cookies evenly. Having multiple sheets allows you to bake several trays at once without waiting. | The bottom of a baking pan can sometimes work as a makeshift sheet if needed. |
| Parchment Paper or Silicone Mats | Provides a non-stick surface for baking cookies and promotes even baking; prevents cookies from sticking to the baking sheet. | Lightly greasing the baking sheet can be an alternative, though it may increase cleanup. |
| Cookie Scoop or Spoon | Ensures uniform cookie sizes, allowing for even baking and presentation. | A tablespoon can be used to drop cookie dough onto the baking sheet for a budget-friendly option. |
| Cooling Rack | Allows cookies to cool evenly and prevents sogginess by allowing airflow around them. | A plate can work in a pinch, but it won’t provide the same ventilation for cooling. |
| Oven Thermometer | Ensures your oven is at the correct temperature for baking, which is crucial for optimal cookie texture and flavor. | If unavailable, preheating the oven for longer or checking with an oven light can be a makeshift method, but results may vary. |
Cooking Steps
- Gather all ingredients and equipment: mixing bowls, measuring tools, stand mixer, rubber spatula, baking sheets (2-3), parchment paper, cooling rack, and cookie scoop or spoon. Measure and set aside 240 g (2 cups) all-purpose flour, 5 g (1 tsp) baking soda, 2 g (½ tsp) salt, 113 g (1 stick) unsalted butter, 200 g (1 cup) brown sugar, 100 g (½ cup) granulated sugar, 2 large eggs, 5 ml (1 tsp) vanilla extract, and 120 g (1 cup) peppermint candies, crushed.
- Preheat the oven to 180 °C (350 °F) and position the rack in the center. Line baking sheets with parchment paper.
- In a medium mixing bowl, whisk together 240 g (2 cups) all-purpose flour, 5 g (1 tsp) baking soda, and 2 g (½ tsp) salt. Set aside.
- In a stand mixer fitted with the paddle attachment, melt 113 g (1 stick) of unsalted butter over medium heat on the stovetop (use a stainless-steel pan to achieve browning); watch closely until the butter turns golden brown and fragrant, which takes about 5-7 minutes.
- Remove from heat and let cool slightly.
- Add 200 g (1 cup) brown sugar and 100 g (½ cup) granulated sugar to the melted brown butter in the stand mixer bowl. Mix on medium speed until combined and smooth, about 2 minutes.
- Add 2 large eggs one at a time, mixing well on low speed after each addition until fully incorporated, about 1 minute.
- Add 5 ml (1 tsp) vanilla extract and mix to combine for another 30 seconds.
- Gradually add the flour mixture to the wet ingredients in the stand mixer, mixing on low speed until just combined (do not overmix), about 1 minute.
- Stop mixing when no flour streaks are visible.
- Gently fold in 120 g (1 cup) crushed peppermint candies using a rubber spatula until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough (about 30 ml) onto the prepared baking sheets, spacing them at least 5 cm (2 inches) apart.
- Bake in the preheated oven for 10-12 minutes, until the edges are golden and the centers are set (cookies shouldn’t appear wet).
- Remove from the oven and allow cookies to cool on the baking sheets for 5 minutes.
- Then, transfer to a cooling rack to cool completely, about 15-20 minutes.
- Allow cookies to rest for at least 10 minutes before serving to enhance flavor and texture.
- Store any leftovers in an airtight container for up to a week.
Variations
- Chocolate Peppermint Bark Cookies: Add 100 g (¾ cup) of semi-sweet chocolate chips to the dough for a rich chocolate flavor.
- Dairy-Free Brown Butter Cookies: Substitute 113 g (1 stick) of unsalted butter with 113 g (1 stick) of coconut oil or dairy-free margarine for a dairy-free version.
- Gluten-Free Peppermint Bark Cookies: Replace 240 g (2 cups) all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
- Vegan Peppermint Cookies: Replace the 2 large eggs with a flaxseed egg (2.5 ml ground flaxseed mixed with 45 ml water) and use dairy-free butter for a vegan option.
- Cranberry-Peppermint Cookies: Swap out 60 g (½ cup) of crushed peppermint candies for dried cranberries for a tart twist during the winter season.
- Spiced Peppermint Bark Cookies: Add 2 g (½ tsp) of cinnamon and 1 g (¼ tsp) of nutmeg to the dry ingredients for a warm flavor profile.
- S’mores Peppermint Cookies: Incorporate 60 g (½ cup) of crushed graham crackers and 50 g (¼ cup) mini marshmallows into the dough for a s’mores-inspired cookie.
- Air-Fried Peppermint Cookies: Use an air fryer instead of a traditional oven, cooking at 160 °C (320 °F) for 8-10 minutes for a quicker baking method.
Tips on plating and presentation
How can you make your Brown Butter Peppermint Bark Cookies truly stand out on the dessert table?
Use simple plating techniques like stacking the cookies in a tiered dessert stand for height. Add a pop of color with a sprig of fresh mint or crushed candy canes scattered around.
For presentation tips, consider using festive plates that complement the cookies’ rich tones.
Enjoy the creative process!
What other dishes can I pair it with?
While planning your dessert spread, consider pairing your Brown Butter Peppermint Bark Cookies with complementary dishes that enhance their flavor.
I love adding dark chocolate truffles for a rich contrast and nutty caramel popcorn for crunch.
Including peppermint fudge and a festive cheesecake also makes perfect cookie pairings, creating delightful holiday platters that impress every guest while balancing sweetness and texture beautifully.
What drinks can I pair it with?
To elevate your dessert experience, it’s just as important to choose the right drinks to accompany your Brown Butter Peppermint Bark Cookies.
I love pairing them with a rich hot chocolate, which enhances the buttery flavor and peppermint notes.
For something a bit more adventurous, an espresso martini adds a delightful coffee kick, perfectly balancing the sweetness of the cookies.
Enjoy!
Frequently Asked Questions
Can I Substitute Brown Butter With Regular Butter?
Yes, you can substitute brown butter with regular butter, but it won’t bring the same rich flavor. To enhance the butter flavor, consider using extra vanilla or a hint of nut extract as baking substitutes.
How Can I Store Leftover Cookies?
I usually store leftover cookies in an airtight container for maximum freshness. Proper sealing keeps them soft and flavorful. You can also add a slice of bread to help maintain moisture for longer cookie storage.
Are There Gluten-Free Options for This Recipe?
Absolutely, I use gluten-free flours like almond or coconut when making these cookies. They work well as baking alternatives, ensuring I still get that rich flavor and delicious texture without any gluten. Give them a try!
Can I Add More Peppermint Flavor?
Absolutely, I love adding more peppermint flavor! I typically use a few extra drops of peppermint extract or a tiny bit of peppermint oil to really amp up that refreshing taste. Just don’t overdo it!
What Types of Nuts Work Best in the Recipe?
I love using walnuts in my recipes, but hazelnuts or pecans make great walnut alternatives. For a warm twist, I sometimes add nutmeg enhancements that elevate the flavor beautifully. You should definitely give them a try!