When I first tried the Dark Chocolate Peppermint Bark Cookie, I was struck by the perfect balance of rich chocolate and refreshing peppermint. This recipe offers a chewy texture with delightful crunch, making it an ideal treat for the holiday season. What’s more, its straightforward preparation means I can whip them up in no time. Curious about how to elevate these cookies even further? Let’s explore some exciting variations and pairing ideas together.
What kind of recipe is it?
Dark Chocolate Peppermint Bark Cookies are a delightful holiday treat that beautifully blend rich dark chocolate with the refreshing flavor of peppermint. These cookies feature a chewy texture, topped with a layer of delicate, crunchy peppermint bark, making them perfect for festive gatherings or cozy nights in. Ideal for chocolate lovers and anyone who enjoys seasonal flavors, this recipe is simple to prepare and will impress friends and family alike. Treat yourself or gift these delicious cookies to spread holiday cheer!
Preparation Time
| Recipe Component | Details |
|---|---|
| Difficulty of the Recipe | Easy |
| Preparation Time | 30 minutes |
| Number of Servings | About 24 cookies |
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Unsweetened cocoa powder | 1/2 cup |
| Baking soda | 1 teaspoon |
| Baking powder | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Unsalted butter (softened) | 1 cup (2 sticks) |
| Granulated sugar | 1 cup |
| Brown sugar | 1/2 cup |
| Large eggs | 2 |
| Vanilla extract | 1 teaspoon |
| Dark chocolate chips | 1 cup |
| Candy canes (crushed) | 1/2 cup |
| White chocolate chips | 1 cup |
Essential Kitchen Equipment
| Tool/Equipment | Purpose | Alternative Option |
|---|---|---|
| Large Mixing Bowl | For combining dry ingredients and mixing cookie dough. | Any large bowl from your kitchen. |
| Medium Mixing Bowl | For mixing smaller batches or combining wet ingredients. | Any medium bowl or even a large cup. |
| Dry Measuring Cups | To accurately measure dry ingredients like flour and cocoa. | Use a liquid measuring cup and an additional scale if available. |
| Liquid Measuring Cup | To measure liquids like melted butter and eggs. | A standard plastic or glass measuring cup works well. |
| Measuring Spoons | For measuring small quantities of ingredients such as baking soda and salt. | Use any set of teaspoons available in your kitchen. |
| Stand Mixer or Hand Mixer | To cream butter and sugars together thoroughly, ensuring good texture. | Use a whisk and elbow grease for mixing by hand. |
| Rubber Spatula | For scraping down the sides of bowls and folding in chocolate chips. | A wooden spoon or silicone spatula can also work. |
| Wooden Spoon | To mix dough and stir ingredients effectively. | A strong plastic spoon can substitute in a pinch. |
| Baking Sheets (2-3) | For spreading out cookies evenly while baking. | Use any flat oven-safe tray or pan. |
| Parchment Paper or Silicone Mats | To line baking sheets for easier cookie removal and cleaning. | Use aluminum foil (with grease) if you don’t have parchment. |
| Cookie Scoop or Spoon | To portion out cookie dough evenly. | A regular spoon can be used to scoop dough. |
| Cooling Rack | To cool cookies evenly after baking, preventing sogginess. | A clean, flat surface or cutting board can serve as a cooling area. |
| Oven Thermometer | To ensure your oven is at the correct baking temperature. | If unavailable, preheat your oven and test by dropping water on the oven floor—if it sizzles, it’s ready! |
Cooking Steps
- Preheat your oven to 180°C (350°F) and adjust the oven rack to the center position. Prepare two baking sheets by lining them with parchment paper or silicone mats for easier cleanup.
- In a large mixing bowl, sift together 240 g (2 cups) of all-purpose flour, 60 g (½ cup) of unsweetened cocoa powder, 5 g (1 teaspoon) of baking soda, and 2 g (½ teaspoon) of salt. Set aside.
- In a separate medium mixing bowl, combine 170 g (¾ cup) of unsalted butter, softened at room temperature, and 200 g (1 cup) of granulated sugar. Using a stand mixer fitted with the paddle attachment, beat on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as necessary.
- Add 100 g (½ cup) of packed brown sugar and continue to mix on medium speed until well incorporated, about 1-2 minutes.
- Beat in 1 large egg and 5 ml (1 teaspoon) of pure vanilla extract. Mix on low speed until just combined.
- Gradually add the dry ingredient mixture from step 2 to the wet ingredient mixture, mixing on low speed until just combined, about 1 minute. Avoid overmixing to keep cookies tender.
- Fold in 120 g (1 cup) of dark chocolate chips and 60 g (½ cup) of crushed peppermint candies using a rubber spatula until evenly distributed.
- Using a cookie scoop or spoon, portion out 30 g (approximately 2 tablespoons) of cookie dough and place it onto the prepared baking sheets, ensuring they’re spaced about 5 cm (2 inches) apart.
- Bake in the preheated oven for 10-12 minutes. The cookies should look set on the edges but slightly soft in the center; they’ll firm up as they cool. The aroma will be a delightful blend of chocolate and peppermint.
- Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes.
- Transfer the cookies to a cooling rack to cool completely. Ensure they’re on a flat surface to prevent them from becoming soggy.
- Optional: If you desire a decorative finishing touch, melt an additional 60 g (½ cup) of dark chocolate in a microwave-proof bowl at 30-second intervals, stirring between each session. Drizzle over the cooled cookies and immediately sprinkle with additional crushed peppermint for a festive look.
- Allow chocolate to set at room temperature before storing or serving. Enjoy the rich chocolate flavor paired with refreshing peppermint!
Variations
- Gluten-Free Option: Substitute 240 g (2 cups) of all-purpose flour with a gluten-free flour blend for a gluten-free cookie.
- Vegan Twist: Replace the 170 g (¾ cup) of unsalted butter with 170 g (¾ cup) of coconut oil and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) in place of the large egg.
- Dairy-Free Delight: Use dairy-free dark chocolate chips and substitute the butter with a dairy-free margarine to create a dairy-free version.
- Peppermint Mocha: Add 5 g (1 teaspoon) of instant coffee granules into the dry mixture for a mocha flavor twist while keeping the peppermint.
- Nutty Addition: Fold in 80 g (½ cup) of chopped walnuts or pecans along with dark chocolate chips for a crunchy texture and nutty flavor.
- Spiced Variation: Incorporate 5 g (1 teaspoon) of ground cinnamon and a pinch of nutmeg to the dry ingredients for a warm, spiced flavor profile.
- Seasonal Pumpkin Bark: Swirl in 120 g (½ cup) of pumpkin puree with the wet ingredients and add 5 g (1 teaspoon) of pumpkin pie spice for a fall-inspired treat.
- Air Fryer Version: Preheat the air fryer to 160°C (320°F) and bake cookie dough portions in batches for 8-10 minutes for a quicker, healthier cooking method.
Tips on plating and presentation
After experimenting with various delectable variations of the Dark Chocolate Peppermint Bark Cookie, it’s time to think about how to showcase these treats beautifully.
Try placing them on a festive platter and adding some garnish ideas like crushed peppermint or a sprinkle of sea salt for flair.
For serving suggestions, pair them with a cup of hot cocoa for a delightful experience!
What other dishes can I pair it with?
While enjoying my Dark Chocolate Peppermint Bark Cookies, I’ve found that they pair beautifully with a variety of dishes.
These cookies complement rich cheesecakes and creamy mousse perfectly, making them a delightful addition to dessert platters.
They also shine at festive gatherings, where their unique flavor can balance out lighter desserts and add a touch of elegance to the spread.
What drinks can I pair it with?
Serving up my Dark Chocolate Peppermint Bark Cookies not only enhances a dessert spread but also opens the door to delightful drink pairings.
I love enjoying them with rich coffee pairings like a bold espresso or a creamy latte.
For a festive twist, pour a spiced holiday cider or a peppermint hot chocolate. These drinks really elevate the cookie experience!
Frequently Asked Questions
Can I Use White Chocolate Instead of Dark Chocolate?
You can definitely use white chocolate instead of dark chocolate! Just keep in mind that it’ll change the flavor profile. I often explore white chocolate alternatives and find they add a unique, creamy touch.
How Do I Store Leftover Peppermint Bark Cookies?
I store leftover peppermint bark cookies in an airtight container at room temperature. This ensures proper storage and keeps the cookie freshness intact for a longer time. Just remember to consume them within a week!
Is This Recipe Suitable for Gluten-Free Diets?
Yes, this recipe can be suitable for gluten-free diets if I use gluten-free ingredients like almond flour or coconut flour as alternatives. These flours work well and still deliver that delicious flavor you’ll love!
Can I Substitute Peppermint Extract for Peppermint Candy?
Yes, you can substitute peppermint extract for peppermint candy. Just use less extract to keep the flavor balanced. I’ve found exploring peppermint flavoring alternatives helps compare flavor intensity for different recipes. Enjoy experimenting!
How Long Do the Cookies Last After Baking?
Once baked, my cookies last about a week at room temperature. To maintain cookie freshness, I store them in an airtight container. Their shelf life might extend if you refrigerate or freeze them!