Peppermint Bark Sugar Cookies
Peppermint Bark Sugar Cookies
There’s just nothing more delicious on the holiday cookie platter than a chewy, buttery and sweet sugar cookie. Especially one loaded with chunks of chocolate peppermint bark. These Peppermint Bark Sugar Cookies are the ultimate Christmas cookie!
Make these a Christmas tradition!
These cookies are SO good, so flavourful and so festive…they’re on permanent rotation in my Christmas cookie baking! The addition of chunks of peppermint bark to the sugar cookie dough is perfection.
Peppermint Bark Sugar Cookie Recipe Tips
- PEPPERMINT BARK: You can use any type of peppermint bark. My favourite is the Williams Sonoma bark.
- TIP! I like to press a few extra chunks of bark into the tops of each cookie before baking.
- STORAGE: Keep in an airtight container or they will dry out quickly.
- FREEZING: These cookies freeze well. Store in a freezer ziplock bag or airtight container in the freezer for up to 1 month.
The star ingredient!
About the Peppermint Bark
Let’s talk a bit about the peppermint bark. You can use a pre-made peppermint bark, or make a homemade bark like this one. Seasonal chocolate barks can usually be found in any grocery store or even stores like Winners this time of year. For the ULTIMATE bark, I like to use the Williams Sonoma Peppermint bark…it’s SO worth it.
baking tip
Shaping the cookies for baking.
Roll the dough into about 1 1/2 inch balls. Then lightly flatten the tops, shaping the dough into a shape that’s almost like a disk. I use my hands to smooth them out. Press a few more chunks of peppermint bark into the tops and bake.
Peppermint Bark Sugar Cookies
Ingredients
- 1 cup butter
- 1 1/4 cup granulated sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup chopped chocolate peppermint bark
Instructions
- Preheat your oven to 350 degrees F.
- Chop the chocolate peppermint bark into small chunks. Set aside.1 cup chopped chocolate peppermint bark
- Using an electric mixer cream the butter and sugar together until soft and fluffy. This will take 10-15 minutes. Make sure to the scrape the sides of the bowl several times during this mixing.1 cup butter, 1 1/4 cup granulated sugar
- Once the sugar and butter mixture is fluffy, add the egg and vanilla. Mix well.1 large egg, 1 1/2 tsp vanilla extract
- In a separate bowl whisk together the flour, baking powder and salt.2 1/2 cups all purpose flour, 2 tsp baking powder, 1/4 tsp salt
- Add the dry ingredients to the wet ingredients and mix well.
- Stir in the chopped peppermint bark.
- Roll the cookie dough into 1 1/2 inch balls.
- Place the dough balls on a parchment paper lined cookie sheet about 1 1/2 inches apart, and flatten the tops slightly (see picture above).
- Tip! I like to add a few extra chunks of peppermint bark to the tops of each cookie before baking (it looks nice).
- Bake for 10 minutes (the edges should be only slightly golden).
- Let the cookies cool on a wire rack.
More Christmas Cookie Recipes
Have a delicious day!
