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Chocolate Peppermint Bark Sugar Cookies

Chocolate Peppermint Bark Sugar Cookies for Festive Joy

Delight in these Chocolate Peppermint Bark Sugar Cookies, a festive must-bake treat combining soft cookies with rich chocolate ganache and peppermint crunch.
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Prep Time 20 minutes
Cook Time 8 minutes
Cooling Time 15 minutes
Total Time 43 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for gluten-free version.
  • 1/2 teaspoon Salt Plain table salt or sea salt.
  • 1 teaspoon Baking Soda Ensure freshness for proper rising.
  • 1/2 teaspoon Cream of Tartar Can omit if using baking powder instead.
  • 1 cup Butter (Room Temperature) Use margarine for a dairy-free alternative.
  • 1/2 cup Granulated Sugar Adjust to taste.
  • 1/4 cup Powdered Sugar Adjust to taste.
  • 1/4 cup Canola Oil Vegetable oil is a suitable substitute.
  • 1 teaspoon Vanilla Extract Artificial vanilla can also be used.
  • 1 teaspoon Peppermint Extract Reduce or omit for milder taste.
  • 2 large Eggs (Room Temperature) Replace with flax eggs for vegan option.
  • 1/4 cup Red Jimmies Sprinkles Use different colored sprinkles for variety.
For the Ganache
  • 8 ounces Dark Chocolate Opt for high-quality chocolate for best flavor.
  • 1/2 cup Heavy Cream Light cream can be used for a lighter version.
For the Topping
  • 1 cup Ghiradelli Peppermint Bark Minis Swap for any similar peppermint chocolate if needed.

Equipment

  • Oven
  • mixing bowls
  • electric mixer
  • baking sheets
  • Parchment Paper
  • small saucepan
  • wire rack

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk together all-purpose flour, salt, baking soda, and cream of tartar in a medium bowl.
  3. Beat room temperature butter with granulated and powdered sugars until light and fluffy.
  4. Mix in canola oil, followed by vanilla and peppermint extracts. Add the room temperature eggs one at a time.
  5. Fold dry ingredients into wet mixture until just combined, stirring in red jimmies sprinkles.
  6. Roll the dough into 2-inch balls, flatten them with a sugared glass, spaced 3 inches apart.
  7. Bake in the preheated oven for about 8 minutes, until the edges are lightly crispy.
  8. Warm heavy cream in a small saucepan, stir in chopped dark chocolate until smooth for the ganache.
  9. Spread ganache over cooled cookies and top with a Ghirardelli Peppermint Bark square.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze for up to 3 months and reheat for warm treats.

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