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Perfect Peppermint Bark Crinkle Cookies Easy Holiday Recipe

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These Perfect Peppermint Bark Crinkle Cookies are easy to make, absolutely delicious, and beautiful enough to impress anyone. The combination of rich chocolate, cool peppermint, and that signature crackled top is irresistible.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (170g) peppermint bark, chopped into small pieces
  • 1/2 cup (100g) powdered sugar, for rolling

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and peppermint extract, then mix until combined.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
  6. Using a rubber spatula, gently fold in the chopped peppermint bark pieces. Reserve a few pieces to press onto the tops of the cookies after baking.
  7. Place the powdered sugar in a small bowl. Using a cookie scoop, portion out rounded tablespoons of dough (about 1.5 tablespoons each). Roll each portion into a ball between your palms.
  8. Roll each dough ball generously in the powdered sugar, coating every surface.
  9. Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  10. Bake for 10-12 minutes. The cookies should look puffed and cracked, with the edges set but the centers still slightly soft.
  11. Let the cookies cool on the baking sheet for 5 minutes. Then transfer them to a wire cooling rack. While they’re still warm, gently press a few extra peppermint bark pieces onto the tops if you reserved some.
  12. Continue with the remaining dough. Let the baking sheets cool completely between batches.

Notes

Don’t skip the peppermint extract. The peppermint bark alone doesn’t give enough mint flavor. Start with 1/2 teaspoon and add more if desired. Chop the bark consistently into pea-sized pieces. Use a cookie scoop for uniform size. Watch the oven closely; start checking at 9 minutes. Let cookies cool completely before storing. Double the batch if possible.

Nutrition

Keywords: peppermint bark, crinkle cookies, holiday cookies, chocolate cookies, peppermint cookies, easy cookie recipe

Find it online: https://gleamgulp.com/perfect-peppermint-bark-crinkle-cookies-easy-holiday-recipe/