Chewy and fudgy Chocolate Peppermint Sugar Cookies topped with peppermint bark! The perfect bake for your Christmas cookie list!
If you're looking for more delicious and easy sugar cookie recipes, be sure to check out my Raspberry Sugar Cookies and Matcha Sugar Cookies!
Jump to:
Why You Will Love These Cookies
Perfect Texture & Flavor: These cookies are delightfully crisp on the edges and soft and chewy on the middle. They're also so chocolatey and fudgy.
Quick and Easy to Make: They take about 30 minutes to make, from start to finish!
No Chilling Required: You can bake these cookies right away as you do not need to chill the cookie dough. Perfect for when you are in a rush.
Can Easily Be Made Ahead: Although the cookie dough does not need to be chilled, you can make the dough ahead. You can chill raw cookie dough in the fridge for up to 3 days and keep in the freezer for up to 2 months.
Ingredients
- All-Purpose Flour
- Unsweetened Cocoa Powder: You can use Dutch-process or natural cocoa powder. Keep in mind Dutch-process creates a richer chocolate flavor and will yield a darker cookie.
- Baking Soda: A leavener that will help tenderize the cookies.
- Cream of Tartar: Helps create a chewy texture.
- Salt: Balances the sweetness.
- Unsalted Butter: You'll need to bring your butter to room temperature. Cutting your butter into cubes will speed up the process.
- Brown Sugar + White Sugar: A combination of brown sugar and white sugar will yield the best texture.
- Egg + Yolk: Make sure your eggs are at room temperature. You can quickly bring them to temp by submerging it in a bowl of hot tap water for 15 minutes.
- Vanilla: You can use vanilla paste or vanilla extract.
- Peppermint Extract: I'm using McCormick's peppermint extract, but use your favorite brand.
- Peppermint Bark: I'm using Ghirardelli's Peppermint Bar squares, but you can use any peppermint bark candy.
*See recipe card for quantities.
Step By Step Instructions
Here are step-by-step photos and instructions on how to make these Peppermint Bark Chocolate Sugar Cookies! Please find detailed instructions in the recipe card at the end of this post.
1. Mix Wet Ingredients: In a large mixing bowl, combine butter, brown sugar, white sugar, vanilla extract and peppermint extract.
2. Add in 1 egg and 1 yolk and mix until combined.
3. Add in Dry Ingredients: Sift in flour, cocoa powder, cream of tartar, baking soda and salt.
4: Gently mix until combined.
5. Scoop cookie dough balls and then roll in white sugar. Bake cookies at least 2 inches apart, at 350ºF (176ºC) for 8 to 9 minutes.
6. Transfer to a wire rack and top warm cookies with peppermint bark candy. Serve and enjoy!
Substitutions
- Unsweetened Cocoa Powder - You can use natural, Dutch-process or black cocoa powder. I'm using Dutch-process for more chocolate flavor.
- Cream of Tartar - Cream of tartar helps creates a chewy texture to the cookies, however, if you don't have it in your pantry, you can omit this ingredient.
- Brown Sugar - You can use dark brown sugar or light brown sugar.
- Peppermint Bark - If you are unable to find Ghirardelli Peppermint Bark squares, you can use peppermint chocolate chips. You can even use a homemade peppermint bark.
Variations
- Dip in Melted Chocolate - You can dip the cookies in milk chocolate, dark chocolate or white chocolate. Sprinkle crushed candy canes for more peppermint flavor.
- Add-Ins - You can add chocolate chunks or chips right into the cookie dough. Semi-sweet chips, white chocolate chips, peppermint chocolate chips or peppermint bark pieces will all work.
- Top with Confectioners' Sugar - Instead of rolling in white sugar, you can dust with powdered sugar after it has baked.
Storage
- Baked Cookies - Store baked cookies in an airtight container at room temperature and enjoy for about 3 to 4 days!
- Raw Cookie Dough; Fridge - Can be made ahead and stored in the fridge for up to 3 days. Portion them out as instructed and cover tightly with plastic wrap. When you are ready to bake, roll in granulated sugar and bake at 350ºF for 10 to 11 minutes.
- Raw Cookie Dough; Freezer - Freeze for up to 2 months. Portion them out as instructed, freeze on a cookie sheet, uncovered for an hour and then transfer to freezer bags or an airtight container. When you are ready to bake, bake from frozen, roll in granulated sugar and bake at 350ºF for 12 to 13 minutes.
Expert Tips
Use a kitchen scale to weigh all your ingredients. It's the best and most accurate way to bake. You can see King Arthur's conversion chart here.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Do not overmix. Overmixing or overworking the dough can make your cookies tough.
Do not overbake. If you want soft and fudgy cookies, I find that 8 to 9 minutes is perfect amount of bake time. If your cookies are larger, then you may need to add a bit more time.
FAQ
Yes, you can! Assemble your balls of dough, place on a tray or cookie sheet and double wrap. It will keep for 3 days in the fridge. Bake straight from the fridge at 350ºF (176ºC) for 9 to 10 minutes.
Absolutely! Just assemble your cookie dough, place on a parchment-lined tray for 1 hour and then transfer in freezer bags. Double bagging is recommended to prevent freezer burn. Bake from frozen at 350ºF (180ºC) for 10 to 12 minutes.
Yes, you can! You'll need to adjust your baking time an extra few minutes.
More Holiday Cookies
Did you try this recipe? Please consider leaving a 5-star rating and review below. This provides helpful feedback to myself and other readers. Thank you so much! ♡
📖 Recipe
Chocolate Peppermint Sugar Cookies
INGREDIENTS
- 1 ¾ Cups (210g) All-Purpose Flour
- ½ Cup (42g) Unsweetened Cocoa Powder
- ¾ Teaspoon Baking Soda
- ¼ Teaspoon Cream of Tartar
- ½ Teaspoon Salt
- ½ Cup + 5 Tablespoons (183g) Unsalted Butter room temp
- ¾ Cup (150g) Brown Sugar
- ½ Cup (100g) White Sugar + more for rolling
- 1 ½ Teaspoons Peppermint Extract
- 1 Teaspoon Vanilla Paste or Extract
- 1 Large Egg + 1 Yolk room temp
- Peppermint Bark Squares or Pieces
Instructions
- Set a rack in the center of the oven and preheat to 350ºF (180ºC). Line large baking tray with parchment paper and set aside.
- In a medium sized bowl, sift together flour, unsweetened cocoa powder, baking soda, cream of tartar and salt and set aside.1 ¾ Cups (210g) All-Purpose Flour½ Cup (42g) Unsweetened Cocoa Powder¾ Teaspoon Baking Soda¼ Teaspoon Cream of Tartar½ Teaspoon Salt
- Add room temperature butter, brown sugar, white sugar, vanilla and peppermint extract into a large mixing bowl. With a hand or stand mixer fitted with a paddle attachment, whisk on medium speed until light and fluffy. About 2 to 3 minutes. Add egg and yolk and mix for an additional minute.½ Cup + 5 Tablespoons (183g) Unsalted Butter¾ Cup (150g) Brown Sugar½ Cup (100g) White Sugar + more for rolling 1 ½ Teaspoons Peppermint Extract1 Teaspoon Vanilla Paste or Extract1 Large Egg + 1 Yolk
- In two additions, sift in the dry ingredients and mix just until combined. Do not overmix!
- Portion out your cookies using a small cookie scoop (#40 = 1 ½ Tbsps). The cookie dough balls were about 35 to 36 grams. At this point you can bake the cookies right away or refrigerate for up to 3 days.
- Roll the dough balls in granulated white sugar and bake them at least 2 inches apart for 8 to 9 minutes.
- Let cool on cookie sheet for a minute and then transfer to a wire rack. Immediately, press the peppermint bark squares on top of each cookie and cool for 10 minutes before serving. Enjoy!
Leave a Rating and Comment