Peppermint & Chocolate Sugar Cookie Bark is one of the easiest Christmas desserts for your cookie plate. These make ahead peppermint treats are great for gift giving also.
If you like a lot of choices on your Christmas cookie plate like I do, it’s necessary to make some quick and easy cookie recipes. Yes we want the pretty cut out cookies, but simple is good too! This peppermint sugar cookie bark is the perfect quick holiday baking solution.
Sugar Cookie Bark Recipe
I’m normally a fan of soft, chewy cookies. But for some reason when you cover a crispy sugar cookie with chocolate and peppermint pieces and call it “bark”, I’m 100% on board. These easy treats start with a store bought sugar cookie mix. The chocolate, peppermint and drizzles make them taste (and look) anything but ordinary.
How to Make Sugar Cookie Bark
Cut a piece of parchment paper to 12×12 size and place onto a cookie sheet. This helps the dough not to stick.
Crush the peppermints in a bag and set aside. Use a rolling pin or meat mallet to do this easily. You can often find crushed peppermint in the grocery store during the holiday season also.
Using a mixer, mix together the cookie mix, egg and butter until a soft dough forms.
Press the cookie dough onto the parchment paper and roll out until it fills the edges of your 12×12 sheet. Rolling the dough with a plastic cup works great, as it won’t stick.
Bake for 10 minutes, or until a light golden brown color. It needs to have a little bit of brown so that it gets crisp.
- Allow the dough to cool completely. If you cover it with chocolate first, it won’t be as crisp as bark should be.
Melt the chocolate (see info below).
Spread the melted chocolate all over the cooled cookie crust.
Sprinkle the crushed peppermints all over the top of the chocolate while the chocolate is still wet. Don’t wait for this step or the peppermint won’t stick.
Melt the white chocolate and use a spoon to drizzle chocolate over the top.
Allow the chocolate to set completely. You can place it in the fridge and it will set faster that at room temperature.
Break apart the pieces with your hands or use a pizza cutter for cleaner slices.
Best Chocolate For Melting
This recipe calls for almond bark, both white and chocolate. Almond bark, which you can find in the baking aisle of your grocery store by the chocolate chips, is great for all kinds of candy making because it melts so easily and smoothly. I honestly prefer the flavor of a higher quality chocolate. If you’re going for ease (as is our goal with this recipe), use almond bark. If you want the best flavor, choose your favorite chocolate chips or chocolate bar and melt them down to top this sugar cookie bark.
How to Melt Chocolate
We’ve found the easiest way to melt chocolate is to place them in a microwave safe bowl. Heat them for 1 minute, then stir well. Continue to the chocolate in 10-15 second intervals, stirring between each heating time. Be careful not to get impatient and microwave the chocolate for too long or they will burn. And if chocolate burns in the microwave, it seizes up and there is no recovering it.
Another easy choice is to use a double boiler on the stovetop. Place water in the bottom pan and bring it to a low simmer. Add chocolate into the top pan and stir until melted and smooth. This is only second place because it requires a special pan that not everyone has and sometimes seems a little more time consuming.
How to Store Cookie Bark
One the chocolate has completely set and you’ve broken the bark into pieces. Place the sugar cookie bark into a storage container with a tightly closed lid, or place it in a zippered plastic bag. If you are going to freeze the bark, double bag it to protect the pieces well.
OTHER SUGAR COOKIE RECIPES
- Chai Spiced Sugar Cookies
- Lofthouse Style Sugar Cookies
- Lemon Sugar Cookies
- Cream Cheese Sugar Cookies
- Cut Out Sugar Cookies
- Almond Sugar Cookies
- Refrigerated Sugar Cookies
Sugar Cookie Bark
- ½ cup crushed peppermints
- 1 sugar cookie mix (1 lb 1.5oz)
- 1/3 cup unsalted butter
- 1 large egg
- 12 ounces chocolate almond bark
- 6 ounces white almond bark
- Preheat oven to 375 degrees. Cut a piece of parchment paper to 12x12 size and place onto a cookie sheet.
- Crush the peppermints in a bag and set aside.
- Using a mixer, mix together the cookie mix, egg and butter until a soft dough forms.
- Press the cookie dough onto the parchment paper and roll out until it fills the edges of your 12x12 sheet. Rolling the dough with a plastic cup works great, as it won’t stick.
- Bake for 10 minutes, or until a light golden brown color. Cool completely. This step is important to get a nice crisp bark.
- Melt the chocolate almond bark either in a double boiler or in the microwave. If you use the microwave, melt the chocolate in short intervals, stirring in between each time so the chocolate doesn't burn.
- Spread the melted chocolate all over the cooled cookie crust.
- Sprinkle the crushed peppermints all over the top of the chocolate while the chocolate is still wet.
- Melt the white chocolate (in the same way you melted the chocolate) and decorate the top with drizzles all over.
- Place into the fridge for a couple of hours until the chocolate has completely set.
- Break apart and enjoy! If you prefer cleaner slices, use a pizza cutter.
- Store in an airtight container.