Description

These Chocolate Peppermint Bark Sugar Cookies combine a tender, buttery sugar cookie base with festive peppermint and rich chocolate ganache, topped with colorful red sprinkles and a mini Ghirardelli Peppermint Bark Square. Perfect for holiday celebrations, these cookies offer a delightful balance of minty sweetness and smooth chocolate decadence in every bite.

Ingredients

Scale

Dry Ingredients

5½ cups + 2 tbsp all-purpose flour
1 tsp salt
½ tsp baking soda
½ tsp cream of tartar

Wet Ingredients

1 cup (2 sticks) butter, room temperature
1¼ cups granulated sugar
¾ cup powdered sugar
¾ cup canola oil
1 tsp vanilla extract
½ tsp peppermint extract
2 large eggs (room temperature)

Ganache and Toppings

1 cup dark chocolate (for ganache)
1 cup heavy cream
¼ cup red jimmies sprinkles
36 mini Ghirardelli Peppermint Bark Squares

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Instructions

Preheat the Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, salt, baking soda, and cream of tartar until well combined.
Cream Butter and Sugars: In a separate large bowl, beat the room temperature butter with granulated sugar and powdered sugar until the mixture is fluffy and light.
Add Wet Flavors and Eggs: Mix in canola oil, vanilla extract, and peppermint extract into the butter mixture. Then, add eggs one at a time, fully incorporating each before adding the next.
Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to form the cookie dough.
Shape and Sprinkle: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them apart. Sprinkle each cookie dough mound evenly with red jimmies sprinkles.
Bake Cookies: Place the baking sheets in the oven and bake the cookies for about 10 minutes, or until the edges are lightly golden.
Prepare Ganache: While the cookies bake, heat the heavy cream until it begins to simmer. Remove from heat and stir in the dark chocolate until the mixture is smooth and glossy, forming the ganache.
Decorate Cookies: Once cookies have cooled, drizzle the prepared ganache over each cookie, then place a mini Ghirardelli Peppermint Bark Square on top of the ganache for a festive finish.

Notes

Ensure butter and eggs are at room temperature for better mixing and cookie texture.
Do not overmix the dough once dry ingredients are added to avoid tough cookies.
The ganache can be gently reheated if it becomes too thick before drizzling.
Store cookies in an airtight container to keep them fresh up to one week.
For stronger peppermint flavor, add an additional ¼ tsp peppermint extract if desired.