Peppermint bark wafer cookies offer a crisp peppermint chocolate cookie enveloped in dark and white chocolates and finished with crushed candy canes. The perfect marriage of chocolate and peppermint for your Christmas cookie platter! Peppermint bark can be costly, with the cost of chocolate and the amount needed to feed your masses, but these cookies offer all the taste of peppermint bark in cookie form!
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These crisp wafer chocolate cookies are incredibly easy to make and deliciously packed with peppermint flavor. So festive for the holiday season…the black, white and red of these pretty little cookies are a gorgeous addition to your Christmas cookie platter.
Cookies are perfect gifts for neighbors, coworkers and to bring to any get together you are invited to at the holidays. Peppermint bark wafer cookies are stunning, with amazing peppermint flavor and the richness of dark chocolate.
To make enough peppermint bark to serve at parties or to give as gifts can be pricey. This recipe has the traditional flavor of peppermint bark, but encasing a cookie makes this a more affordable option!
Ghirardelli melting wafers are my preferred chocolates for this recipe. The dark is rich and chocolatey and the white chocolate is high quality, melting well with amazing mild flavor.
Helpful Hints
- If you don’t have a double boiler, use a large saucepan filled with 2 inches of water. Bring water to a boil and set a metal mixing bowl into the pan. Be cautious to not allow the bottom of the mixing bowl to touch the water. Add chocolate into the bowl and stir constantly until melted and smooth.
- White chocolate is easily scorched. Once water begins to boil, add chocolate and remove from the heat to prevent scorching the delicate white chocolate.
- Use a small drinking water glass with a 3 inch mouth if you do not have a round cookie cutter. These cookies are rich with all the chocolate, so bigger than 3 inch rounds can be too much.
- Use confectioner sugar to prepare your flat surface while rolling out the cookies to eliminate cakey flour from sticking to the surface of the cookie.
Peppermint Bark Wafer Cookies
Ingredients
- 1¼ Cups All-Purpose Flour
- 1 Cup Dutch-Process Cocoa Powder
- 1 pinch Salt
- 12 TBSP Butter Room Temperature
- 1½ Cups Confectioner's Sugar
- 2 Eggs
- 1½ TSP Peppermint Extract
- ½ TSP Vanilla Extract
- 10 Oz Dark Chocolate Finely Chopped
- 10 Oz White Chocolate Finely Chopped
- ½ Cup Crushed Candy Canes
Instructions
- Combine flour, cocoa, and salt in a bowl, whisk together and set aside.
- In a stand mixer, beat together butter and sugar until light and fluffy about 3 minutes.
- Blend in egg, peppermint extract and vanilla.
- Add in the dry ingredients in small increments, mixing until just incorporated on low speed. Continue until all dry ingredients are added and no streaks remain.
- Form the dough into a disc and wrap well with plastic wrap. Refrigerate for 1-2 hours.
- Preheat oven to 325°F. Line baking sheets with silicone baking mats or parchment paper.
- Roll dough out on a floured flat surface to about ¼ inch thickness. Cut out 3 inch rounds using a cookie cutter or a small water glass.
- Place cut outs on the prepared baking sheets about one inch apart. Bake 10-11 minutes.
- Allow to cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Peppermint Bark Finishing
- Using a double boiler, heat dark chocolate until melted.
- Spread a thin layer of dark chocolate on the base of each cookie. Chill in the refrigerator until set.
- While cookies chill, crush candy canes.
- Heat white chocolate in double boiler until melted.
- On the alternate side of the dark chocolate, spread a thin coat of white chocolate. Sprinkle with crushed candy cane bits.
- Chill cookies until set.
- Store in an airtight container. Enjoy within 7 days.
Live fully. Eat well. Bake cookies.
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