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Perfect Light Peppermint Bark Christmas Cookies Recipe

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These lightened-up peppermint bark Christmas cookies are festive, delicious, and just a little bit better for you. They’ve become my go-to holiday recipe, the one I bring to every party and gift to every neighbor.

Ingredients

Scale
  • 1 ½ cups (180g) all-purpose flour
  • ¼ cup (56g) unsalted butter, softened
  • ¼ cup (60g) plain Greek yogurt (full-fat recommended)
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (pure recommended)
  • ½ teaspoon peppermint extract
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (90g) dark chocolate chips (60% cacao recommended)
  • ¼ cup crushed peppermint candies (about 4 candy canes)
  • 2 tablespoons dark chocolate chips, melted (optional, for drizzle)

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a large bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes. Scrape down the sides once.
  3. Beat in the Greek yogurt, egg, vanilla extract, and peppermint extract until just combined. Do not overmix.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Add the flour mixture to the wet ingredients in two additions, mixing on low speed until just combined. Fold in the dark chocolate chips with a spatula.
  6. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  7. Bake for 9-11 minutes. The edges should be set and lightly golden, but the centers will still look soft and slightly underdone.
  8. As soon as the cookies come out of the oven, gently press a few crushed peppermint pieces onto the tops. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
  9. Optional: Once the cookies are completely cool, melt the extra 2 tablespoons of dark chocolate chips in the microwave in 20-second bursts, stirring between each. Drizzle over the cookies with a fork or spoon. Let the chocolate set before serving—about 15 minutes.

Notes

Don’t overmix the dough to avoid tough cookies. For thicker, chewier cookies, chill the dough for 20 minutes before baking. Crush peppermint finely but not to dust. Watch baking time closely—start checking at 8 minutes. Use room temperature ingredients for best results. The flavors develop over time; day two cookies are often the best.

Nutrition

Keywords: peppermint bark cookies, Christmas cookies, light cookies, holiday baking, peppermint cookies, dark chocolate cookies, easy cookie recipe

Find it online: https://platebelle.com/perfect-light-peppermint-bark-christmas-cookies-recipe/