Peppermint Sugar Cookie Dough Bark

This delicious peppermint sugar cookie dough bark is so cute with the crushed peppermints on top. It is the Epitome of festivity, with a little bit of candy crunch!

Christmas Peppermint Sugar Cookie Dough Bark

This bark recipe is the perfect mix of two classic holiday flavors: peppermint and sugar cookie dough. Bark is seriously the most amazing dessert for the Holidays- I would argue even better than cookies! It is so easy to gift and store for a while and won’t get stale like a cookie. 

Ingredients Needed

• Butter- Softened and unsalted.
• Suger- Granulated.
• Vanilla extract- Natural is best!
• Salt
• All-purpose flour
• White candy melts- You can also use baking chocolate such as Candiquik.
• Candy canes- Regular sized.

How to Make Sugar Cookie Dough Bark

1. Make the dough: Cream butter and sugar with a hand mixer or in the bowl of an electric mixer fitted with the paddle attachment. Then, mix in vanilla, salt, and slowly add in the flour. Mix thouroughly until combined.
2. Roll out dough: Cover a cutting board with a large piece of wax paper. Place the dough in the center and press it down flat. Then, cover it with another piece of wax paper. Roll the dough into a rectangle (about 8”x10”) between the two pieces of wax paper and chill for at least 10 minutes.
3. Crush candy canes: Place your candy canes in a quart-sized Ziploc bag with a little bit of room left. Roll the bags with a rolling pin to crush the candy inside (be careful during this process, the bag will get tiny holes from the sharp candy canes. It’s best to roll it on a cutting board or cookie sheet to minimize any mess.)
4. Melt the candy: Line a cookie sheet with more wax paper and set aside. Then, melt the white candy according to package directions. Pour half on the prepared cookie sheet and spread it into a rectangle slightly larger than the dough rectangle.
5. Cover the dough with white candy: Place the cookie dough rectangle on top of the white candy. Then, pour the remaining white candy on top and spread to full cover the entirety of the dough. Make sure you meet the edges of the bottom layer to seal the dough inside. To put on the finishing touch, sprinkle with crushed candy canes.
6. Set and serve: Chill the peppermint sugar cookie dough bark until set for at least 30 minutes. Instead of breaking, I have better success cutting this bark into wedges so that the chocolate doesn’t come off the cookie dough. The best way to do this is on a large cutting board with a big knife. Please take caution when cutting up the bark! Store them in an airtight container in the refrigerator for up to 4 days, or freeze for up to one month. Serve at room temperature.

Expert Tips

One of the most important parts of making any bark is making sure it has enough time to set so all the layer stick together accordingly. This is a step you don’t want to skimp on!

Usually when making bark I lightly crush it in a bag to break it up into pieces but I find that this bark works better when sliced up. Use a large Chef’s knife and apply some pressure with the heel of you hand. It should slice rather easily!

Peppermint Sugar Cookie Dough Bark

5 from 2 votes

Layer eggless sugar cookie dough between layers of white chocolate and top with candy canes for a Christmas version of sugar cookie bark!

Prep Time 30 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Yield 16 servings

Serving Size 1 serving

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Ingredients

 

• ▢ ½ cup (113g) unsalted butter , softened
• ▢ ½ cup (100g) granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ teaspoon salt
• ▢ 1 cup (124g) all purpose flour
• ▢ 16 ounces white candy melts or baking chocolate (such as Candiquik or Ghiradeli)
• ▢ 4 regular size candy canes (or crushed peppermint pieces)

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Instructions

• Cream butter and sugar with a hand mixer or in the bowl of an electric mixer fitted with the paddle attachment. Mix in vanilla, salt, and slowly add in flour. Mix until combined.
• Cover a cutting board with a large piece of wax paper. Place the dough in the center, press it down flat, and cover it with another piece of wax paper. Roll the dough into a rectangle (about 8”x10”) between the two pieces of wax paper. Chill for at least 10 minutes.
• Place your candy canes in a quart-sized ziploc bag. Roll with a rolling pin to crush. (Careful, the bag will get tiny holes from the sharp candy canes. It’s best to roll it on a cutting board or cookie sheet to minimize mess.)
• Line a cookie sheet with more wax paper. Melt white candy according to package directions. Pour half on the prepared cookie sheet and spread it into a rectangle slightly larger than the dough rectangle.
• Place the cookie dough rectangle on top of the white candy. Pour the remaining white candy on top and spread to cover, making sure to meet the edges of the bottom layer to seal the dough inside. Sprinkle with crushed candy canes.
• Chill until set, at least 30 minutes. Instead of breaking, I have better success cutting this bark into wedges so that the chocolate doesn’t come off the cookie dough. Store in an airtight container in the refrigerator for up to 4 days or freeze for up to one month. Serve at room temperature.

Recipe Nutrition

Serving: 1serving | Calories: 257kcal | Carbohydrates: 29g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 63mg | Potassium: 92mg | Fiber: 0.3g | Sugar: 23g | Vitamin A: 186IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 0.4mg

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

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Peppermint Sugar Cookie Bark is a no bake edible sugar cookie dough turned into peppermint bark – cookie dough sandwiched between white chocolate and peppermint pieces – a perfect candy recipe for Christmas.