Comments on: Peppermint Bark Cookies

By: Kelly

Kelly — Thu, 25 Dec 2025 11:16:35 +0000

In reply to Sam Merritt. thank you!! I look forward to trying these today to take to my son's gor Christmas day dinner. happy Holidays!!!

By: Sam Merritt

Sam Merritt — Thu, 25 Dec 2025 03:33:06 +0000

In reply to Kelly. Hi Kelly! You can skip it. The white chocolate will just be a bit thicker.

By: Kelly

Kelly — Wed, 24 Dec 2025 19:58:37 +0000

I completely forgot to buy shortening or coconut oil. wat else can I use in the dip? will just regular vegetable oil work?

By: Sam Merritt

Sam Merritt — Sun, 21 Dec 2025 02:10:00 +0000

In reply to Pat Phillips. I'm so glad you ultimately enjoyed them, Pat! If they are a little bit dry, is there a chance the flour was accidentally over-measured? Did they potentially need a minute less in the oven?

By: Pat Phillips

Pat Phillips — Sun, 21 Dec 2025 01:23:38 +0000

Hi Sam,

Made these and love them, but they turned out a bit dry. Should I reduce the baking time?

Thanks,

Pat

By: Sam Merritt

Sam Merritt — Sun, 14 Dec 2025 02:10:38 +0000

In reply to Kristen. Hi Kristen! I use semi sweet mini chocolate chips. :)

By: Kristen

Kristen — Sat, 13 Dec 2025 15:30:12 +0000

Hello!
What kind of mini chocolate chips do you use? Semi sweet, dark or milk chocolate? Can’t wait to make these!

By: Sam Merritt

Sam Merritt — Wed, 10 Dec 2025 02:53:00 +0000

In reply to Dhara. Hi Dhara! Unfortunately these aren't ideal for shaping. :(

By: Dhara

Dhara — Sun, 07 Dec 2025 09:09:11 +0000

Hi Sam!

I love your Recipes! Is there anyway I can shape these cookies?

Thank you

By: Sam Merritt

Sam Merritt — Sat, 29 Nov 2025 19:11:43 +0000

In reply to Brady. Hi Brady! The candy cane pieces on the dipped chocolate may not hold up well to freezing, but you could certainly freeze the undipped cookies or the dough. :)

By: Brady

Brady — Sat, 29 Nov 2025 15:16:57 +0000

Hi! I was wondering if these were able to be made ahead of time and then frozen to preserve to use at a later time?

By: Sam Merritt

Sam Merritt — Sun, 16 Nov 2025 02:26:45 +0000

In reply to Cathy J Harrison. I'm so glad they were a hit, Cathy! :)

By: Cathy J Harrison

Cathy J Harrison — Sat, 15 Nov 2025 00:58:58 +0000

Baked these today! I wanted a practice run before a cookie exchange in December. The cookies turned out fantastic! My little cookie samplers were quite pleased. I did skip the optional mini choc. chips. I will be making these again to share! Your video made baking a breeze. Thanks.

By: Sam Merritt

Sam Merritt — Sat, 27 Sep 2025 01:30:31 +0000

In reply to Ada. I'm so glad you enjoyed them so much, Ada! :)

By: Ada

Ada — Sat, 27 Sep 2025 01:27:39 +0000

Such an amazing recipe!! I substituted the sugar with turbinado sugar. It made it taste like there was crushed candy cane inside the cookies (which we didn’t have). I also melted some seasonal peppermint white chocolate chips and drizzled that on top. Yum!! 😋
Congrats to you, Sam!! So good.

By: Sam

Sam — Mon, 09 Jun 2025 16:10:16 +0000

In reply to Dad Baker. I'm so glad you enjoyed them so much! :)

By: Dad Baker

Dad Baker — Sat, 07 Jun 2025 09:19:17 +0000

This is a wonderful Christmas-time recipe. The cookie is so rich and chocolatey it borders on being a “Brownie-cookie”. We dipped the cookies to get the full white chocolate effect. We made 2 batches, and needed a 3rd batch of White chocolate dip.

Here’s a great variation on this recipe: Remove the peppermint extract and the white chocolate dip, and add in 2+cups of peanut butter chips – You get this Rich chocolate cookie, infused with peanut butter! It’s incredible!!!

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Thu, 19 Dec 2024 20:58:59 +0000

In reply to Nancy. We're so happy both versions turned out nicely for you, Nancy! Thanks for coming back to let us know--we really appreciate it

By: Nancy

Nancy — Thu, 19 Dec 2024 01:13:50 +0000

In reply to Sam.

Hi Sam. Thank you for your quick reply. Since I hadn’t made this recipe before, I wasn’t sure how to compare the gluten free to your original version. I decided to make a batch of the peppermint bark cookie and mix in everything but the flour. I then split the batter in half and added 1/2 the amount of regular flour in one and 1/2 the amount of GF flour in the other. I then baked each batch as directed. I am happy to report that they look and taste identical. I wanted to taste them without the white chocolate and peppermint to get a true sense of the cookie taste and texture. I’m looking forward to tasting the finished product. Great recipe!
I used King Arthur GF “Measure for Measure Flour”.

By: Christine Christoffersen

Christine Christoffersen — Thu, 19 Dec 2024 00:51:37 +0000

In reply to Nancy. Hi Nancy, I have been using Sam’s recipes with gluten freeze flour and they have all worked very well. I use just a little less than what the recipe calls for maybe 2 tablespoons. Good luck this looks like a great recipe!

By: Sam

Sam — Wed, 18 Dec 2024 21:01:48 +0000

In reply to Nancy. Hi Nancy! I haven't personally tried it so I can't say for sure if it would work. I would love to know how it goes if you do try it. :)

By: Nancy

Nancy — Wed, 18 Dec 2024 20:36:26 +0000

I have a granddaughter who is gluten intolerant. I didn’t notice any comments regarding substituting a gluten free flour un this recipe. I use a version from King Arthur that is supposed to be used in a 1:1 substitute for wheat flour. Do you think this would work?

By: Sam

Sam — Mon, 16 Dec 2024 02:21:57 +0000

In reply to JJ. I'm so glad you enjoyed them so much! :)

By: JJ

JJ — Mon, 16 Dec 2024 01:33:10 +0000

In reply to Jodie.

These are among the prettiest cookies I have ever made. They taste like a brownie but handle like a cookie. Just wonderful and very easy to make. I learned a a lot from the video too. Thanks for sharing.

By: Sam

Sam — Fri, 06 Dec 2024 12:34:32 +0000

In reply to Marlene Vromans. Hi Marlene! You should be able to double the ingredients with this one. :)