Indulge in the holiday spirit with this Peppermint Bark Sugar Cookie Pie! It’s the perfect festive dessert, easy to make with sugar cookie mix, chocolate, and candy canes.
Table of Contents
My Go-To Easy Holiday Dessert
Hi Folks,
This Peppermint Bark Sugar Cookie Pie is the ultimate festive treat for your holiday table. With the irresistible combo of peppermint, rich dark chocolate, and a soft sugar cookie crust, it’s a dessert sure to impress. Plus, it’s incredibly simple to make! Whether you’re hosting a holiday party or need a sweet finale for Christmas dinner, this pie has got you covered.
What I Love About This Peppermint Sugar Cookie Pie:
- Festive and Fun: Nothing says the holidays like peppermint and chocolate!
- Easy to Make: Thanks to a handy sugar cookie mix, you’ll spend more time enjoying and less time baking.
- Crowd-Pleaser: Everyone will rave about this show-stopping dessert, from kids to adults.
- Perfect Texture: A soft, chewy sugar cookie crust meets a crisp chocolate topping with a peppermint crunch.
Ingredients and Estimated Cost
Per Serving Cost: $1.19
Recipe Cost: $11.97
- 21 oz pouch Betty Crocker Sugar Cookie Mix – $5.39
- ½ cup butter – $1.48
- 1 large egg – $0.30
- ¼ teaspoon peppermint extract – $0.33
- 6 candy canes – $1.50
- 4 ounces bittersweet chocolate – $2.97
NOTE: The recipe prices are calculated using grocery store websites. The cost is calculated based on the amounts needed. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in December 2024.
Cook’s Tools:
- 9-inch pie plate
- mixing bowls
- handheld mixer
- measuring spoon
- wire rack
- rubber scraper
How To Make A Peppermint Sugar Cookie Pie
Prep the Pie Plate
- Lightly spray a 9-inch pie plate with nonstick cooking spray.
Make and Bake the Cookie Layer
- In a large mixing bowl, use a handheld mixer to combine the sugar cookie mix, softened butter, egg, and peppermint extract. Mix until a cohesive dough forms, about 1-2 minutes. Fold in 4 crushed candy canes (about ¼ cup) using your hands.
- Press the cookie dough evenly into the prepared pie plate.
- Bake for 35-40 minutes in a preheated 325°F oven, or until the edges are golden brown and the center is set but slightly jiggly when shaken. Cool the pie completely on a wire rack for about 90 minutes.
Add the Chocolate Layer
- In a heatproof bowl, melt the chopped chocolate in the microwave at 50% power in 30-second intervals, stirring after each session, until smooth.
- Pour the melted chocolate over the cooled pie and smooth into an even layer.
Garnish and Chill
- Sprinkle the remaining 2 crushed candy canes over the chocolate layer.
- Refrigerate the pie for about 60 minutes to allow the chocolate to set. Slice and enjoy.
Recipe Substitutions & Variations
- Chocolate Options: Swap bittersweet chocolate for milk or white chocolate for a sweeter topping.
- Candy Alternatives: Use crushed peppermint candies or Andes mints instead of candy canes.
- Homemade Cookie Base: Feel free to use your favorite homemade sugar cookie dough instead of the mix.
Storage Tips
STORE: This cookie pie will keep securely wrapped in plastic wrap at room temperature for up to 3 days.
FREEZE: Freeze the cookie pie before adding the candy cane topping to avoid the candy getting sticky.
THAW: Thaw at room temperature for 2-3 hours.
Recipe FAQs
Yes, you can use homemade sugar cookie dough instead of the mix. You may need to adjust the baking time. However, what I love about this recipe is the mix, as it is one of the reasons it is so easy to make.
You can omit the peppermint extract, but it will alter the overall flavor of the recipe as it will not have as strong of a peppermint taste without it.
I like to put them in a Ziploc bag and crush them with a rolling pin.
More Peppermint Recipes
- Peppermint Cheesecake Dip
- Loaded Peppermint Cookies
- Peppermint Bark Cookies
- Christmas Roll Cake
- Peppermint Bark Brownies
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Peppermint Sugar Cookie Pie
Equipment
- 9-inch pie plate
- mixing bowls
- handheld mixer
Ingredients
- 21 oz pouch Betty Crocker Sugar Cookie Mix
- ½ cup butter softened
- 1 large egg
- ¼ teaspoon peppermint extract
- 6 candy canes crushed and divided
- 4 ounces bittersweet chocolate chopped
Instructions
- Move oven rack to middle position and preheat to 325 degrees F. Lightly spray 9-inch pie plate with nonstick cooking spray.
- In a large bowl, use handheld beaters to combine sugar cookie mix, butter, egg, and peppermint extract. Beat until the dough comes together and is cohesive, about 1-2 minutes.
- Using your hands, fold in 4 crushed candy canes (about ¼ cup). Press cookie dough into prepared pie plate, and bake 35-40 minutes, or until edges are golden brown and center is set but jiggles slightly when shaken. Move pie plate to wire rack and cool completely about 90 minutes.
- In a heat-proof bowl melt chocolate in the microwave at 50% power for 30 seconds. Stir and repeat until chocolate is melted. Pour chocolate over pie and smooth into even layer.
- Sprinkle with remaining 2 chopped candy canes. Place pie in the fridge so the chocolate can set, about 60 minutes. 30 minutes before serving take pie out of the fridge. Slice and serve!
Nutrition
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Honestly Jillian, you have killed it here with this recipe! This looks amazing!! So simple to make and one I’m super excited to make for Christmas! This truly is perfect in every way, simple, delish and elegant all at the same time!
This is even more impressive looking than your Easy Peppermint Bark Cookies, and just as easy. This will be great for Christmas. 🙂
Easy, cute and creative and my kids would love trying it themselves this festive season. Yum.
Peppermint chocolate desserts are always my favorite and this one didn’t disappoint!
Now this is gonna be one of the most delicious items to try this Christmas! I am surely gonna try making one!
I would have never thought of combining these two, but it sounds just amazing! Can’t wait to try!