Chocolate Bark New Years Cookies
These Chocolate Bark New Year’s Cookies are the perfect way to ring in the celebration, without waiting for midnight. Rich, dark cocoa cookies are topped with fluffy vanilla frosting and sprinkled with festive chocolate bark pieces, giving every bite a little sparkle and crunch. They’re delicious, fun, and a touch fancy, exactly the kind of cookie you want on your dessert table as the countdown begins or eating under the table instead of grapes! Perfect for parties, gifting, or just celebrating the start of something sweet!
Make Them Your Own
The best part about these Chocolate Bark New Year’s Cookies is how easy they are to customize. Swap the New Year’s sprinkles for Christmas jimmies, Halloween confetti, or any fun toppings you have on hand. You can even mix up the frosting flavor and add extra chocolate drizzle, these cookies are basically a blank canvas for whatever holiday, celebration, or sweet craving you’re in the mood for!
Why I Measure in Grams
…and you might want to, too
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
Use This Buttercream for Anything!
The Best Buttercream Frosting Recipe
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfect for ringing in the New Year!
Once you have all of the ingredients ready to go, you’re officially set up for New Years Chocolate Bark cookie success. I always recommend measuring everything out ahead of time so the process is smoother, and you can focus on making the most delicious cookies possible!
Chocolate Bark New Years Cookies
Ingredients
- 1 cup butter
- 2/3 cup of packed brown sugar
- 1/3 cup white granulated sugar
- 1 large egg
- 2 tsp of vanilla extract
- 1 tbsp molasses optional
- 1 tbsp corn syrup optional
- 1 3/4 cup of All-purpose flour
- 2/3 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp of salt optional
- 1 cup butter
- 3 cups powdered sugar
- 3 tbsp heavy cream or milk
- 1/2 tsp vanilla extract
- 1 1/2 cup semi-sweet chocolate
- 1/2 cup heavy cream
- 1/4 cup black cocoa powder or regular
- 1/2 cup sprinkles
Method
- Preheat the oven to 350°F (convection) and line a baking sheet with parchment paper.
- In a stand mixer or with a hand mixer, beat the room-temperature butter for 3–5 minutes, until pale and off-white.
- Add the brown sugar and granulated sugar. Beat for about 2 minutes, until the mixture is light and fluffy.
- Mix in the egg until fully incorporated.
- Add the vanilla extract, corn syrup (optional), and molasses (optional), mixing until smooth.
- Add the all-purpose flour, baking soda, baking powder, cocoa powder, and salt.
- Mix on low speed (or fold by hand) just until a thick dough forms.
- Scoop ⅓-cup portions of dough and place one test cookie on the baking sheet.
- Bake to check dough spread and confirm oven temperature before baking the full batch.
- Once the test cookie looks right, place remaining dough balls on the baking sheet, spacing evenly.
- Bake for 11–12 minutes, until the edges are set and the centers remain soft.
- Immediately after baking, use a round bowl or cup to gently swirl around each cookie to create clean, circular edges.
- Let cookies rest on the baking sheet for about 10 minutes, then transfer to the refrigerator to cool completely before frosting.
- Beat the butter and shortening together until light and off-white.
- Gradually add the powdered sugar until fully incorporated.
- Add the heavy cream (or 2 tablespoons milk, if substituting) and extracts, then whip until light and fluffy.
- Optional: Gently fold with a spatula to remove air bubbles before piping.
- Transfer frosting to a piping bag, zip-top bag, or spread with a knife.
- In a small bowl, mix the cocoa powder with the heavy cream to deepen the chocolate color.
- Add the chocolate and milk mixture to a heat-safe bowl and microwave in 30-second intervals, stirring between each, until smooth.
- Pour the melted chocolate onto a parchment-lined tray, spread evenly, and top with sprinkles.
- Freeze for 20–30 minutes, then break into chunks.
- Frost the chilled cookies and top with pieces of chocolate bark.
- Store cookies in the refrigerator for up to 10 days, or at room temperature for up to 8 days.
these took a little long, but turned out soooooo great!! i love them and this will definitely be my go to cookie recipe site! they were for sure worth the wait and you should most definitely make them!😋