Peppermint Bark Cookies

5 from 2 votes

Peppermint Bark Cookies

This Peppermint Bark Cookies recipe is a delightful treat that combines the rich taste of chocolate cookies with a hint of peppermint, all topped with creamy white chocolate and festive crushed candy canes. They're perfect for the holiday season, easy to make, and absolutely delicious.

Prep Time30

Cook Time30

Total Time1

Course: Cookies, Dessert

Cuisine: American

Keyword: cookies, peppermint bark cookies

Servings:

Calories: 194kcal

Author: Joanna Cismaru

Equipment

Ingredients

For the Cookies

1 cup unsalted butter softened
1½ cups granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ teaspoon peppermint extract
2 cups all-purpose flour
⅔ cup unsweetened cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
1 cup semi-sweet chocolate chips

For the Topping

2 cups white chocolate chips
½ cup candy canes crushed

US Customary - Metric

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and peppermint extract.
In another bowl, combine the flour, cocoa powder, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture and mix well.
Stir in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
Shape the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Flatten with a glass dipped in sugar.
Bake for 10-12 minutes or until set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
Melt the white chocolate in a microwave, stirring every 30 seconds, until smooth. Dip each cooled cookie halfway into the melted chocolate, then sprinkle with crushed candy canes.
Place the cookies on waxed paper until the chocolate is set.

Notes

Butter Temperature: Make sure your butter is softened but not melted for the best texture.
Cocoa Powder: For a deeper chocolate flavor, you can use Dutch-processed cocoa powder.
Cookie Size: If you prefer larger or smaller cookies, adjust the baking time accordingly – smaller cookies will bake faster.
White Chocolate Melting Tip: If the white chocolate is too thick after melting, add a teaspoon of coconut oil or shortening to thin it out for easier dipping.
Storing: Store the cookies in an airtight container to keep them fresh. They can also be frozen for up to 3 months – just thaw at room temperature before serving.

Nutrition