Irresistibly Delicious Peppermint Bark Cookies
Peppermint Bark Cookies are a delightful blend of soft, chocolatey goodness with a refreshing twist of peppermint and crunchy candy cane, perfect for any holiday gathering.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 150 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (125g) all-purpose flour
- 2/3 cup (55g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (120g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1 tablespoon (15ml) milk
- 1 (3.5-ounce) semi-sweet chocolate bar, chopped
- 9–11 ounces premium white chocolate baking bar, chopped
- 2 teaspoons (9g) refined coconut oil or vegetable shortening
- 6–8 candy canes, crushed
Instructions
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined. Set aside.
- In a large bowl, beat together softened butter, granulated sugar, and light brown sugar until light and fluffy.
- Add egg, vanilla extract, peppermint extract, and milk to the butter mixture and beat until well combined.
- Reduce mixer speed to low, gradually add dry ingredients, mixing until just combined. Gently fold in chopped semi-sweet chocolate.
- Cover the dough with plastic wrap and chill in the refrigerator for at least 3 hours or up to 3 days.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Using a large cookie scoop, drop dough onto prepared baking sheets, spacing them 2-3 inches apart.
- Bake for 10-12 minutes until edges are set and tops look soft.
- Allow cookies to cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Melt white chocolate and coconut oil together, dip half of each cookie in melted white chocolate, and sprinkle with crushed candy canes.
- Let cool completely until hardened.
Notes
For a dairy-free version, swap butter with a vegan alternative and use dairy-free chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://us.recipesfood.org/peppermint-bark-cookies/
