Description
These Peppermint Bark Cookies are a festive and decadent treat combining fudgy chocolate cookies with a smooth white chocolate peppermint bark topping. With rich cocoa-infused cookie bases topped by creamy, peppermint-scented white chocolate and crunchy crushed candy canes, they bring the perfect holiday flavor and texture in every bite. Easy to make and ideal for cookie swaps, gifting, or cozy winter snacking.
Ingredients
Scale
For the Cookies:
- ½ cup all-purpose flour
- 3 tablespoons cocoa powder
- ½ tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter
- ¾ cup dark chocolate chips or chunks
- 1 large egg (at room temperature)
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
For the Peppermint Bark Topping:
- 10 oz white chocolate chips or chopped white chocolate
- ¼ teaspoon peppermint extract
- 1 teaspoon neutral oil (vegetable or coconut) to thin out
- ¼ cup crushed candy canes
Instructions
- Prepare the Cookie Base: Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cocoa powder, cornstarch, baking powder, and salt until evenly combined. Set this dry mixture aside.
- Melt Butter and Chocolate: In a microwave-safe bowl, melt the unsalted butter and dark chocolate chips in 30-second intervals, stirring thoroughly between each, until the mixture is smooth. Stir in additional cocoa powder if desired and set aside to cool slightly.
- Whip Eggs and Sugars: Using a hand or stand mixer, whisk the large egg, brown sugar, and granulated sugar on medium-high speed for about 5 minutes, until the mixture is light, fluffy, and has doubled in volume. Then add vanilla extract and mix gently to combine.
- Combine Mixtures: Gently fold the cooled melted chocolate mixture into the whipped egg mixture, then fold in the dry ingredients just until incorporated to form the cookie dough.
- Shape and Bake: Scoop the dough into 2-tablespoon-sized balls and place them on the prepared baking sheet spaced about 2 inches apart. Bake in the preheated oven for 9 minutes. After baking, allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Peppermint Bark Topping: Melt the white chocolate chips in a microwave-safe bowl in 20-second increments, stirring between each, until smooth and fully melted.
- Add Flavor and Thin: Stir in the peppermint extract and neutral oil to the melted white chocolate to thin it out slightly for easier dipping and spreading.
- Coat Cookies: Once the cookies are fully cooled, dip each cookie into the melted white chocolate to coat it generously, then place the coated cookies back onto a lined baking sheet.
- Decorate with Candy Canes: Immediately sprinkle crushed candy canes evenly over the white chocolate coating before it sets to ensure they stick and add a festive crunch.
- Set the Topping: Allow the cookies to sit at room temperature or chill in the refrigerator until the white chocolate is fully firm and set, about 15-30 minutes.
Notes
- Thin Chocolate Topping: If the white chocolate topping is too thick for coating, add additional neutral oil in small increments to achieve a smooth, spreadable consistency.
- Crushed Candy Canes: Adjust the texture by crushing candy canes finely or leaving larger pieces for a chunkier, more textured finish.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for longer freshness and firmness of the peppermint bark topping.
- These cookies are perfect for holiday cookie swaps, gift-giving, or simply enjoying with a warm cup of hot cocoa for a cozy treat.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
