Chewy, chocolaty cookies dipped in premium white chocolate and sprinkled with crushed candy canes. The ultimate Christmas Cookie.
Oh, these cookies.
With only four calendar days left un-ticked before the big day, I’ve been scrambling both inside and outside of the kitchen. Between dashing through overcrowded malls and bare-shelved, patron-packed supermarkets, and going through 5 lb bags of flour in a weekend, this may be the “hap-happiest season of all” but it’s definitely the busiest.
And I think that’s a big part of the reason that I’m such a fan of these cookies.
Because, as decadent and gorgeous as they appear, they really, really don’t require that much effort. And while I love good classic sugar cookies, sometimes you just want something easy.
Made without the use of my KitchenAid because they’re just so easy to stir by hand (and I usually make everything in my KitchenAid), they’re then baked, cooled, dipped in melted white chocolate, sprinkled with candy cane pieces and allowed to harden.
Peppermint bark is to Christmastime what pumpkin spice is to
Thanksgiving all of Fall. It’s the flavor of the season and pretty much as festive as it gets.
That’s what I wanted these cookies to be.
The rich, very chocolaty, chewy-edged chocolate cookies with their mini chocolate chip studded soft interiors serve as the chocolate base, a vehicle on which to carry the white chocolate and crushed peppermint.
The end result: Wicked dark, sinfully chocolate cookies, with melting chocolate, the crackle-topped outsides dressed in pure-white Christmas skirts, bedazzled with candy cane jewels.
If you don’t have mini chocolate chips on hand and aren’t prepared to thrust yourself back into the unevenly-tempered throngs of the ransacked grocery stores, they can be omitted. Personally, though I like the chocolaty pops throughout the chewy-edged, soft interior cookies.
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Peppermint Bark Cookies
- ½ cup unsalted butter cut into Tbsp-sized pieces (113g)
- 2 cups semisweet chocolate chips (340g)
- ¾ cups light brown sugar firmly packed (150g)
- ½ cup granulated sugar (50g)
- 2 large eggs + 1 large egg yolk lightly beaten
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 1 ⅔ cup all-purpose flour (208g)
- 2 Tablespoons natural cocoa powder (13g)
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips optional (140g)
- 10 oz premium white chocolate chips (about 1 ⅔ cup or 280g)
- 2 teaspoons vegetable shortening or coconut oil
- ½ cup crushed candy canes I used 10 crushed mini canes
- Preheat oven to 350F (175C) and line cookie sheets with parchment paper. Set aside.
- In a large, microwave safe bowl, combine butter and chocolate chips. Microwave for 30 seconds and stir, repeating at 15 second increments until chocolate and butter are completely melted.
- Remove from microwave and allow to cool at least 10 minutes or until mixture no longer feels warm to the touch before proceeding.
- Once butter/chocolate mixture has cooled, stir in sugars, egg, egg yolk, and vanilla and peppermint extracts.
- In a separate, medium-sized bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
- Gradually stir flour mixture into butter mixture until completely combined.
- Drop cookie dough by 1 ½ Tablespoon scoop onto parchment paper, pressing down slightly to flatten.
- Bake 9 minutes, allow to cool on cookie sheet for 5 minutes and then transfer to cookie rack to cool completely before dipping in chocolate.
- Prepare white chocolate by placing in medium-sized microwave-safe bowl with shortening or coconut oil. Microwave for 30 seconds and stir, then continue to microwave in 15-second increments (stirring well in-between) until chocolate is completely melted.
- Dip cookies ⅓-½ of the way in white chocolate and place on a wax paper lined baking sheet. Sprinkle with crushed candy canes. Allow chocolate to harden before enjoying.
StoringAfter white chocolate has hardened, store in an airtight container at room temperature for up to 5 days.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.