1/2cupcrushed candy canesI used 10 crushed mini canes
2cupspremium white chocolate chips
Preheat oven to 350F and line cookie sheets with parchment paper.
In large, micro-wave 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 10 minutes before proceeding.
Once butter/chocolate mixture has cooled, stir in sugars, eggs and vanilla.
In 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 rounded 1½" scoop onto parchment paper, pressing down to flatten slightly.
Bake 8-10 minutes, allow to cool on cookie sheet for 5 minutes and then transfer to cookie rack to cool completely before dipping in chocolate.
Have your crushed candy canes ready before preparing your chocolate.
Prepare white chocolate by placing in medium-sized microwave-safe bowl with 2 tsp shortening. Microwave for 30 seconds and stir, then continue to microwave at 15-second increments (stirring between well after each 15-second increment) until chocolate is completely melted (do NOT microwave too long).
Dip cookies 1/3-1/2 of the way in white chocolate and place on wax paper-lined cookie sheet to harden.
Immediately after dipping each cookie, sprinkle with crushed candy canes (do not wait too long or the chocolate will harden and the crushed candy cane will not stick).
Allow chocolate to harden before serving.
Peppermint Bark Cookies https://sugarspunrun.com/peppermint-bark-cookies/ Find more great recipes at SugarSpunRun.com!