Peppermint Bark Cookies

My peppermint bark cookies combine chewy, chocolatey cookies with melted white chocolate and crushed candy canes. They take just 30 minutes to make without a mixer and require NO chilling!

Recipe includes a how-to video!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 182kcal

Author Sam Merritt

Equipment

Ingredients

½ cup (113 g) unsalted butter cut into Tbsp-sized pieces
2 cups (340 g) semisweet chocolate chips
¾ cups (150 g) light brown sugar firmly packed
½ cup (100 g) granulated sugar
2 large eggs + 1 large egg yolk lightly beaten
1 teaspoon vanilla extract
¼ teaspoon peppermint extract
1 ⅔ cup (208 g) all-purpose flour
2 Tablespoons (13 g) natural cocoa powder
1 teaspoon cornstarch
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (140 g) mini chocolate chips optional

For dipping

10 oz (280 g) premium white chocolate chips (about 1 2/3 cup)
2 teaspoons vegetable shortening or coconut oil
½ cup crushed candy canes I used 10 crushed mini canes

Instructions

Preheat oven to 350F (175C) and line cookie sheets with parchment paper. Set aside.
In a large, microwave safe bowl, combine butter and 2 cups semisweet chocolate chips. Microwave for 30 seconds and stir, repeating at 15 second increments until chocolate and butter are completely melted.
½ cup (113 g) unsalted butter, 2 cups (340 g) semisweet chocolate chips
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.
¾ cups (150 g) light brown sugar, ½ cup (100 g) granulated sugar, 2 large eggs + 1 large egg yolk, 1 teaspoon vanilla extract, ¼ teaspoon peppermint extract
In a separate, medium-sized bowl, whisk together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt.
1 ⅔ cup (208 g) all-purpose flour, 2 Tablespoons (13 g) natural cocoa powder, 1 teaspoon cornstarch, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
Gradually stir flour mixture into butter mixture until completely combined.
Stir in mini chocolate chips, if using.
1 cup (140 g) mini chocolate chips
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.
10 oz (280 g) premium white chocolate chips, 2 teaspoons vegetable shortening or coconut oil
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.
½ cup crushed candy canes

Video

Notes

Storing

After white chocolate has hardened, store in an airtight container at room temperature for up to 5 days.

Nutrition