Peppermint Bark Cookies
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr
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Servings
36
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Calories
194 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Peppermint Bark Cookies
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This Peppermint Bark Cookies recipe is a delightful treat that combines the rich taste of chocolate cookies with a hint of peppermint, all topped with creamy white chocolate and festive crushed candy canes. They're perfect for the holiday season, easy to make, and absolutely delicious.
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Ingredients
For the Cookies
- 1 cup unsalted butter softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon peppermint extract
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
For the Topping
- 2 cups white chocolate chips
- ½ cup candy canes crushed
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Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and peppermint extract.
- In another bowl, combine the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture and mix well.
- Stir in the semi-sweet chocolate chips until they are evenly distributed throughout the dough.
- Shape the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Flatten with a glass dipped in sugar.
- Bake for 10-12 minutes or until set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
- Melt the white chocolate in a microwave, stirring every 30 seconds, until smooth. Dip each cooled cookie halfway into the melted chocolate, then sprinkle with crushed candy canes.
- Place the cookies on waxed paper until the chocolate is set.
Equipments used:
Notes
- Butter Temperature: Make sure your butter is softened but not melted for the best texture.
- Cocoa Powder: For a deeper chocolate flavor, you can use Dutch-processed cocoa powder.
- Cookie Size: If you prefer larger or smaller cookies, adjust the baking time accordingly – smaller cookies will bake faster.
- White Chocolate Melting Tip: If the white chocolate is too thick after melting, add a teaspoon of coconut oil or shortening to thin it out for easier dipping.
- Storing: Store the cookies in an airtight container to keep them fresh. They can also be frozen for up to 3 months – just thaw at room temperature before serving.
Nutrition Information
Show Details
Serving
1cookie
Calories
194kcal
(10%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
26mg
(9%)
Sodium
31mg
(1%)
Potassium
106mg
(3%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
178IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 194kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 31mg | 1% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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