Peppermint Bark Cookies
User Reviews
5
Peppermint Bark Cookies
Description
The cookie base is made by melting semisweet chocolate and butter, which is then mixed with eggs, brown sugar, vanilla, flour, baking powder, salt, and additional chocolate chunks. The dough’s thin, soft texture results in cookies that have shiny, crackly tops while remaining soft inside after baking. Cooling on the baking sheet allows them to set without becoming hard.
After cooling, white chocolate is melted and drizzled or spread over the cookies, then sprinkled with crushed candy canes and optional sugar pearls, adding a crunchy peppermint layer that contrasts with the smooth white chocolate. The candy canes give a distinctive mint flavor appropriate for the holiday season or other times peppermint is desired.
These cookies store well in an airtight container at room temperature for several days. Using quality chocolate improves flavor, and the sugar pearls add a decorative touch which is optional.
Ingredients
- 20 ounces semisweet chocolate divided use, chips or chunks
- 4 tablespoons butter unsalted
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 egg
- 3/4 cup brown sugar packed
- 1 teaspoon vanilla extract
- 8 ounces white chocolate chips or white candy melts
- 1 1/4 cups candy canes crushed
- 1/3 cup sugar pearls optional, or other sprinkles
Instructions
- Preheat the oven to 350 degrees. Heat the 8 ounces of semisweet chocolate and butter in a bowl in the microwave at 30 second increments, stirring between each, until just melted - be careful not to burn the chocolate!
- In another bowl, whisk together the flour, baking powder and salt.
- In a mixing bowl, beat the eggs, brown sugar, and vanilla extract on high speed until light and fluffy. Reduce the speed to low; beat in the melted chocolate. Mix in the flour mixture until just combined. Stir in chocolate chunks. Dough will be soft and thin; this is normal.
- Drop heaping tablespoons of dough 3 inches apart onto baking sheets lined with parchment. Bake until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheet for 10 minutes then transfer to a wire rack to cool completely.
- After the cookies have cooled melt the white chocolate in the microwave - heat at 30 second increments until just melted. Pour the chocolate into a resealable bag; snip the tip off one of the corners to make a piping bag.
- Squeeze the chocolate out of the bag onto the cookies in a decorative pattern then sprinkle evenly with candy canes and sprinkles. Let the cookies dry for at least one hour.
Notes
- Use high-quality chocolate such as Guittard or Ghirardelli for best flavor.
- Store cookies in an airtight container at room temperature to keep them fresh for up to 5 days.
- Sugar pearl sprinkles are optional and add decorative texture; they can be found in cake decorating sections of craft stores or online.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 21mg | 7% |
| Sodium | 40mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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