Peppermint Bark Cookies
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Servings
24 cookies
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Course
Dessert
Peppermint Bark Cookies
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Bring something special to the table with this well-loved recipe.
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Ingredients
Cookies
- 1 cup butter softened
- 1 cup sugar
- 3/4 cup powdered sugar
- 3/4 vegetable oil
- 2 eggs
- 1 1/2 tsp cornstarch
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cocoa powder (I used dark cocoa powder but regular works great)
- 5 cups flour
- 1/4 cup Additional sugar set aside for indenting the cookies
Peppermint Bark
- 11 oz to 12oz bag of white chocolate chips
- 1-2 tsp pure peppermint extract
- 1/4 cup Brach's Peppermint Crushed Candy Canes
Instructions
Cookies
- Preheat oven to 350 degrees F.
- In a mixing bowl, beat butter until light and creamy. Add sugars and beat until well combined. Add oil and eggs, mix to combine.
- Add dry ingredients and mix until just combined, dough will be thick.
- Using an ice cream scoop, scoop cookie dough and gently roll into a ball shape, and place on the pan.
- Once cookie dough balls are on the cookie sheet, prepare your glass with a flat bottom by lightly moistening it with water. Press the bottom the glass into the additional 1/4 cup sugar, and then gently press into the cookie, to make an indentation. Repeat with remaining cookies.
- Bake for approximately 9 minutes. Remove from oven and immediately press the bottom of the glass into each indentation again while hot.
- Allow to cool completely.
Peppermint Bark
- Melt white chocolate chips according to package directions. Add 1-2 teaspoons of peppermint extract, depending on taste. Stir in crushed candy canes. Spoon peppermint bark mixture into indented wells on cookies. If desired top with crushed candy canes.
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