Peppermint Bark Cookies
User Reviews
5
Peppermint Bark Cookies
Description
Peppermint Bark Cookies start by melting butter together with semisweet chocolate chips, which creates a rich chocolate base. Once slightly cooled, sugars, eggs, vanilla, and peppermint extract are incorporated, giving the dough a sweet and minty aroma. Dry ingredients including all-purpose flour, cocoa powder, cornstarch, baking powder, baking soda, and salt are mixed separately and then combined with the wet mixture to form a thick cookie dough.
Mini chocolate chips can be mixed in to contribute bursts of chocolate flavor and texture in each bite. Dough portions are dropped onto parchment-lined baking sheets and baked until edges set and centers remain slightly soft. After cooling, the cookies are dipped in melted white chocolate blended with vegetable shortening, then sprinkled with crushed candy canes to add crunch, color, and peppermint flavor reminiscent of classic peppermint bark.
This cookie combines a tender, chocolaty base with a crisp, minty coating, making it suitable for holiday baking or any time you want a peppermint chocolate treat. Storing in an airtight container at room temperature maintains freshness for up to five days.
Ingredients
- ½ cup butter cut into Tbsp-sized pieces, unsalted
- 2 cups semisweet chocolate chips
- ¾ cups light brown sugar firmly packed
- ½ cup granulated sugar
- 2 large egg lightly beaten, + 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ teaspoon peppermint extract
- 1 ⅔ cup all-purpose flour
- 2 Tablespoons cocoa powder natural
- 1 teaspoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup mini chocolate chips optional
For dipping
- 10 oz white chocolate chips about 1 ⅔ cup, premium
- 2 teaspoons vegetable shortening or coconut oil
- ½ cup candy canes I used 10 crushed mini canes, crushed
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.
- 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.
- In a 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.
- Stir in mini chocolate chips, if using.
- 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.
- 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.
Notes
- After the white chocolate coating hardens, store the cookies in an airtight container at room temperature for up to 5 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30cookies
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 182kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 15mg | 5% |
| Sodium | 58mg | 2% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 89IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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