Peppermint Bark Cookies
Delight in these festive peppermint bark cookies, featuring a rich chocolate base topped with white chocolate and crushed candy canes for a holiday treat.
Ingredients
Dry ingredients
- 1 ¼ cups all purpose flour (spooned and leveled)
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet ingredients
- 1 cup unsalted butter (melted and slightly cooled)
- ½ cup light brown sugar (packed)
- ½ cup granulated white sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Chocolate chips
- ¾ cup semi-sweet chocolate chips
- 4-6 ounces white chocolate (roughly chopped)
Decorations
- Crushed candy canes for decorating
Instructions
- Whisk together flour, cocoa powder, baking soda, and salt; set aside.
- Cream melted butter with brown and white sugars until combined.
- Add egg, vanilla, and peppermint extracts; mix well.
- Gradually add dry ingredients to wet, then fold in chocolate chips. Chill dough for at least 2 hours.
- Preheat oven to 350°F (177°C). Scoop dough into 1.5-inch balls, place on baking sheets, and bake for 10-12 minutes. Cool on wire racks.
- Melt white chocolate, dip cookies halfway, top with crushed candy canes, and let set.
Notes
For best results, refrigerate dough before baking and store cookies in an airtight container.