Description
These Peppermint Bark Cookies bring irresistible flavors and a cozy appeal, combining soft chocolate dough with refreshing peppermint and a luscious white chocolate topping. Perfect for holiday gatherings, they are easy to make and sure to impress!
Ingredients
Scale
- 2 1/4 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter (room temperature)
- 1 cup Light brown sugar (packed)
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs (room temperature)
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Andes peppermint chips
- 12 oz Lindt white chocolate bars
- 1 TBSP Oil (canola or vegetable)
- Crushed candy canes
Instructions
- Preheat your oven to 350℉ and line cookie sheets with parchment paper.
- In a medium bowl, sift together flour, cocoa powder, baking soda, and salt.
- Using a mixer, beat butter, brown sugar, and granulated sugar until light and fluffy, then mix in eggs and vanilla.
- Gradually add dry ingredients, mixing until just combined, and fold in chocolate chips and peppermint chips.
- Chill the dough for 10 minutes, then scoop out balls and let rest for another 15 minutes.
- Bake for 13-15 minutes until edges are golden; shape cookies if needed afterward.
- Cool cookies for 5 minutes on the sheet, then transfer to a wire rack.
- Melt white chocolate, mix in oil, and spread on cooled cookies, adding crushed candy canes on top.
Notes
For a gluten-free option, substitute with a gluten-free flour blend.
Let butter reach room temperature for better mixing and cookie texture.
Chill the dough for additional thickness if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg