Description
Delight in these Peppermint Bark Cookies, an irresistible fusion of rich chocolate and festive peppermint. This recipe features a soft, chocolaty cookie base topped with creamy white chocolate and crunchy crushed candy canes, perfect for holiday treats, cookie swaps, or gifting. Easy to make and bursting with seasonal flavors, these cookies bring the magic of peppermint bark into a handheld delight.
Ingredients
Scale
For the Cookies:
- ½ cup all-purpose flour
- 3 tablespoon cocoa powder
- ½ tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter
- ¾ cup dark chocolate chips or chunks
- 1 large egg at room temperature
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
For the Peppermint Bark Topping:
- 10 oz white chocolate chips or chopped white chocolate
- ¼ teaspoon peppermint extract
- 1 teaspoon neutral oil (vegetable or coconut) to thin out
- ¼ cup crushed candy canes
Instructions
- Prepare the Cookie Base: Preheat your oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, and salt. Set aside for later incorporation.
- Melt Butter and Chocolate: In a microwave-safe bowl, melt the unsalted butter and dark chocolate chips in 30-second intervals, stirring between each, until smooth and combined. Add the cocoa powder and mix until incorporated. Set aside to cool slightly.
- Whisk Egg and Sugars: Using a hand mixer or stand mixer, beat the egg, brown sugar, and granulated sugar on medium-high speed for about 5 minutes until the mixture is light, fluffy, and has doubled in volume. Add vanilla extract and mix briefly to combine.
- Combine Mixtures: Gently fold the melted chocolate mixture into the egg mixture, then fold in the dry ingredients. Mix just until all ingredients are combined to avoid overmixing.
- Scoop Dough: Using a tablespoon or cookie scoop, portion the dough into 2-tablespoon-sized balls. Place them on the prepared baking sheet about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 9 minutes. Once done, let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Prepare Peppermint Bark Topping: Melt white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between until smooth. Stir in peppermint extract and the neutral oil to thin the chocolate slightly for easier coating.
- Coat Cookies: Once the cookies are fully cooled, dip each cookie into the melted white chocolate to coat the top generously. Return them to the lined baking sheet.
- Add Candy Cane Topping: Sprinkle crushed candy canes evenly over the white chocolate coating before it sets to allow it to adhere.
- Set Cookies: Allow the coated cookies to sit at room temperature or in the refrigerator until the white chocolate topping is firm and set.
Notes
- Thin Chocolate Topping: If the white chocolate is too thick for dipping, add an additional teaspoon of neutral oil to thin it out for easier spreading.
- Crushed Candy Canes: For a smoother texture, crush candy canes finely. Alternatively, leave larger pieces for a rustic, textured appearance and crunch.
- Storage: Store cookies in an airtight container at room temperature for up to 4 days. For longer freshness, refrigerate and bring to room temperature before serving.
- These cookies combine the decadence of brownies with holiday peppermint charm, making them great for festive occasions or cozy treats with hot cocoa.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
