Description
These Peppermint Bark Cookies combine rich chocolate and refreshing peppermint for a delightful treat. Easy to make and perfect for holiday gatherings, they’re sure to become a favorite!
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 oven to 350℉ and prepare baking sheets with parchment paper.
- Sift together flour, cocoa powder, baking soda, and salt in a bowl.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in eggs and vanilla.
- Gradually mix in dry ingredients on low speed and fold in chocolate chips and peppermint chips.
- Let the dough rest for 10 minutes.
- Scoop dough onto baking sheets and let rest for an additional 15 minutes.
- Bake for 13-15 minutes. Shape cookies with a biscuit cutter and press chocolate chips into the edges.
- Cool cookies on a rack and melt white chocolate with oil. Spoon onto cookies and sprinkle with crushed candy canes.
Notes
Ensure butter is at room temperature for easy mixing.
Avoid overbaking cookies for optimal chewiness.
Can substitute all-purpose flour with gluten-free flour if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg