Peppermint Bark Cookies
These peppermint bark cookies are soft chocolate cookies dipped in white chocolate and topped with crushed candy canes. They're the perfect cookie version of the popular holiday treat!
Servings: 20
Equipment
- Large Mixing Bowl
Ingredients
- 1/2 cup butter (1 stick, softened)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cocoa powder
- 1 3/4 cup flour
- 1 cup chocolate chips
For the Topping:
- 1 cup white chocolate chips
- 1 tsp coconut oil
- 1/2 tsp mint extract
- 1/2 cup crushed candy canes
Instructions
- Preheat your oven to 350 degrees.
- Cream together your butter and sugars in a large bowl until light in color.
- Add in your vanilla and eggs and mix in.
- Dump in your baking soda, salt, cocoa powder and flour and stir until everything is mixed.
- Stir in your chocolate chips.
- Put your batter in the fridge for about 10 minutes if you don't like how sticky it is. (I don't usually do this.)
- Scoop cookie dough by 2-3 tablespoonfuls onto a prepared baking sheet, sprayed with non stick spray, or lined with parchment or a silicone mat. (You want 18-20 cookies total)
- Roll cookie dough into large balls.
- Bake cookies for 9-10 minutes until the tops look set.
- Bang cookie sheet on the counter top a couple times to get cookies to flatten.
- Allow cookies to cool on the sheet for 3 minutes then remove to a cooling rack to cool completely.
For the white chocolate topping:
- Add white chocolate chips and coconut oil into a medium sized microwave safe bowl.
- Heat in the microwave in 30 second intervals till you can stir the chocolate smooth.
- Stir in the mint extract.
- Dip cookies half way into the white chocolate.
- Sprinkle candy cane pieces over the white chocolate.
- Set cookies onto parchment paper to allow white chocolate to set completely.
- Cookies will stay good in a covered container for 4-5 days.