Peppermint Bark Cookies
These peppermint bark cookies combine rich, chewy chocolate cookies with a creamy white chocolate peppermint coating and crushed candy canes. They’re festive, easy to make, and perfect for gifting, cookie swaps, or cozy holiday nights in.
Equipment
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
- Spatula or offset knife
- Microwave-safe bowl or double boiler
Ingredients
For the Chocolate Cookie Dough:
- 1 ¼ cups 150g all-purpose flour
- 36 g Dutch-process cocoa powder (¼ cup + 2 tablespoons)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 113g unsalted butter, softened
- 1 cup 200g granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 4 ounces 113g semi-sweet chocolate, coarsely chopped
For the Peppermint White Chocolate Coating:
- 4 ounces 113g white chocolate, coarsely chopped
- ½ cup 113g unsalted butter, softened
- 1 ½ cups 180g powdered sugar
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon peppermint extract
- ¼ teaspoon salt
- 2 tablespoons 30mL heavy cream
- 5 mini candy canes crushed
Instructions
- Whisk flour, cocoa powder, baking soda, and salt in a medium bowl.
- In another bowl, beat butter and sugar together until light and fluffy.
- Add egg and vanilla, then mix until combined.
- Slowly mix in the dry ingredients until a soft dough forms.
- Stir in the chopped semi-sweet chocolate.
- Cover and chill dough for at least 1 hour.
- Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.
- Roll dough into 1-inch balls and place on the baking sheet.
- Bake for 8-10 minutes until edges are set but centers look slightly soft.
- Cool completely on a wire rack before frosting.
- Melt white chocolate gently using a double boiler or microwave in short intervals.
- In a bowl, beat softened butter with powdered sugar, vanilla, peppermint extract, and salt.
- Add the melted white chocolate and heavy cream, then mix until smooth.
- Spread or dip each cooled cookie with peppermint white chocolate mixture.
- Sprinkle crushed candy canes on top before the coating sets.
Notes
Nutritional Information (per cookie)
- Calories: 247 kcal
- Carbohydrates: 27g
- Protein: 3g
- Fat: 16g
- Saturated Fat: 10g
- Sugar: 17g
- Sodium: 100mg
