Description
Soft and chocolatey Peppermint Bark Cookies coated in peppermint white chocolate and topped with crushed candy canes. These festive cookies combine the classic flavors of peppermint bark with the texture of a rich chocolate sugar cookie, making them perfect for Christmas baking, gift boxes, or holiday parties.
Ingredients
Scale
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (188g) all-purpose flour
- 3/4 cup (62g) unsweetened cocoa powder, plus more for rolling
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 16 oz (450g) white chocolate baking bars, finely chopped
- 1 teaspoon vegetable or coconut oil
- 3/4 teaspoon peppermint extract
- 1/2 cup crushed candy canes (about 5 candy canes)
Instructions
- In a large bowl, beat butter and granulated sugar together on medium speed until smooth and creamy, about 2 minutes. Add egg and vanilla extract; beat until combined.
- In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Divide dough into two portions. Roll each portion out on parchment paper or silicone mats dusted with cocoa powder to about 1/4-inch thickness. Stack and chill for at least 1 hour or up to 2 days.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper. Cut dough using a 2.5-inch round cookie cutter and place on prepared sheets.
- Bake for 10 minutes, until edges are set but centers are soft. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Melt white chocolate and oil together in a double boiler or microwave in 15-second increments, stirring until smooth. Stir in peppermint extract.
- Dip each cooled cookie into the peppermint white chocolate, coating evenly. Place on parchment and sprinkle with crushed candy canes.
- Let cookies set for 45 minutes in the refrigerator or 90 minutes at room temperature before serving or storing.
Notes
- Chilling the dough is mandatory to prevent spreading and maintain shape.
- Use cocoa powder for rolling to enhance chocolate flavor and avoid white streaks.
- Use white chocolate baking bars instead of chips for smoother melting.
- Store cookies at room temperature for up to 3 days or in the fridge for up to 10 days.
- Dough and baked cookies freeze well for up to 3 months.
- Prep Time: 1 hour 30 minutes (including chilling)
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Dipping
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 17g
- Sodium: 45mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Peppermint Bark Cookies, chocolate sugar cookies, peppermint white chocolate, holiday cookies, Christmas cookie recipe, festive desserts, peppermint candy cane cookies