Description
Indulge in the festive spirit with these Peppermint Bark Cookies—an irresistible treat perfect for holiday gatherings or cozy nights at home. These soft and chewy chocolate cookies are generously topped with creamy peppermint frosting and embellished with crushed candy canes, creating a delightful combination of flavors and textures in every bite. With their rich chocolate taste and refreshing minty undertones, these cookies are sure to bring joy to your celebrations. Whether you’re hosting a cookie exchange or gifting homemade treats, these Peppermint Bark Cookies are a must-try!
Ingredients
- 1 and ¼ cups (150g) all-purpose flour
- ¼ cup + 2 Tablespoons (36g) Dutch processed cocoa
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter (softened to room temperature)
- 1 cup (200g) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
- 4 ounces (113g) semi-sweet chocolate (coarsely chopped)
- 4 ounces (113g) white chocolate (coarsely chopped)
- ½ cup (113g) unsalted butter (softened to room temperature)
- 1 and ½ cups (180g) powdered sugar
- 1 and ½ teaspoons vanilla extract
- ¼ teaspoon peppermint extract
- ¼ teaspoon salt
- 2 to 3 Tablespoons (30-45mL) heavy cream
- 2 ounces (57g) white chocolate (finely chopped)
- 5 candy canes (crushed)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, cocoa, baking soda, and salt.
- In another bowl, beat together softened butter until creamy, then gradually mix in granulated sugar until fluffy.
- Add in one large egg and mix in vanilla extract. Beat well until fully incorporated.
- Gradually add the dry mixture into the wet mixture. Stir until just combined. Fold in coarsely chopped semi-sweet chocolate.
- Scoop tablespoon-sized portions onto the prepared baking sheet. Bake for about 10 minutes or until set around the edges but still soft in the middle. Let cool on a cooling rack.
- While cookies cool, melt white chocolate in a microwave or double boiler.
- In a separate bowl, beat softened butter until creamy. Gradually add powdered sugar, melted white chocolate, vanilla extract, peppermint extract, salt, and heavy cream until smooth.
- Once cookies are cooled completely, spread frosting over each cookie generously. Top with finely chopped white chocolate and crushed candy canes.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Ensure all ingredients are at room temperature for better mixing. Feel free to experiment by adding nuts or using different types of chocolate for variation.