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peppermint bark cookies

Peppermint Bark Cookies

Rejoice in the holiday season with my peppermint bark cookies topped with white chocolate. This delightful Christmas cookie recipe is sure to add a dash of joy to holiday baking. All you need is chocolate, peppermint, and some Christmas spirit!

Ingredients

Scale
  • 12 ounces semi-sweet chocolate chips
  • 6 Tablespoons unsalted butter
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3 eggs
  • 3/4 cup packed brown sugar
  • 1/3 cup white sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon vanilla extract
  • 12 ounces semi-sweet chocolate chunks (or chips)

White Chocolate Topping

  • 12 ounces white chocolate chips or candy melts
  • 1 1/4 cups crushed candy canes
  • 2 teaspoons shortening

Instructions

  1. Preheat the oven to 350 degrees F
  2. In a double boiler, heat 12 ounces of chocolate chips and butter. Or, combine in a microwave-safe bowl and heat for 20 seconds at a time, until melting, stirring between each increment. Be careful not to burn the chocolate.
  3. In a small mixing bowl, whisk the flour, baking powder and salt together until well combined.
  4. In a stand mixer, beat the eggs, brown sugar, white sugar, vanilla and peppermint extracts on medium-high speed.
  5. Reduce the speed to low and add in the melted chocolate.
  6. Slowly mix in the dry ingredients until just combined
  7. Stir in chocolate chunks
  8. The dough will be thin, so refrigerate it for 30 minutes.
  9. Drop a 2-tablespoon dallop of cookie dough, 3-inches apart, on the cookie sheet lined with parchment paper. 
  10. Bake at 350 degrees for 12-15 miunutes, until cookies are crackly, yet soft in the middle. 
  11. Cool on a baking sheet for 10 minutes, then transfer to cooling racks. 
  12. Melt the white chocolate and shortening in the double boiler or in the microwave in a microwave-safe bowl for 25 seconds at a time, stirring between each increment. 
  13. Dip the front half of each cookie in the white chocolate. 
  14. Sprinkle the crushed candy canes on top of the white chocolate before it hardens. 
  15. Let the cookies rest for at least 1 hour, then store in an air-tight container at room teperature for up to 7 days.