Description
These peppermint bark cookies combine chocolatey goodness and refreshing peppermint with a festive white chocolate drizzle. Simple to prepare, perfect for holiday fun!
Ingredients
Scale
- 2 1/4 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter (room temperature)
- 1 cup Light brown sugar (packed)
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs (room temperature)
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Andes peppermint chips
- 12 oz Lindt white chocolate bars
- 1 TBSP Oil (canola or vegetable)
- Crushed candy canes
Instructions
- Preheat oven to 350℉ and prepare cookie sheets with parchment paper.
- Sift together flour, cocoa powder, baking soda, and salt.
- Beat butter and sugars until light and fluffy; mix in eggs and vanilla.
- Combine dry ingredients with wet ingredients; fold in chocolate chips and peppermint chips.
- Let the dough rest for 10 minutes, then scoop onto cookie sheets.
- Chill cookie dough balls for 15 minutes, then bake for 13-15 minutes.
- Shape cookies with a biscuit cutter after baking.
- Cool on wire rack and prepare white chocolate topping.
- Spoon white chocolate onto cookies and sprinkle with crushed candy canes.
Notes
Use room temperature ingredients for best results.
Store in an airtight container at room temperature for up to five days.
Cookie dough can be frozen for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg