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–+ servings
Peppermint Bark Cookies

Delightful Peppermint Bark Cookies for Your Holiday Baking

Indulge in Peppermint Bark Cookies, a festive treat that combines chocolate and candy canes in a delightful recipe.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookies
  • 400 g Dark Chocolate Provides a rich, deep chocolate flavor; substitute with semi-sweet chocolate if desired.
  • 170 g Flour Forms the structure of the cookies; recommended is all-purpose flour.
  • 170 g Cocoa Powder Intensifies the chocolate flavor; Dutch-processed cocoa can be used.
  • 226 g Unsalted Butter Adds moisture and richness; can substitute with vegan butter.
  • 226 g Light Brown Sugar Provides sweetness; packed dark brown sugar can deepen flavor.
  • 205 g Granulated Sugar Enhances sweetness; can be reduced for less sweet cookie.
  • 2 tsp Kosher Salt Balances sweetness and enhances flavor.
  • 1 tsp Baking Soda Acts as a leavening agent.
  • 0.5 tsp Baking Powder Helps with the cookie's rise.
  • 1 tbsp Vanilla Extract Adds aromatic flavor.
  • 1 Egg Binds the ingredients and adds moisture.
Topping
  • 285 g White Chocolate Adds sweetness and visual appeal; consider dairy-free option.
  • 1 tbsp Coconut Oil Helps achieve a smooth melting chocolate; can be omitted.
  • 1 Candy Cane Adds crunch and festive flair.

Equipment

  • oven
  • mixing bowl
  • Stand mixer
  • Baking sheets
  • Parchment paper
  • microwave

Method
 

Steps
  1. Preheat your oven to 350°F (180°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the flour and cocoa powder. Add chopped dark chocolate, reserving a small portion for tops.
  3. Using a stand mixer, beat the butter, sugars, salt, baking soda, baking powder, and vanilla until light and fluffy.
  4. Add the egg and mix until fully incorporated.
  5. Gradually add the dry mixture to the wet ingredients until well blended.
  6. Scoop the dough into balls and place on the baking sheets while flattening slightly.
  7. Bake for 13-15 minutes until edges are firm yet centers are soft.
  8. Melt the white chocolate and coconut oil together in the microwave.
  9. Dip the cooled cookies in the melted chocolate and sprinkle with crushed candy canes.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

Allow to cool completely before dipping in white chocolate to prevent melting. Store in an airtight container for up to 5 days.

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