Save Irresistibly soft and chewy cookies filled with creamy white chocolate and crunchy peppermint candy, capturing the festive flavors of classic peppermint bark in every bite.
I first made these peppermint bark cookies for a holiday party and everyone asked for the recipe. They have become a seasonal favorite that brings a little bit of winter magic into our kitchen.
Ingredients
- All-purpose flour: 2 1/4 cups (280 g)
- Baking soda: 1/2 teaspoon
- Baking powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Unsalted butter, softened: 1 cup (225 g)
- Granulated sugar: 3/4 cup (150 g)
- Light brown sugar, packed: 1/2 cup (110 g)
- Large eggs: 2
- Pure vanilla extract: 2 teaspoons
- White chocolate chips or chopped white chocolate: 1 1/4 cups (210 g)
- Crushed peppermint candies or candy canes: 3/4 cup (90 g)
- White chocolate, melted for drizzling (optional): 2 ounces (55 g)
Instructions
- Prepare oven and baking sheets:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Combine dry ingredients:
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.
- Cream butter and sugars:
- In a large bowl, cream butter, granulated sugar, and brown sugar together until light and fluffy, about 2,3 minutes.
- Add eggs and vanilla:
- Beat in eggs, one at a time, then mix in vanilla extract.
- Mix dry into wet:
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Fold in chocolate and peppermint:
- Fold in white chocolate chips and crushed peppermint candies.
- Shape dough:
- Scoop tablespoon-sized balls of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10,12 minutes, or until edges are set and centers look slightly underbaked.
- Cool cookies:
- Cool cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Finishing touch:
- If desired, drizzle cooled cookies with melted white chocolate and sprinkle with extra crushed peppermint.
Save Baking these cookies with my kids is part of our holiday tradition. Watching them crush the candy canes and sneak chocolate chips always makes this recipe even sweeter.
Required Tools
Mixing bowls, electric mixer, measuring cups and spoons, baking sheets, parchment paper, wire rack
Nutritional Information
Calories: 170, Total Fat: 8 g, Carbohydrates: 24 g, Protein: 2 g (per cookie)
Serving Suggestions
Pair with hot cocoa or coffee for a cozy treat. Decorate with both red and green peppermint candies for a festive look.
Save These cookies make a wonderful edible gift or a festive dessert for any gathering. Enjoy every bite with friends and family.
Recipe FAQs
- → How do I prevent the cookies from spreading too much?
Chilling the dough briefly before baking helps maintain shape. Also, avoid overmixing once dry ingredients are added.
- → Can I substitute peppermint candies with something else?
Yes, crushed candy canes or mint chocolate chips work well to maintain the peppermint flavor and crunch.
- → What is the best way to store these cookies?
Store in an airtight container at room temperature for up to five days to keep them soft and fresh.
- → Can I use milk or dark chocolate instead of white chocolate?
Absolutely, swapping white chocolate for milk or dark chocolate offers a delightful flavor variation.
- → Is there an option to add extra decoration?
Drizzling melted white chocolate over cooled cookies and sprinkling extra crushed peppermint adds a festive look.