Description
Delicious peppermint bark cookies with a blend of rich chocolate and refreshing crushed candy canes, perfect for holiday gatherings.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks
- 1/2 cup crushed candy canes
- 1 cup white chocolate chips
- 1/2 cup peppermint extract (for frosting)
Instructions
- Preheat the oven to 350°F (175°C).
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine all-purpose flour, baking soda, and salt in a separate bowl, then gradually add this to the butter mixture.
- Stir in the chocolate chunks and 1/4 cup of the crushed candy canes.
- Drop tablespoonfuls of the dough onto ungreased baking sheets.
- Bake for 10-12 minutes or until edges are golden.
- Remove from the oven and let cool for a few minutes before transferring to a wire rack.
- Microwave or use a double boiler to melt the white chocolate chips until smooth.
- Drizzle the melted white chocolate over each cookie and sprinkle with remaining crushed candy canes.
- Allow the frosting to set before serving.
Notes
Store leftover cookies in an airtight container at room temperature for up to a week, or freeze for longer shelf life.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg