Description
These peppermint bark cookies are a festive blend of rich chocolate and refreshing peppermint, perfect for holiday gatherings.
Ingredients
Scale
- 400 grams dark chocolate (chopped or chips)
- 170 grams flour
- 170 grams cocoa powder
- 226 grams unsalted butter (room temperature)
- 226 grams light brown sugar
- 205 grams granulated sugar
- 2 tsp kosher salt
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tbsp vanilla extract
- 1 egg
- 285 grams white chocolate
- 1 tbsp coconut oil
- 1 candy cane (crushed)
Instructions
- Preheat the oven to 350°F (180°C) and line baking sheets with parchment paper.
- Take the chopped dark chocolate and set aside a handful for later. In a medium bowl, toss the remaining chocolate with flour and cocoa powder.
- Combine the butter, both sugars, kosher salt, baking soda, baking powder, and vanilla in a bowl. Mix on low, then increase to medium and beat until fluffy, about 5 minutes. Add the egg while the mixer is running, mixing until smooth.
- Reduce the mixer speed to low and gradually add the flour and chocolate mixture, combining well.
- Scoop out 2 tablespoons of dough per cookie and flatten each into a disc, placing them at least 2 inches apart on the baking sheets. Gently press the reserved chopped dark chocolate into each cookie and sprinkle a pinch of kosher salt on top.
- Bake for 13-15 minutes, then allow the cookies to cool completely on a wire rack.
- In a microwavable bowl, combine white chocolate and coconut oil. Melt in short 20-second bursts, stirring between each one until fully smooth.
- Dip each cooled cookie into the melted white chocolate and top with crushed candy canes for that extra festive touch.
Notes
Store baked cookies in an airtight container for up to a week, or freeze unbaked dough for up to a month.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg