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Peppermint Bark Cookies
Flona

Peppermint Bark Cookies

Double chocolate chip Peppermint Bark Cookies dipped in white chocolate and sprinkled with crushed candy canes. These extra chocolatey cookies are the holidays in cookie form. Only 12 minutes of prep time!
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Prep Time 12 minutes
Cook Time 15 minutes
Cooling and Setting Time 30 minutes
Total Time 57 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • 14 ounces dark chocolate, chopped or chocolate chips 400 grams
  • 1 1/3 cups all-purpose flour 170 grams
  • 2 cups unsweetened cocoa powder 170 grams
  • 1 cup unsalted butter, room temperature 226 grams
  • 1 cup light brown sugar, packed 226 grams
  • 1 cup granulated sugar 205 grams
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon pure vanilla extract
  • 1 large egg, room temperature
  • 10.5 ounces white chocolate, chopped 300 grams, must contain cocoa butter
  • 2 tablespoons coconut oil
  • 1/2 cup crushed candy canes or peppermint candies

Equipment

  • Stand mixer with paddle attachment
  • Baking sheets
  • Parchment paper
  • 2-tablespoon cookie scoop
  • Wire cooling rack
  • Microwave-safe bowl

Method
 

  1. Preheat and prep: Preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour and cocoa powder. Reserve a handful of chopped chocolate, then stir the rest into the flour mixture.
  2. Cream butter and sugars: In stand mixer with paddle attachment, cream butter, brown sugar, granulated sugar, salt, baking soda, baking powder, and vanilla. Beat on medium speed for 5 minutes until light and fluffy. Scrape down sides of bowl as needed.
  3. Add egg: Add egg to butter mixture and beat until completely smooth and incorporated.
  4. Combine ingredients: Pour in dry ingredients all at once and mix on low speed just until dough comes together. Do not overmix.
  5. Shape and bake: Using a 2-tablespoon cookie scoop, portion dough and roll into balls. Place on prepared baking sheets 2 inches apart. Flatten each ball into a disc about 1/2 inch thick. Press reserved chocolate pieces onto top of each disc. Bake for 13-15 minutes until edges are set but centers look slightly underdone.
  6. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely before dipping.
  7. Melt coating: Place white chocolate and coconut oil in microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely smooth.
  8. Dip and decorate: Dip each cooled cookie halfway into melted white chocolate, letting excess drip back into bowl. Place on parchment-lined baking sheet. Immediately sprinkle crushed candy canes over wet white chocolate.
  9. Set: Let cookies sit at room temperature for 30 minutes until white chocolate coating firms up completely. Refrigerate for 10 minutes if needed to speed setting.

Notes

  • Use a weighing scale for most accurate results. Metric measurements are always more precise than cups.
  • Make sure butter and egg are at room temperature before starting. This ensures proper creaming.
  • Coconut oil in the white chocolate prevents cracking. Do not skip this ingredient.
  • Use white chocolate bars with cocoa butter, not white chips with stabilizers.
  • For perfectly round cookies, use a large cookie cutter to gently scoot hot cookies in circles right after baking.
  • Do not overbake. Centers should look slightly underdone when removed from oven.