Peppermint Bark Cookies Recipe
Take your love for brownies and holiday treats to the next level with these Peppermint Bark Cookies! This recipe starts with a fudgy brownie cookie base, then gets topped with a layer of creamy peppermint white chocolate and crushed candy canes for a festive and decadent dessert.
Servings: 12 cookies
Ingredients
For the Cookies:
- ½ cup all-purpose flour
- 3 tablespoon cocoa powder
- ½ tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter
- ¾ cup dark chocolate chips or chunks
- 1 large egg at room temperature
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
For the Peppermint Bark Topping:
- 10 oz white chocolate chips or chopped white chocolate
- 1/4 teaspoon peppermint extract
- 1 teaspoon neutral oil vegetable or coconut, to thin out
- ¼ cup crushed candy canes
Instructions
- Prepare the Cookie Base:
- Preheat the oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together the flour, cocoa powder, cornstarch, baking powder, and salt. Set aside.½ cup all-purpose flour, 3 tablespoon cocoa powder, ½ tablespoon cornstarch, ½ teaspoon baking powder, ¼ teaspoon salt
- In a microwave-safe bowl, melt the butter and dark chocolate chips in 30-second intervals, stirring between each, until smooth. Mix in the cocoa powder until combined and set aside.¼ cup unsalted butter, ¾ cup dark chocolate chips or chunks
- Using a hand mixer or stand mixer, whisk the egg, brown sugar, and granulated sugar on medium-high speed for about 5 minutes, or until light, fluffy, and doubled in volume. Add the vanilla extract and mix.1 large egg, ¼ cup brown sugar, ¼ cup granulated sugar, ½ teaspoon vanilla extract
- Gently fold the melted chocolate mixture into the egg mixture, followed by the dry ingredients. Mix just until combined.
- Scoop the dough into 2-tablespoon-sized balls and place them on the baking sheet about 2 inches apart.
- Bake for 9 minutes, then let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Prepare the Peppermint Bark Topping:
- Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.10 oz white chocolate chips
- Stir in the peppermint extract and oil to thin out the white chocolate slightly for easy spreading.1/4 teaspoon peppermint extract, 1 teaspoon neutral oil
- Once the cookies are completely cooled, dip the cookies into the melted white chocolate to coat them well and place them back onto the baking sheet.
- Sprinkle crushed candy canes over the white chocolate before it sets.¼ cup crushed candy canes
- Let the cookies sit at room temperature or in the refrigerator until the white chocolate is firm.
Notes
Tips for Success:
• Thin Chocolate Topping: Add more oil if the white chocolate seems too thick.
• Crushed Candy Canes: Crush them finely or leave larger pieces for a textured look.
• Storage: Store in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness. These Peppermint Bark Cookies are the ultimate mashup of brownies and holiday magic! Perfect for cookie swaps, gift-giving, or simply enjoying with a cozy cup of hot cocoa.
• Crushed Candy Canes: Crush them finely or leave larger pieces for a textured look.
• Storage: Store in an airtight container at room temperature for up to 4 days or refrigerate for longer freshness. These Peppermint Bark Cookies are the ultimate mashup of brownies and holiday magic! Perfect for cookie swaps, gift-giving, or simply enjoying with a cozy cup of hot cocoa.