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Peppermint Bark Cookies

These Peppermint Bark Cookies are soft, chewy, and topped with decadent white chocolate and crushed candy canes, making them a perfect holiday treat any time of year.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 3 hours
Servings: 20 cookies
Course: Dessert, Snack
Cuisine: American, Holiday
Calories: 140
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour gluten-free if needed
  • 2/3 cup natural unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1 tablespoon milk
Chocolate and Toppings
  • 3.5 ounces semi-sweet chocolate bar, chopped plus more for topping, optional
  • 9-11 ounces premium white chocolate baking bar, chopped or chips
  • 2 teaspoons refined coconut oil or vegetable shortening
  • 6-8 pieces candy canes, crushed

Method
 

Preparation
  1. Chill the dough for at least 2 hours, ideally overnight.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the egg, vanilla extract, peppermint extract, and milk, and beat until combined.
  5. Mix the dry ingredients into the wet ingredients until combined, ensuring no flour pockets remain.
  6. Fold in the chocolate chunks.
  7. Cover the bowl with plastic wrap and chill the dough.
Baking
  1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Scoop dough onto prepared sheets 2-3 inches apart.
  3. Bake for 10-12 minutes until the edges are set; cool on the sheet for 5 minutes before transferring.
  4. Melt white chocolate with coconut oil and dip half of each cookie, then sprinkle with crushed candy canes.

Notes

Chilling the dough is crucial for texture. Store cookies in an airtight container for up to 5 days. Can freeze unbaked dough for up to 3 months.