Description
Peppermint Bark Cookies combine a rich, fudgy chocolate base with a smooth dark chocolate coating, topped with a festive drizzle of white chocolate and crushed peppermint candies for a perfect holiday treat.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 cups (240g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 8 oz (225g) dark chocolate (good quality chocolate bars or chips)
- 4 oz (113g) white chocolate, melted for drizzling
- 1/2 cup crushed peppermint candies or candy canes
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a large bowl, cream together the softened butter and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, beating until fully combined. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. The dough should be soft but not sticky.
- Roll out the dough to about 1/4 inch thick on a floured surface. Use a round cookie cutter about 2.5 to 3 inches in diameter to cut out your cookies and place them onto the prepared baking sheets. Bake for 10-12 minutes, or until the cookies are firm around the edges. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Melt the dark chocolate using a double boiler or in 30-second intervals in the microwave, stirring after each interval to prevent burning. Dip each cooled cookie into the melted dark chocolate, ensuring the top is completely covered. Let any excess chocolate drip off before placing the cookie back on the parchment paper. Allow the chocolate to set for 10-15 minutes in the refrigerator.
- Once the dark chocolate has set, melt the white chocolate using the same method as the dark chocolate. Drizzle the white chocolate over the cookies in a zig-zag pattern using a spoon or a piping bag for a decorative touch.
- Before the white chocolate fully hardens, sprinkle the crushed peppermint candies over the top of each cookie, gently pressing them into the chocolate so they stick well. Allow the cookies to cool completely so the chocolate fully sets. You can speed up this process by placing the cookies in the refrigerator for an additional 10-15 minutes.
Notes
- Ensure the butter is softened for easy mixing.
- Use high-quality chocolate for best results.
- Allow cookies to cool completely before storing.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg