Peppermint Bark White Chocolate Cookies Recipe
Peppermint Bark White Chocolate Cookies are a festive and delightful treat combining rich dark chocolate cookies with a creamy, peppermint-infused white chocolate topping studded with crushed candy canes. Perfect for holiday celebrations or anytime you want a refreshing twist on classic chocolate cookies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 12-15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Cookies:
- ½ cup all-purpose flour
- 3 tablespoons 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
- ¼ teaspoon peppermint extract
- 1 teaspoon neutral oil (vegetable or coconut) to thin out
- ¼ cup crushed candy canes
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, cornstarch, baking powder, and salt. Set aside.
- Melt Butter and Chocolate: In a microwave-safe bowl, combine the unsalted butter and dark chocolate chips. Melt in 20-30 second intervals, stirring in between, until smooth and glossy. Let it cool slightly.
- Combine Sugars and Egg: In a large bowl, beat the brown sugar, granulated sugar, and egg until smooth and creamy. Stir in the vanilla extract.
- Incorporate Melted Chocolate Mixture: Slowly add the melted butter and chocolate mixture to the sugar and egg mixture, mixing until fully combined.
- Add Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients until a thick, smooth cookie dough forms.
- Form Cookies: Drop spoonfuls of cookie dough onto the prepared baking sheet spaced about 2 inches apart to allow spreading.
- Bake Cookies: Bake for 8-10 minutes or until the edges are set but the centers remain soft. Remove from oven and let cool completely on a wire rack.
- Prepare Peppermint Bark Topping: In a microwave-safe bowl, melt the white chocolate chips with the peppermint extract and neutral oil in 20-second intervals, stirring until smooth and pourable.
- Top Cookies: Spoon and spread the melted white chocolate mixture over the cooled cookies evenly.
- Add Crushed Candy Canes: Immediately sprinkle crushed candy canes on top of the white chocolate before it sets to adhere.
- Set and Serve: Allow the topping to harden at room temperature or in the refrigerator for about 15-20 minutes before serving.
Notes
- Use room temperature egg for better incorporation and texture.
- Ensure the cookies are completely cool before applying the topping to prevent melting and sliding.
- For a smoother white chocolate topping, you can temper the white chocolate if desired.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Crushed candy canes can be adjusted based on how minty and crunchy you like your topping.
Keywords: Peppermint Bark Cookies, White Chocolate Cookies, Holiday Cookies, Chocolate Peppermint Dessert