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Peppermint Bark Cookies


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  • Author: Lina Judi
  • Total Time: 25 minutes
  • Yield: 24 cookies 1x

Description

These festive peppermint bark cookies combine rich chocolate, crunchy candy canes, and creamy white chocolate chips in a perfect holiday treat. With every bite, you’ll experience the classic flavors of peppermint bark in cookie form, making them a must-bake this season!


Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed candy canes
  • 1/2 cup white chocolate chips

Instructions

  • Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
  • Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
  • Stir in the crushed candy canes and white chocolate chips.
  • Drop spoonfuls of dough onto the prepared baking sheet, then flatten each slightly with the back of a spoon.
  • Bake for 8-10 minutes, or until the cookies are set. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For an extra touch, drizzle melted white chocolate over the cookies once they’ve cooled.
  • You can store these cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes