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