Description
These Peppermint Bark Cookies blend rich chocolate with refreshing mint for a festive treat perfect for holiday gatherings. Simple to prepare and irresistibly delicious!
Ingredients
Scale
- 2 1/4 cups All-purpose flour
- 1/2 cup Unsweetened cocoa powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter (room temperature)
- 1 cup Light brown sugar (packed)
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs (room temperature)
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Andes peppermint chips
- 12 oz Lindt white chocolate bars
- 1 TBSP Oil (canola or vegetable)
- Crushed candy canes
Instructions
- Combine dry ingredients in a bowl: flour, cocoa powder, baking soda, and salt.
- Beat butter, brown sugar, and white sugar until light and fluffy.
- Mix in eggs and vanilla extract until well combined.
- Gradually add dry ingredients to wet mixture; fold in chocolate and peppermint chips.
- Chill dough for 10 minutes, then scoop onto lined baking sheets.
- Let dough rest for another 15 minutes; preheat oven to 350℉.
- Bake cookies for 13-15 minutes until edges are set and slightly puffed.
- Cool cookies; melt white chocolate and mix with oil for shine.
- Spoon melted white chocolate onto cookies and sprinkle with crushed candy canes.
Notes
For gluten-free options, substitute with a gluten-free baking blend.
Store cookies in an airtight container for up to a week or freeze for up to 3 months.
Do not overmix the dough to keep cookies tender.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg