Peppermint Bark Cookies
Ingredients
The cookies
-
3
full-size or 6 mini
candy canes
-
½
cup
unsalted butter
-
½
cup
dark brown sugar
-
½
cup
granulated sugar
-
1
large
egg
-
1
Tbsp.
vanilla extract
-
½
tsp.
peppermint extract
-
1½
cups
all-purpose flour
-
½
cup
Dutch-process cocoa powder
-
1½
tsp.
kosher salt
-
½
tsp.
baking powder
-
½
tsp.
baking soda
The topping
-
14
oz.
white chocolate bar
Instructions
- Preheat the oven to 350°F and crush the candy canes.
- Brown the butter in a saucepan, then mix with sugars and water until smooth.
- Add egg, vanilla, and peppermint extract to the butter mixture and whisk until smooth.
- Incorporate flour, cocoa powder, salt, baking powder, and baking soda to form a dough.
- Let the dough sit for 15 minutes, then scoop and roll into balls.
- Place the dough balls on baking sheets and bake for 8–10 minutes.
- Cool the cookies slightly, then press chocolate shards into the centers.
- Return to the oven for 30 seconds to melt the chocolate, then sprinkle with crushed candy canes.
- Let the cookies cool completely on the baking sheets.
Nutrition Facts (estimated)
Servings
14
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
150mg
Cholesterol
20mg
You might also like