Description
These peppermint bark cookies are festive, fun, and 100% delicious. A light cookie base, perfectly-balanced white chocolate peppermint topping, and crushed candy canes create one of the best Christmas cookies of all time!
Ingredients
For the Cookie Base
- 1 1/4 cups (163g) all purpose flour (measured correctly)
- 1/2 cup (57g) dutch cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1/3 cup (75g) dark brown sugar, packed
- 1/2 cup (104g) sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the White Chocolate Peppermint Topping
- 10 ounces white chocolate baking bars, chopped
- 4 tablespoons (48g) shortening
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1/4 cup crushed candy canes (2–3 candy canes)
Instructions
- Preheat the oven to 350°F. Prepare a 9×13 inch pan with parchment paper that sticks up above the sides of the pan on the long side, so that you can remove the cookie base later.
- In a medium sized bowl, combine the flour, cocoa powder, baking soda and salt in a medium sized bowl and set aside.
- Add the butter and sugars to a large mixer bowl and beat on medium speed until light in color and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract and mix together until well combined.
- Add the dry ingredients and mix together just until combined.
- Press the cookie dough evenly into the bottom of the prepared 9×13 pan. It’ll be very thin, so it helps to drop spoonfuls of the dough around the pan, then spread it evenly.
- Bake the cookie base for 10-15 minutes or until no longer glossy on top.
- Remove the cookie from the oven and allow to cool completely (pop it in the fridge to cool more quickly, if you like), then remove the cookie from the pan and set it on the counter. If you move the cookie when warm, it’s more likely to break, so be sure it’s cooled. Use a shark knife to trim the slightly raised edges from the the sides of the cookie base, so everything is even and flat. Set aside.
- Add the white chocolate and shortening to a medium sized microwave-safe bowl and heat in 30 seconds increments, stirring well between each, until the mixture is melted and smooth.
- Add the peppermint and vanilla extract and stir to combine. The mixture will thicken slightly.
- Spread the white chocolate mixture evenly over the cookie base, spreading all the way to the edge. Sprinkle on the peppermint pieces.
- Allow the white chocolate to cool and firm up (pop it in the fridge again to cool more quickly, if you like), then cut into bars. I made triangles by cutting it into pieces lengthwise and 4 pieces the shorter way to make 12 squares, then I cut each square diagonally to get 24 cookies.
Notes
- To store. Leftover cookies can be stored at room temperature for 3-4 days in an airtight container.
- To freeze. If you need these to last longer, wrap the cookies in plastic or foil and place them in a freezer bag or airtight container. They’ll stay fresh for a couple of months. To serve after freezing, let the cookies come to room temperature and store them on the counter.
Nutrition
- Serving Size: 1 cookie
- Calories: 197
- Sugar: 15.1 g
- Sodium: 91.7 mg
- Fat: 12.2 g
- Carbohydrates: 21.6 g
- Protein: 2 g
- Cholesterol: 25.5 mg
