Save Buttery chocolate cookies topped with creamy white chocolate and crunchy peppermint candies, these festive treats are a holiday delight for white chocolate lovers.
This recipe has become a seasonal favorite in my family because of its delightful combination of flavors and textures.
Ingredients
- For the Cookies: 1 cup (225 g) unsalted butter softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 cup (45 g) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the Topping: 12 oz (340 g) high-quality white chocolate chopped or chips
- 1/2 cup (60 g) crushed peppermint candies or candy canes
Instructions
- Step 1:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Step 2:
- In a large bowl, cream butter and sugar until light and fluffy, about 2 3 minutes.
- Step 3:
- Beat in the egg and vanilla extract until combined.
- Step 4:
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Step 5:
- Gradually add dry ingredients to the wet mixture, mixing just until incorporated.
- Step 6:
- Scoop heaping tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Step 7:
- Flatten each cookie slightly with your fingers or the back of a spoon.
- Step 8:
- Bake for 10 12 minutes until set but still soft in the center.
- Step 9:
- Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Step 10:
- Melt white chocolate in a heatproof bowl over simmering water (double boiler) or microwave in 20-second bursts, stirring until smooth.
- Step 11:
- Spread or drizzle melted white chocolate over each cooled cookie.
- Step 12:
- Immediately sprinkle crushed peppermint candies on top.
- Step 13:
- Allow chocolate to set completely before serving (speed up by chilling cookies in the refrigerator for 10 minutes).
Save Making these peppermint bark cookies has created warm and joyful family traditions during the holidays.
Required Tools
Mixing bowls hand or stand mixer measuring cups and spoons baking sheets parchment paper wire rack heatproof bowl spatula or spoon
Allergen Information
Contains wheat (gluten) eggs dairy and soy (if present in chocolate) Contains peppermint candies may contain allergens depending on brand Always check ingredient labels for specific allergen information
Nutritional Information
Calories 180 Total Fat 9 g Carbohydrates 24 g Protein 2 g per serving
Save These cookies bring festive joy and delicious flavor perfect for the holiday season.
Recipe Questions & Answers
- → What type of chocolate is best for topping?
High-quality white chocolate chips or chopped bars melt smoothly and provide a creamy texture for the topping.
- → Can I substitute peppermint candies with another flavor?
Yes, crushed candy canes or other mint-flavored candies work well to impart a refreshing crunch.
- → How do I prevent the cookies from spreading too much while baking?
Chilling the dough before baking or flattening the cookies slightly helps maintain their shape during baking.
- → What’s the best way to melt the white chocolate?
Use a double boiler or microwave in short bursts, stirring frequently to prevent burning.
- → How should I store the finished cookies?
Store in an airtight container at room temperature to keep them fresh for up to five days.