Peppermint Bark Cookies
Total Time
1 hour 20 minutes
Prep Time
50 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(1)
Ingredients
11 cookies
- 1/4 cup (55g) unsalted butter
- 2 tbsp vegetable or olive oil
- 8 oz 70-75% dark chocolate (chips or a chopped bar)
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- 3 tbsp dutch process cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup (63g) all-purpose flour
- 1/4 cup dark chocolate chips (for topping)
- 8 oz white chocolate bar (NOT chips), chopped
- Candy canes, crushed
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Preparation
Step 1
Add the butter to a small saucepan over medium heat.
Step 2
Once melted, remove from heat and mix in the oil and 70% dark chocolate to melt. Set this aside to cool.
Step 3
In the meantime, add the eggs and sugar to a large mixing bowl and vigorously whisk until the mixture turns a pale pastel yellow. This can be done by hand or with an electric mixer.
Step 4
Now pour in the melted chocolate mixture and whisk with the vanilla and peppermint extract.
Step 5
Once smooth, whisk in the cocoa powder, baking powder, and salt.
Step 6
Then whisk in the flour. The dough should look like brownie batter.
Step 7
Cover the bowl and let it sit at room temperature for 15 minutes, then transfer to the refrigerator to chill for another 15 minutes.
Step 8
While that sits, chop up the white chocolate and melt in the microwave in 20-second intervals.
Step 9
The melted white chocolate should look fairly thin, so chill it alongside the dough to help it reach a thick icing consistency.
Step 10
To bake, preheat the oven to 350F and line a large baking sheet with parchment paper.
Step 11
Using a large cookie scoop (3 tablespoons worth), scoop out the brownie dough (it should be very thick now) and place 4-5 cookies on the baking pan.
Step 12
Using your thumb or the back of a rounded teaspoon, press a shallow indent into the center of each cookie.
Step 13
Place 3-4 chocolate chips around the edge of the indent and scoop a heaping teaspoon of white chocolate into the center, allowing it to ooze over the sides just a bit.
Step 14
Bake the cookies for 10-12 minutes, then allow them to cool on the pan for about 3 minutes.
Step 15
Transfer the cookies to a cooling rack and sprinkle with the crushed candy canes. Proceed to bake the rest of the batch.
Step 16
Allow the cookies to cool to room temp, and then dig in!
Step 17
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Chef's notes
*CHOCOLATE – For the best results make sure to use 70% dark chocolate in the dough. This can be chips (Ghirardelli and Trader Joe’s both have great options), or bars (I used Lindt 70% dark chocolate). As for the white chocolate, do not use white chocolate chips. When melted, they turn very thick. Use white chocolate bars as these are made to be melted, unlike chips. I recommend Lindt white chocolate bars found with the 70% dark chocolate I mentioned here.
