Description
Delightful peppermint bark cookies that combine rich chocolate with fresh peppermint, perfect for holiday celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon peppermint extract
- 1 cup chocolate chips (dark or semi-sweet)
- 1/2 cup crushed candy canes
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until creamy and pale in color.
- Add in the eggs, one at a time, mixing well after each addition, then incorporate the peppermint extract.
- In another bowl, whisk together the all-purpose flour, baking soda, and baking powder. Gradually add the dry ingredients into the butter mixture, mixing just until combined.
- Stir in the chocolate chips and fold in half of the crushed candy canes.
- Drop rounded mounds of dough onto the prepared baking sheets, leaving space for spreading. Top each mound with extra chocolate chips and a sprinkle of crushed candy canes.
- Bake for 10-12 minutes or until edges are lightly golden. Allow to cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
- Melt some chocolate and drizzle over the cooled cookies, finishing with a sprinkle of crushed candy canes.
Notes
Allowing the dough to sit in the refrigerator for 30 minutes can enhance flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: peppermint cookies, holiday cookies, Christmas baking