Peppermint Bark Cookies

How to Make Peppermint Bark Cookies

1. 1

   Step 1: Prep and whisk dry ingredients

   Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and the combined baking soda and fine salt until evenly distributed.

   For this step

   • 1 1/2 cupsAll-purpose flour
   • 1/2 cupUnsweetened cocoa powder
   • 1 1/2 teaspoonsBaking soda and fine salt (combined)
   
2. 2

   Step 2: Cream butter and sugar, add egg and vanilla

   In a large bowl or stand mixer fitted with a paddle attachment, beat the softened unsalted butter with the packed light brown sugar until light and slightly fluffy, about 2–3 minutes. Add the egg and vanilla extract and beat until fully incorporated and smooth.

   For this step

   • 3/4 cupUnsalted butter, softened
   • 1 cupLight brown sugar, packed
   • 1 largeLarge egg
   • 1 teaspoonVanilla extract
   
3. 3

   Step 3: Combine wet and dry, fold in chocolate chips

   Scrape the wet mixture into the bowl with the dry ingredients and stir until just combined — don't overmix. Fold in the semisweet chocolate chips evenly through the dough.

   For this step

   • 1 cupSemisweet chocolate chips
   
4. 4

   Step 4: Scoop and bake

   Spoon or scoop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake in the preheated oven for 10–12 minutes, until the edges are set and the centers still look slightly soft; allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
   
5. 5

   Step 5: Top with melted white chocolate and crushed candy cane

   Melt the white chocolate chips in short bursts in the microwave (20–30 seconds) stirring between bursts or gently in a double boiler until smooth. Drizzle or spread the melted white chocolate over cooled cookies and immediately sprinkle with the crushed candy canes; let set completely before serving so the topping hardens.

   For this step

   • 3/4 cupWhite chocolate chips (for melting/topping)
   • 3/4 cupCrushed candy canes (or peppermint candies), about 1/2–3/4 cup
   

1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, and the combined baking soda and fine salt until evenly distributed.
2. In a large bowl or stand mixer fitted with a paddle attachment, beat the softened unsalted butter with the packed light brown sugar until light and slightly fluffy, about 2–3 minutes. Add the egg and vanilla extract and beat until fully incorporated and smooth.
3. Scrape the wet mixture into the bowl with the dry ingredients and stir until just combined — don't overmix. Fold in the semisweet chocolate chips evenly through the dough.
4. Spoon or scoop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing about 2 inches apart. Bake in the preheated oven for 10–12 minutes, until the edges are set and the centers still look slightly soft; allow cookies to cool on the sheet for 5 minutes before transferring to a wire rack.
5. Melt the white chocolate chips in short bursts in the microwave (20–30 seconds) stirring between bursts or gently in a double boiler until smooth. Drizzle or spread the melted white chocolate over cooled cookies and immediately sprinkle with the crushed candy canes; let set completely before serving so the topping hardens.