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Chocolate Peppermint Bark Cookies: Festive Holiday Treats

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Delicious cookies infused with peppermint and topped with white chocolate and crushed candy canes, perfect for the festive season.

Ingredients

  • 226 grams unsalted butter, softened
  • 200 grams granulated sugar
  • 1 large egg
  • 1 teaspoon peppermint extract
  • 250 grams all-purpose flour
  • 42 grams cocoa powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 115 grams white chocolate, melted
  • 65 grams crushed peppermint candy canes

Instructions

  1. Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
  2. Cream together butter and sugar until light and fluffy.
  3. Beat in the egg and peppermint extract until incorporated.
  4. Whisk together flour, cocoa powder, baking soda, and salt. Gradually add to wet ingredients until a soft dough forms.
  5. Roll dough into 2.5 cm balls, place on baking sheet, and slightly flatten each.
  6. Bake for 10–12 minutes. Cool completely on a wire rack.
  7. Drizzle melted white chocolate over cookies and sprinkle with crushed candy canes.

Notes

  • Make sure the butter is softened for easier mixing.
  • Allow cookies to cool completely before decorating to prevent white chocolate from melting.
  • Store leftovers in an airtight container.