Description
These Peppermint Bark White Chocolate Cookies combine rich dark chocolate cookie dough with a festive white chocolate peppermint bark topping. The cookies have a fudgy texture from cocoa and dark chocolate chips, while the white chocolate peppermint bark adds a creamy, minty crunch with crushed candy canes. Perfect for holiday celebrations or anytime you crave a delightful chocolate-mint treat.
Ingredients
Scale
For the Cookies
- ½ cup all-purpose flour
- 3 tablespoons cocoa powder
- ½ tablespoon cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter
- ¾ cup dark chocolate chips or chunks
- 1 large egg (at room temperature)
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
For the Peppermint Bark Topping
- 10 oz white chocolate chips or chopped white chocolate
- ¼ teaspoon peppermint extract
- 1 teaspoon neutral oil (vegetable or coconut) to thin out
- ¼ cup crushed candy canes
Instructions
- Prepare the cookie dough: In a bowl, sift together the all-purpose flour, cocoa powder, cornstarch, baking powder, and salt. Set aside. In a separate bowl, cream the unsalted butter, brown sugar, and granulated sugar until smooth and fluffy. Add the egg and vanilla extract to the butter mixture and mix until combined.
- Combine dry and wet ingredients: Gradually add the dry ingredients into the wet mixture, folding gently to combine. Stir in the dark chocolate chips or chunks until evenly distributed throughout the dough.
- Shape and bake cookies: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Using a spoon or cookie scoop, place dollops of dough onto the sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are set but the centers remain slightly soft. Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the peppermint bark topping: In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring between each interval until smooth. Stir in the peppermint extract and the neutral oil to thin the mixture, giving it a glossy finish.
- Top the cookies: Once the cookies are completely cool, spread or drizzle the melted white chocolate peppermint mixture over the tops evenly. Immediately sprinkle the crushed candy canes over the white chocolate before it sets.
- Set and serve: Allow the peppermint bark topping to harden at room temperature or refrigerate for 10-15 minutes until firm. Serve and enjoy your festive peppermint bark white chocolate cookies!
Notes
- Ensure the egg is at room temperature to prevent the cookie dough from curdling.
- Use high-quality dark chocolate chips for a richer cookie flavor.
- Crushing the candy canes finely helps the peppermint candy adhere better to the melted white chocolate topping.
- Store cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
- For extra peppermint flavor, add a few drops of peppermint extract to the cookie dough as well.
