Go Back

Chocolate Peppermint Bark Cookies

Decadent chocolate cookies loaded with white chocolate chips and refreshing crushed peppermint, finished with a semi-sweet chocolate drizzle.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 1 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Cookie Base
  • 1 cup granulated sugar 200g
  • 1 cup unsalted butter softened, 226g
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour 250g
  • 3/4 cup unsweetened cocoa powder 65g
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups white chocolate chips 270g
  • 1/2 cup crushed peppermint candies 80g
Topping
  • 1/2 cup semi-sweet chocolate chips for drizzle, 90g

Equipment

  • Large mixing bowl
  • Baking sheets
  • Parchment paper
  • Wire rack
  • Microwave-safe bowl

Method
 

Baking
  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream together the softened butter and granulated sugar in a large bowl until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Whisk together the flour, cocoa powder, baking soda, and salt in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the white chocolate chips and crushed peppermint candies.
  7. Scoop rounded tablespoons of dough onto baking sheets, spacing them 2 inches apart, and flatten slightly.
  8. Bake for 10-12 minutes until edges are set.
  9. Cool on the baking sheets for 5 minutes, then move to a wire rack to cool completely.
  10. Melt the semi-sweet chocolate chips and drizzle over the cooled cookies.

Notes

Store in an airtight container at room temperature for up to 5 days. For best results, use room temperature eggs.