Peppermint Bark Cookies
Peppermint Bark Cookies
If December is the only time of year we can eat peppermint desserts, we might as well go all-in.
The recipe below comes from Sally’s Baking Addiction. Her full recipe, including step-by-step photos and helpful tips, is available here.
Ingredients
2 cups (250g) all-purpose flour
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
1/2 cup (100g) packed light brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1 and 1/2 teaspoons vanilla bean paste or vanilla extract
3/4 teaspoon peppermint extract
3/4 cup (135g) chocolate chips (white, milk, or semi-sweet)
1/2 cup crushed candy cane pieces (5 candy canes)
4 ounces (113g) chocolate (white, milk, or dark), coarsely chopped
Instructions
Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.
In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in egg, vanilla extract, and peppermint extract. Scrape down the sides and bottom of the bowl as needed.
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Add the chocolate chips and crushed candy cane, then mix for about 5 seconds until combined.
Use a 1.5 tablespoon cookie scoop to portion the dough into balls on a cookie sheet and chill for at least two hours in the refrigerator.
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats. Bake for 12 minutes, until lightly golden brown around the edges. Allow to cool for 5 minutes on the cookie sheet, then transfer to cooling rack to cool completely.
If using, melt the chopped white chocolate in the microwave in 20 second increments, stirring after each until completely melted. Drizzle over cooled cookies.
