Cookie 14 – Peppermint Bark Cookies

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As I mentioned in my last post, it’s Cookies of Christmas time! This time I asked my husband what flavors made him think of Christmas and he said, “peppermint bark.” I originally thought, “That’s not a cookie!” But then I thought, “Why not?” So here we are.┬áThis peppermint bark cookie batter was so good I almost didn’t have the heart to bake it. Crushed peppermint candies and white chocolate chips make up the core flavor of this cookie, and for the chocolate-lovers out there, half the batch is dipped in Ghirardelli Chocolate

Peppermint Bark Cookies Recipe

Yield: 4 dozen

Peppermint Bark Cookies Recipe

Recipe Ingredients

  • 2 sticks butter (1 cup), softened
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 tablespoons light corn syrup
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 2 3/4 cups flour
  • 1/2 teaspoon salt
  • 1 1/4 teaspoon baking soda
  • 1/2 cup crushed peppermint candies
  • 1 cup white chocolate chips
  • 8 ounces Ghirardelli bittersweet chocolate

Recipe Directions

  1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment pa per.
  2. Mix the softened butter, brown sugar and white sugar on a low speed until well-blended.
  3. Add the corn syrup, vanilla extract and egg and blend until combined.
  4. In a separate bowl, whisk together the flour, salt and baking soda. Add half to the cookie batter at a time and mix just until incorporated.
  5. Add the white chocolate chips and crushed peppermint candies (amounts are flexible) and mix to incorporate.
  6. Using a spoon or cookie scoop, drop 1- to 1 1/2-inch balls of peppermint bark cookie dough onto the cookie sheet lined with parchment paper.
  7. Bake in a 350-degree oven for 10 minutes.
  8. When you pull them out of the oven, let them sit for about 1 minute, then promptly remove them with a spatula and cool them completely on a wire rack.
  9. If you wish to dip your cookies in chocolate, melt the bittersweet chocolate over LOW heat, stirring constantly. (I only dipped half my cookies in case someone doesn't like that much chocolate, so I only used 4 ounces of chocolate.) Line a cookie sheet with wax paper. Dip the cookie halfway into the chocolate, and use the rubber spatula to scrap off the excess. Put on the wax paper cookie sheet and pop them in the freezer until the chocolate hardens.

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Heather is an advertising professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding new restaurants in new cities. She leads a pack of animals, including her beagle Ford, her shepherd-collie-retriever mix, Otto, and cat, Ahab.

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