Peppermint Bark Cookies
Holiday cookies that you are bound to make again and again! Delicious chocolate cookies dipped into white chocolate and sprinkled with crushed candy cane
Ingredients
For the cookies
- 1.5 cup flour
- ⅔ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup brown sugar
- 1 cup unsalted butter 2 sticks, softened
- 2 eggs
- 2 teaspoon vanilla extract
- 1 cup chocolate chips dark chocolate or semi-sweet
For the coating
- 250 g white chocolate use chocolate bars, not chocolate chips
- 1 teaspoon coconut oil
- crushed candy cane
Instructions
- Preheat oven to 350 F.
- In a medium sized bowl, mix together the flour, cocoa powder, baking soda, and salt.
- In a large bowl, mix together the butter and sugar until well combined. Then, mix in the eggs and vanilla.
- Slowly add the flour mixture into the butter mixture until well combined.
- Mix in the chocolate chips.
- Form dough into balls (about 2-3 tablespoon each) and place on parchment paper lined baking sheet.
- Bake for 10-12 minutes.
- Remove cookies from oven and let cool completely before moving onto the next step.
- Using the double boiler method, melt the white chocolate and coconut oil and stir until smooth.
- Dip the cooled cookies into the melted white chocolate (I usually dip about half of the cookie because I don't have candy dipping tools, but you can dip the whole thing if you want!). Set on a parchment paper lined plate.
- Sprinkle the cookies with the crushed candy cane before the white chocolate sets.
- Let sit until the white chocolate sets (I don't recommend refrigerating them to speed this up, it tends to make the cookies too hard).
- Enjoy!
Tried this recipe?Let us know how it was!