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Christmas Peppermint Bark Cookies

Christmas peppermint bark cookies pair soft-centered chocolate cookies with a smooth white chocolate topping and crushed candy cane. Chill the dough before baking, then let the peppermint bark topping set at room temperature.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling, cooling, and setting 1 hour 13 minutes
Total Time 1 hour 55 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

For the cookies
  • 2.25 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.25 tsp peppermint extract
For the peppermint bark topping
  • 12 oz white chocolate baking bars finely chopped
  • 3 candy canes

Equipment

  • 2 12x17-inch rimmed baking sheets
  • 1 electric mixer
  • 1 microwave

Method
 

Make the cookies
  1. Preheat the oven to 350°F.
  2. Line two 12x17-inch rimmed baking sheets with parchment paper.
  3. Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt in a medium bowl.
  4. Beat the softened unsalted butter, packed light brown sugar, and granulated sugar in a large bowl on medium speed for 2 to 3 minutes, until light and fluffy.
  5. Beat in the large eggs one at a time.
  6. Mix in the vanilla extract and peppermint extract.
  7. Mix the flour mixture into the butter mixture on low speed just until no dry streaks remain.
  8. Cover the dough and refrigerate it for 30 minutes.
  9. Scoop the dough into 1 1/2-tablespoon portions.
  10. Arrange 15 portions on each prepared baking sheet, about 2 inches apart.
  11. Bake for 10 to 12 minutes, switching the sheets between racks and rotating them halfway through, until the edges are set and the centers still look slightly soft.
  12. Cool the cookies on the sheets for 5 minutes.
  13. Transfer the cookies to wire racks to cool completely.
Top the cookies
  1. Put the finely chopped white chocolate baking bars in a dry, microwave-safe bowl.
  2. Microwave the white chocolate at 50% power in 20-second intervals, stirring each time, until smooth.
  3. Place the candy canes in a sealed bag.
  4. Crush the candy canes into small pieces with a rolling pin.
  5. Spread about 2 teaspoons of melted white chocolate over each cooled cookie.
  6. Sprinkle the crushed candy cane over each cookie while the chocolate is wet.
  7. Let the cookies stand at room temperature for 30 to 45 minutes, until the topping is set.

Notes

For neat portions, scoop the dough evenly and leave about 2 inches between cookies. Store in an airtight container at room temperature for up to 4 days; these cookies can be frozen. For a gluten-free variation, use a gluten-free 1:1 baking flour blend.