Chocolate Peppermint Bark Cookies
These Chocolate Peppermint Bark Cookies are a holiday baking game changer.
Ingredients
- 1 Cup All-Purpose Flour
- ⅔ Cup Cocoa Powder
- 1 Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ½ Cup Unsalted Butter softened
- ½ Cup Granulated Sugar
- ½ Cup Brown Sugar packed
- 1 Egg
- 2 Tablespoons Milk
- 1 Teaspoon Vanilla
- ½ Cup Crushed Candy Canes about 10 mini candy canes or 5 regular sized candy canes
- 2 Cups White Melting Wafers
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a separate large bowl, use a hand mixer to beat the butter until creamy (about 1 minute). Add the granulated sugar and brown sugar, and mix on medium speed until light and fluffy (about 3 minutes). Next, add the egg and vanilla. Mix until incorporated, while scraping down the sides as needed.
- Switch to low speed, and carefully add the dry ingredients. Mix until just combined. Then, add the milk. The dough will be sticky. Cover, and chill for at least an hour or up to overnight.
- When you’re ready to bake the cookies, preheat the oven to 350 degrees and line 2 baking sheets with parchment paper or a silicone mat.
- Roll the chilled dough into golf ball-sized balls, and place them on the baking sheets 2 inches apart. Bake for 10 to 12 minutes until the edges are set but the centers are still soft. After the cookies bake, remove from the oven, and let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Allow them to cool completely before dipping them in the melting wafers.
- Place the candy canes in a plastic zip bag or food processor. Crush the candy canes into small pieces, then set aside.
- Place the melting wafers into a small, microwave safe bowl. Heat for 2 to 3 minutes while stirring at 20 seconds intervals until the wafers are smooth and creamy.
- Dip half of each cookie into the melted wafers, and place them on a wax-lined baking sheet. Sprinkle the crushed candy canes over the melted wafer half of the cookie, and press lightly so the candy sticks. Transfer the cookies to the refrigerator for 10 minutes to set.
- Store any leftovers in an airtight container for up to 3 days.
Notes
*The dough is very sticky, like thick brownie batter. It’s extremely important that it chills long enough. Otherwise, it will spread too much while it bakes.
*The cookies are very soft when they first come out of the oven. Let them cool for a few minutes on the pan before using a spatula to move them. Otherwise, they’ll break.
*Premium white chocolate chips may be used in place of the melting wafers. Use 2 cups of white chocolate chips plus 2 teaspoons of shortening. Follow the same directions for melting/dipping.
*If the dough is very cold (chilled for several hours or overnight), it may take 12 to 14 minutes to bake instead of 10 to 12 minutes.
*The cookies are very soft when they first come out of the oven. Let them cool for a few minutes on the pan before using a spatula to move them. Otherwise, they’ll break.
*Premium white chocolate chips may be used in place of the melting wafers. Use 2 cups of white chocolate chips plus 2 teaspoons of shortening. Follow the same directions for melting/dipping.
*If the dough is very cold (chilled for several hours or overnight), it may take 12 to 14 minutes to bake instead of 10 to 12 minutes.
Nutrition
Serving: 1cookieCalories: 260kcalCarbohydrates: 38gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 29mgSodium: 128mgPotassium: 126mgFiber: 1gSugar: 28gVitamin A: 197IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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