Still have that stash of leftover Christmas candy canes? You need to make these peppermint bark cookies! I made them to use up my own candy cane stash, it seems like everyone gives out candy canes during the holidays, and to be honest we aren’t huge candy cane eaters. So instead of just tossing them I wanted to put them to a good use.
These are chocolate sugar cookies coated in peppermint flavored white chocolate and topped with crushed peppermint. Not only are they unique and delicious, but they are a total show stopper and give a pop to any table. I know Christmas is over, and even though these would look great with you other Christmas cookies, they are a perfect treat anytime of the year, especially right now. So you should make them.
Do these have to be chilled?
I know chilling your cookie dough can be a hassle, especially if you need your cookies quickly. But the chilling is an important part of the process, chilling the dough is what allows the cookies to keep their shape. This dough can chill up to a day, but you only have to chill it for 15-20 minutes and it will work just fine!
What if I don’t have a circle cookie cutter?
No problem! Surprisingly a circle cutter is one of the only shapes I am missing, so there is a couple solutions. You can use a wine glass or any glass that will cut through the dough, you use a plastic container, or my favorite I like to use mason jar rings, they cut through the dough very well and you have a couple different size options.
Can I make these with regular sugar cookie dough?
You can certainly make these cookies with traditional white sugar cookie dough! If you do choose to make them with white sugar cookie dough, you can coat them with milk chocolate, so you still have the color contrast!
To start these cookies fit a stand mixer with the paddle attachment, cream together the butter and sugar until smooth, 2-3 minutes. Mix in the egg and vanilla extract, mix until smooth, you can add peppermint extract into the cookie dough as well, but it may be a little over whelming so I would recommend to only add it to the coating.
In a separate mixing bowl combine the flour, cocoa powder, salt, and baking powder, stir to combine. Scrape down your mixer bowl and slowly add in the dry ingredients, until fully incorporated. Dust a clean surface with cocoa powder and scoop the dough out onto the counter.
Divide the dough into 2 even pieces and roll the dough out to 1/4″. Using your circle cutter, cut even sized circles out of the dough, Re-roll the dough and continue cutting circles until all the dough is used. Line a couple cookie sheets with baking mats or parchment paper. Line the trays with the cut cookies. Chill in the fridge for at least 15-20 minutes or for up to a day.
Once the cookies have chilled, preheat your oven to 350 degrees F, bake the cookies for 10 minutes, transfer to a cooling rack and cool completely before coating. In a microwave safe bowl combine the white chocolate chips, peppermint extract and butter. Microwave in 30 second intervals until the chocolate starts to melt. Than melt in 15 second intervals until completely melted. Add in the cream and mix to combine.
In a Ziploc bag crush the candy canes using a rolling pin, crush until all the large pieces are broken up. Once the cookies have cool funk each cookie into the white chocolate mixture, lay on a sheet pan fitted with a wire rack, this allows the chocolate to drip off without making a mess. Once all the cookies are dipped, sprinkle with some of the crushed peppermint, serve and enjoy!
Peppermint Bark Cookies
- 1/2 cup Butter, softened
- 1 cup Sugar
- 1 egg
- 1 tsp Vanilla extract
- 1 1/4 cup Flour
- 1/2 cup Unsweetened cocoa powder
- 1 tsp baking powder
- Pinch of salt
- 1 10 oz bag, white chocolate chips
- 1 tbsp butter
- 2 tbsp cream
- 1 tsp Peppermint extract
- Crushed candy canes
- In the bowl of a stand mixer, fitted with a paddle attachment, cream together the sugar and softened butter. Cream until smooth, 2-3 minutes.
- Beat in the egg and the vanilla, scrap down the sides and beat again.
- In a separate mixing bowl whisk together the flour cocoa, baking powder, and salt. Slowly add the dry ingredients into the wet until incorporated.
- Dust a clean working surface with cocoa powder, scoop the dough out n the prepared surface. Divide into two manageable sections and roll each piece out, until it's 1/4" thick.
- Using a circle cutter or a mason jar lid cut circles out of the dough, place on a cookie sheet lined with a baking mat or parchment paper. Place in the fridge to chill for 15-20 minutes. This will help the cookies to keep their shape, you can chill this dough up to a day.
- Once the cookies have chilled bake at 350 degrees F, for 10 minutes, after baking transfer to a cooling rack and allow to cool completely before coating,
- In a microwave safe bowl combine the white chocolate chips, butter, and peppermint extract. Microwave in 30 second intervals until the mixture starts to melt. Than microwave in 15 second intervals until completely smooth. Add in the cream and stir to combine.
- Place your candy canes in a Ziploc bag, using a rolling pin crush the candy canes until there are no more large pieces.
- Once the baked cookies have cooled, coat each cookie evenly in the white chocolate mixture, place the coated cookies on a wire wrack set over a baking sheet. Allow to excess chocolate to drip off. Before the chocolate dries top each cookie with crushed candy canes ad enjoy!