These peppermint bark cookies are chocolate sugar cookies, coated in white chocolate which is flavored with peppermint extract and they have crushed candy canes on top. The peppermint bark cookies look lovely and taste even better.
Tools & Equipment
- Stand mixer fitted with paddle attachment
- Silicone spatula
- Medium bowl
- Rolling pin
- Silicone baking mat
- Parchment paper
- Baking sheet
- Cooling rack
- Circle cookie cutter (6,35cm/2.5-inch)
- 500 ml glass measuring cup
- Candy canes
Recipe Tips for making Peppermint Bark Cookies
- Flour the surface: using flour is helpful when rolling out dough, because it helps prevent it from sticking to the surface and the rolling pin. As we make chocolate cookies, use cocoa powder instead, this will give an extra chocolate flavor!
- Roll out directly on a non-stick surface: if the dough is to warm, it is difficult to cut and if you cool it in one piece, it gets warm again to fast. That’ s why the dough is rolled out and cooled in the fridge. But since it is impossible to transport a huge piece of rolled out dough from the counter onto a surface without damaging it, just place it directly on a silicone baking mat or parchment paper.
- Adding oil to the chocolate: the oil helps to make the chocolate thinner. The thinner the chocolate, the easier it is to coat the cookies.
- Candy Dipping Tool: if you have one, it is very helpful for coating the cookies with the white chocolate. Since I don’t have one of those, I just used a meat fork and a spoon. That worked pretty good.
- Crushing Candy Canes: place candy canes in a plastic bag, zip it up and smash on it with a rolling pin until it has a suitable size.
- Storage: Coated cookies stay fresh covered at room temperature for 3 days or in the fridge for up to 10 days. Freeze for 3 month.
Taste: white chocolate and candy canes add sweetness to the cookies, but by using cocoa powder they do not turn out to sweet – they are perfect.
Texture: a soft cookie which is also crunchy thanks to the white chocolate coating and the crushed candy canes.
PROS: super delicious and they look simply stunning.
CONS: time consuming. But it’s worth it.
For the Cookies:
- 170g unsalted butter, at room temperature
- 200g granulated sugar
- 1 large egg, at room temperature
- 4g pure vanilla extract
- 190g flour
- 63g unsweetened natural cocoa powder, plus more for rolling
- 4g baking powder
- 1g salt
For the Coating:
- 450g white chocolate baking bars, finely chopped
- 3g vegetable oil
- 4g peppermint extract
- 5 candy canes, crushed
For the Cookies:
- Beat the butter and sugar at medium speed in a large bowl of a stand mixer fitted with a paddle attachment until the mixture is completely smooth and creamy, for about 2 minutes. Add the egg and vanilla extract and beat at high speed. Scrape down the sides and bottom of the bowl.
- In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. Slowly and at a low speed mix into the wet ingredients until they are combined.
- Cut the dough into 2 equal parts. Dust the rolling pin, the dough and the surface with cocoa powder. Roll out the dough on a silicone baking mat to a thickness of about 0.6cm (1/4″) and refrigerate for at least 1 hour. Chilling is essential to ensure that the cookies keep their shape.
- Once chilled, preheat the oven to 177°C/350°F. Line 2 large baking sheets with parchment paper.
- Take one of the dough portions out of the fridge and cut it into shapes by using a 2.5"circle cutter. Place the cut out cookie dough on the prepared baking sheets. Re-roll the rest of the dough and continue cutting until nothing is left.
- Bake for 10 minutes on the middle rack. The cookies will remain slightly soft in the center. Let the cookies cool for 5 minutes on the baking sheet and then place on a wire rack to cool completely before coating.
For the Coating:
- Line 2 baking sheets with parchment paper.
- In the microwave, melt the chopped white chocolate and the oil together for about 15 seconds at a time. Stop and stir in between until completely smooth. Once melted, stir in the peppermint extract.
- Drop one cookie into the white chocolate and flip it with a fork to coat all sides. Then lift the cookie out of the chocolate and carefully tap the fork against the side of the bowl to allow excess chocolate to drip off. Place the coated cookie from the fork onto the prepared baking sheet and sprinkle with crushed candy canes. Do the same with the remaining cookies.
- Now allow the chocolate to set completely. This can be done by refrigerating the cookies for 45 minutes or by keeping them at room temperature for 9o minutes.
Recipe adapted from sallysbakeblog.